Questions tagged [low-carb]

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Calculating calories carbs and fats and proteins in homemade whole milk and cream Greek yoghurt [duplicate]

I make homemade yoghurt using 4 litres of whole milk and 2 cups of 10% cream. I ferment this for 24 hours, then I put it in the fridge for four hours, and then strain it overnight to make a very thick ...
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5 votes
2 answers
477 views

Deidre's bread getting HUGE in the oven

I have made Deidre's Ultimate Keto Bread 2.0 for years with generally consistent results (though a bit uneven on the top). I made a couple minor tweaks recently, and the last 2 batches have risen ...
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  • 59
6 votes
2 answers
1k views

How do you significantly reduce the calories in bread like Franz Keto bread?

Franz Bakery makes a bread that contains 35 calories a slice (the fact that it is keto is irrelevant to me, but may still be a part of the answer): https://franzbakery.com/HTML/productView#category=...
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  • 318
1 vote
1 answer
152 views

What is the net (absorbable) carb content of Psyllium Husk? [closed]

I want to make ketogenic bread with Psyllium Husk. I am confused from looking online at the nutritional value of psyllium husk. Some websites reports in the nutritional values that it has only 1.7g of ...
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1 vote
1 answer
187 views

How to make low carb crispy fried cauliflower?

Typically I would use a slurry of all purpose flour and cornstarch (with curd/buttermilk) to coat the marinated florets and deep fry them. Resulted in crispy fried cauliflower. An example of a recipe :...
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0 votes
1 answer
100 views

Need chewiness and density added to blondies no carbs

I want chewy and dense blondies. The recipe I'm currently using is: 2 cups almond flour 1 cup xylitol sweetener 2 eggs ½ cup butter vanilla extract I've tried adding ground flaxseed, corn syrup and ...
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2 votes
1 answer
2k views

Keto King Bread Rise Problem

I have scoured the net looking for answers but I can’t find any. I’ve been making the Keto King bread and in my bread machine it just doesn’t rise much. It ALWAYS tastes great but doesn’t rise much. ...
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2 votes
2 answers
154 views

Using fridge for slow rise dough with eggs

I have a recipe for low carb bread using yeast, vital wheat gluten, oat fiber, flax meal and 2 eggs. It tasted ok but would it be safe to do a slow 24-48 hour rise in the fridge to develop more ...
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  • 29
5 votes
1 answer
8k views

How does cooking food changes its content of carbohydrates and sugar?

When cooking for diabetics it is important to keep the amount of carbohydrates and sugar low. So I am wondering how cooking food - particularly vegetables - changes the amount of carbohydrates and ...
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  • 181
5 votes
2 answers
358 views

Why does the carbs / fiber ratio decrease after cooking?

According to USDA, medium grain raw brown rice has carbs and fiber at a ratio of 76g / 3.4g = 22.4. When cooked, the ratio changes to 24g / 1.8g = 13.3. Are these numbers wrong, and if not, why ...
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4 votes
2 answers
259 views

Dietary Fiber with Crunchy Texture

I'm looking for a dietary fiber or a mix of dietary fibers (and other ingredients which act like dietary fibers such as sugar alcohols) with really low (even zero) food calories that I can create a ...
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  • 4,226
30 votes
7 answers
25k views

How can I tell the difference between unmarked sugar and stevia?

My wife just started back on her doctor-recommended ketogenic diet (due to a medical history of high blood pressure and Crohn's disease in her family). She's to have reduced carbohydrates and sugars, ...
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  • 1,183
4 votes
4 answers
5k views

using vital wheat gluten instead of flour?

