Low-Carb Bread

Low-Carb Bread

This is a great, low-carb bread recipe! The best part about this recipe is that it’s simple, so you know it’s going in the “EDGE” department, right? When you’re watching those carbs, it’s so nice to have a loaf of bread at your disposal. It almost feels like cheating. Check out this recipe and start making the best low-carb bread you’ve ever tried!

The secret step in this recipe that takes this low-carb almond bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that you’re going to whip the egg whites until they are fluffy, looking for soft peaks. Beating the egg whites is the answer to the denseness that comes with making an almond flour bread. The fluffy egg whites, in unison with the high dosage of baking powder, do a good job of getting this loaf nice and fluffy and adding some air pockets into the loaf. This makes for a better tasting bread.

 

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Low-Carb Bread
Diet Level:5
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Prep Time 10 Minutes
Cook Time 30 Minutes START TIMER
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Slices
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes START TIMER
Servings
Slices
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 375 degrees.
  2. Separate the egg whites from the yolks. Add cream of tartar to the whites and beat until soft peaks are achieved.
  3. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt. (Adding 6 drops of liquid stevia to the batter can help reduce the mild egg taste.) Mix until combined. This will be a lumpy thick dough until the whites are added.
  4. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread its volume.
  5. Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes.
  6. Check with a toothpick to ensure the bread is cooked through.
  7. Slice and serve warm or keep in the fridge. May also freeze.
Recipe Notes

 

Snickerdoodle Muffins

Snickerdoodle Muffins

I absolutely LOVE snickerdoodle cookies. But, they are off limits if you are following our “edge” program. Well, truth be told, just about any snickerdoodle cookie is off limits on any “diet” program, right?

These snickerdoodle muffins will totally keep you from missing those cookies, I promise!!!  These muffins are low-carb and low-fat.  Whip up a batch and put some in the freezer.  You can even have one for breakfast!!

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Snickerdoodle Muffins
Diet Level:5
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Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
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Muffins
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Cinnamon Sugar Topping:
Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
Servings
Muffins
Ingredients
Cinnamon Sugar Topping:
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees and place 12 muffin liners in a 12-count muffin tin.
  2. Place almond flour, erythritol, baking powder, cinnamon, and sea salt in a large bowl. Mix until combined.
  3. In a separate smaller bowl, whisk eggs, melted coconut oil, milk, and vanilla extract. Then, add the egg mixture to the almond flour mixture and stir until fully combined. Then, fold in the hemp hearts.
  4. Divide the batter between the prepared muffin tins and transfer to the preheated oven. Bake for 15 to 18 minutes, until the tops are golden.
Cinnamon Sugar Topping
  1. Place the coconut oil in a small dish and combine the erythritol and ground cinnamon in a small bowl. Once the muffins are done, one muffin at a time, brush the top with coconut oil before placing it overtop of the cinnamon sugar bowl and sprinkling it with the cinnamon sugar. Lightly shake off excess and repeat with remaining muffins.
  2. Store in a sealed container in the fridge for up to a week, or in the freezer for up to a month.
Recipe Notes

Lakanto Monkfruit Sweetener

 

 

 

 

 

 

 

 

 

Swerve Sweetener, Granular, 12 Ounce

 

 

Chocolate No Bake Cookies

Chocolate No Bake Cookies

I love “no-bake” cookies because it’s just about like eating the dough out of the bowl, right? These are no exception. And, the best part? They are an “EDGE RECIPE.” So, what is an “EDGE RECIPE” you ask? Okay, maybe you didn’t ask. But, just in case you did, “EDGE RECIPES” are those that…well…give us an edge toward healthy weight management goals. EDGE RECIPES have to meet certain standards to be so-categorized. They must be low-fat, low-carb, and sugar-free for starters. Next, they have to be quick to prepare and easy on the budget.  Last, but certainly not least, EDGE RECIPES must be “crave-worthy.”  They must make your mouth water when you think about coming home and knoshing on them.  Well, this recipe checks off all those boxes!

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Chocolate No Bake Cookies
Diet Level:4
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Prep Time 15 Minutes
Cook Time 15 Minutes
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Cookies
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Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Diet Level:4
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Instructions
  1. In a mixing bowl, combine all dry ingredients and stir very well.
  2. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully.
  3. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or place in fridge until a little firmer and then roll into smaller balls.
  4. You can also bake these at 350 degrees for about 10-12 minutes. For crispier cookies, cook for about 15 minutes. Then cool for about 10-15 minutes.
Recipe Notes

You can make your own oat flour by blending oats in a food processor until they become powder. Be sure to measure after blending.

For the no-bake option, due to the coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.

You can freeze the no-bake or bake option.

You can also make them as thick or thin as you like. Just be sure to adjust the cooking time if you decide to go for the bake option.

