Category Archives: All Things Carbalose

All Things Carbalose

Low Carb Mini Rolls

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Low Carb Mini RollsLow Carb Mini RollsLow Carb Mini RollsLow Carb Mini Rolls. Seems kinda silly to do a recipe for these because I already have Keto Italian Bubble Bread but these are a bit different and oh so useful. There are still 32 lowcarb mini rolls but the taste is very different because of the lack of any spices or cheese in them. I have switched out olive oil for butter and added an egg. Believe it or not, every once in a while in the evening I nosh on these with butter and ham like a tiny 2-3 bite sandwich and they would be perfect for canapés or an Appetizer https://diabeticchefsrecipes.com/low-carb-appetizers/ and to serve as finger food at a party. Since I am by myself now I package 3-4 low carb mini rolls together, freeze them and use as needed/wanted. I have shown a picture of a full serving with Puttanesca Sauce served over Spaghetti Squash. Trust me these go well dipped into Spaghetti Sauce of any kind. Please, if you have never made rolls by hand do not try to compare your low carb mini rolls to mine. I have rolled thousands of them (larger of course) by hand and yours will be just as tasty even if they are not perfect. Just make sure to get the seams on the bottom and don’t be too concerned about the spacing because as you can see in the 2nd & 3rd picture they will fill the pan after rising.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Mini Rolls
Print
Ingredients
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ¼ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Melted Butter
  10. ½ C Warm Water + More As/If Needed 1 T At A Time
  11. 1½ T Yeast
  12. ½ t Sugar
  13. 1 Egg
  14. 1 T Melted Butter Before Rising
  15. 1 T Melted Butter (For Finished Brushing)
  16. 1 t Butter (For Greasing Pan)
Instructions
  1. Bloom yeast & sugar in ½ C warm water for 10 minutes or until foamy.
  2. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add butter and egg to bloomed yeast, and with processor on, slowly add to dry ingredients and run for 1-2 minutes. If needed, add more water 1 T at a time.
  6. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread dough.
  7. Form into a ball and put into un-greased bowl and cover with film for about 15-20 minutes or until less than doubled. If over-proofed, rolls will not rise well the second time.
  8. Preheat oven to 350°-360°.
  9. Using either a 9” glass pie dish (easiest) or a 9” removable bottom cake pan (what I used) grease bottom and sides with 1 t butter.
  10. Dump dough onto counter and gently knead to get rid of air bubbles.
  11. Divide dough into 4 quarters. Divide each quarter into 4 pieces and then the 16 pieces in half again for a total of 32 pieces.
  12. Quickly roll into small balls, place evenly in pan, brush with melted butter, cover, and allow to rise about 15-20 minutes. I did 16 around the exterior, then working in 10, then 5 and 1 in the center.
  13. Bake 20-25 minutes and slide onto serving platter.
  14. Servings 1 Each
  15. 28 Calories, 2.0g Protein, 1.6g Fat, 2.8g Carbs, 1.7g Fiber, 1.1g Net Carbs
  16. 8 Servings 4 Each
  17. 111 Calories, 8.2g Protein, 6.3g Fat, 11.2g Carbs, 6.7g Fiber, 4.5g Net Carbs
Notes
  1. If serving the whole pan of rolls immediately, brush with additional 1 T melted butter.
  2. I have given you 2 sets of nutritionals.
  3. 3-4 Rolls or 1 Roll Each to be determined by how many you eat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Peanut Butter Cookies

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Keto Peanut Butter CookiesKeto Peanut Butter Cookies. Make no mistake these keto peanut butter cookies are good, good, good and super easy to make. They are about the right size at 3″ and perfect at the end of a good keto lowcarb meal and that’s if you can even fit one in. Also quite nice with an afternoon cup of tea. I don’t eat many desserts as such but I have always loved peanut butter so these keto peanut butter cookies are a rare exception.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Peanut Butter Cookies
Print
Ingredients
  1. 1 C Carbalose Flour
  2. ½ t Baking Soda
  3. ½ t Baking Powder
  4. ¼ t Salt
  5. ½ C Butter (1 Stick)
  6. ½ C Peanut Butter
  7. ½ C Allulose
  8. 1 Egg
  9. ¾ t Vanilla
  10. 16 Drops EZ Sweetz Liquid Sucralose
  11. 12 Cookies
  12. 162 Calories, 5.5g Protein, 14.3g Fat, 6.0g Carbs, 3.1g Fiber, 2.9g Net Carbs
Instructions
  1. Preheat oven to 340°.
  2. In medium bowl combine Carbalose flour, baking soda, baking powder, and salt.
  3. In another medium bowl cream butter, peanut butter, and sugars.
  4. Beat in egg & vanilla.
  5. Mix in flour mixture ⅓ at a time.
  6. With a 2½ T #24 scoop put 12 scoops on a parchment lined sheet pan.
  7. Press with a fork into the traditional crisscross pattern on a peanut butter cookie.
  8. Bake15-17 minutes or until just beginning to brown on the edges.
  9. Cookie should end up about 3" in diameter.
  10. 12 Servings (Cookies)
  11. 162 Calories, 5.5g Protein, 14.3g Fat, 6.0g Carbs, 3.1g Fiber, 2.9g Net Carbs
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
  3. I am now using Allulose.
  4. As I said, I rarely eat desserts or snacks but, these are an exception.
  5. If by some chance you are a bit short on peanut butter and...you have tahini...you may use up to 25% replacement with no effect on the final flavor.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chinese Pancakes

