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Breads, Muffins and Crackers

In several of my recipes I list 'flour' and then in parentesis say 'your choice' This simply means use the flour you like best such as soy, oat or almond. You can also use a commercial LC bake mix or LC flour blend.


All recipes are acceptable for any Low Carbohydrate diet.

Gabi Bread - Original Recipe

1 pkg dry yeast (Rapid Rise/Highly Active)
1/2 teaspoon sugar *
1 1/8 cup "baby bottle warm" water (90-100°F)
3 Tablespoons olive oil
1 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon Splenda
1 cup Wheat Gluten Flour **
1/4 cup oat flour
3/4 cup soy flour
1/4 cup flax seed meal
1/4 cup coarse unprocessed wheat bran

Pour yeast into bottom of bread machine pan. Add sugar and water. Stir, and let sit. (This is "proofing" your yeast to see if your yeast is alive. If it's not bubbling, it's dead and you can replace it without wasting all of the other ingredients).

In the meantime, mix all other dry ingredients together in a bowl. Add oil to bread machine pan. Add mixed dry ingredients. Set your machine to the basic cycle (3-4 hours) and bake.

Cool on a rack and enjoy.


* The sugar is totally consumed by the yeast and does not contribute to the carb count. I keep a few packets of restaurant sugar on-hand for this purpose so I never have to have a supply of actual sugar in the house.

** "I've had best results using "Bob's Red Mill: Vital Wheat Gluten Flour". Whatever brand you use should be 6 grams (no fiber) per 1/4 cup on label and approx. 75% - 80% protein. It works great, keeps the taste and texture just like bakery bread, and keeps the carb count very low."

Makes 16 slices. 3.4 carbs per slice.

Follow the recipe in the same order as for the bread machine.
After you mix and knead all of the ingredients together, shape the dough and place it in a oiled loaf pan.and set it into a warm, draft-free place for about 45 minutes to an hour (one option is to turn on your oven for a pre-heat for a minute and a half to get it warm, then turn it completely off before setting the dough in to let it rise in the oven.) The dough should rise to about twice its original size. Bake at 380 degrees until done. 35-45 minutes

Yields:12 muffins

6 whole eggs
1/4 teaspoon cream of Tartar
4 packets sugar substitute
1/4 cup soy flour
1/4 cup walnuts -- ground
1 teaspoon orange extract
4 ounces cream cheese
1/4 cup heavy cream
8 packets sugar substitute
1 teaspoon orange extract

2.6 grams carb minus .03 for fiber= 2.3 grams carb ea.

6 large eggs, separated.....
Beat egg whites with 1/4-tsp. cream of tarter and add 4 pkt Splenda
Beat whites until stiff. Sprinkle 1/2 tsp. orange extract over this.
In separate bowl beat yolks with 4-sugar sub (Splenda) and 1 TBS brown Sugar Twin.
Add 1/2 tsp. orange extract.
Take a big spoonful of whites and add to yolk mixture and mix together, then pour yolk mixture over whites,
Mix 1/4 cup Hodgsons Mill Brand soy flour with 1/4 cup ground walnuts (doesn't have to be super fine)
Fold all this together and pile mixture into 12 muffin cups sprayed with Pam. Bake at 350 for 15 min until tops of muffins are browned, reduce to 325 and bake another 15 minutes.
Cool and ice with orange cream cheese frosting if desired.
4 oz. cream cheese,
1/4 cup whipping cream and
1 tsp. orange extract.
Sugar sub to taste

Eggnog Bread

2 Eggs
1 Cup Splenda
1 Cup Homemade LC Eggnog
1/2 Cup Butter, melted
1/4 teas. Nutmeg
2 teas. Rum Extract
1 teas. Vanilla Extract
2 1/4 Cups Flour(your choice soy, oat or a combo)
3 teas. Baking Powder

Preheat oven to 350 degrees. Grease bottom of bread pan. Beat eggs, add splenda, eggnog, butter, rum and vanilla extracts. Blend well, add flour, baking powder, and nutmeg. Stir until just moistened. Pour into greased pan. Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean Cool 10 minutes. Remove from pan. Cool bread completely before slicing.

