Low-Carb Bakes!

 

We all have a sweet tooth, some more than others, and when those cravings hit, we usually go for the quickest and easiest option, which is usually something pre-made, high in sugar, and chock full of carbs. Sadly for me, sugar and carbs are now the enemy, so I have had to make some adaptations to ensure that I can still have wonderful baked goods, but without the damage sugar and carbs will cause to my health. So, I am sharing my hints and tips for low-carb bakes that make life a little sweeter, but less sugary!

 

 

Low-Carb Bakes Start with Changing Your Flour!

When it comes to baking, the type of flour you use can make a big difference in the taste and texture of your finished product, but did you know it also makes a huge difference to the number of carbs? When you’re looking to cut down on carbs, almond flour and coconut flour are both great options that will satisfy your sweet tooth without ruining your diet or messing with your blood sugar.

Almond flour is slightly more coarse than wheat flour, which gives baked goods a heavier texture. It also has a slightly sweeter taste, which is perfect for those with a sweet tooth. Coconut flour is a lighter flour, but it has a more distinct flavour that some people love. It’s a super thirsty flour – so when you’re reading recipes that say two tablespoons of coconut flour, it’s not a mistake! You often only need ¼ the amount of coconut flour compared to wheat or almond flour. It also makes it a very economical flour to use!

 

 

Both almond flour and coconut flour are gluten-free, so they’re perfect for low-carb bakes for those with celiac disease or gluten intolerance. They’re also both high in protein and fiber, which will help keep you full and satisfied after eating. If you’re looking for a healthier alternative to wheat flour, look no further than almond flour and coconut flour.

 

Almond Flour

 

 

Stevia, Xylitol & Erythritol Sweeteners

When you’re trying to reduce your carbs, it can feel like you’re depriving yourself of all the good things in life. But that doesn’t have to be the case! There are plenty of low-carb bakes that are just as delicious as the real thing. One of the great things about baking is that there are so many ways to tweak recipes to make them lower in carbs.

Using sugar substitutes is a great way to lower carbs in your baking; there are a lot of great options out there, like stevia, xylitol, monk fruit, and erythritol. These can help you to cut down on sugar without sacrificing flavour. Erythritol has been in the news recently over some clinical data that suggests it may have some harmful side effects when used long-term; I have made the decision to switch to Xylitol until more information is available. If you’re using Xylitol and have dogs, please be SUPER careful as it’s life-threateningly toxic to dogs (cats have no issues with it, just pups) so keep the sweetener and anything it is in, away from them.

If you’re looking for some specific recipes, there are tons of great low-carb baking recipes online. But here are a few of our favorite sweet and savoury bakes from the fantastic UK-based site Keto Fitness Club to get you started:

 

 

Keep an eye out for more low-carb and diabetic-friendly recipes on my blog soon. From the super sweet to the deliciously savoury…and probably a few ‘epic fail’ recipe posts along the way, I hope that you’ll find something here to inspire, or just make you giggle at my misfortune!

 

Kel xx