Fried zucchini or summer squash makes a great low carb side dish. You can also cut them into “fries” if you remove the seeds in the center. Serve with ranch for dipping.
Low Carb Fried Zucchini Squash
2 medium to large zucchini or summer squash
1/3 cup Carbquik
1/3 cup almond flour
1/3 cup grated parmesan cheese
Preheat oil to 350 degrees in a deep fryer, or about 1/2 inch deep in a skillet. Beat eggs in a medium bowl and set aside. Combine Carbquik, almond flour, and parmesan in a gallon bag. Slice zucchini or squash into desired shape. (Do not peel.) Coat zucchini in egg wash and place into dry ingredients. Toss to thoroughly coat. Remove from breading mixture and fry for about 4 minutes until golden brown. Place on paper towels to drain excess oil. Season with salt while still hot.
My husband loves a good meat and “potatoes” meal. I decided to make him Country Fried Steak (sometimes called Chicken Fried Steak) with mashed cauliflower and green beans with bacon. He and my son loved this meal. They said I definitely needed to share. I hope you enjoy!
Low Carb Country Fried Steak
8 pieces of cubed steak
1 cup buttermilk
1 cup Carbquik
1/2 cup almond flour
Season cubed steak with salt and pepper. Mix Carbquik and almond flour and season mixture with salt and pepper. Dip cubed steak in buttermilk, and then dredge in Carbquik/flour mixture. Allow steaks to rest a few minutes for the breading to set. Heat about 1 inch of oil over medium-high heat (350 degrees) in a large skillet. Place steaks into heated oil and fry for about 6-7 minutes per side. Handle and turn them gently so you don’t lose your breading.
I decided that while I was cooking some of my husband’s favorites, I would add a mushroom gravy to the meal. I think mushrooms are his absolute favorite food.
This is optional, but it was a nice addition to the meal. It would also be great over a plain hamburger steak.
Low Carb Mushroom Gravy
8 ounces sliced mushrooms
3 ounces cream cheese
1/2 teaspoon xanthan gum
1 1/2 cups broth (beef, vegetable, or chicken)
salt and pepper to taste
Sautee mushrooms over medium heat until brown. (I used the grease from the bacon I fried to go in the green beans; in fact, I used the same pan so I wouldn’t have another one to clean. You can use butter or olive oil to sautee the mushrooms if you haven’t made bacon recently. Although, I can’t imagine a time when I haven’t made bacon recently.) Remove mushroom from pan and set aside. Melt cream cheese into the pan and whisk in broth until smooth. Bring to a simmer and mix in xanthan gum. Season to taste with salt and pepper. Add mushrooms and stir. Remove from heat. Sauce will thicken further as it cools.
This is the finished meal served with mashed cauliflower (recipe here) and green beans with crumbled bacon.
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.
This is a simple and quick meal for a week night. The “breading” I used is also good for coating and frying vegetables or mushrooms. I paired the chicken with Paula Deen’s Spinach Salad with Warm Bacon Dressing. This meal was so good that I was eating with both hands.
1/3 cup Carbquik
1/3 cup almond flour
1/3 cup finely grated parmesan cheese
Season with salt and pepper
I used , boneless chicken breasts because they were on sale, not because I’m opposed to chicken with skin in any way. :)
Beat two eggs well and add two tablespoons of water. Dip the chicken into the eggs and let excess drip off. Then coat both sides with the breading mixture. Allow the chicken to rest a few minutes at this point. This helps the coating to set, and the chicken will also cook better if it isn’t really cold. Preheat about 1/4 inch of oil in a frying pan. (On my stove, things fry well with the burner set on 6. If you aren’t used to frying, get a thermometer and make sure your oil is 350 degrees.) When the oil is heated, add a few tablespoons of butter. Fry the chicken for 4-5 minutes per side. This can vary some depending on the thickness of your chicken. Add some salt and pepper while the chicken is still hot.
Cube up any leftover chicken to take for lunch on a tossed salad the next day. It’s good cold too!
It’s hard to determine an exact carb count on this recipe. There are less than 10 net carbs in all of the breading. I coated 8 large pieces of chicken and had breading left over. I would say about 1 net carb per piece.
I have a confession; I make funny sounds when I eat these because they are so good. The gingerbread syrup covers the taste that Carbquik can have if you don’t season or flavor it well. They are simple to make and a very nice change for breakfast. One of these with a cup of coffee and a few slices of bacon and you’re set to go. I hope you try these and enjoy them!
¼ cup heavy cream
½ cup water
1/3 cup sugar free gingerbread syrup
1 ½ cups Carbquik
2 Tb. Vegetable oil
Combine all wet ingredients first and mix in Carbquik until smooth. Pour 1/3 of batter into waffle maker preheated to medium-high heat. I have a Belgian waffle maker and this recipe makes 3 large waffles. They are big enough to share, but I usually don’t. J
The inspiration for this recipe came from one of my favorite
websites, The Pioneer Woman by Ree Drummond. She is not a low carb cook, but I love her blog for many reasons. She is wonderfully funny and she has lots of good ideas for cooking, decorating, and photography. I really admire her work.
Here is a link to her recipe for Sticky Pecan Mini-Buns:
In my attempt to create a low carb version of these I used a
recipe from another favorite blog, All Day I Dream About Food. Carolyn’s recipe
for Pumpkin Praline Parfaits is absolutely amazing. I made them at Thanksgiving
and they were a fantastic hit, even with family members who don’t eat low carb.
I utilized her praline topping here:
I had to substitute half granular erythritol and half liquid
splenda for the 1 cup of Swerve, and it worked fine. We have used these
pralines for the pumpkin parfaits, ice cream topping, and now for these pecan rolls.
They are delicious and very handy for a variety of uses. You only need half of
the batch for this recipe, but I’d make the whole thing to have some on hand
for other things. You’ll be glad you did.
1 ½ cups Carbquik (available from Netrition.com)
1 tablespoon cinnamon
½ cup sugar-free vanilla syrup (available at Wal-Mart)
¾ -1 cup warm water
Mix Carbquik and cinnamon first, then add the sugar-free
syrup. (The gingerbread flavor would also work well, but you’d want to cut the
cinnamon down.) Then slowly add warm water until the dough just comes together.
Spray a 24 count mini-muffin pan with non-stick spray and
put a heaping teaspoon full of the topping mix into the bottom of each well.
Place the carbquick mixture on top and press it down into the nuts. Bake at 375 degrees for 10 minutes. When you
flip these out of the pan the nut mixture/syrup will then be on top of the
These were fairly simple and turned out really well. They
were definitely a treat with my morning coffee. I may even add a simple vanilla
frosting or glaze to these the next time I make them.
Makes 24 mini-pecan rolls: NET carb count is about 1.5 per roll.