Tag Archives: low carb recipes

Breads, Desserts, Product Review

Product Review: Cinnamon Swirl Bread

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Product Review:  Dixie Carb Counters Cinnamon Swirl Bread Mix

I tried the LC Cinnamon Rolls a couple of weeks ago and they were good, although small and somewhat troublesome to make.  Read my review  here.  So this week, I am trying the Cinnamon Swirl Bread Mix from DCC.  These are not really a cinnamon roll, but they have more cinnamon in them than many commercially made Cinnamon Breads from the market.  They are also not a yeast bread, but more of an egg bread.

The mix goes together easily with the add-ins you need being 3 large eggs, 3 tablespoon soft butter, 1/4 cup sour cream, 1 teaspoon of oil and 2 tablespoons of water.  The package has two packets in it; one has the bread mix and the other has the sugar free cinnamon sugar.  You also need a 4”x 8” bread pan.  This is the smaller loaf pan you usually use for fruit bread rather than the standard-sized loaf pan.  To make it, you simply mix the first packet with the bread mix in with all the add-ins and stir, whisk or beat on a very low setting on the mixer to blend it together.  Put 1/2 of the batter into the pan and spread it smoothly, then cut open the second pack and sprinkle the cinnamon over the batter evenly.  Although it says to put all the cinnamon on this level, I saved some for the top because there is a lot of it.

Batter sitting on top of the cinnamon layer waiting to be spread.

Next you add the rest of the batter over the top of the cinnamon, smooth it out evenly.  Add the rest of the cinnamon if you save some like I did, then use a knife to pull through the batter to spread the cinnamon into swirls.  There’s really no right or wrong way to make this distribution.  Just try to spread it evenly through without actually mixing it into the batter.  Smooth the top out again and put it in a preheated 350-degree oven for 30 to 35 minutes.  I cooked mine 30 minutes and it was a lovely golden brown, but I let it go a few minutes longer and pressed against the top to get the spring back.  When it cooled, it did sink in the middle and was not completely cooked in the center.  So I would say, depending on your oven, this might take 35 to 40 minutes to cook completely.

The flavor is wonderful.  It has a very strong cinnamon flavor, as one would like a cinnamon bread to have, and it is more like bread than a coffee cake.  A slice of this with a cup of coffee or tea makes a wonderful snack or light breakfast. Additional butter on top is optional.  I don’t think it’s sturdy enough to pop in the toaster, but it would warm in a toaster oven or a microwave easily.

Ingredient-wise, the mix contains unbleached flour, soy isolate, cereal fiber, fructosaccharide (a naturally occurring fructose in plants), low glycemic monosaccharide (a simple low glucose sugar), baking soda, corn starch, dried egg whites, cinnamon, ground soy, vanilla powder, sucralose and low glycemic fruit concentrate.  Sounds like a lot of chemical stuff, doesn’t it?  But most of it is extracted from plants and is commonly used in baking.

The mix costs $9.30 plus shipping from Dixie Diners  or you can buy it through Netrition.com for less (currently $7.29 plus shipping – hint, your whole order ships for $5.99 so order everything you want at one time).  One of my biggest complaints about low carb mixes is that they are pretty pricey.  In fact, almost any food mix that doesn’t use standard flours and sugar are usually more than double in price.  I appreciate that these companies have gone to a lot of work and expense to develop the mix formulas, but it seems they would sell more if they weren’t so high.

Nutrition info for 1/16 of the loaf – it makes 16 slices.  I usually cut it in eight slices, then cut each of those in half rather than trying to make 1/2-inch cuts.

Calories: 66 Fat: 0 g Net Carbs: 3.0 g  Protein: 2.0 g

You could easily make these in muffin cups, making individual cinnamon rolls.  Separate the batter into two sections, put about 1 tablespoon from the first section into each of 12 muffin cups, then sprinkle the cinnamon on top of each roll and add the rest of the batter from section 2 by tablespoons on top of that.  Swirl the cinnamon through to mix and level the tops.  Bake for about 25 to 30 minutes.

You could also add chopped nuts to the cinnamon layer if you’d like.   For a dozen rolls, you would increase the net carb count to 4 nc per muffin.

On a scale of 5 spoons being the top, I would give this cinnamon bread mix five spoons and I am definitely ordering it again.

5-spoons

Tip:  If you want to make this a great dessert bread, add a sugar-free Cream Cheese Glaze to it or a Warm Cinnamon Bourbon Syrup topping. 

