Italian Cheese Bread

Before being diagnosed with Diabetes I loved going to Little Caesar’s weekly for their buffalo wings and Italian Cheese Bread. I have been looking for a good low carb recipe for this for over a year and have finally found something that I can live with.

Let me begin by saying that if you are newly Diagnosed with Diabetes or newly eating Low Carb you may want to wait a bit to try this. This is not going to be as wonderful and high carb as the original recipe.  The first time that I had this I thought it needed something more so I gave it a boost and was very pleased with the end result.

The original recipe came from here.

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If you go look at the picture from their site you will see that my bread looked nothing at all like hers. It did not rise as high but it was still good. Her recipe called for Parmesan and Romano Cheese. I added Asiago cheese as well.

Once it is done you will want to slice it into thin pieces and place it on its side. Coat with real butter and very heavily coat it with additional Parmesan Cheese and be heavy handed with the garlic. The first time I did not add enough garlic or Parmesan. Place under the broiler for a bit to brown. This was wonderful to me.

As you can see below I made my own Buffalo Wings using the recipe from this blog and 2 hours after eating when I tested my blood using my Glucometer my reading was only 103. What you see on the plate below was my entire meal.

Italian Cheese Bread

1/2 cup soy flour
1/3 cup soy protein
3 eggs
1/2 teaspoon baking powder
1/8 cup sour cream
3 tablespoons olive oil
½ cup of Kraft blended Parmesan, Romano and Asiago Cheese
1 teaspoon garlic powder
Water as needed

Preheat oven to 375 degrees.

Grease a standard loaf pan with butter. Combine flour, protein, eggs, baking powder, sour cream, oil and cheeses in a bowl and mix well. (Yes, I use my Kitchenaid mixer with the flat beater). Add water, if needed. Dough should be firm but not over. Place dough in greased loaf pan and bake 25 minutes, or until a toothpick comes out clean. Cool slightly, slice, and slather with garlic butter. You can also toast under a broiler or in a toaster over topped with your choice of cheese.

Cranberry Pecan Muffins

Cranberry Pecan Muffins

 

12 ounces cream cheese, soft

5 eggs

2/3 cup Splenda, sugar substitute

2 teaspoons vanilla

1 ½ cups Whole Almond Meal

1 cup unprocessed wheat bran

1 teaspoon cinnamon

1 teaspoon baking powder

1 cup fresh cranberries

½ cup finely chopped pecans.

 

Preheat oven to 325 degrees. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.

 

Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the cranberries and pecans. When mixture is well blended, stir in the cranberries and pecans.

 

Fill each muffin pan almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze very well. Thaw at room temperature.

 

Zucchini Pecan Low Carb Muffin

I played around with the Blueberry Muffin from last week and love this new recipe even more. I hope that you like it. The carb count is even lower and it has a heartier texture to it. Each muffin is 4.6 carbs and the recipe makes 15 muffins. I used muffin pan liners this time to help with the problem that I had with the blueberry muffins sticking since I have not bought the new non-stick pans yet.

Zucchini Pecan Muffins

 

12 ounces cream cheese, soft

5 eggs

2/3 cup Splenda, sugar substitute

2 teaspoons vanilla

1 ½ cups Whole Almond Meal

1 cup unprocessed wheat bran

1 teaspoon baking powder

2 teaspoons cinnamon

½ cup chopped pecans

1 cup shredded zucchini

 

Preheat oven to 325 degrees. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.

 

Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the pecans and zucchini. When mixture is well blended, stir in the pecans and zucchini.

 

Fill each muffin pan almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze very well. Thaw at room temperature. Each muffin has 4.6 carbs. Makes 15 muffins.

 

Blueberry Power Muffin

 

I tried this new recipe this morning and am in love. It is hard to believe that something this yummy is healthy for you too. I used old muffin tins and think that I will have to go shopping for the newer non-stick Wilton muffin pans for these as I did have a problem with them sticking in my pans.

