This is my own recipe that I created from experimenting with ingredients. It is gluten-free, nut-free, dairy-free, yeast-free, and clean Keto. A similar bun of regular bread may contain as much as 20 grams of carbs!

INGREDIENTS:
6 large eggs, room temperature
Flaxseed, golden - 6 tbsp seeds (makes about 1/2 cup ground)
Extra Virgin Olive Oil -1/4 cup
Monkfruit Sweetener - 4 tsp (or your favourite sweetener)
Pysllium Husk - 3 tbsp
Chia Seed - 1 tbsp
Hemp Hearts - 1 tbsp
Nutritional Yeast - 1 tbsp
Baking Powder - 1 tsp
Collagen Peptides - 1 scoop (optional)

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DIRECTIONS:
Beat the eggs with a hand mixer or immersion mixer for at least 2 minutes till frothy.

Grind the Flaxseed in a coffee grinder (or a blender on fine ground), and then put the Psyllium, Chia, and hemp together in the grinder, and grind them as well. Makes a total of 1 cup of ground ingredients.

Add rest of ingredients to the eggs, mix well.

Let sit for 5 minutes to thicken.

Spoon into a hamburger bun baking tray, or any about 4" wide baking dish or pan.

Bake for about 20-25 minutes at 375 F. Let cool in pan for 10 minutes, then move to a cooling rack.

If possible, let the buns air dry 2-3 hours before putting them in a zip-lock bag and store in the fridge or freezer.

Makes six buns.

NUTRITIONAL VALUES:

1 bun = Calories: 233.4, Fat: 17.9, Sodium: 82, Carbs: 9.8, Fiber: 5.5, Sugar: 0.3, Sugar Alcohols: 2.7, Protein: 11.8, Net Carbs: 1.6

USES:

Hamburger buns, sandwich buns, sloppy joe buns, garlic bread, toasted with your favourite toppings... even change the shape to make hot dog buns, dinner rolls, more!

THOUGHTS AND SUGGESTIONS:

My first batch, I started out with just a cup of Flaxseed meal without the rest (Sweetener, Pysllium, Chia, Hemp, Nutritional Yeast), it was OK, but more like a muffin in texture.

So I added a few other things to try to make it more bread-like, and more nutritious.

It is very dense, more like multi-grain/whole wheat bread texture than Wonderbread, but I love it. However, it's been so many years since I had regular bread, I may not be a good judge! LOL

If you can't eat the Pysllium, Chia, or Hemp, just replace it with one of the other ingredients.

I buy most of my ingredients from Bulk Barn (a bulk food store in Canada), the rest on Amazon.

I also bought the hamburger bun pan on Amazon. But if you have anything that is about 4" wide to bake in, you can use that.

I have a small coffee grinder that I grind my ingredients. I don't think it will work as well, if you don't grind these ingredients. If you don't have a grinder, just use your blender on fine ground. Some ingredients can be bought pre-ground.

Eggs beat up higher at room temperature, so that's important.

If you try my recipe, I'd love to hear how it turned out!

ENJOY!!

I came across this recipe on Pinterest, and I am in love!

I found several versions - kalynskitchen.com, snackinginthekitchen.com, and cheeseslave.com.


So, as usual, I had to play with the recipe - of course I made some changes. I tried it first in regular muffin pans with muffin papers - don't do it!

The muffins stick to the muffin papers and are impossible to remove. So next I tried them in large silicone muffin pans and they popped out beautifully!

Servings - makes six large muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
Net Carbs: 3.4g carbs per muffin
Potential Allergens: dairy, egg
Free of Wheat, Gluten, Soy, Sugar, Nuts, Tomato

Ingredients:
2 cups of Cheddar Cheese, shredded
1 TBSP Parmesan Cheese, grated
1/3 cup Heavy Whipping Cream
4 slices Bacon - reduced salt
6 TBSP Peppers, yellow, red, green, chopped
6 large eggs
1 tsp baking powder, gluten-free
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp pepper, black


Preparation:
Cut up bacon into small pieces and fry till well-cooked.

Distribute evenly in muffin cups.

Chop peppers and put 1 TBSP in each muffin cup.

Distribute the cheddar cheese in the muffin cups.

Mix eggs, cream, baking powder and spices together. pour into muffin cups, about 3/4 full. Stir lightly.

Sprinkle Parmesan cheese on top and bake at 350 F for 30-35 minutes - until muffins have risen and are lightly browned and set.

Nutritional Data:
Per muffin - 432g calories, 37.3g fat, 3.6 carbs, 0.2 fiber, 21.1g protein
Estimated Glycemic Load - 1
Inflammation Factor - 0
Nutrition Facts and Analysis for Low Carb Egg Muffins

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:
• Eggs
• Heavy Whipping Cream
• Red, yellow, green peppers
• Cheddar Cheese
• Comal County Bacon
• Grated Parmesan Cheese
• Baking Powder, Gluten Free, Sodium Free
• Garlic Powder
• Onion Powder
• Ground Black Pepper

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 TODAY'S BOOK SUGGESTION:
1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back
-- This tasty collection draws on the best 1,001 recipes from Dana Carpender’s bestselling books including 500 Low-Carb Recipes, 15-Minute Low-Carb Recipes, 500 More Low-Carb Recipes, 200 Low-Carb Slow Cooker Recipes, The Low-Carb Barbeque Book, and Low-Carb Smoothies.

