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Feb 26, 2014 07:53 AM

Low carb baking ideas

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!

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

    Have you tried baking with almond meal?

    3 Replies
    1. re: magiesmom

      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

        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

          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. 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

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

        1. re: mcf

          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

            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. 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. 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. 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

              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

                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.