Tag Archives: Carbquik

Beef, Main Dish, Mexican/Spanish Recipes, Pork, Poultry, Recipes

Something Special for Cinco de Mayo

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Sopes with chicken and green sauce.

Mexican Sopes are the bomb!

I didn’t try Mexican Sopes until recently. Sure, I had the corn cakes at Cheesecake Factory and those are so delicious! They are more of a tamale mix than sopes are although the both use masa. But they are equally high in carbohydrate’s. So, I decided to try to make a similar-tasting one from low carb ingredients. I tried a couple of different recipes I found from other Keto sites, but they didn’t quite do it.

Ultimately, I came up with my own recipe for sopes using a combination of flours and Mozzarella cheese. Yes, cheese. The Mozzarella melts well, has a very mild flavor, and helps the flour ingredients hold together. For this, I used CarbQuik, a biscuit combination flour that works well. I added a little corn meal to get the corn flavor into it, but if you want to lower the carbs a little more, you can leave it out and add 2 more tablespoons of flax meal or almond flour. The flax helps with the texture and adds a golden color. Adding in taco seasoning brings more flavor to the mix. If you prefer, just add a little salt and a bit of garlic powder.

Although the ingredients are low carb, a sope still comes out to 8 grams of carbs, but if you have a low threshold, plan for your higher carb dinner by eating really low carb the rest of the day. I find two sopes are a good dinner meal, but if you add a side salad, you can get by with one.

The fillings also affect the carbs, so use cheese and meat, chicken, or fish with a salsa or low carb sauce. Feel free to top with a bit of sour cream or chopped lettuce and sliced radishes.

Give it a try for Cinco de Mayo!

Mexican-style Sopes

1/3 cup Almond Flour
2 tablespoons Corn Meal
1/3 cup Low Carb Flour
1/3 cup Golden Flax Meal
1 tablespoon Lard
1/3 cup Mozzarella Cheese, shredded
1/4 teaspoon Taco Seasoning
1/4 to 1/3 cup water

Mix the ingredients, except the water together and cut with your clean fingers until it forms crumbles. Add 1/4 cup water and mx together with your hands. The dough will begin to pull together to form a ball. If the mix isn’t adhering together well, add more water, 1 tablespoon at a time, until it forms a smooth, but not wet ball. Roll into a log about 4 inches long. Cut in half.

Form the 1st half into a 3″ circle about 1 thick. Smooth the top and sides and make it as even as possible. Repeat with the second piece of dough.

Two balls, flattened and cooked on both sides long enough to lightly brown, but not cook through.

Heat a griddle or heavy skillet over medium high heat until it is hot. Place each rounded ball into the griddle and cook for about 1-1/2 to 2 minutes until it is lightly browned. Flip and repeat on the other side. Remove dough patties to a work surface. Carefully cut each one across the middle of the 1″ side, like you would split an English muffin. The dough in the center will be raw, so cut carefully.

Press down the bottom and pinch the sides to form a ring around the top.

With the doughy side up, push down the middle of the sope and use your fingers to pinch the edges to a 1/2 inch wall around the middle. It’s easier to use the pointer finger on each hand to shape this. If it cracks, pinch it closed. This is like forming the top edge with pie dough. Push the center down more if needed, then use a finger to push the bottom of the edging to be even with the base.

If you are not cooking right away, cover the sopes with plastic wrap and refrigerate until you are ready to cook.

You can cook the sopes in hot oil and it will take about 4 minutes to get them completely done. Or you can cook them in a hot oven or air fryer. If you do that, spray with oil or cooking spray and cook until they are browned and cooked through. This will take about 10 to 15 minutes at 375 degrees.

Fill with your favorite fillings and serve with salsa if you like.

Makes 4 sopes.

Nutrition Information per Sope:
Calories 390 , Total Fat 32 g , Cholesterol 12 mg, Sodium 45 mg, Potassium 312 mg, Carbohydrates 18 g, Fiber 10 g, Sugars 1.3 g, Protein 14 g, Net Carbs 8 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Breakfast & Brunch, Desserts, Recipes

Yummy Berry Cream Cheese Biscuit Bake

Berry Cream Cheese Cake

This is my low carb adaptation of Pillsbury’s recipe for this lovely coffee cake. It works well for dessert also. To replace the biscuits, I adapted a low carb biscuit recipe. While I used Carbquik baking mix, you can substitute in Bakesquik or any other low carb biscuit recipe you have. I added the sugar substitute to make it a sweet biscuit.

one slice of cake
I made mine in a 9×9-inch square pan, so it isn’t as compact as it would be in the 8×8-inch pan.