You’ll find delicious and varied options including recipes for "high-carb" foods you thought you had to give up forever such as Cinnamon Raisin Bread and Mocha Chocolate Cheesecake.

Staying the low-carb course will be easy with choices from barbecue to slow-cooker to internationally-inspired dishes.

Click to read more

Yesterday was my birthday, and so I was looking around online for a low carb birthday cake.

While I did find a few, they all used artificial sweeteners and since I am still experiencing a headache from the Yogurt Bites I made the other day with yogurt sweetened with Splenda - I thought I would pass.

But I did come across a recipe for Low Carb Pancakes, so I thought I would make a treat for my lunch!

Mine didn't come out as pretty as her's, but they still tasted good!


1/4 cup (56ml) cream cheese
2 large eggs
1 tsp (2ml) date palm sugar (optional)
1/2 tsp (1ml) cinnamon (optional)
1 tbsp (15ml) butter

Preparation:
Blend all ingredients in a blender, until smooth. Heat butter at medium in frying pan. Pour 1/4 of the batter into a hot pan. Cook for two minutes until golden, flip and cook one more minute on the other side. Repeat with the rest of the batter.

You can serve this with sugar free syrup (or any syrup of your choice) and fresh berries. If you do, you don't need to add the palm sugar, it is sweet enough with the syrup.

I didn't have any, and I am not going to try artificial sweeteners again, so I always add the palm sugar and cinnamon. I have tried both a dollop of butter on top of my panckaes - or - I add a teaspoon of Cinnamon Spread (2.4g carbs) to my plate and eat a bit of it with each bite of pancakes.

Nutritional Data:
Per pancake - 122g calories, 11.2g fat, 2.3 carbs, 0.3 fiber, 4.1g protein
Estimated Glycemic Load - 1
Inflammation Factor - 0
Nutrition Facts and Analysis for Low Carb Gluten-Free Pancakes

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:
• Eggs
• Cream Cheese
• Cinnamon
• Organic Coconut Palm Sugar
• Bertolli Extra Virgin Olive Oil

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 TODAY'S BOOK SUGGESTION:
1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back
-- This tasty collection draws on the best 1,001 recipes from Dana Carpender’s bestselling books including 500 Low-Carb Recipes, 15-Minute Low-Carb Recipes, 500 More Low-Carb Recipes, 200 Low-Carb Slow Cooker Recipes, The Low-Carb Barbeque Book, and Low-Carb Smoothies.

You’ll find delicious and varied options including recipes for "high-carb" foods you thought you had to give up forever such as Cinnamon Raisin Bread and Mocha Chocolate Cheesecake.

Staying the low-carb course will be easy with choices from barbecue to slow-cooker to internationally-inspired dishes.

Click to read more

I tried out a Low Carb Bagel recipe given to me by JWag on the DiabetesForum.com and I am so proud of how these turned out! And they do taste delicious with butter!

Flaxseed - Some call this seed one of the most powerful plant foods on the planet. It may help reduce your risk of heart disease, cancer, stroke, and diabetes.

Chia Seeds are superior to other plant and marine sources of essential omega-3 oils. It is also high in antioxidants and fiber. It is high in protein and lipids, low in sodium, and has fewer net carbs than most other grains.


Servings: 6
Prep Time: 22 minutes
Net Carbs - 2.3 per bagel
Potential Allergens: egg
Free of Wheat, Gluten, Dairy, Soy, Sugar, Nuts, meat, no added salt.

Ingredients:
6 tbsp (90 ml) Golden Flaxseed, ground
4 tbsp (60 ml) Chia Seeds
2 tbsp (30 ml) Coconut Oil
2 large eggs
2 tsp (6 ml) Coconut Flour
1/2 tsp (3 ml) Baking powder

Preparation
I melted the coconut oil in the microwave for 20 seconds.

Then I added in the ground flaxseed, chia seeds, baking powder, and coconut flour.

Stir everything together, add eggs and mix with dry ingredients.

Then I poured the batter into a donut pan, and baked in a 350 F oven for 20 minutes.

You can add all sorts of things to this, I have to remember to buy some poppy seeds, I love poppy seed bagels!

Great with cream cheese too!

Nutritional Information:
Net Carbs - 2.3
Per bagel - 184g calories, 14.9g fat, 10.5g carbs, 8.2g fiber, 7.3g protein
Estimated Glycemic Load - 1
Inflammation Factor - 0

For more information:
Nutrition Facts and Analysis for Low Carb/Gluten-Free Bagels

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping list:
• Bob's Red Mill Organic Golden Flaxseed
• Health Warrior Premium Chia Seeds
• Nature's Way Coconut Oil
• Bob's Red Mill Organic Coconut Flour
• Baking Powder, Gluten Free, Sodium Free
• Wilton Nonstick 6-Cavity Donut Pan

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TODAY'S BOOK SUGGESTION:
500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love
-- One of the toughest challenges of any diet is having enough variety and choices to keep the dieter from losing interest. The most common reason that people abandon their diet is boredom but 500 LOW CARB RECIPES: 500 Recipes, From Snacks to Dessert, That the Whole Family Will Love by Dana Carpender has more than enough recipes to keep even the most finicky dieter on track.

With recipes for everything including hors oeuvres, snacks, breads, muffins, side dishes, entrees, cookies, cakes and much more, this is an endless supply for creating meals for the whole family night after night. Whether everyone in the family is on a diet or not, these recipes are proven winners with adults and kids alike.

Click to read more