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Low Carb Chinese PancakesLow Carb Chinese PancakesLow Carb Chinese Pancakes. This is the first new recipe I have done in a while and the last puzzle piece to making perfectly successful LowCarb~Keto Peking Duck. It just seemed easy to use bib lettuce wraps so why bother with a low carb Chinese pancake. Well, the only reason is because it bugged me that’s why. And you know how it is when something bugs you, you have to fix the bug or…at least I did. Low carb Chinese pancakes are easy to make with only four ingredients. Enjoy.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Chinese Pancakes
Print
Ingredients
  1. 1½ C Carbalose Flour
  2. 2 T Gluten
  3. 1 t Butter
  4. ¼ t Salt
  5. ⅔ C Boiling Water
Instructions
  1. Combine and mix dry ingredients.
  2. Slowly add boiling water while mixing with a fork. The dough is going to look gnarly to begin with so don’t worry about it.
  3. As soon as the dough is cool enough, begin to hand knead it for about 7-8 minutes.
  4. Form into a ball, cover with film, and let it rest 30 minutes.
  5. Roll dough about ½" thick and with a 1½" biscuit cutter, cut as many disks as you can, gather left-over dough and repeat until you have 16 disks.
  6. Cover them until ready to roll.
  7. Take one disc and with your fingers, press into about a 2” disc.
  8. Now roll into a very, very thin circular pancake about 4-5 inches in diameter. The thinner the better.
  9. With a pan on medium heat add one pancake, heat for about 1-1½ minutes, turn repeat.
  10. Lay on flat surface (a plate) and immediately cover with film or plate while hot.
  11. As you are cooking each pancake, roll the next one and repeat for the remaining fifteen, stacking them and keeping covered, as they are finished. (They will not stick).
  12. Keep pancakes covered and stacked until ready for use and yes, they will freeze and no, they will NOT stick together.
  13. 16 Servings (Pancakes)
  14. 31 Calories, 2.1g Protein, 1.2g Fat, 4.6g Carbs, 2.7g Fiber, 1.9g Net Carbs
Notes
  1. The first cooked side will also look a little gnarly (use as the Inside) but for whatever reason and I don't know why, the second side will have those nice little brown spots.
  2. Do not over-cook these as they will become less pliable.
  3. If you were to make the same pancakes with regular flour they would each have about 11g carbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Potica

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Keto PoticaKeto PoticaKeto PoticaKeto Potica. Many years ago while living in the mountains of Colorado I used to cater lots of weddings. For whatever reason there was a small enclave of Slovenians and one of the things that was served in abundance was a pastry called potica (poh-teet sah). My recollection is that it was served in honor of the bride for health, wealth, and prosperity and always served around the holidays of Easter and Christmas. I got to eat this a lot and interestingly every woman made it differently. Ruth made by far the best potica and I finally figured out why. She used to keep hers wrapped in foil which kept it ever so moist and chewy. I tried making it but seriously, was never as successful as she was. Being a hillbilly from KY was just not going to cut it like an old world master. Well, many years later I have finally figured out how to get my keto potica (almost) as good as Ruth’s and I will say it’s pretty danged good. This freezes perfectly and it’s a good thing because I wouldn’t eat this whole loaf in a month of Sundays but um…I do have grateful neighbors and friends. Recently my neighbor Nicole gave me candles during a power outage and I will for sure be giving some to her. If you are interested in testing your baking skills just a bit, you may want to try the Low Carb Babka too.