 

Pigs In A Blanket (Healthy Version)

Pigs In A Blanket (Healthy Version)

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Pigs In A Blanket (Healthy Version)
Diet Level:6
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Prep Time 15 Minutes
Cook Time 25 Minutes
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Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, a baking mat, or foil sprayed with cooking spray.
  2. In a medium bowl, mix together the oat flour, salt, and yogurt. Knead ingredients together on a floured countertop until the dough is ready to be rolled out. Use a rolling pin to roll the dough to a 1/8 inch thickness. Use a knife to cut the dough into 35 rectangles.
  3. Make sure sausages are dry, (Blotting with a paper towel works well.) Place one mini sausage on each rectangle.
  4. Roll dough over sausage and brush with egg wash. (Egg wash is just an egg beaten in a small bowl and then brushed on top of the dough to get the tops golden brown). Sprinkle the pigs in a blanket with sesame seeds or poppy seeds if desired.
  5. Bake for 22-25 minutes, or until dough is firm but still soft to the touch. Let cool and serve with dipping sauce of choice!
Recipe Notes

 

Zucchini Crisps

Zucchini Crisps

These zucchini crisps make a great low-carb snack or even a side-dish. Use a low-carb/sugar-free ranch dressing for a dipping sauce and you’ve got a great way to sneak in some extra veggies, without loading up on extra carbs or calories!

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Zucchini Crisps
Diet Level:2
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Servings
Ingredients
Diet Level:2
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Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and thinly slice zucchini.
  3. Brush both sides of zucchini with olive oil. Sprinkle zucchini with salt, pepper, and parmesan cheese.
  4. Place on oiled baking sheet and bake for 10-15 minutes or until crispy. Then cool on cooling rack.
Recipe Notes

 

Chocolate Covered Plantain Chips

Chocolate Covered Plantain Chips

This recipe will quickly become one of your go-to’s for when you are having a “chocolate and/or sweet attack.” The combination of sweet and salty with no guilt??? Doesn’t get better than that!

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Chocolate Covered Plantain Chips
Diet Level:5
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Prep Time 20 Minutes
Cook Time 10 Minutes
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Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper and arrange plantain chips in an even layer.
  3. Combine the baking stevia (or coconut sugar), butter (or ghee), coconut oil, and water in a medium saucepan. Turn heat to medium-high and begin stirring the mixture so the oil and butter (or ghee) combine with the baking stevia (or coconut sugar).
  4. As the mixtures starts to heat up, whisk it (vigorously) in one direction. The oil and sugar may separate, but continue whisking to combine.
  5. Whisk about 4 minutes, watching very carefully to avoid burning the sugar. Once the mixture is combined and the consistency of melted caramel, remove from heat immediately. You have two options from here: Carefully drizzle the caramel on top of the plantain chips, trying your best to coat evenly OR gently pour the caramel on top of the plantain chips and using a rubber spatula, mix the chips around to evenly coat. You will have to do this quickly, as the caramel will begin to thicken once cooled. When the chips are coated, quickly arrange them back in an even layer. You may have to pull them apart with your fingers, as they will be sticky. This will help the bottoms of the chips to be caramelized as well as the tops.
  6. Place the plantain chips with caramel into the oven and cook for 5 minutes, until the caramel is bubbly. Be careful not to burn.
  7. Remove the pan from the oven and let cool as you prepare the chocolate.
  8. Pour the chocolate chips in a medium glass bowl and heat in the microwave for 20 second intervals, mixing the chocolate between intervals. Once most of the chocolate is melted, remove from the microwave and stir until all the chocolate is melted.
  9. Drizzle the chocolate on top of the plantains and spread evenly with a spatula.
  10. Let cool at room temperature. If desired, add a little salt to top.
  11. Place the pan into the refrigerator to chill. Once chilled and the chocolate has hardened, gently break off pieces to desired size and serve!
Recipe Notes

 

Broccoli Cheese Sticks

Broccoli Cheese Sticks

Broccoli and cheese–who doesn’t love them?  Okay, well there might be a few people (like my hubs).  At any rate, a veggie that looks like bread in the form of a stick can’t be all bad, right? 

The “cheese” is actually nutritional yeast, so these “cheese sticks” are dairy-free!  Nutritional yeast is not an active yeast.  It is flaky and has a nutty, cheesy-like taste and is often substituted for grated cheese. It also tastes amazing on roasted vegetables.  It is also filled with B vitamins and keeps you compliant with ALL Diet Levels!

You can find nutritional yeast at HEB and Whole Foods, as well as online. A little goes a long way, so buying a jar or bag of it will last you a year!

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Broccoli Cheese Sticks
Diet Level:5
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Prep Time 20 Minutes
Cook Time 30 Minutes
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Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Bring a pot of water to a boil and add the broccoli florets. Boil for 8-10 minutes, until broccoli is soft, then drain the water. (Or follow directions on package if using frozen. i.e., can microwave, etc.)
  2. Add the broccoli to a food processor and pulse until broccoli is broken down and scrape the broccoli "paste" out of the food processor and into a medium bowl.
  3. In a separate bowl, combine the almond flour, coconut flour, baking powder, onion powder, garlic powder, salt, and nutritional yeast together.
  4. Add the dried ingredients to the broccoli, then add the egg and apple cider vinegar and mix until well combined.
  5. Pour the mixture on a parchment-lined baking sheet and place another piece of parchment paper over the top. Using a rolling pin (or your hands), spread by pressing it out on the top piece of parchment paper (to avoid it sticking) until it's roughly ⅓ - ½ inch thick.
  6. Remove the top piece of parchment paper. Using a pizza cutter, score the dough into 1" wide pieces to make sticks. Also score the dough in the middle
  7. Place into the oven at 375 degrees for about 30 minutes, until the edges are slightly golden and the middle is cooked through. Let cool, then break the pieces into sticks.
  8. Store at room temperature for a few days, or to keep longer, place in an airtight container in the refrigerator. Freeze any leftover sticks and thaw when needed.
Recipe Notes

