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Low carb baking ideas

zackly Feb 26, 2014 07:53 AM

I'm diabetic and I struggle eating properly. I love baked goods, sweet & savory but everything with reduced carbs I've made or bought is very lacking in both taste and texture. Even whole wheat pasta is so gross, I do without. I do eat one slice of whole wheat bread for breakfast that has 18 grams of net carbs but it isn't a satisfying portion size.Does anyone have any ideas on how to get a baked goods fix without a lot of carbs? I know that's probably like asking for water that isn't wet but why not ask. As I write this I'm nibbling on leftover socca (chickpea flatbread) from last night but I'm afraid that loaded with carbs too based on my blood sugar readings. Thanks!

  1. m
    magiesmom Feb 26, 2014 08:16 AM

    Post in special diets.
    But basically bread and sweets are carbs.

    Have you tried baking with almond meal?

    3 Replies
    1. re: magiesmom
      zackly Feb 26, 2014 08:26 AM

      Not much experience with almond meal. I have used almond paste but that has a lot of sugar. I have a large container of sliced almonds in my freezer that I've been trying to use up. Should I toast the almonds first?

      1. re: zackly
        magiesmom Feb 26, 2014 08:39 AM

        Yes, but you don't have to.
        There are many recipes online. If you can tolerate Splenda you can bake with it. I hate it but many people find it palatable.

        Almond meal and coconut make a nice topping for a berry crisp.

        1. re: magiesmom
          mcf Feb 27, 2014 07:17 AM

          I don't recommend baking with Splenda, the bulking agents bring it to 24 grams of carbs per cup and are highly glycemic.

          One can make a good mixture of 50/50 granular xylitol and liquid sucralose, or use all iquid if tolerated for zero carb insteand of 80% reduced carb.

          Plus, Splenda does not moisturize baked goods the way xylitol (if tolerated) does.

          Usually, a mixture of two or more low carb sweeteners performs best for taste and texture and carb cutting.

          Just my $.02.

    2. biondanonima Feb 26, 2014 09:32 AM

      Coconut flour and flaxseed meal are two other popular flour subs in low-carb baking. You have to be realistic, though - low-carb baked goods are NEVER going to taste like baked goods with sugar and flour.

      3 Replies
      1. re: biondanonima
        mcf Feb 27, 2014 07:18 AM

        Except for cheesecake, boule de neige and flourless chocolate cakes. No real quality compromise in those, I think.

        1. re: mcf
          biondanonima Feb 27, 2014 09:44 AM

          I agree - cheesecake in particular is almost indistinguishable from that made with sugar. I was thinking more along the lines of breads and pastries - while there are decent LC breads out there, they don't taste anything like the real thing.

          1. re: biondanonima
            mcf Feb 27, 2014 09:55 AM

            Abolutely right. If you have bakery with whole grain, high fiber breads and you can get them to melba slice a loaf, then limit yourself to one or one half slice, it might be better.

      2. pinehurst Feb 26, 2014 09:39 AM

        I have found that low-sugar cheesecake is a good sub, dessert wise. Works for H who is Type2 D as an occasional treat or at holidays.

        For bread--it's been a big cutdown. He can tolerate lo carb pita wraps, one slice of thin pumpernickel or rye bread (always with protein, never solo--for his meter, pumpernickel and rye spike less than other varieties).

        We use frico when we want crunch.

        1. hotoynoodle Feb 26, 2014 09:40 AM

          do a google search for oopsie rolls and fat bread from free the animal. both are lc.

          if you're trying to manage diabetes you need to back all the way away from the grains.

          1. m
            mwk Feb 26, 2014 11:35 AM

            There is a bakery in Kittery ME, called "When Pigs Fly". They have a fantastic Low Carb Whole Wheat bread that's only 6 grams of Net Carbs per slice. They do web ordering if you want to try some. If you are in New England or Boston, they distribute through local bakeries and supermarkets, including Whole Foods.


            If you enjoy baking yourself, I also love Bob's Red Mill low carb bread mix. It makes a delicious and hearty bread that is fluffy and tender.


            Finally, I also enjoy a Low Carb line of breads from Joseph's Pita Bread. They have Oat Bran and flax pitas with 6 grams of net carbs. They also have low carb tortillas and lavash flat bread which is excellent.


            Supposedly from everything I've read online on the subject, beans are supposedly good for regulation of blood sugar due to the type of soluble fiber they have. But, some are better than others. Black Beans are the best, and White Beans are the most carb heavy.