I have almost zero recollection where I got that fabulous pan but I’m glad I did. I vaguely recall I was going to make small loaves of bread to use for canapés. So this is (maybe?) its debut. If you don’t have the same pan just lay your keto potica loaf on a parchment or foil lined sheet pan to bake it. Opting for foil gives you a ready-made covering.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Potica
Print
The Nut Filling
  1. ½ C Walnuts
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 4 T Softened Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Soft Butter
  10. 12 Drops Liquid Sucralose***
  11. ½ C Warm Water + More As/If Needed 1 T At A Time
  12. 1½ t Yeast
  13. ½ t Sugar
The Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients, and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose to top of bloomed yeast.
  5. Start processor, add liquids, and process for 1-2 minutes or so.
  6. If needed, add more water 1-2 T at a time.
  7. Place dough in a small square or rectangular pan, cover with film and let rise about 30 minutes.
The Nut Filling
  1. Place walnuts, cinnamon, and Allulose in a small processor and process until nut are finely ground.
The Fun Part
  1. I hope you have a small offset spatula because it will make spreading the butter very easy. Otherwise it is easy to put a hole in your beautifully thinly rolled out dough.
  2. With the tiniest amount of bench flour flop out dough and begin to roll it as thinly as possible. Best size should be about 12”x18”, you’re going to need a long counter so…just keep rolling along.
  3. Now spread dough thinly all over with butter, completely cover with the nut filling and press firmly into butter.
  4. Starting with the short side begin tightly rolling just like you would for cinnamon rolls.
  5. You probably won’t have the same pan I do so just put in on a double sheet pan with parchment paper or foil.
  6. Cover lightly with film and allow to rise about 25-30 minutes. You don’t want it to rise much.
  7. Preheat oven to 350°.
  8. Bake 27-28 minutes, remove from oven and leave loaf in pan to cool completely. If you can remember, cover it with film after about 30 minutes. Reason: It will keep it totally moist and a bit chewy which is what you want.
  9. If you drink afternoon tea this is THE perfect accompaniment.
  10. Cut into 12 pieces.
  11. 12 Servings
  12. 111 Calories, 5.7g Protein, 8.3g Fat, 8.3g Carbs, 4.9g Fiber, 3.4g Net Carbs
Notes
  1. One of secrets of a successful keto potica is to roll it as tightly as possible. Remember there is no sugar and very little starch in Carbalose flour so…not much binding power going on so, if it ends up a little loosey goosey don't worry about it-just eat & enjoy it.
  2. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  3. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Babka

2 Replies

Low Carb BabkaLow Carb BabkaLow Carb BabkaLow Carb Babka

Low Carb Babka. This was a really fun and easy recipe to make and even better to eat. My description of this low carb babka would be a moist sweet bread and most will think of it as a pastry. Today most babka is chocolate made with Nutella and I wouldn’t eat Nutella with a ten foot pole. In fact, I have never even tasted it so, no loss to me. Cinnamon and walnuts  are originally traditional and what I have used. So, you can call this a bread, or a cake, or a pastry but I’m pretty sure you’ll call it really good eats.

Many years ago in the mountains of Colorado I used to cater lots of weddings. For whatever reason there was a small enclave of Slovenians and one of the things that was served in abundance was a pastry called Potica (poh-teet sah). My recollection is that it was served in honor of the bride for health, wealth, and prosperity and always served around the holidays of Easter and Christmas. The biggest difference between a low carb babka or a low carb potica is their final shape. I had never done it this way, sometimes my ego gets in the way, and I just wanted to see if I could do it. I’ll probably make a loaf of Potica at some point so you can see the difference. My problem is that I don’t eat much dessert so I end up giving a lot of it away and…my neighbors and friends are very appreciative. Low carb babka freezes very well and is just one step further from potica in that it is easily braided. Babka originated in the Eastern European areas of Poland~Lithuania while potica came to us from Slovenia and aren’t we lucky they made it to here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Babka
Print
The Nut Filling
  1. ½ C Walnuts
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 4 T Softened Butter (To Be Used Later)
The Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Soft Butter
  10. 12 Drops Liquid Sucralose***
  11. ½ C Warm Water + More As/If Needed 1 T At A Time
  12. 2 t Yeast
  13. ½ t Sugar
  14. 1 t Butter (To Grease Bottom Of Pan)
The Nut Filling
  1. Place walnuts, cinnamon, and Allulose in a small processor and process until nut are very finely ground.
The Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients, and pulse to mix.
  3. Add 2 T softened butter and pulse to mix.
  4. Bloom yeast with sugar in warm water for 10 minutes.
  5. Add Sucralose to top of bloomed yeast.
  6. Start processor, add liquids, and process for 1-2 minutes or so.
  7. If needed, add more water 1-2 T at a time.
  8. Place dough in a small square or rectangular pan, cover with film and let rise about 30 minutes.
The Fun Part
  1. I hope you have a small offset spatula because it will make spreading the butter very easy. Otherwise it is easy to put a hole in your beautifully thinly rolled out dough.
  2. With the tiniest amount of bench flour flop out dough and begin to roll it as thinly as possible. Best size should be about 12”x20”, you’re going to need a long counter so…just keep rolling along.
  3. Now spread dough all over with 4 T butter.
  4. Reserving about 2-3 T, completely cover with the nut filling and pat firmly into the butter.
  5. Starting with the long side begin tightly rolling just like you would for cinnamon rolls.
  6. With bottom seam firmly secure and on the bottom, start 1” in at the top and slice the length of the log all the way through the other end. So now, you have it completely sliced in half except that 1” at one end.
  7. Open to cut side up. To twist and being gentle, put one side over the other always keeping the cut side up and showing, until you have what looks like a braid that will be too long. Pinch the last end, lightly grease 4”x8” loaf pan and gently nestle in braid until it fits evenly.
  8. Sprinkle on reserved nut mixture, cover lightly with film and allow to rise about 30-35 minutes.
  9. Preheat oven to 350°.
  10. Bake 27-30 minutes, remove from oven and leave loaf in pan to cool completely. If you can remember, cover it with film after about an hour. Reason: it will keep it totally moist and a bit chewy which is what you want.
  11. Cut into 10 slices.
  12. 10 Servings
  13. 133 Calories, 6.7g Protein, 9.9g Fat, 9.9g Carbs, 5.9g Fiber, 4.0g Net Carbs
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pretzel Buns

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Low Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel Buns. Thought I might give these pretzel buns a try and they are terrific. Quite dense and not airy like the high carby buns being made today. The average hamburger bun has about 26-28 carb grams and that is way too high for me. These low carb pretzel buns are not huge but a great way to get a pretty large hamburger with whatever you want on it into your mouth without a knife & fork. That’s a ⅓ lb. hunk of beef with tomato & onion on that bun.