Cream Cheese Glaze

2 tablespoons softened Cream Cheese
2 tablespoons Cream
1/4 cup Powdered sugar substitute
1/4 teaspoon Vanilla Extract

Mix the ingredients together by hand until completely mixed. If the icing isn’t thin enough to spread easily, add a little water until it is the desired consistency. Drizzle over the top of the bread.

Warm Cinnamon Bourbon Syrup

1 tablespoon Cinnamon powder
1 tablespoon Bourbon
2 tablespoons Butter
4 tablespoons Sugar Substitute

In a small saucepan, add the ingredients and stir together well. Heat over medium heat until it thickens. Remove from the heat and spoon over the bread or cinnamon muffins.

Let me know if you try this bread (or the glazes)and how you like them.

Disclaimer:  I have not received any promotional items to review and no one from any of the companies whose products I review has asked me to do so. I have purchased the product and am giving my honest opinion about it. Should any company send me a product to try, I will state it up front and will still give my honest opinion.

Appetizers, Breakfast & Brunch, Recipes, Tips

Texas Style in Deviled Eggs

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Texas Deviled Eggs - Skinny Girl Bistro

My grandmother, a third-generation Texan, and my mother made the best deviled eggs I’ve ever had. When I moved away from home, I discovered not everyone made their deviled eggs the same way. Then I found that PK’s mother was from East Texas and made her eggs almost the same way, but didn’t include bacon. For this reason, I’ve dubbed these Texas Deviled Eggs since the sweet deviled egg seems to come from that part of the country. When I take them to parties, people usually want the recipe.

Eggs are great on a low carb lifestyle because they are so low in carbs and it takes your body a long time to digest them, which keeps you satisfied for a while. These deviled eggs are wonderful to take on picnics or to 4th of July parties or other summer occasions. Just be sure to keep them in the cooler (with ice) until you’re ready to eat.

I’ve adapted these ever so slightly for low carb, mainly using sugar-free sweet pickle relish or sugar-free sweet pickles in them. If you can’t find the relish, look for the sugar-free sweet pickles and chop them finely in a chopper or food processor.

Texas Deviled Eggs

7 hard-boiled eggs, peeled (See Tip)
2 to 3 tablespoons mayonnaise
1 teaspoon mustard (or more to taste)
1 1/2 tablespoons sweet pickle relish (sugar-free)
3 pieces of bacon, fried and broken into pieces or use Hormel bacon pieces
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika to sprinkle on the tops

Cut 6 eggs in half and scoop the yolk into a bowl. Set the whites on a plate to be filled later.  Cut up the last egg and add to the bowl. This will be the filling and the extra egg ensures a mound of filling on each half. Mash the filling with a fork until it is completely crushed and mixed together. Add the mayonnaise, mustard and pickle relish. Be sure to get the juice in it. Mix together, then stir in the bacon bits.  If the mixture is too dry, add a little more mayonnaise.  Add salt and pepper and mix it in.

Put a mound of filling in the center of each egg white half so that it completely fills it and spreads over the top. It may help to use your spoon to make four even sections of the filling, then use 1/3 of each section to fill the egg whites. Sprinkle paprika over the top for a light dusting of red, then place on serving plate, cover with plastic wrap and put in the refrigerator until ready to serve.

Makes 1 dozen egg halves. Serves six – 2 egg halves per serving

Nutrition Info per serving
     Calories: 133.5 Fat:10.5 g Net Carbs: 0.5 g Protein: 8.2 g

Tip:  Getting decent-looking eggs after boiling is sometimes a challenge.  There is some truth to not using really fresh eggs for this.  I try to plan ahead to allow at least a week for the eggs to sit in the refrigerator.  This makes it easier for the membrane to separate from the egg.  I put cold eggs in a pan of cold water to cover, then put on the heat and bring to a boil over medium-high heat.  Turn down and cook another 5 minutes, then turn the water off.  Let the eggs sit another 5 to 10 minutes, then run cold water over the eggs.  You can add ice to help chill them quicker.  Break the egg shells in several places and carefully peel part of the shell away and lift the membrane away from the egg if it doesn’t come free with the shell.  Put the egg back in the cold water, then peel the rest of the egg while trying to pull the membrane away from the egg gently.  If this is too much work for you, purchase pre-peeled eggs at the grocery store. They cost almost double but are worth it if you’re in a hurry.

