I made these today and they are very good. They are not grainy like traditional cornbread but when served with Chili they are a great accompaniment to it. I think it screamed for a bit more butter when eaten by itself but when eaten with the chili it was perfect. I will be making these often and am already thinking of ways to build on the recipe to create different versions of bread and flavors. They are quick and easy to make and I give it a 9 out of a 10 rating. That is pretty daggon good if I do say so myself. Aren’t they purty?
I served it with my Mixed Bean Taco Chili and it was very filling.
I found the recipe over on the blog Living Low Carb One Day at a Time. Karen is losing weight the Paleo way and is eating low carb and gluten free. I have added several of her recipes to my Evernote cookbook to try in the future. Her chili recipe that she served these muffins with is much lower in carbs than mine is. I have to admit that I did not try her chili recipe but it does look cook. You might want to check her out. I made her recipe for the muffins exactly as she provided it so I won’t be typing it out here. You can see the recipe for the muffins by clicking below.
Low Carb Chili with Cornbread Muffins- Living Low Carb One Day at a Time.
Oh my goodness this was good. I found this recipe on Pinterest last week and kept thinking all week that I wanted to make this. I topped it with butter and heated it in the microwave just enough to melt it. It is a very healthy, hearty and nutty flavor of bread. I completely enjoyed it and will make this often.
The bread does not rise much in the pan when baking. That disappointed me a bit but once I tasted it I suddenly didn’t care anymore. haha
I found the recipe here. Paleo Rye Bread. That site doesn’t give the nutritional information so I have calculated it using The Recipe Calculator. I was able to get 12 slices from the loaf of bread.
Calories- 112.2, Fat- 9.0, Carbs- 4.2 (fiber-2.7, sugars- 0.8) Protein- 4.5.
Net carbs- 1.5 per slice.
I know for many people they will not consider this to be low carb but it is for me. My sister, mother and I went in together and bought dehydrated strawberries from Honeyville.com a couple of weeks ago. These are wonderful little treats that can easily be rehydrated and enjoyed in recipes. I made a strawberry sauce to go over french toast and it was very light and low carb. I hope that you enjoy it.
The bread that I use is low carb. In our area we are blessed enough to have both Heiner’s 35 wheat bread and Kroger’s low carb yogurt. I am so grateful to have both of these items handy at all times. There is a Sara Lee bread that I like to use that is available in VA when I am visiting my daughter.
I really enjoyed this strawberry sauce and I can see where it would be very good over low carb ice cream. 🙂
The strawberry sauce is enough for 4 servings with each person getting 2 slices of Heiner’s 35 wheat bread made into french toast. I will be providing both recipes here.
- 1/2 cup dehydrated strawberries or 1/2 cup fresh strawberries, sliced
- 1 cup water
- 1 cup Splenda
If you are using the dehydrated strawberries place them in the water in the saucepan for about 20 minutes prior to cooking. Add Splenda and bring to a boil stirring often. Remove from heat and allow it to cool slightly. Place into your blender or Ninja and pulse until well mixed. Sit aside. Makes 4 servings.
Nutritional Information: Calories- 31, Fat- 0, Carbs- 7.0 (fiber .2, sugars- .5), Protein- 0.5
Net carbs 6.8
- 2 slices Heiner’s 35 wheat bread or similar low carb bread
- 1 egg
- 1/4 teaspoon cinnamon
- 1 Tablespoon Splenda
- 1 teaspoon pure vanilla
- 1 Tablespoon Silk Unsweetened Almond Milk (1 carb per cup)
- 1/4 of Strawberry Sauce mixture
Mix egg, cinnamon, Splenda, Almond milk and vanilla in a shallow bowl. Spray a non-stick griddle pan and place over medium/hi heat. Allow to pan to heat. Dip bread into mixture and coat both sides. Place on griddle and cook both sides. Remove to plate and top with Strawberry sauce. Serves 1.