The muffin doesn’t rise much during baking so fill each cup closely to the top of the pan. I used a smaller muffin pan and next time will use the larger one. The recipe stated it made 12 and when I used the smaller pan it made 19.

12 ounces cream cheese, soft

5 eggs

2/3 cup Splenda, sugar substitute

2 teaspoons vanilla

1 ½ cups Whole Almond Meal

1 cup unprocessed wheat bran

1 teaspoon baking powder

Zest from one lemon

1 ½ cups blueberry, fresh or frozen

 

Preheat oven to 325 degrees. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.

 

Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the blueberries. When mixture is well blended, stir in the blueberries.

 

Fill each muffin pan almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze very well. Thaw at room temperature. Each muffin has 5.6 carbs and 8.5 grams of protein.

Low Carb Muffins

On Friday I bought the Wilton mini fluted tube pan. It makes 12 mini fluted shaped muffins. I couldn’t wait to use them this weekend to make the Low Carb Muffins below. I have been making these muffins for about 9 years. They are made with soy flour which usually turns people off but with the added vanilla extract and cinnamon I can not taste the soy flour at all.

These are very good topped with sliced strawberries and a little whipped cream. Yum.

MUFFINS
3/4 C. SOY FLOUR
1/2 C. + 1T. WATER
1 T. BAKING POWDER
1/4 TSP. NUTMEG (I use cinnamon)
DASH SALT
1 1/2 TBLSP. BUTTER
3 EX. LARGE EGGS
1 1/2 TSP. VANILLA
1/4 C. HEAVY CREAM
SWEETENER TO = 6 packets of Splenda

PREHEAT OVEN TO 400. COMBINE SOY, BAKING POWDER, AND SALT; SET ASIDE. BEAT EGGS THOROUGHLY, THEN ADD CREAM, WATER, NUTMEG, EXTRACTS, AND SWEETENER. SOMETIMES I JUST USE WHATEVER SPICES I HAVE – CINNAMON, CARDAMOM, ALLSPICE. SIFT IN SOY MIXTURE AND BEAT TILL SMOOTH. TEXTURE IS VERY THIN, ALMOST LIKE THIN SOUR CREAM, SO DON’T PANIC! GREASE 12 MUFFIN CUPS OR USE PAPERS. DIVIDE BATTER INTO TINS, AND TOP WITH EXTRA SWEETENER AND CINNAMON IF DESIRED (I DO!). BAKE 17-20 MIN. OR UNTIL DONE. STORE IN PLASTIC BAG WHEN COOLED, IN THE FRIDGE. GREAT REHEATED IN THE AM IN THE MICROWAVE WITH A THICK PAT OF BUTTER OR CREAM CHEESE.
MAKES 12 @ 2.6 G CARB EACH

 

Low Carb Pancakes

I have been doing the low carb diet once again since April 4, 2008 and am down 28 pounds so far. One of the hardest things for me was giving up cereal in the morning. Since becoming a Type 2 Diabetic I have had to completely relearn how to eat making better healthy choices. One of the recipes that I absolutely love are Low Carb Pancakes topped with strawberries.

This is what I had this morning and it will be more than enough to hold me over until I have lunch. Enjoy.

Low Carb Pancakes

2 1/2 Tablespoons Wheat Gluten (5g)
2 Tablespoons Heavy Whipping Cream (0.8g)
1 Tablespoon Water
1Tablespoon Oil
1/2 Teaspoon Baking Power (0.35g)
2 Eggs (1.2g)
1 packet of Splenda
Few shakes of Cinnamon if desired

Dash of vanilla

 
I just mix everything up in a bowl with a whisk, and fry like regular pancakes. If it’s a little runny, just add a tiny bit more of the gluten, or if too thick, a little more water. I usually get enough out of this to make 3 nice size pancakes. The total carb count for the recipe above is 7.71 g (you may have to adjust depending on the brand of Wheat Gluten you buy.)

 

If you choose to add strawberries be sure to add additional carb count for those. Enjoy!!