Appetizers, Condiments and Sauces, Main Dish, Poultry, Recipes

Guilt-Free Chicken Tenders

For everyone who loves chicken tenders, like me, but can’t have all the carbs in traditional breading, this is an alternate version I came up with based on the Betty Crocker recipe. It’s easy, not fried and uses low carb almond flour for the breading.  They taste wonderful, although not like a breaded one or an over-breaded one, in some cases.  The chicken is juicy and the flavor comes through beautifully.  This recipe makes 2 large servings or 3 to 4 smaller ones.  I found two of the tenders with the vegetables to be a very filling meal, but a  bigger appetite would probably want at least three of these.

Oven Baked Chicken Tenders

2 tablespoons low carb Flour (any fine mill type)*
1 Egg
1 tablespoon Water
1/2 cup Almond Flour or Ground Almonds
1/4 cup grated Parmesan cheese
1/2 lb Chicken Breast Tenders

Favorite dipping sauce, if desired

* Carbolose, CarbQuick, coconut flour, Bob’s Red Mill Baking Mix, LC Foods or any others.  You could possibly even use almond flour for the initial dredge as well as the final one. 

Preheat the oven to 425 degrees (F.) Prepare a baking pan with a piece of aluminum foil sprayed with baking spray.

Rinse the chicken tenders and dry with a paper towel. In a small bowl or saucer, put the low carb flour. In a small bowl, add the egg and water and beat until frothy. In another shallow bowl, add the almond flour, Parmesan cheese, salt, pepper and a garlic powder.

Lightly dredge a chicken tender through the plain flour, then dip in the egg mixture, then coat it on both sides in the almond flour. Put on the prepared baking pan. Repeat with the remaining chicken tenders. You should have about eight of them. Spray the top with butter-flavored cooking spray.

Bake for about 40 to 50 minutes until golden brown and no cloudy juices run out. Let sit a few minutes, then serve. Wonderful side dishes with it are roasted golden beets and butternut squash, as pictured, or celery root or kohlrabi fries or creamed cauliflower. A salad is a colorful additional also.

You can serve with a low carb ranch dressing or chipotle dressing or the honey mustard dressing below.

Makes 4 servings or 2 large servings.

Nutrition Info for 1 servings (based on 2)
Calories: 257 Fat: 11.7 g  Net Carbs: 2.3 g Protein: 35.3 g

Honey Mustard Dressing

1 teaspoon sugar-free Honey
1 tablespoon Dijon Mustard
3 tablespoons Mayonnaise

Mix all ingredients in a small bowl until completely blended. No carbs in this recipe!

Tip: If you can’t find sugar free honey – it can be ordered online at Netrition.com- then regular honey can be used. It will add 2.9 g of carbs to each serving.

If you try this recipe, please let me know how you like it or post any questions or suggestions you might have.

Main Dish, Pork, Recipes, Vegetables & Salads

Riffing the BLT Salad

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Just about anything with bacon is a winner for me. I love it and I love the over 100 years-old woman who claimed her longevity came from eating bacon every day. I’m in for that! A BLT sandwich is really great also and I have finagled a couple of ways to eat one on a low carb diet with low carb breads that are very tasty. But when I saw a recipe come across on Facebook for a BLT Pasta salad, I knew I had to figure an adaptation for low carb. Pasta is one of those things that you don’t eat or eat very sparingly when trying to maintain the lc lifestyle, so I turned to my favorite substitute item for pasta, potatoes, and rice — cauliflower.

So with just a few adjustments and a little enhancement, I present the low carb version of the …

BLT Plus C Salad

2 cups Chopped Cauliflower
8 ounces lean Bacon
2 medium ripe Tomatoes
1 teaspoon chopped fresh Thyme
1 teaspoon Garlic, minced
Kosher salt and freshly ground pepper
3 tablespoons Mayonnaise
3 tablespoons Greek Yogurt
3 tablespoons Sour Cream
1/4 teaspoon Cumin, ground
2 tablespoons chopped Chives
4 cups chopped Hearts of Romaine lettuce
1 cups shredded Cheddar Cheese

Bring a pan of water to a boil and add the cauliflower. Let cook for about 10 minutes until it is tender. Cut into bite-sized pieces if it is too big. Drain. Put into a large mixing bowl and set aside.

Chop the tomatoes into bite-sized pieces.

Pan fry the bacon or cook in the oven until it is completely done. Remove to a paper towel to drain. Put 2 tablespoons of bacon grease into a skillet and add the garlic, then add the tomatoes and thyme. Cook for about five minutes until the tomatoes are warmed, but not cooked. Crumble the bacon into pieces. Reserve 1/4 cup for garnish.

Add the tomatoes and bacon to the cauliflower and toss together. Add the shredded cheese and lettuce and toss again.