Zucchini Bran Muffins

1/2 Cup Water (0)
1/2 cup cream(3)
3 Egg Whites, whipped(0)
1 1/2 Cups Grated Zucchini (4)
1 teas. Vanilla Extract (0)
1/2 Cup Natural no sugar added Applesauce (11)
2 Cups Bran, unprocessed (32)
1 teas. Cinnamon (0)
1/4 teas. Nutmeg (0)
1 Dash Ginger (0)
1 Dash Ground Cloves (0)
1 teas. Baking Powder (0)
1 teas. Baking Soda (0)
1/2 Cup Splenda (12)

Preheat oven at 350 degrees Fahrenheit. Prepare 12 muffin pans with Cooking Spray and flour. In a mixing bowl, combine water, cream, egg whites, zucchini, vanilla and applesauce. In another mixing bowl combine bran, cinnamon, nutmeg, ginger, ground cloves, baking powder, baking soda, and sugar. Mix wet ingredients with dry ingredients just until moistened. Pour into prepared pans. Bake for 30 minutes. Makes 12 muffins. 5.16 carbs per muffin (fiber was deducted)
NOTE: Zucchini may be substituted with 1 cup pumpkin

Pumpkin Pancakes

1 Cup Flour (your choice)
1/2 tsp Baking Soda
2 Tbsp. Splenda
1/4 teas. Cinnamon
1/8 teas. Ginger
1/8 teas. Nutmeg
1 Egg, well-beaten
1 1/4 Cup cream
2 Tbsp. Grapeseed or walnut Oil
1/2 Cup Canned Pumpkin

Combine flour, soda, splenda and spices. Combine egg, oil, pumpkin and cream; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup.

Chocolate Macadamia Nut Muffins

Serving Size : 12

6 egg whites
6 egg yolks
1/2 teaspoon cream of tartar
4 tablespoons splenda -- divided
1/4 cup Baking mix -- or soy flour
2 teaspoons cocoa -- sifted
1/4 cup macadamia nuts -- finely chopped
1 teaspoon vanilla

4 ounces cream cheese
3 tablespoons cream -- or less
3 tablespoons Sugar free/fat free hot cocoa mix
1 teaspoon vanilla
1/4 cup macadamia nuts -- finely chopped

Separate the eggs & put the whites into mixer bowl. Add the cream of tartar & 2 T. Splenda; beat until stiff peaks form. In a separate bowl mix the egg, vanilla & beat well. Stir together the flour, cocoa, nuts & remaining Splenda, add to the egg yolks & stir well.

Add a good-sized spoonful of the whites to the yolks to thin the batter down. Carefully fold the batter into the egg whites being careful not to deflate the whites.

Spray 12 muffin tins with Pam, then carefully spoon the batter into them;do not flatten.

Bake in a pre-heated 350 degree oven for 25 minutes. Remove from oven & cool on a wire rack. When cool, beat the frosting ingredients together except for the nuts ,beat till creamy Spread frosting on muffins & sprinkle the nuts over top.

Carb count per muffin:2.8 carbs minus 0.5 grams fiber= 2.3 carbs & 6 grams protein

Sausage Muffins
Makes 12 muffins @ appr. 1 carb each.

1 pound sausage browned, crumbled and drained
4 eggs
1/2 cup Heavy cream
1/4 cup Protein  Powder unflavored
11/2 cup grated sharp cheddar cheese

Beat together eggs, cream and protein powder. Stir in sausage and cheese.
Spray non-stick muffins cups with pam. Divide batter evenly among 12
muffin cups. Bake in preheated 350 degree oven for 20-25 minutes. They
will puff up somewhat and brown slightly on top.

Jean's Cinnamon Muffins

1 stick butter, softened (4 oz) - 0
1 c sour cream - 9.821
5 eggs - 3
3/4 c Splenda - 18
1/4 c cinnamon flavored SF Davinci syrup - 0
1 c vanilla whey protein powder - 6 (mine was value whey from Vitamin World)
1 c almond flour - 18.75 carbs (11.21 fiber)
2 T flax seed - 8.22 carbs (6.696 fiber) - grind prior to adding
1 tsp baking powder - 1.274
1 tsp cinnamon - 5.430 carbs (3.692 fiber)

Mix butter, sour cream, syrup and Splenda. Add eggs individually, mixing
after each is added.

Combine remaining ingredients in a separate bowl and stir to mix. Add the
dry ingredients slowly to the wet ingredients and beat on low speed until
well mixed. Spray a non-stick muffin pan with Pam and pour in the batter.
Bake at 350 for 20-25 minutes. Remove when toothpick comes out clean and
remove from pan.

These make 12 regular sized muffins or 6 jumbo muffins. Carb count for the
entire recipe is 70.495 with 14.214 grams fiber. Net carb count is 56.281.
Regular muffins would be 4.69 carbs and the jumbo = 9.38 net of fiber. Not
for induction.