 

Sweet Potato Cashew Cheese

Sweet Potato Cashew Cheese

Oh, YUM, YUM! You are going to love this recipe! It is a take on my other recipe for CASHEW CHEESE.  It is such a treat!! AND, it’s even just a bit pretty, so you can take it to holiday gatherings!!

Also, be sure to look up our recipe for CASHEW CREAMER!

Speaking of the holidays, don’t miss another great cashew creamer recipe, with a holiday twist: PUMPKIN SPICE CASHEW CREAMER!

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Sweet Potato Cashew Cheese
Diet Level:5
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Prep Time 2 Hours (if soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 2 Hours (if soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
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Instructions
  1. Place cashews in the bowl of a food processor. Add the salt, nutritional yeast, and lemon juice, and turn on the motor. With motor running, drizzle a thin stream of water into the bowl until the cashews are forming a creamy, uniform dip consistency. You might need to stop now and then to scrape the bowl.
  2. Add the sweet potato mash, cinnamon, and nutmeg, and blend again. Check the seasoning and then season to taste.
  3. Sprinkle with cinnamon or nutmeg, and eat up! YUM!
Recipe Notes

 

Nut and Seed Bread

Nut and Seed Bread

I am placing this recipe in the “EDGE SNACK” category due to its easy prep AND high level of fiber, magnesium, and potassium. It is jam-packed with important nutrients like protein, omega-3s, and antioxidants.

This is a GREAT snack to have around — energy-packed!! However, portion control counts because it is also high in calories and fat!

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Nut and Seed Bread
Diet Level:5
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Diet Level:5
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Instructions
  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, add all nuts and seeds.
  3. Add the eggs, and mix until well combined.
  4. Pour mixture into two small parchment lined loaf pans, and bake for 25 minutes.
  5. Slice each loaf thinly, and enjoy!
Recipe Notes

 

Lemon Meringue Cookies

Lemon Meringue Cookies

Why buy your cookies when you can very easily make your own? It’s super easy to make these sugar-free lemon meringue cookies! This recipe uses a powdered sugar substitute (see recommendation in recipe notes). It’s important for it to be powdered, otherwise the end result will be gritty. It may work to just powder a different sweetener in a food processor, as long as you can get it to a very fine consistency.

In comparison to the regular, sugar-filled version, the end result is only slightly different with sugar-free meringue cookies. They are almost indistinguishable.  The only difference you may notice is that it’s a little more difficult for the beaten egg whites to hold their stiff peaks without that sugar. Basically, that means you get less definition in your meringue design when piping. But, hey–it’s worth it to have the low-carb, sugar-free version, right?

If lemon flavor is not your thing and you prefer vanilla, you can modify this recipe by simply skipping the lemon zest and folding in about 1/2 teaspoon of vanilla extract.  You’ll want to keep the lemon juice as a stabilizer, or you can use cream of tartar instead. Either way, they will not taste lemon-y without the zest in there.

As far as storage, just place them in an airtight container and keep them in the pantry or cupboard. Room temperature works best.  The only caveat is that the cookies can soften by absorbing water vapor from the air. You want to keep them away from heat and moisture.  If they get soft on you anyway, you can crisp them up again. Just place them in the oven at 200 degrees for 10 minutes.

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Lemon Meringue Cookies
Diet Level:5
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Prep Time 15 Minutes
Cook Time 2 Hours
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Servings
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Prep Time 15 Minutes
Cook Time 2 Hours
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat the oven to 200 degrees F. Line a large baking sheet with parchment paper.
  2. Place the egg whites into a large bowl. Beat using a hand mixer at medium speed, until the whites get opaque and frothy.
  3. Add the lemon juice. Increase mixer speed to high. Continue to beat until stiff peaks form.
  4. Gradually add the powdered sweetener, a tablespoon at a time, beating more as you go.
  5. Gently fold in the lemon zest.
  6. Carefully transfer the mixture into a piping bag. Pipe cookies onto the lined baking sheet, about a teaspoon each, spaced about an inch apart.
  7. Bake for 1-2 hours. (Time will vary depending on the size and thickness of your meringues.) The meringues are done when they are firm and release easily from the parchment paper, but before they turn brown.
  8. When they are done, turn off the oven and prop the door open with a wooden spoon. Leave the meringues in the oven this way for at least an hour, until dry and crisp.
Recipe Notes

Powdered sugar substitute. Click on image for purchase link.

Swerve Sugar Replacement


 

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