I want to make Naan, but I am on the Keto diet and traditional wheat flour has too many carbohydrates. Can I make it with vital wheat gluten instead of flour? Do I have to add anything else?
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  • 41
2 votes
1 answer
152 views

Name for a flour-free onion sauce

I came across this in the context of low-carb chicken pie filling, in other words without a flour/roux base. Is there a name for a sauce that starts with low & slow-cooked onions? Asking for a ...
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  • 123
6 votes
1 answer
379 views

Preserving sweetness during baking without sugar

noob here (both to this site and to cooking in general!). For health reasons I can't really do sugar, and the low-carb thing has saved my life (literally). I am trying to do more low-carb baking at ...
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  • 213
2 votes
1 answer
1k views

Xanthan Gum in sauce/gravy

I'm making Salisbury Steak (https://www.skinnytaste.com/skinny-salisbury-steak-) but would like to substitute xanthan gum for flour to reduce carbs AND use coconut or almond flour (and / or psyllium ...
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3 votes
1 answer
227 views

Bitter Turnip fries

I tried making turnip fries the other day and they were horribly bitter. If am planning to fry them like french fries how long should I boil them in the salt, vinegar and lemon juice so that they don'...
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7 votes
2 answers
847 views

Bulk ingredient for keto/low carb flour substitute mix with gluten

Minimising one's intake of carbohydrates tends to deprive one of some rather lovely culinary items such as pasta and bread, because grains contain a lot of carbohydrates thanks to the high amount of ...
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  • 121
4 votes
1 answer
344 views

Cooking eggs too soon for Keto dough

I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough in the oven. It was really difficult to ...
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  • 233
3 votes
1 answer
746 views

How many carbs I will lose by cold fermenting my bread dough?

I made bread dough recently, and I want to know how many carbs I'll lose using the specific method below: Composition: 6.5 cups of whole wheat flour (21g of carbs per 1/4 cup, per the nutrition facts)...
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  • 39
4 votes
3 answers
1k views

Can I substitute gluten for eggs in coconut flour pancake recipes?

I'm looking to reduce carbs, yet still have things like pancakes, waffles, and maybe even tortillas. I've tried several coconut flour pancake recipes, but they all come out tasting like fried eggs to ...
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14 votes
3 answers
5k views

Why does my cauliflower puree taste mustardy after two days?

I recently made cauliflower puree following this recipe. I put florets of cauliflower in a microwave oven safe pot, together with some butter and some milk, and cooked it till more or less tender. ...
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  • 13.2k
4 votes
1 answer
590 views

Looking for ways to improve a keto no-bake lime cheesecake recipe

I have a recipe for an extremely low-carb lime cheesecake I found online that I tried, and enjoyed. I'm having trouble finding it now, but from memory the recipe is pretty basic: For crust, melt ...
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  • 201
2 votes
3 answers
2k views

separating almond flour from almond meal

I've been experimenting with almond flour for baking bread because I have a hard time digesting starches. I've progressed to the point where my bread made from 50:50 (almond:wheat flours) is almost ...
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  • 363
4 votes
3 answers
3k views

What to add if low-carb muffins don't rise and are crumbly

I followed this recipe for low-carb lemon poppy seed muffins. I only substituted coconut for almond flour and granulated monk fruit for splenda. The mix was really loose and dry when I put it in the ...
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2 votes
1 answer
533 views

Why is the nutritional composition of tofu different from soybeans?

The fat:carbs:protein ratios in soybeans is about 25%:35%:40%. In tofu (which is made from soybeans) these ratios change to roughly 35%:10%:55%, so it becomes a low carb food. Where did all the ...
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  • 139
8 votes
1 answer
4k views

What emulsifier will help my (nearly carb free) Milk Chocolate?

I'm a Type 2 diabetic and maintain ~ 20g carbs per day. This is great on my numbers, but hard on my sweet tooth :) One of my favorite treats to make is a simple mix of Virgin Coconut oil, unsweetened ...
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  • 83
1 vote
2 answers
1k views

Slow-Carb or low-carb alternative to pita and similiar neutral tasting breads

While I like grey or dark breads from whole grain, some recipies simply call for a white bread with less own taste. For example when you have hummus or aioli, you want a parisienne or a pita bread but ...
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  • 475
3 votes
6 answers
1k views

How to cook for a diabetic without making the other guests suffer

I'm looking to host a big dinner and want to make it as diabetic-friendly as possible. I'm also looking to not make special diabetic-friendly dishes that only 1 person gets. I want to make meals that ...
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  • 191
6 votes
2 answers
37k views

What ratio of rice is needed for lentils to be a "complete protein"?

