Low Carb Recipes

[TwiceHatched]

MUG BREAD

1-2 T. of melted butter
3 T. of almond flour
1/2 t. of baking powder
1 large egg

In a microwave safe mug, like a coffee cup, melt the butter.  Stir in the almond flour and baking powder until well mixed.  Making sure the ingredients are not hot enough to "cook" the egg, stir in the egg, mixing well until there are no lumps.  Microwave for a total of 90 seconds.  The mixture will have bubbled up, risen, and "baked" down into a muffin sized piece of "bread".  You may use this as is, but it is more tasty if you cut it in half, in either direction, spread with a bit of butter, and toast it in a toaster oven or skillet.  If you only have a traditional toaster, toast the bread before buttering.

VARIATIONS

Sandwiches:  If you would like to make this for sandwich bread, cook it in a small round bowl with straight sides, then cut in half horizontally like a hamburger bun.

Bagel Substitute:  Season the mixture with "Everything Bagel" seasoning prior to cooking it. 

Cheddar Bay Biscuits (like Red Losbter's):  Add to the mixture- 
Either some minced garlic- dried or fresh, or garlic powder/garlic salt to taste
Chopped basil- dried or fresh (fresh is SO much better!), to taste
About 1/4-1/3 cup of finely shredded cheese.  I prefer sharp cheddar.
Mix very well, and cook at the usual 90 seconds.  Delicious!

Cinnamon Toast:  Top the halves with cinnamon to taste, and the sweetener of your choice.  If you add real sugar at this point, it will increase the carb count, but it will still be negligible compared to cinnamon toast made with traditional bread.  I haven't yet, but I plan to get some Splenda brown sugar, and try it with that.

French Toast:  Cook the bread as if for sandwiches, then slice horizontally, coat with whisked egg, and toast in a skillet with a bit of butter, just like you'd do with traditional French toast.  You can find all kinds of low/no carb syrups on Amazon, or top with berries and real whipped cream.  Berries are relatively low carb compared to other fruits, and are keto friendly, when not eaten in excess.

You can add in any kind of seasoning you'd like!  Have fun with it and create your own signature "Mug Bread"!  Let's share our ideas in the comments!

Basic recipe carb count:  4.5 grams

Edited September 3, 2019 by TwiceHatched
Typo

[Omegaman 3.0]

People eat low carbs for different reasons. I am not watching my carbs to affect blood sugar, I am doing it to restrict calories. To that end, you do not always need special recipes, for some it is a matter of self control. Skip that donut! Walk past the ice cream section at the store. Less sugar in your tea. less soda, try water. Portion control can be fairly easy.

Some of you reading this, are Christians. Christians have access to the Fruit of the Spirit. One aspect of that, is self control, not to lay a guilt trip on anyone, but take advantage of what God has already given you!

Sometimes, all you need to do, it to read the labels, sigh briefly, and follow that as an instruction. I love chips and salsa, and the salsa (homemade) is a lot of my source for fruits (tomatoes) and vegetables. When I make salsa, I do not add salt, since I also need to watch my sodium intake. I love my chips and salsa, but I find chips which are not salted, and I read on the package what a serving is, most of them are 7 to 9 chips. So, limit yourself to those 8 chips, and you have already limited your carb intake.

Another way to do this, an extension of the same idea - I like submarine sandwiches. I make my own. I buy the rolls from my local bakery, but I do not get the biggest ones they have. That cuts the carbs some, but there is more. I slice the roll in half, and instead of piling on the ingredients for the sandwich, I take a knife to the bread roll halves, and hollow them out part way, then add the ingredients. That reduces the carbs there by 33%. Not bad, and it makes the sandwich taste better I think, less bread to "drown out" the flavors of the other ingredients.

Sometimes a little creative thinking like this, applied consistently, can cut a lot of calories out of a week. You have to be more attentive than I am, to help blood sugar issues, but if you are like me and just lowering carbs to help control your weight, this can incrementally add up over time. I was 330 pounds not that many years ago, this next week, I think I might dip under 200 pounds for the first time since the early 1970s!

My hopes and prayers are with you all on your journeys toward better health.