Nutritional information: Calories- 56.1, Fat- 2.2, Carbs- 15.1 (fiber- 2.2, sugars- 0.7), Protein- 3.6
Net carbs- 12.9
I loved these. Mike of course didn’t eat them. :::sigh::: He claims he is allergic to strawberries. hahaha I wonder how I can hide strawberries in his food to test him myself. :::hmmmm::: Yes I am that evil. He swore that he was allergic to jalapeno but I saw him eating something at a Mexican restaurant once that had tons of jalapeno’s in it and it didn’t bother him. Now I cook with them all the time. I just don’t tell him and he is a happy camper. I am also sneaking veggies into his diet. I love the guy. Gotta keep him healthy. Well, I do what I can.
Strawberry Chocolate Chip Pancakes
- 3 Tablespoons Vital Wheat Gluten
- 1/4 teaspoon cinnamon
- 1/2 teaspoon pure vanilla (I make my own)
- 1 teaspoon Splenda
- 1/2 teaspoon McCormick’s Valencia orange peel
- 1 Tablespoon oil
- 2 Tablespoon So Delicious Unsweetened Coconut Milk
- 2 large eggs
- 3 Strawberries- chopped
- 2 Tablespoons Hershey’s No sugar added chocolate chips
Mix all but last ingredients together. Add strawberries and chocolate chips. Heat a non-stick pan over high heat. Once sizzling pour batter onto pan and allow to cook until bubbles form on top of pancake. Flip once and cook other side. Serve warm. Serves 1 person.
Nutritional information: 538 Calories. Carbohydrates- 17.6 grams (Fiber- 2.1, Sugar alcohols- 7.9 grams.)
Net carbs- 7.6
As I mentioned earlier in the week I love this new flatbread. I made a fresh wrap last weekend while Caleb was here. He tried it and loved it too.
I placed the flatbread on a plate. I mixed mayonnaise and Frank’s Hot Sauce to taste. I like mine a bit spicy. This would also be good with Ranch Dressing and Frank’s Hot Sauce. Then I topped it with lettuce. I wished that I had chopped tomato to add but I was out. Then I layed fresh deli sliced turkey over and it and rolled it up.
I am having this for work too this week. Very simple and very filling. Once I add the tomato I am figuring this wrap to be 8 carbs.
Oh My Goodness!!!! I wanted to make these as soon as I saw them on the Heart of a Country Home blog but time got away from me and I didn’t make these until Sunday. OHHH MYYYYY!!!! I can’t believe that I have gone so long without these. They are amazing. I plan to make them for all of my parties and family dinners. I want to share them with people at work too.
I am just stopping to think of all of the many dips and cheeses that I can eat these with are running through my mind. The possibilities are endless. They really are crisp and very flavorful. hehehe I am giddy with excitement. hahaha
You can find the direct link to them on Heart of a Country Home. I didn’t change the recipe at all but I am thinking of new spices to add to it to make different flavors of crackers. The possibilities are endless.
Per batch: 515 Calories; 43g Fat; 22g Protein; 19g Carbohydrate; 10g Dietary Fiber; 9g Net Carbs
Per 8 crackers: 86 Calories; 7g Fat; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs
I loved this. I made it on Sunday and took it to work every day for my breakfast. I found the recipe at Maria’s Nutrional Health and changed a couple of items on it. I added Splenda and blueberries. Next time I plan to add pecans as well.
You can find the original recipe here.
Blueberry Dutch Pancakes
Butter or coconut oil (to grease pan)
1/2 tsp Celtic sea salt
1/4 cup coconut flour
1 tsp baking soda
1 tsp baking powder
1 cup coconut milk or vanilla almond milk
1 cup fresh blueberries
1/4 cup splenda
Preheat oven to 425 degrees. Grease the bottom and sides of a 9 x 13 glass baking pan (or 2 pie pans…for circle shapes) with butter or coconut oil. Whisk all the dry ingredients together and add in the eggs, splenda and coconut milk until batter is well smooth. Pour into greased pan. Sprinkle Blueberries on top of batter. Bake for about 20-25 minutes until puffed and cooked all the way through. Serve immediately. Serves 4.
Nutritional Information: Calories- 172.1, Carbohydrate- 11.2 g (fiber 1.4 gram, sugars 4.1 grams)