Buttermilk Ranch Dressing

Buttermilk Ranch Dressing

• 1 cup well-shaken buttermilk carbs=12gm
• 4 tablespoons sour cream carbs=1.2gm
• 4 tablespoons mayonnaise carbs=.4gm
• 1 teaspoon finely chopped fresh tarragon, dill, parsley, chives or celery leaves (or a combination)
• 1 clove garlic, finely minced with a microplane grater
• 1/2 teaspoon dijon mustard
• few dashes Tabasco sauce (or hot sauce of your choice, but a little vinegar is what you're looking for)

13.6 carbs per gross (1 1/2 cup)

0.56 carbs per tblsp

Almond Flour Buns

3/4 cup Almond Flour
1 teaspoon salt
2 teaspoon Baking Powder
5 tablespoons Butter
2 Eggs

Mix dry ingredients. Mix Eggs and melted Butter in a separate bowl then combine with dry ingredients.
Bake in Muffin Top Pan at 350° for about 12 minutes until golden brown.

I'm using a muffin top pan with 6 4" muffin top depressions. I'm pouring 1/8 cup of batter per bun.

Yields 8 single buns--4 bun pairs
One pair of buns has 280.5 calories and 2.25 net carbs (4.5 total carbs 2.25 are dietary fiber)


Made these on 8/22/14. They were more bread like than oopsie bread. They were a little gritty--not as much as cornbread. In fact they would be a good replacement for corn bread. Overall they were very good as buns for hamburgers. They were a bit on the salty side so next time I'm going to cut the salt back to 1/4 teaspoon and the butter back to 4 tablespoons and see how they come out.


nutrition notes and calculations

(1 cup (112 grams) Almond flour 12 net grams of carbs (24 total carbs 12 are dietary fiber) 640 calories)
(1/4 cup (28 grams) Almond flour 3 net grams of carbs (6 total carbs 3 are dietary fiber) 160 calories)

3/4 cup (84 grams) Almond flour 9 net grams of carbs 480 calories
2eggs 142 calories 0carbs
5 tbs butter 500 calories 0carbs

=1122 calories/batch

Pancakes - updated

Just tried these - 8/5/2014 and they're great!

Fluffly Coconut Flour Pancakes
Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
Ingredients
4 eggs, room temperature
1 cup milk (raw cow’s or coconut both work) I used almond milk
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia (optional)
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil or butter for fryingDirections
Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.

Coconut Flour Biscuits II - Haven't tried

Ingredients

1 cup coconut flour

1/4 cup ground flax seed

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp xantham gum

1/2 cup butter

3 eggs

3/4 cup unsweetened vanilla almond milk

Instructions

Whisk together the dry ingredients in a medium-sized bowl. Cut in the butter with two knives or a pastry cutter until fully blended and the texture of bread crumbs. Beat the eggs and almond milk together until smooth. Add the egg mixture to the flour mixture and stir until just blended. Wait about 1 minute until the liquid is completely absorbed and you can handle the dough. Pat out the dough onto a smooth surface into about a 3/4 inch thickness and cut into 3″ diameter squares or circles with a knife or biscuit cutter. Use all of the dough. Bake on a parchment-lined cookie sheet in a preheated 400 degree (F) oven for about 18 minutes, or until golden brown and slightly puffed. Serve warm with lots and lots of butter!

Notes

Approximate nutrition info per biscuit: 198 calories, 16g fat, 4g net carbs, 5g protein

Read more at http://www.ibreatheimhungry.com/2014/05/low-carb-gluten-free-coconut-flour-biscuit-recipe.html#JvrXxL67AsqotFBH.99

Coconut Flour Biscuits I -- Haven't tried

Coconut Flour Biscuits

Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Author: Katie Wellness Mama

Cuisine: American

Ingredients

• ⅓ cup Coconut Flour
• 5 TBSP Butter or Coconut Oil, softened but not melted
• 4 eggs
• 2 TBSP honey (optional)
• dash of salt
• ½ tsp baking powder

Instructions

1. Preheat oven to 400 degrees F
2. Put all ingredients into medium sized bowl and mix well with immersion blender or hand mixer until well incorporated
3. Using your hands, carefully form into nine small balls and mash each one down with a spoon to make it about ½ inch thick.
4. Bake for 12-15 minutes until just starting to brown.

Angel Food Cake - low carb

Yield: 8 servings

12 egg whites (about 2 cups of liquid egg whites)

1 teaspoon cream of tartar

1 teaspoon xanthan gum

1 teaspoon guar gum

1/4 teaspoon baking powder

8 packets stevia sweetener

1 teaspoon vanilla extract

1 teaspoon almond extract

1/4 cup vanilla egg- or whey-based protein powder

1/4 cup almond flour

3 tablespoons powdered egg whites

1. Preheat the oven to 350 degrees. Generously coat a large flute pan with cooking spray on the fluted center and bottom only, but not on the sides of the pan.

2. In the bowl of a stand mixer, combine egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia, vanilla and almond extracts. Beat on low for 30 seconds, then increase mixer to high and beat until very stiff peaks form, about 4 minutes. The mixture will be airy, voluminous and quite thick.

3. Into a small bowl, sift together protein powder, almond flour and powdered egg whites. Sprinkle half of the dry ingredients over the egg whites. Run the mixer at medium for 5 seconds, just until the dry ingredients are incorporated. Sprinkle the remaining dry ingredients over the egg whites and mix again just to incorporate. Increase mixer speed to high and run for 5 seconds.

4. Use a silicone spatula to scrape the sides of the bowl and gently fold the mixture together once or twice. Transfer half of the mixture to the prepared pan, then use the spatula to smooth the top. Repeat with the remaining mixture. Firmly tap the pan on the counter to help eliminate air bubbles.

5. Bake for 35 minutes. Remove the pan from the oven and overturn the pan and cool upside down. When cool, to release the cake, run a paring knife between the side of the pan and the cake.

Per serving: 80 calories; 2g fat; no saturated fat; no cholesterol; 14g protein; 4g carbohydrate; 1g fiber; 220mg sodium.

Oppsie Bread - Less than 1 Carb for two buns

3 eggs (.94 carbs or .38 carbs each)

3 ounces cream cheese, cold (1.5 carbs or .75 carbs per ounce)

1/8 teaspoon Cream of Tarter ( .23 carbs or 1.84 carbs per teaspoon)

Preheat oven to 400

Line cookie sheet with parchment paper. Spray with cooking spray.

Separate eggs.

Beat egg whites and Cream of Tarter until stiff peaks form.

Beat egg yolks and cold cream cheese until semi-smooth.

Gently fold egg whites into egg yolk mixture.

Mound or pipe mixture onto cookie sheet.

Bake at 400 for about 30 minutes or until brown.

Total Servings 8 (1.67 carbs)

Carbs per serving .21

Starting Over

I recently deleted everything Google. So I am starting my blog over from scratch.
I'm just listing a few dates here that I want record of.

July, 18th 2013 - The trouble happened.

September, 21st 2013 - quit smoking and switched to vaping

March, 8th 2014 - Began a LCHF diet begining weight 330 lbs