            2 Replies
            1. re: mwk
              pinehurst Feb 26, 2014 11:48 AM

              Joseph's has great stuff. Unfortunately, the only beans that don't spike my H's blood sugar are black beans, but they're not the typical black bean, they're black soy beans. I got that tip from mcf on the Special Diets board. Pretty versatile, so a good sub, and good to have in the pantry.

              1. re: mwk
                mcf Feb 27, 2014 07:20 AM

                I've been testing my glucose in response to meals for over a decade, beans, except for soy, are not friendly to this diabetic. Black beans are as bad as anything else, black soybeans work well, they're almost all protein, fat and fiber.

              2. t
                treb Feb 26, 2014 11:59 AM

                I'd eat one slice of regular 100% whole wheat bread and make up for it elsewhere. Why eat something that will leave you feeling un-satisfied. BTW - your best defense for blood sugar is exercise.

                1 Reply
                1. re: treb
                  mcf Feb 27, 2014 07:21 AM

                  Whole wheat is not friendly to diabetics, often even just a couple of carbs.

                  Exercise does not control diabetes nor damage if carbs are not restricted. Carb restriction controls bg even without exercise,

                2. t
                  Teddybear Feb 27, 2014 05:18 AM

                  I make an almond bread that is quite satisfying. It's not exactly bread-like but it serves for (small) sandwiches:

                  Almond Bread

                  1/4 cup melted butter or oil (I use olive oil)
                  8 oz cream cheese, softened
                  3 eggs
                  1 t baking soda
                  1/4 t salt ( I leave that out)

                  2 1/2 cups almond meal ( I do half almond half flax meal )

                  Mix first 5 ingredients in a mixer. Add almond meal /flax meal. Grease a 4 x 8 " pan or use parchment paper. Pour dough in and Bake 350 for 45 -60-75 minutes depending on your oven. When knife comes out clean it is done. (Usually at 45 minutes for me)

                  It's really pretty good.

                  5 Replies
                  1. re: Teddybear
                    zackly Feb 27, 2014 07:06 AM

                    Thanks for all the suggestions! Please keep them coming.I'm on my way to Trader Joe's & Costco today to shop for ingredients common to the almond flour baking recipes I've seen:. Almond meal from TJ's, Coconut flour,oil & unsweetened shredded, prunes, dates, frozen unsweetened berries, walnuts. Anything else I should get? Any good websites pertaining to almond flour baking?

                    1. re: zackly
                      mcf Feb 27, 2014 07:22 AM

                      You really ought to check out the long low carb threads on the Special Diets board. May have covered a LOT of your concerns already.

                      1. re: zackly
                        magiesmom Feb 27, 2014 07:50 PM

                        Dried fruit is loaded with sugar.

                        1. re: zackly
                          Ttrockwood Feb 27, 2014 08:00 PM

                          Also be aware that low carb is not low cal- often actually much more calorically dense due to nuts etc, if that is a concern.

                          1. re: Ttrockwood
                            mcf Feb 28, 2014 06:14 AM

                            The calories are a wash, metabolically, though, since fat does not stimulate fat storage hormone or blood sugar release. That's why studies repeatedly found more weight loss on higher calorie low carb diets comparied to lower calorie high carb ones.

                      2. s
                        scoyart Feb 27, 2014 07:37 AM

                        Healthy Life breads, while nothing to write home about, are about 5 net carbs/slice. It does make decent french toast, which can be a good fix. I use Wasa crackers in moderation, too. Good with eggs, tuna salad etc., crumbled over soup, even with a 'sweetened' cream cheese or cottage cheese for dessert. Sounds weird, but I even made a Wasa lasagna once that was edible.

                        2 Replies
                        1. re: scoyart
                          mcf Feb 27, 2014 07:38 AM

                          Some folks use low carb wraps for lasagna, too.

                          1. re: scoyart
                            hotoynoodle Feb 27, 2014 07:57 AM

                            "edible". now there's a ringing endorsement. :)

                          2. k
                            kathryn Mar 8, 2014 07:58 AM

                            This is usually my source for making something that's a baked good & low carb.

                            I love coconut flour. I've made my own pancakes, french toast, waffles, muffins, cupcakes, regular cake, microwave cake, pizza, crackers, etc. now, all with coconut flour or a combo of coconut flour with almond flour/flaxseed.

                            Also manage your expectations. Getting something chewy like bagels or bread to be similar to what you're used to but without gluten is very difficult.

                            Tons of ideas here:

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