There is a hilarious story here and I am almost (but not quite) to embarrassed to tell it but… I’m going to tell it anyway and with pictures to boot. Though I do make “mistakes” when testing recipes these low carb pretzel buns were such a lulu of a mistake that I thought I would do a show and tell.

One of the hallmarks of Carbalose flour is that it is not sticky which of course means not much starch (sugar) in it. I have been working with this flour for years and I well knew this but…stupidity stepped in and just took over. When rolling and forming the dough balls it is hard to get the bottoms to stick well which was not the problem. It was putting them into the simmering baking soda water. The tenuous hold on the bottom literally undid themselves allowing the water into the interior of the dough ball. I tried to salvage them but to no avail. I brushed them with the egg yolk, salted them, and baked them. Ugh, Ugh, and more Ugh. The idea of the soda water is to take the place of the lye used in big production runs that pretzels are dunked into for about 30-45 seconds (like bagels) and for the dark glazy crust. Well, soda has its own salty flavor and since it had pretty well permeated the whole pretzel bun, coupled with the sea salt on the top they were totally, totally inedible, not to mention how they looked. So, there you have it.

I personally have rolled 10’s of 1,000s of rolls so don’t be intimidated if your rolls aren’t perfect and even mine aren’t always perfect. I do them two at a time which is what’s necessary for large hand productions. Now days there are machines that do it all for you but not back when I learned this. Here is a good Video that shows the technique and not quite, but pretty close to how I do mine. I do curve and tuck my fingers around the dough ball but again I’ve done it so many times it’s like falling off a log for me. As there is less friction, you want to form these buns on a countertop and not on a wooden cutting board.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Pretzel Buns
Print
Ingredients
  1. 1⅓ C Carbalose Flour
  2. 2 T Wheat Gluten
  3. 2 T Coconut Flour
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Flaxseed Meal
  8. 2 T Water
  9. 1 T Yeast
  10. ½ t Sugar
  11. ⅓ C Warm Water
  12. 2½ T Melted Butter
  13. 3 Drops Sucralose
  14. 2 T Heavy Cream
  15. 1 Egg White
  16. 1 T Water
  17. 1 Egg Yolk
  18. ¼ C Water
  19. 1½ t Baking Soda
  20. Kosher Salt For Sprinkling
  21. Sesame Seeds (Optional Topping)
Instructions
  1. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous).
  2. Bloom yeast & sugar in ⅓ C warm water for 10 minutes or until foamy.
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add liquid Sucralose, egg white, melted butter and heavy cream to top of bloomed yeast and with machine running add to dry ingredients.
  6. Mix egg yolk & 1 T water.
  7. Run processor for at least 2 minutes and probably a little longer adding any additional water as needed 1 T at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. Do not over-proof.
  10. Preheat oven to 350°.
  11. Form gently into 6 equal buns about 2½ oz. each.
  12. Thoroughly mix water & baking soda.
  13. One at a time completely brush each bun with soda water.
  14. Now brush each bun with egg yolk wash.
  15. Make one small slash in top of each bun.
  16. Don't need to cover as they are plenty wet from both the washes.
  17. Proof 15-20 minutes.
  18. Do not over proof as they will rise a little more in the oven.
  19. Bake 25-30 minutes or until they are a bronzed brown.
  20. 6 Servings
  21. 165 Calories, 9.7g Protein, 11.1g Fat, 13.2g Carbs, 8.1g Fiber, 5.1g Net Carbs
Notes
  1. It is difficult for me to tell anything about where you are located, altitude, egg size etc. If you end up with too much liquid add another couple 1-2 T flour. If the dough is too stiff, add another 1-2 T water. Don't fret...bread dough is quite forgiving.
  2. Don’t over salt your buns as the soda water will add a salty twang of its own but...if you like a salty bun. by all means go for it.
  3. You will have egg yolk wash left-over, just throw it away.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Southern Pecan Bread

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Keto Southern Pecan BreadKeto Southern Pecan BreadKeto Southern Pecan BreadKeto Southern Pecan Bread. Why in heaven’s name this is called bread and not cake is a mystery to me. I found a recipe, was intrigued by the name, looked at the ingredients, and thought I could make it keto. At least for me this is not bread in any way shape or form.

As comparison the label to the left is the label from another recipe I found and of course it had massive amounts of sugar in it so, take a good look because mine is sugar-free. Keto southern pecan bread is the first keto dessert I have done since sometime last year but I have to say I’m glad I tried it because IT. IS. DELICIOUS. I very rarely eat sweets of any kind and the longer I have eaten keto~lowcarb (10 years) it has only become less and less.