Cream Cheese Pancakes

8 oz cream cheese, softened (6.4 carbs)
3 eggs (1.8 carbs)
2 T protein powder (.7, depends on brand) (can sub Atkins Bake Mix)
2 t imitation vanilla (.2 carbs)
3-4 packets of AS (I use Splenda) (3-4 grams)  

Whip the cream cheese until smooth and creamy. Add the remaining ingredients slowly. Put a little oil or butter on griddle and heat it up, pour in the batter and fry up like pancakes! You want the pancakes to be full of dry holes before you flip 'em. If they're not ready to flip, they'll break apart. Top with butter and DaVinci pancake syrup, or cream cheese and sugar free jam and enjoy!

Almond Herb Muffins

Serving Size : 12

3/4 cup bacon drippings -- room temperature
5 whole eggs -- room temperature
2 cups ground almonds
1 1/2 teaspoons baking powder
1 1/2 tablespoons light cream
1/2 teaspoon dried oregano (to taste)

Beat bacon drippings with eggs, adding one at a time, beating after each. Mix
almond flour with baking powder and add to egg mixture a little at a time
while beating. Pour into greased loaf pan and bake at 350 for 50-55 minutes
or until dry in centre (toothpick test). Or make in muffin tin, 25-30 mins.
- - - - - - - - - - - - - - - - - -
286.7 kCals, 27.66g fat 83% (7.7s,
14.5m, 3.9p), 89mg chol, 4.8g carb/1.6g fibre, 7.2g prot, 142mg sod, 203mg
pot, 111mg calc, 17.6mcg folacin.

 Cheddar Pancakes

 6 Servings

8 oz Cheddar,md, grated
3/4 c Sour Cream
3 Egg yolks,lg, beaten
3/4 t Salt
1 1/2 t Thyme
1/2 t Mustard,dry
2 t Butter
2 T Unflavored Protein Powder

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl
and add the sour cream and egg yolks, mixing well after each addition.
Add the protein powder salt thyme and dry mustard, which have been
mixed well in a separate bowl or cup. Melt the butter in the skillet over low
heat and drop the batter by tsp into the skillet. Cook over medium
heat until lightly browned on the bottom. Loosen the edges with a
spatula, turn and lightly brown the other side. Serve at once with
bacon or pork sausage. Makes about 2 dozen 3-inch cakes.

Per Serving: 272 Cal (77% from Fat, 20% from Protein, 3% from Carb); 14
g Protein; 23 g Tot Fat; 2 g Carb; 0 g Fiber; 326 mg Calcium; 1 mg Iron;
639 mg Sodium; 161 mg Cholesterol

 Bran Muffins
Yield: 12 Servings

1/4 c Butter,Melted
1/3 c Splenda
1/2 c Almonds,Ground
1/4 c Protein Powder
1/4 c Wheat Bran
ds Salt
3 T Baking Powder
1 T Vital Wheat Gluten
1 t Cinnamon
ds Nutmeg
1/3 c Sour Cream
2 Eggs
1 t Vanilla
1/2 c Walnuts,Chopped

[Note: * Protein Powders differ in carb counts. Please add in the
count of your specific PP as it is not included in the count here *]

In a mixing bowl, beat the eggs, add the melted butter, splenda, cream,
water and vanilla. Beat well. In a smaller bowl mix all the dry
ingredients together then stir into the egg mixture. Add the walnuts,
stir just till combined. Spray 12 muffin tins and fill each one 1/2
full with batter. Bake in a preheated 350 degree over for about 25
minutes. Test with a toothpick.

Per Serving: 120 Cal (78% from Fat, 11% from Protein, 11% from Carb); 4
g Protein; 11 g Tot Fat; 4 g Carb; 1 g Fiber; 231 mg Calcium; 1 mg Iron;
421 mg Sodium; 54 mg Cholesterol


1 cup wheat bran
2 tbsp oat flour
3 tbsp Designer whey powder
1 tbsp sesame seeds
1 tsp salt
1 1/2 cups water

Preheat oven to 350 and spray cookie sheet WELL. Mix ingredients and pour onto sheet. Spread (this is very watery. Try to get the bran mixture distributed evenly). Bake 10 min, remove sheet from oven, score crackers, and return to oven. Bake 15 min. more. Turn oven off and let sheet sit in oven 1 hour. Remove sheet from oven, and turn oven on to 250. With spatula, turn crackers over, and return to oven for 10-15 min. Turn oven off and let sheet sit in oven 1 hour. (Letting crackers sit in oven while it's off helps them to dry out). Total: 39 carbs, 28 fiber, 267 cal, 16 fat, 25 protein. Makes 60 bite-size crackers @ .3 carb ea.