Mix together the mayonnaise, sour cream, and yogurt and add the cumin, chives. salt, and pepper. Pour over the salad and toss to mix it in and coat it. Garnish with reserved bacon and chives. Serve warm. You can add slices of avocado or a tablespoon or two of guacamole if you wish. (Not included in the nutrition info.)

Refrigerate leftovers.

Makes 4 servings.

Nutrition info per serving:
Calories: 330.5 Fat: 24.1 g Net Carbs:5.6 g Protein: 21.4 g

If you’d like you can add more lettuce to the salad with only a little more in the carb count.

TIP: This can be a very versatile base salad. Instead of bacon (or in addition for real bacon lovers), substitute in tuna, ham, chicken, or taco meat. The possibilities abound.

Let me know how you like this salad in the comments.

Breads, Breakfast & Brunch, Healthy Life, Product Review

Baking with Protein Powder

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It may surprise some low carb eaters that you can add whey protein powder to your baking with really good results. I have often added a tablespoon or two to my muffins and breads to give them both more flavor and texture. I have seen a recipe now and then that uses only whey protein powder to make a pancake or a waffle. I haven’t tried these yet, but I did make a waffle this morning made with Vanilla Whey Protein Powder and Almond Flour and got a really good result. I’ll share that recipe below.

When using protein powders in baking, I usually use it as a small percent of the total flour in the recipe, but you can add more if you wish to experiment. The most I have substituted in is 2/3rds of the flour with the remainder being a low carb baking mix or almond flour. One big consideration in doing this is the number of net carbs in the protein powder that you’re using. My preferred brand comes from a health food store and is called Nu-Tek Pro 5. It is not inexpensive, but the main reason I buy it is that there is only 1 net carb in a 40-gram scoop. That makes it lower in net carbs than most of the other brands I have checked. It comes in vanilla, chocolate, and strawberry flavors. I use the vanilla more frequently than the other two. There are 145 calories per scoop. If you compare this with a few other brands, you can see that it can make a significant difference in the carb count.

One big consideration in doing this is the number of net carbs in the protein powder that you’re using. My preferred brand comes from a health food store and is called Nu-Tek Pro 5. It is not inexpensive, but the main reason I buy it is that there is only 1 net carb in a 40-gram scoop. That makes it lower in net carbs than most of the other brands I have checked. It comes in vanilla, chocolate, and strawberry flavors. I use the vanilla more frequently than the other two. There are 145 calories per scoop. If you compare this with a few other brands, you can see that it can make a significant difference in the carb count.

protein-compare2
I’m not advocating any particular brand of protein powder and if you check around, you might find others that are equally low carb’d, but take into consideration the size of the scoop and the net carbs when choosing the powder. If you need more powder to make 1/4 cup, then it may increase the carb count. Therefore, the carb count that I get on my recipes is often based on EAS whey protein powder, which is 2 net carbs per 30 g scoop. 1/4 cup is about 3 scoops or 6 net carbs. With my preferred powder, this is reduced to 3 net carbs or less because the scoop is larger and the net carbs are lower. This gives you a starting point to adjust the net carbs up or down, depending on which brand you use.

Vanilla Whey Protein Powder Waffles

I made this in a Belgian waffle maker that has deep holes and requries a little more batter to make a full waffle. I was a little short, but I have adjusted the recipe to accommodate. It will make 4 waffle sections in the round Belgian waffle maker and 2 of them make one serving. If you are using a different waffle maker, it may make 2 waffles.

1/2 cup Vanilla Whey Protein Powder (about 3 to 4 scoops)
2 tablespoon Almond Flour
1 large Egg
1 teaspoon Coconut Oil or Canola Oil
1/4 teaspoon Baking Powder
1/4 teaspoon Vanilla Extract
1 teaspoon Sugar Substitute
2 tablespoons Water

Pre-heat the waffle maker while you mix the batter.

In a small bowl, mix all the ingredients together and stir until completely mixed. You can use a mixer, an immersion mixer, a blender or a whisk. Just make sure the egg is mixed in well.

Spray the waffle maker with cooking spray, then pour the batter equally into each section. Close the lid and cook until the steam stops coming out. This is usually three to four minutes, but it varies. Gently lift the handle and if it opens easily, the waffle is done. If there is resistance, let it cook a little longer.

Carefully lift the waffle from the iron and put on plates, spread with soft butter and serve with sugar-free syrup or fresh fruit, if you wish.

Makes 2 servings

Nutrition Information per serving:
Calories: 214.5 Fat: 9.1 g Net Carbs: 3.2 g Protein: 27.7 g