God forbid, I managed to find myself in the Kitchen Kaboodle store in the middle of our “pandemic” and I went nuts. Besides picking up pre-ordered books and going to grocery stores I had not been inside a retail store for over 4 months and yes, I was like a kid in a candy store and how I got that sweet little Fat Daddio Bundt pan. If you ever decide to make Keto Monkey Bread this 7” puppy holds well over 2 cups and is the perfect sized pan and the same one I used for this recipe. If you’re not sure then make this in a 7”x7” pan and cut them into bars.

This keto southern pecan bread is plenty sweet enough all by its lonesome but…if you want to guild the lily feel free to drizzle the finished bread with Keto Rum Caramel Sauce and it is certainly not necessary. If…you happen to have Sugar-Free Maple Syrup then 1 T drizzled over a piece is fabulous because we all know maple and pecans make fabulous tasting foods together, and…one other suggestion would be to drizzle it with Keto Orange Sauce because you know, orange & pecan.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Southern Pecan Bread
Print
Ingredients
  1. ¾ C Carbalose Flour
  2. 1 t Baking Powder
  3. ½ C Allulose***
  4. 6 T C Melted Butter
  5. 12 Drops Liquid Sucralose***
  6. 2 Eggs
  7. 1 Egg Yolk
  8. 2 T Heavy Cream
  9. ½ t Vanilla Extract
  10. 1 C Chopped Pecans
  11. 1½ t Butter For Pan
Instructions
  1. Preheat oven to 350°.
  2. Mix Carbalose flour and baking powder.
  3. Generously grease pan with butter .
  4. In a medium bowl, beat eggs, then beat in melted butter.
  5. Add sucralose.
  6. Slowly add and beat in Allulose,
  7. Slowly add in flour & baking powder. Mixture will be thick.
  8. Fold in pecans.
  9. Evenly distribute in pan and cook 20-21 minutes or until edges are barely lightly golden. Better underdone that overdone.
  10. Cool 5-6 minutes and invert onto serving plate. If it does not come out tap the pan several times to release it.
  11. 8 Servings
  12. 252 Calories, 6.3g Protein, 24.2g Fat 6.9g Carbs, 4.1g Fiber, 2.8g Net Carbs
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
  3. I am imagining this done in a small loaf pan, sliced, toasted and slathered with butter, kinda like banana bread. Come to think about it, maybe that’s why this is called a “bread”.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cheese Pizza

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Low Carb Cheese PizzaLow Carb Cheese PizzaLow Carb Cheese Pizza. I have wanted to do a low carb cheese pizza for a while and today was the day. It will easily feed three adults and if you have children, cut it into eight wedges instead six, it will feed them as well. I have given the nutritionals for 3 ways to combine pieces.

This is a thin crust pizza and yes, it gets crispy enough to pick it up by the piece. I have shown a pic of the bottom which gets even a bit crispier when put back into the oven to finish melting the cheese. If truth be told I like my cheese a little runnier than shown but I have to say it sure looks pretty in the picture and it was crispy good.

 So I, like most everyone else, am sort of stuck at home with this crummy Covid-19 stuff. Not because I wouldn’t go out when I want to, but because there are not many places left to go except to the grocery store and I am only doing that every 8-9 days. It used to be weekly on Wednesday because of senior day at two of the places I go but they have extended senior day to everyday and I really didn’t always need to go on Wednesday.

Low carb cheese pizza is another Covid-19 dinner and I hope you enjoy it. This is the recipe for the dry Italian Herbs that I use but any herb mixture you like will work just fine.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Cheese Pizza
Print
Crust
  1. ½ C Carbalose Flour
  2. 1 T Wheat Gluten
  3. 1 T Coconut Flour
  4. ¼ t Dry Italian Dipping Ingredients
  5. ¼ t Salt
  6. 1 T Golden Flaxseed Meal
  7. 1 T Warm Water
  8. ¼ C Warm Water+More As Needed 1 T At A Time
  9. ½ T Yeast
  10. ¼ t Sugar
  11. 1 T Olive Oil
  12. 1 Drop Liquid Sucralose
Sauce
  1. 1 T Tomato Paste
  2. 1 T Olive Oil
  3. 1 t Dry Italian Dipping Ingredients
  4. 1-2 t Garlic Paste (Depending On How Garlicky You Like Things)
  5. 3-4 T Water
Topping
  1. 2 C Full Fat Mozzarella Cheese
  2. 2 T Parmesan Cheese
  3. 1 T Olive Oil Drizzled Over Finished Pizza (Optional)
  4. Fresh Basil (As Garnish)
Instructions
  1. Preheat oven to 350°.
  2. Put 1st 5 ingredients in processor & pulse to mix.
  3. Add 1 T warm water to flaxseed meal and allow to sit 10 minutes.
  4. Add ¼ C warm water to yeast and sugar and allow to bubble (bloom) for 10 minutes.
  5. Add olive oil and sucralose to bloomed yeast and slowly add to dry ingredients.
  6. Process for 1-2 minutes, adding more water as/if necessary to make a soft dough.
  7. Let rise 15-20 minutes.
  8. If you have a Silpat matt turn dough into center and roll dough as thinly as possible to about an 11” disk.
  9. Transfer to pizza pan or appropriate size pan, dock dough, and bake 10-12 minutes or until it is just beginning to lightly brown. Remove from oven.
  10. Mix all sauce ingredients.
  11. Grate mozzarella cheese.
  12. Smear sauce on pizza disk, top with cheese sprinkle with Parmesan cheese, and put back into oven until cheese is melted, gooey, and barely beginning to gets spots of brown.
  13. Garnish with basil and cut into 6 or 8 wedges.
  14. Drizzle with last 1 T olive oil.
  15. 8 Slices Each
  16. 165 Calories, 11.5g Protein, 12.0g Fat, 5.7g Carbs, 2.6g Fiber, 3.2g Net Carbs
  17. 6 Slices Each
  18. 220 Calories, 15.3g Protein, 16.0g Fat, 7.6g Carbs, 3.4g Fiber, 4.2g Net Carbs
  19. 3 Servings 2 Slices Each
  20. 440 Calories, 30.5g Protein, 32.1g Fat, 15.1g Carbs, 6.8g Fiber, 8.3g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Italian Bubble Bread