[Amanda Frances]

21 hours ago, Omegaman 3.0 said:

People eat low carbs for different reasons. I am not watching my carbs to affect blood sugar, I am doing it to restrict calories. To that end, you do not always need special recipes, for some it is a matter of self control. Skip that donut! Walk past the ice cream section at the store. Less sugar in your tea. less soda, try water. Portion control can be fairly easy.

Some of you reading this, are Christians. Christians have access to the Fruit of the Spirit. One aspect of that, is self control, not to lay a guilt trip on anyone, but take advantage of what God has already given you!

Sometimes, all you need to do, it to read the labels, sigh briefly, and follow that as an instruction. I love chips and salsa, and the salsa (homemade) is a lot of my source for fruits (tomatoes) and vegetables. When I make salsa, I do not add salt, since I also need to watch my sodium intake. I love my chips and salsa, but I find chips which are not salted, and I read on the package what a serving is, most of them are 7 to 9 chips. So, limit yourself to those 8 chips, and you have already limited your carb intake.

Another way to do this, an extension of the same idea - I like submarine sandwiches. I make my own. I buy the rolls from my local bakery, but I do not get the biggest ones they have. That cuts the carbs some, but there is more. I slice the roll in half, and instead of piling on the ingredients for the sandwich, I take a knife to the bread roll halves, and hollow them out part way, then add the ingredients. That reduces the carbs there by 33%. Not bad, and it makes the sandwich taste better I think, less bread to "drown out" the flavors of the other ingredients.

Sometimes a little creative thinking like this, applied consistently, can cut a lot of calories out of a week. You have to be more attentive than I am, to help blood sugar issues, but if you are like me and just lowering carbs to help control your weight, this can incrementally add up over time. I was 330 pounds not that many years ago, this next week, I think I might dip under 200 pounds for the first time since the early 1970s!

My hopes and prayers are with you all on your journeys toward better health.

Nice post Ome!  Congrats on almost reaching your goal! 

 

[Omegaman 3.0]

Thanks Amanda! My goal was 206, I am at 202, it is just that I keep moving the goal! Now, the new goal is not so much a weight number, but better fitness, I have not abandoned my bucket list goal of hiking to Havasu Falls, once the weather decides to cool, will probably start working on that.

[Amanda Frances]

13 hours ago, Omegaman 3.0 said:

Thanks Amanda! My goal was 206, I am at 202, it is just that I keep moving the goal! Now, the new goal is not so much a weight number, but better fitness, I have not abandoned my bucket list goal of hiking to Havasu Falls, once the weather decides to cool, will probably start working on that.

Just Googled Havasu Falls and it is beautiful. 

 

[HerLowliness]

Last night I discovered that Twice's mugbread recipe fits perfectly into two silicone muffin cups. I still cooked it 90 seconds in the microwave, then sprinkled a little grated cheese on top before browning under the broiler. Was perfect to go with my chili.

Chili:  (carbs/calories)

11 oz tomatoes (I used 3 fresh Roma tomatoes, peeled and oven roasted 30 min) 8/25

1/2 cup red sweet peppers (4 snack size, cleaned, sliced and oven roasted 30 min) 3/23

2 Tbsp avacado or olive oil 0/260

1/4 cup minced onion 3/16

1/4 cup minced celery 1/4

1 Tbsp garlic 2/13

1 lb ground beef  0/115

2 tsp Italian seasoning (I added some cumin, salt and pepper also)

2 tsp chili powder

1/4 cup marinara sauce 4/35

1 1/5 cup beef broth 3/22

Carbs 23/Calories 1581 for entire recipe

 

Directions: Prep and oven roast the tomatoes and peppers.

In skillet, sautee onion, celery til clear then add garlic. Crumble in ground beef and cook til brown. Drain excess oil and return to skillet. 

Add seasonings to meat mixture.

Remove tomatoes and peppers from oven and chop, add to meat mixture in skillet. 

Add marinara sauce and beef broth. 

Stir well and allow to simmer for at least 15 minutes. I cooked mine for about an hour. Serve with 2 Tbsp sourcream (1/57) and 1 Tbsp grated cheddar (0/29)

Serve with mug bread muffins.