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  • Tag Archives breakfast
  • Low Carb Biscuits

    DSCF9208The more I read about wheat, the less I want to eat any. That’s why I made a new biscuit recipe without Carbquik. These can be made as a plain biscuit, or you can add the cheddar and garlic for a low carb garlic cheddar biscuit. These are also gluten-free.

     

     

     

     

    Low Carb Biscuits

    1 1/2 cups almond flour

    1/4 teaspoon salt

    2 tablespoons baking powder

    2 eggs

    1/3 cup sour cream

    4 tablespoons melted butter

    1/3 cup shredded cheddar cheese (optional)

    1/2 teaspoon garlic powder (optional)

    Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray. (These spread out too much and puff up too little on a cookie sheet. Use a pan with 12 wells.) Mix all dry ingredients. Add wet ingredients and combine thoroughly. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

    NET carbs 2 per biscuit

     



  • Low Carb Blueberry Muffins

    Low Carb Blueberry Muffins

    8 ounces softened cream cheese

    3 eggs

    18 drops EZ Sweetz (3/4 cup Splenda equivalent)

    3/4 granular erythritol

    1/4 cup vegetable oil

    1/4 cup almond milk

    1 teaspoon vanilla

    2 cups almond flour

    2 scoops vanilla protein powder

    1 tablespoon baking powder

    1 teaspoon baking soda

    1/2 teaspoon salt

    3/4 cup blueberries

    Preheat oven to 350 degrees and line a muffin pan with 16 liners. Combine almond flour, protein powder, baking powder, baking soda, and salt. Set aside. Blend cream cheese, eggs, EZ Sweetz, erythritol, oil, almond milk, and vanilla in a large bowl. Add dry ingredients and blend until smooth. Fill muffin cups about 3/4 full. Put 3 to 4 blueberries on top of each muffin. Bake for 18-20 minutes.

    Serves 16: Net carbs 4.25 per muffin

     



  • Low Carb Breakfast Casserole

    I often make low carb breakfast casseroles. I usually make one on the weekend, and then reheat individual servings throughout the week. Not only does it make an excellent low carb breakfast, but it’s also great for an inexpensive low carb dinner as well. This basically follows the same technique as my other low carb breakfast casserole (here), I just mixed up the flavors to add some variety.

    *This picture shows the low carb breakfast I made for my husband on Father’s Day. I made the french toast from a left-over “Jiffy Bun” from Splendid Low Carbing. They are such a neat little trick that you make in the microwave. Check it out here.

    Low Carb Breakfast Casserole 2

    1 pound ham, cubed (make sure your brand doesn’t have added sugar)

    6-8 ounces sliced, fresh mushrooms

    8 ounces softened cream cheese

    4 pieces thick-cut bacon

    8 ounces Monterey jack cheese, shredded

    12 large eggs

    Preheat oven to 350 degrees and spray a 9 X 13 pan with non-stick cooking spray. In a large skillet, brown ham cubes in a tablespoon of butter. Most ham is pre-cooked, so this only takes a minute. Place ham in bottom of casserole dish. Then brown your mushrooms in the same skillet. This is important to remove the excess water from the mushrooms.  Add mushrooms to the top of ham. Use the same skillet again to crisp your bacon. (Can you tell I hate washing dishes?) While the bacon cooks, evenly distribute cream cheese on top of ham and mushrooms. Add crumbled bacon on top of the cream cheese. Beat eggs thoroughly with some salt, pepper, and a few tablespoons of water or cream. Pour eggs over the other ingredients and top with Monterey jack cheese. Bake for 25-27 minutes, until eggs are set. Allow to cool for about 5 minutes before slicing.

    Makes 12 large servings: NET carbs about 1.4 per serving. :)

     



  • Low Carb Breakfast Casserole

    This is a great breakfast casserole that reheats really well. You can make it on the weekend and enjoy it throughout the week for breakfast when you may not have as much time to cook. It’s also very filling due to the higher fat content. We actually had this for dinner tonight. It’s easy to make, inexpensive, and plentiful. In fact, if you are cooking for just a few people, you may want to cut the recipe in half.

     

    Low Carb Breakfast Casserole

    2 lbs ground sausage

    8 ounces softened cream cheese

    1/2 small onion, diced

    2 jalapeno peppers, diced (or 1/2 green pepper)

    12 well-beaten eggs (season with salt and pepper)

    1 cup shredded cheese (cheddar or mexican blend)

    Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and evenly distribute on top of sausage. Sprinkle with onions and peppers. Pour eggs over the sausage mixture. Add shredded cheese to the top.

     

    Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting.

    Serves 12: NET carb count is about 2 per serving.

     

     

     



  • Low Carb Biscuits

     I am from the south and I grew up having gravy and biscuits. In this part of the country, biscuits are a necessity. I have created a low carb version of this childhood favorite. I can’t say my low carb biscuits are as good as Mom used to make; Dad used to call hers “bumblebee biscuits” because they were so light and fluffy he swore a bumblebee could fly through one. However, these low carb biscuits are great. For one net carb each, I really don’t know how to beat them.

     

     

    Low Carb Biscuits

    2 cups Carbquik

    2 heaping tablespoons baking powder

    1  1/4 cups hot water (tap hot, not boiling)

    4 tablespoons melted butter

     

    Preheat oven to 400 degrees. Mix Carbquik and baking powder thoroughly in a medium-sized mixing bowl. Add hot water. Stir only until the dough just comes together. Don’t knead it or mash it like you would a regular dough. You want to keep it light and fluffy.

     

     

     

    Drop (don’t mash) large spoonfuls into a greased pan with 12 sections. I love this pan with squares for this, but you can use a muffin pan too. I’ve done these on a cookie sheet, but the biscuits will spread instead of rising and they won’t be tall and fluffy. Add melted butter to the top of each biscuit. Save any extra butter to put on top of your hot biscuits too. Bake for 12 minutes, or until top is just slightly brown. You don’t want to overcook them.

     

     

    These biscuits are tall enough to slice open for a breakfast sandwich. They are also great with sugar-free fruit spreads.

     

     

     

     

     

    You might also want to try this gravy. I don’t know what possessed me to pick this up in Wal-Mart one day. First of all, I grew up in a family that was fundamentally opposed to the idea of canned gravy. Secondly, you’d assume it would be loaded with carbs. I was surprised to see that a 1/4 cup serving has 4 carbs. The first two ingredients are water and sausage. I decided to give it a try, and it’s really pretty tasty. It also makes a nice change to the breakfast routine.

     

     

    Makes 12 biscuits: 1 NET carb per biscuit (plus 4 if you add gravy)

    I would caution anyone that is still in induction though. This meal would not be induction friendly, even though the carb count is low.