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Keto Italian Bubble BreadKeto Italian Bubble BreadKeto Italian Bubble Bread. No telling what I may Google on any given day and I have no recollection how I started seeing pictures of something called bubble bread but I did, and this keto Italian bubble bread is the culmination of what I saw and gads, it is easy, cheesy, garlicky, herby, goodness at its best. Now that I think about it I may have seen the pics when I finally finished my Keto Monkey Bread recipe. If this sounds good there is also a Plain Mini Rolls version.

When I am testing a recipe, many times I only make half just in case I end up not liking it and because uh, I am going to have to eat it but, that was not the case here. This keto Italian bubble bread is terrific and…I ruined another dinner cause…I immediately ate it after taking my pictures and about an hour before a good planned Sunday dinner.  This is not the first time I have done this and probably won’t be the last. I have a really good sugarfree Dry Italian Herbs Mix if you want to make your own. It makes tons at a time for use in the future.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Italian Bubble Bread
Print
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ¼ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Olive Oil
  10. ½ C Warm Water + More As/If Needed 1 T At A Time
  11. 1½ T Yeast
  12. ½ t Sugar
Dough Wash
  1. 3 T Olive Oil
  2. 1 T Garlic Paste***
  3. Mix And Set Aside
Topping
  1. 2 T Parmesan Cheese
  2. 1 t Dry Italian Herbs
  3. Mix And Set Aside
Instructions
  1. Bloom yeast & sugar in ½ C warm water for 10 minutes or until foamy.
  2. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add olive oil to bloomed yeast and with processor on, slowly add to dry ingredients and run for 1-2 minutes. If needed, add more water 1 T at a time.
  6. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread dough.
  7. Form into a ball and put into un-greased bowl and cover with film for about 15-20 minutes or until less than doubled. If over-proofed it will not rise well the second time.
  8. Preheat oven to 350°.
  9. Using either a 9” glass pie dish (easiest) or a 9” removable bottom cake pan (what I used) grease bottom and sides with 1 t butter.
  10. Dump dough onto counter and knead to get rid of bubbles.
  11. Divide dough into 4 quarters. Divide each quarter into 4 pieces and then the 16 pieces in half again for a total of 32 pieces.
  12. Quickly make into small balls, place evenly in pan, and brush liberally all over with garlic oil.
  13. Sprinkle with topping, cover and allow to rise about 15-20 minutes.
  14. Bake 20-25 minutes and slide on to serving platter.
  15. I drizzled a couple of T more olive oil but it is not necessary. Notice the small puddles of it in the top left picture.
  16. 8 Servings
  17. 171 Calories, 6.9g Protein, 14.3g Fat, 9.8g Carbs, 5.8g Fiber, 4.0g Net Carbs
Notes
  1. This is gonna make your kitchen smell REALLY GOOD.
  2. If you by chance have some low carb marinara sauce this is of course delicious dipped into it.
  3. I didn't do it but I can imagine some full fat melted mozzarella cheese might be good on the top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Brown Sugar Cookies

