Tag Archives: cheddar cheese

Breads, Recipes

Low Carb Cheese Bread

Photo: Coconut flour cheese bread

A favorite bread of mine is cheese bread, but on a low carb diet, it’s difficult to enjoy it as much as I’d like. Recently, I spotted a recipe for low carb cheese bread and gave it a try.

The initial recipe calls for coconut flour and psyllium husk powder, which you can buy at a health food store or order online. I happened to have some from previous baking experiments so I used it. If you don’t use it, then add 2 more tablespoons of low-carb flour.

So, I made the cheese bread with coconut flour and again with a combination of Carbquick and Bakesquick. If you like coconut flour, then try that version. It’s quite delicious. If you want to try almond flour with it, combine it with one of the other flour types to make it sturdier. I’ve included recipes for both versions; they are basically the same, just the differences in the flour.

Coconut Flour Cheese Bread

2 Eggs
1/4 cup Egg Whites (boxed version)
1/3 cup Oil
1/2 cup plus 1 cup grated Cheddar Cheese, divided
2 tablespoons Psyllium Husk Powder
3 tablespoons Coconut Flour
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Garlic Powder (optional)

Preheat oven to 350 degrees (F.)

Spray oil or grease a glass loaf pan or cut parchment paper to fit the bottom, then spray with baking spray.

In a medium bowl, add the eggs, egg whites, oil, 1/2 cup cheese, and the psyllium powder and mix until blended together.

Add in the coconut flour, salt, garlic powder (if using) and baking soda and mix it until well combined.

Spread the batter into the prepared pan and smooth it evenly. Bake for about 25 minutes until lightly browned. Sprinkle the remainder of the cheese over the top. Turn the oven to 425 degrees and bake an additional 10 minutes.

Let cool, cut into slices and eat. Makes 6 bread sticks.

Nutrition information per slice:
Calories: 242 Fat: 18.9 g Net Carbs: 2.0 g Protein: 12.8 g

Photo: Low Carb Cheese Bread

Low Carb Cheese Bread

2 Eggs
1/4 cup Egg Whites
1/3 cup Oil or Butter-flavored Shortening
1/2 cup plus 1 cup grated Cheddar Cheese, divided
1/2 cup Bakesquick or other low carb flour
2 tablespoons Gluten Flour or Low Carb Flour
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Baking Soda

Preheat oven to 350 degrees (F.)

Spray oil or grease a glass loaf pan or cut parchment paper to fit the bottom, then spray with baking spray.

In a medium bowl, add the eggs, egg whites, oil, 1/2 cup cheese, and mix until blended together.

Combine the flours, gluten flour, salt, garlic powder (if using) and baking soda in a bowl. Add to the wet ingredients and mix it until well combined.

Spread the batter into the prepared pan and smooth it evenly. Bake for about 25 minutes until lightly browned. Sprinkle the remainder of the cheese over the top. Turn the oven to 425 degrees and bake an additional 10 minutes.

Let cool, cut into slices and eat. Makes 6 to 8 bread sticks. I found this bread raised more and cut easily into 8 slices.

Nutrition information per slice (6 slices):
Calories: 197.6 Fat: 14.9 g Net Carbs: 3.0 g Protein: 13.4 g

Nutrition information per slice (8 slices):
Calories: 148.2 Fat: 11.2 g Net Carbs: 2.3 g Protein: 10.0 g

Recipes, Vegetables & Salads, Vegetarian

Summery Squash Side Dish

It’s summer squash season, not that we can’t get a lot of these tasty vegetables year-round these days, but in summer the produce seems especially plentiful. I’ve done zucchini chips, sautes, stir-fries, and other ways to prepare the squash. Recently, I saw a recipe for corn souffle, using fresh corn. Why not squash? I asked myself. And immediately adapted the recipe to a mix of summer squash. This recipe makes four servings, a little over 1/2 cup per serving, but use a 1 cup souffle dish since it will rise and then collapse.

With just the two of us to eat them, I stored 2 cooked ones in the ‘fridge for a couple of days and the herbs seemed to settle into it better making it more flavorful, so don’t be shy about making it one day and eating it a day or two later. You can also prepare it ahead of time and cook it later in the day to save time. This is a great side dish with chicken, steak, pork chops or seafood.

Summer Squash Souffle

3 cups chopped Zucchini, Crookneck, or other Summer Squash
1/2 cup shredded Cheddar cheese
1/4 cup Heavy Cream
2 large Eggs
1/4 teaspoon Salt
1/4 teaspoon  freshly ground Black Pepper
1/8 teaspoon crushed Red Pepper Flakes
2 tablespoons Bacon Pieces (1 slice, optional)
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
1 teaspoon Chopped Chives or Parsley

Preheat the oven to 400 degrees (F.). Prepare the ramekins (souffle dishes) by spraying with cooking spray, going all the way up the sides.

Put all the ingredients except the bacon and the chives or parsley into the bowl of a food processor or blender. Pulse until mixed, then turn on long enough to make a smooth puree.

Divide evenly among the four ramekins and place them on a baking sheet. Sprinkle the bacon bits and chives or parsley over the top. Bake for 25 to 30 minutes until they are puffed and golden. Take a photo immediately because they will fall as soon as they begin to cool. The sooner you serve them, the fluffier they look.

Makes four yummy servings.

Nutrition Information per serving:
Calories:166.5 Fat: 13.3 g Net Carbs: 3.7 g Protein: 8.4 g