From what I understand Lentil needs Rice for the maximum benefit of its high protein quantity, of course that will then increase the carbs. What is the minimum ratio of rice to lentils to maximize ...
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  • 305
7 votes
6 answers
1k views

Replacement for pasta that is natural and fairly low carb

I'm looking for something with the physical properties of pasta (spaghetti or similar, not lasagne). Something that I can toss with a sauce or oil and serve in a large bowl for a weekday supper. ...
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5 votes
7 answers
84k views

What kinds of milk are low in carbs?

What kinds of milk are low in carbs? I have heard about coconut milk but I'm not sure what's best. PS: I am from India, maybe someone might want this info:-)
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  • 161
2 votes
2 answers
9k views

How are commercial protein bars made so dense?

I am trying to make protein bars at home from protein powder and natural sweeteners. I have basically all the ingredients mentioned on the pack, but mine come out much softer, whether or not I cook ...
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3 votes
2 answers
2k views

Is it possible to create this low calorie high fiber brownies?

I have been looking at some of the low calorie brownie options online and have not found one I can sink my teeth into, without worrying about my hips. So I decided to think up a whole new recipe of my ...
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3 votes
4 answers
1k views

How can I make my no carb sausages more succulent?

I'm trying to find a way to make my home made English sausages more like shop bought English sausages (I'm saying English here as I'm pretty sure sausages around the world are very different - ideally ...
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  • 217
2 votes
1 answer
246 views

hints for low-carb wraps

Lately two different bags from two different makers of low net carbohydrate wraps have arrived home with the entire mass stuck together. In both cases the expiration date had not passed. The first bag ...
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2 votes
1 answer
6k views

Does caramelizing an onion increase its non-dietary fiber carbohydrates?

I'm on a low-carb diet and would like to know if caramelizing an onion increases its carbohydrate content. I'm primarily interested in "net carbs," so dietary fiber that's converted to sugar would ...
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7 votes
5 answers
3k views

Almond Flour pancakes

I have this really tasty recipe for pancakes that use almond flour and whey protein (along with Ricotta cheese and lemon). However, the problem is, these pancakes don't "flip". Does anyone have any ...
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  • 907
5 votes
2 answers
6k views

How can low-carb bread rise?

As far as I know, yeast helps the dough rise by eating away some of the sugar in the flour. But if we make low-carb bread (with, say, soya flour), yeast has nothing to eat and the bread will not rise. ...
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  • 331
3 votes
3 answers
17k views

What kind of alcohol has least carbohydrates?

I'm looking for types of alcohols which have least carbohydrates. I'm looking for more of a ranking than just a single one, as it would be clean spirit, wouldn't it? The general idea is to know what ...
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6 votes
4 answers
14k views

Does Splenda caramelize?

Do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some diet-friendly hard candies.
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  • 583
3 votes
4 answers
514 views

Flavourless Carb Free Thickeners

Can you suggest any Carb Free thickeners that don't affect the flavour of soups/casseroles?
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  • 355
6 votes
2 answers
2k views

Low Carb Pizza Dough Recipe - How Will This Make Dough?

I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The recipe claims to be deep-dish, but I ...
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  • 427
7 votes
2 answers
847 views

Using spaghetti squash for 'pasta'

I've recently gotten into making primal/paleo cooking, i.e. (no grains,legumes,processed foods) and have been meaning to try spaghetti w/meat sauce with spaghetti squash noodles instead of regular ...
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  • 1,107
8 votes
6 answers
13k views

What are the most effective wheat flour substitutes?

While not something I'm overly dogmatic about I try to keep my carbohydrate intake relatively low, especially during the day so as to not become tired. I've found that in some recipes, particularly ...
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  • 181
10 votes
5 answers
11k views

100% Rye Pizza Base Recipes?

I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know ...
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5 votes
2 answers
1k views

How do I make my cheese "crackers" less greasy?

To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese "crackers" by melting small mounds of cheddar on a silpat at 400° F. Once the cheese has started to bubble ...
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  • 4,944
12 votes
4 answers
36k views

What is a suitable Low carb rice alternative?

For the first time since i started dieting, I'm making a stir fry dish for dinner. Usually, I include white rice with the finished product to absorb some of the sauce and provide that fluffy texture. ...
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  • 2,315