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Keto Brown Sugar CookiesKeto Brown Sugar CookiesKeto Brown Sugar Cookies. Yep, and they are so easy too. Tons of butter to sooth any savage beast and They. Are. Huge. To be more exacting they are over 4″ huge so one is plenty enough after a good low carb dinner. A while ago I did a recipe for Giant Ginger Cookies and this is just kind of a sister-cookie. When baked, and after sitting, these keto brown sugar cookies have kind of a soft-crunchy texture but, that’s if you get people to leave alone long enough to actually sit.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Brown Sugar Cookies
Print
Ingredients
  1. 2¼ C Carbalose Flour***
  2. 3 Sticks Butter
  3. 1 C Allulose***
  4. 30 Drops Liquid Sucralose***
  5. 2 Eggs
  6. 1 T Vanilla Extract
Instructions
  1. Preheat oven to 350° .
  2. Mix eggs, vanilla extract and Sucralose.
  3. In large bowl cream butter, then add and beat in egg mixture.
  4. Slowly beat in 1 C Allulose.
  5. Slowly add in flour. Mixture should be a very thick dough.
  6. With a ¼ C scoop place 8 balls onto a parchment lined baking sheet and with your fingers, press each ball to flatten a bit.
  7. Generously sprinkle on more sugar and press with a flat surface to about 4" and it's the sugar that keeps them from sticking to whatever you use for the final flattening. I use, of all things, my meat pounder but whatever trips your trigger.
  8. Bake 18-20 minutes or until just beginning to brown at the edges.
  9. Repeat for last 8 cookies.
  10. Allow cookies to cool on sheets.
  11. 16 Servings 85% Fat
  12. 206 Calories, 5.3g Protein, 19.4g Fat, 6.9g Carbs, 4.1g Fiber, 2.8g Net Carbs
Notes
  1. I have a very large baking sheet that fits all the cookies at once but since you may not, it's why you either need 2 sheet pans or to repeat the process for all your cookies.
  2. Yes, they freeze very well, I wrap mine individually, and thawing is a snap.
  3. The dough will be fine if you are doing the cookies in two batches and they do not have leavening in them except for the eggs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Monkey Bread

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Keto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey Bread.  It’s been a whirlwind of recipes since I came up with Keto Rum Caramel Sauce.  and this will probably be the last recipe for more than a couple of reasons but have given you enough to branch out and come up with your own.  I have had this recipe for keto monkey bread on the drawing board for about 5-6 months.  It’s not that I’m not busy because I am, but one would think that with all the other new Carbalose Flour dessert recipes I have done recently, that I should have done this before now.  Every once in a while I have to hit myself in the head and say oops, I coulda had a V-8.  This is one of those times.  My problem was getting the nut mixture in between the little dough balls and of course it really turned out not to be a problem at all.  Several months ago I did a recipe for Rich Rum Sticky Buns and this keto monkey bread uses nearly identical ingredients (a bit more butter) and just put together a little differently.  So stop monkeying around and get to makin.  I have shown the keto monkey bread on a couple of plates but the idea is really to individually pull each ball by hand and eat it.  Incredibly, it is not sticky, yes it is messy, and your kids will love eating it with their fingers.  I personally think about 4 balls is plenty enough as they are filled with so much fat but…that is up to you. Really easy to eat and very easy to overeat because of the oh-so-high fat content.

That sweet little 8″ angel food cake pan is something I have had for 45-50 years so keep that in mind when choosing your cake pan size.  I have found the perfect 7″ tube/bundt pan by Fat Daddio on Amazon for 15.99.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Monkey Bread
Print
Caramel Topping
  1. ¼ C Butter
  2. ½ C Allulose***
  3. ¼ C Heavy Cream
  4. 2 T Sugarfree Maple Syrup***
  5. 1 T Rum
  6. ½ t Vanilla Extract
  7. ⅔ C Un-Toasted Chopped Pecans (To Be Used Later)
  8. 1 t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 6 T Melted Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 1 Large Beaten Egg
  10. 2 T 40% Heavy Cream
  11. 2 T Melted Butter
  12. 12 Drops Liquid Sucralose***
  13. ⅓ C Warm Water + More As/If Needed 1 T At A Time
  14. 1½ T Yeast
  15. ½ t Sugar
  16. 1 t Orange Extract (This Is An Important Essential Ingredient)
  17. 1 t Butter (To Grease Bottom Of Pan)
Caramel Topping
  1. In a small sauce pan barely, and I mean barely, melt butter, add the allulose a little at a time until all is incorporated. (It’s gonna look ugly to begin with).
  2. Bring to very slow simmer, stirring occasionally and cook for about 8-10 minutes or until beginning to turn golden brown. It will begin to darken and get a little thicker. Now add heavy cream, syrup, rum & vanilla and simmer until as thick as you want it. (Additional 8-10 minutes and remembering that it will thicken further as it cools).
  3. The idea is to have an overall bit of bubbling for the total cooking period.
  4. If you have everything ready this can be made while you are baking your monkey bread.
  5. Cool to warm.
Nut Filling
  1. Put pecans, cinnamon, and Allulose in small processor and grind until nuts are finely ground. Set aside. This can be done a day or two ahead of assembly and trust me, it’s easier. I do mine the night before and it only takes a couple of minutes at most to do.
Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose, orange extract, and melted butter to top of bloomed yeast.
  5. Beat egg and add cream.
  6. Add egg mixture to bloomed yeast mixture.
  7. Start processor, add liquids, and process for 1-2 minutes or so.
  8. If needed, add more water 1-2 T at a time.
  9. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky to begin with and as you are cutting and forming dough to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Place dough in a small round pan, cover with film and let rise about 15 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature (if already made) and when ready, heat slightly until warm and slightly liquified to drizzle over finalized monkey bread.
  3. As lightly as is possible grease bottom of pan with 1 t butter. Evenly distribute ⅔ C un-toasted chopped pecans (they will get roasty-toasty in the oven). Butter is to hold the pecans in place more than anything else as the monkey bread will slip out with no help after baking.
  4. Invert dough onto countertop (or your trusty Silpat is perfect), cut dough in half and them cut into 24 pieces. Repeat with second half of dough for a total of 48 pieces.
  5. Working quickly and as best you can roll into balls and they DO NOT need to be perfect. (See Picture)
  6. Place 24 dough balls in kind of a zigzag around the bottom and on top of the pecans. Sprinkle with ½ of the nut filling and then drizzle with ½ the melted butter. Repeat with last 24 dough balls, nut filling and butter.
  7. Cover and allow to rise for about 20 minutes.
  8. Place monkey bread in oven for 25-30 minutes.
  9. Invert onto small serving plate with the pecans on top.
  10. Allow to cool for 6-8 minutes.
  11. Drizzle warmed caramel topping all over top & down the sides and voilà, it’s ready.
  12. 12 Servings
  13. 279 Calories, 6.6g Protein, 26.3g Fat, 9.3g Carbs, 5.7g Fiber, 3.6g Net Carbs
  14. 8 Servings
  15. 418 Calories, 9.9g Protein, 39.5g Fat, 14.0g Carbs, 8.6g Fiber, 5.4g Net Carbs
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sticky Toffee Pudding

