Are you afraid of walking past a bakery?
Can you hear cakes whispering tempting promises? Knowing they are full of sugar doesn’t make them less desirable.
The rich fudgy texture of brownies. Butter melting on a fresh baguette. Scrumptious birthday cake.
You don’t have to say goodbye to your favourite treats. Because you can adapt them for low-carb lifestyle.
Baking the low-carb way is easy.
It is quicker than traditional baking. You don’t need to raise or knead the dough. Just mix the batter and stick it in the oven.
And the best part? You control exactly what goes in your treats. No hidden carbs. No chemical nasties. And you can calculate net carbs precisely.
Ready to start baking your own low-carb treats?
This post answers the most common low-carb baking questions, so you can bake (and enjoy!) your favourite treats again. Without guilty feelings. And without hassle.
When you don’t know which ingredients to use…
The concept of low-carb bread seems odd. Surely, bread and cakes are bound to be high in carbs?
Traditional baking uses wheat flour and sugar. That’s where most of the carbs come from. The secret is you don’t have to use them!
Substitute high-carb ingredients as follows:
|Traditional baking ingredient||Low-carb substitute|
Wheat, rye, rice, tapioca, oats
70-80g net carbs
|Flours made from nuts and seeds
ground almonds, [coconut-flour-US], [flax-linseed-US]
5-20g net carbs
100g net carbs
sugar-free vanilla extract
2g net carbs
[xanthan-US] or [guar-US]
Protein is the key. Use lots of eggs and egg whites. Or try adding plain protein powder to your recipe.
When your bread turns out dry and dense…
Low-carb bread can turn out more like a brick than a baguette! But it doesn’t have to.
When your cake dry on the outside but uncooked inside…
A low-carb cake comes out of the oven looking perfect. You’re licking your lips. It looks gorgeous.
When your treat just doesn’t taste good…
Coconut flour with sweetener tastes different to wheat flour and sugar. Sometimes we dislike a taste just because it’s not what we expected.
Savoury baking – flavours for breads and crackers
When you are not sure how to calculate carbs…
Don’t count the carbs inside your head. Even if you are great at maths, your brain will trick you. Humans always err on the wrong side when it comes to food. That’s our evolutionary heritage.
So a cake with 1600 total calories and 40g net carbs, cut into 8 slices, will have 200 cals and 5g net carbs per slice.
Websites to look up carb counts
Carb counter pocket guides
You can bake scrumptious low-carb treats
Yummy low-carb treats help you fight temptation.