Berry Cream Cheese Biscuit Bake

For the biscuits:
2 cups Low Carb Baking Mix
2 tablespoon Butter, softened or Butter-flavored Crisco
1 tablespoon Sugar Substitute
1 tablespoon Heavy Whipping Cream
1/2 cup Water

In a medium bowl, add the baking mix and sugar. Whisk together. Cut in the Butter or Crisco until it forms crumbles. Add whipping cream and water and stir until the dough comes together. If it isn’t all moistened and forming into a ball, add water a tablespoon at a time until it does. You want a firm batter. Form into 32 balls and set aside.

For the filling:

4 oz (from 8-oz package) Cream Cheese, softened
1/4 cup Powdered Sugar Substitute
1/2 cup fresh chopped Strawberries or Raspberries
1/2 cup fresh Blueberries

Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. I prefer to use parchment paper on the bottom and spray it.

In medium microwavable bowl, microwave cream cheese about 20 seconds, stir in powdered sugar and microwave another 20 seconds. Stir until smooth. Stir in 1/4 cup of each of the berries.

Stir dough dough balls into the cream cheese and berry mixture. Using a spoon, transfer the mixture to the baking dish and distribute as evenly as possible.

Bake 25 to 28 minutes. Mixture will bubble around edges and dough should be lightly browned.

Set on a cooling rack for about 10 minutes. Make your icing using 1/4 cup powdered sugar substitute, a splash of sugar-free Strawberry syrup, and 1 tablespoon of cream. Garnish with the rest of the berries, then use a spoon to drizzle icing over the coffee cake.

Makes 8 servings.

Serve warm or at room temperature. May be stored in the refrigerator or frozen.

Breakfast & Brunch, Mexican/Spanish Recipes, Poultry, Recipes

A Mexican Cheese Pie Variation

Photo: Chicken Chile Rellano PieWhile a cheese pie is a lot like a quiche, it’s not exactly the same. It’s the basic recipe adapted with different ingredients that takes it on a different path. In this case, our cheese pie is similar to the Chile Rellano casserole but with a couple of differences. This recipe is adapted from Miz Liz at Low Carb Friends. I made a few adjustments and changes to spice it up a little more.

It cooks quickly and makes a thick, satisfying slice of pie. It will serve six average appetites, but those bigger eaters should be content with one-quarter of the pie.  You can dress it up when you serve it with other go-withs like pico de Gallo, avocado or guacamole, and/or sour cream.

If you want it to be spicier, add more fajita or taco seasoning to it. Don’t want it spicy at all? Omit the seasoning and simply add salt and pepper. While it does use a low carb baking mix – the original recipe came from Carbquik’s web site -, you don’t have to use it. Omit the flour if you wish, or simply use 1 tablespoon of any low carb flour to help thicken it.

I hope you will give this a try and let me know what you think

Chicken Chile Rellano Casserole

2 4 oz. cans chopped Green Chilies, drained
1 cup shredded Chicken
1/2 cup Onions, chopped
2 cups shredded Cheddar Cheese or Cheddar Jack Cheese
1/2 cup Cream plus 1/2 cup Water
1 cup CarbQuik mix or other Low Carb Baking Mix
1 – 2 tablespoons of Fajita or Taco Seasoning Mix
4 eggs

Preheat oven to 425 degrees (F.) Grease an 8″ pie plate or casserole dish or spray with baking spray.

Drain the chiles and spread them over the bottom of the pan. Top with cheese, then spread the chicken and chop onions over the top.

In a large bowl, beat the eggs, cream, water, seasoning, and baking mix together until it is completely mixed using a spoon or silicone spatula. Pour over the chicken and cheese. Place pie pan on a baking sheet and bake in the center of the oven for 25 to 30 minutes. Insert a knife in the middle to check if it is fully set.

Cool for about 10 minutes to allow it to finish setting up to make it easier to cut. Serve with sour cream, pico de gallo, and/or guacamole to garnish. A green side salad works well with this dish.

Makes 4 to 6 servings, depending on appetite.

Tip: For those who want a meatless dish, simply omit the chicken.
If you would like to add corn to it, use Dynasty Baby Sweet Corn and chop it up. It adds the flavor with only 0.3 carbs extra per serving of 1/6.

Photo: Nutrition Info for Chicken Chile Rellano Casserole