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Keto Sticky Toffee PuddingKeto Sticky Toffee PuddingKeto Sticky Toffee PuddingKeto Sticky Toffee Pudding.  Not sure how this recipe came about but I had been thinking about a sticky toffee pudding cake I used to make for a restaurant I worked in.  I used to tell people who ordered it for the first time that it would be free if…they could guess the sweetening ingredient in it.  I never did have to give a free piece away although I did hear some pretty funny answers.  Now if I had been in England I’d have lost every time as it is a favorite dessert there, on the menu in many a pub, and made with dates-lots and lots of dates.  I have to say it was disgustingly good but oh, the carb counts, they must have been horrendous and I have seen anywhere from between 66g and 80g.  So this is my rendition of a keto sticky toffee pudding and I think you will find it quite easy to make but most of all…you will love it.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Sticky Toffee Pudding
Print
Cake
  1. 1½ C Carbalose Flour***
  2. 1 t Baking Powder
  3. ½ t Baking Soda
  4. ⅛ t Salt
  5. ¾ C Softened Butter
  6. 1 C Allulose***
  7. 6 Drops EZ-Sweetz Liquid Sucralose***
  8. 2 Eggs
  9. 2 t Vanilla Extract
  10. ½ C Sour Cream
  11. 1 T Instant Coffee
  12. ¼ C Hot Water
Toffee Sauce
  1. ¾ C Allulose***
  2. ½ C Butter
  3. ½ C Heavy Cream
  4. ¼ C Sugarfree Maple Syrup***
  5. 2 T Rum
  6. 2 t Vanilla Extract
Toffee Sauce
  1. This can be made while the cake is baking.
  2. Whisk all ingredients and bring to a very low simmer for 15-18 minutes, stirring occasionally.
  3. Drizzle over cake while warm.
Cake
  1. Preheat oven to 350°.
  2. Butter 9-inch round cake pan and line bottom with paper.
  3. Whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Dissolve coffee in hot water.
  5. Using an electric mixer on medium speed, beat butter, Allulose, and Sucralose until light and fluffy.
  6. Add eggs, one at a time, mixing well after each one.
  7. Beat in sour cream, vanilla, and coffee.
  8. Add flour mixture in 3 portions.
  9. Beat just until combined and cake mix will be thick.
  10. Transfer to prepared pan and smooth the top. Pan will be full but will not rise much.
  11. Bake 30 minutes, or until a pick inserted into the center comes out clean. Cool in pan until barely able to touch, inverting onto serving plate with flat side up.
  12. Remove paper liner (the bottom should look and act like a sponge) and drizzle sauce all over while both are still warm.
  13. Allow pudding to cool and serve with remaining sauce and it may be served warm as well.
  14. 12 Servings
  15. 267 Calories, 5.58g Protein, 25.1g Fat, 7.3g Carbs, 3.7g Fiber, 3.6g Net Carbs
  16. 10 Servings
  17. 320 Calories, 6.7g Protein, 30.1g Fat, 8.8g Carbs, 4.4g Fiber, 4.4g Net Carbs
  18. 8 Servings
  19. 401 Calories, 8.4g Protein, 37.6g Fat, 11.0g Carbs, 5.4g Fiber, 5.6g Net Carbs
Notes
  1. This is a very dense, rich dessert and I would suggest you not eat a very large piece to begin with. I personally would (and did) cut it into 12 pieces and if you need more-have another piece. It may take a while but after dinner and a piece of this pudding it will hit you and could make you feel very full.
  2. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  3. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/