Gluten Free Coconut Flour Bread

An easy gluten free coconut flour bread that you can use to replace white and whole wheat sandwich bread. Only 2 net carbs per slice!

Gluten Free Coconut Flour Bread

I love eating italian or sourdough bread. And it was my biggest issue when I decided to watch my carbs and sugar intake. Because I like to eat sandwiches, which are great for easy grab and go meals.

And let’s be honest, it’s hard to make a good low carb sandwich bread. At least one that doesn’t crumble apart after a few days. Or, the bread might not have a strong enough hold for sandwiches.

[clickToTweet tweet=”A #glutenfree #lowcarb #grainfree coconut flour sandwich bread that is only 2 net carbs per slice!” quote=”A #glutenfree #lowcarb #grainfree coconut flour sandwich bread that is only 2 net carbs per slice!” theme=”style1″]

Even my low carb coconut flour bread and low carb gluten free bread weren’t perfect. What I really wanted to do was create a new bread recipe that I could actually use as a reliable low carb sandwich bread. And this time, I wanted to see if I could just use coconut flour.

The issue with coconut flour is that it’s a bit dry, and requires a lot more moisture in the form of eggs. And I’ve found that adding liquids has really helped retain the moisture in the bread. Plus, the liquids help reduce the eggy aftertaste that comes with having to use a lot of eggs in coconut flour recipes.

I knew when I started this bread recipe that I was going to follow the same formula as I did for my gluten free low carb bread. The biggest difference would be removing the almond flour. I liked the bread but I wanted a bread made entirely of coconut flour.

Of course, my biggest concern was with the egg like aftertaste and even the smell. I didn’t want an eggy tasting bread, and I also didn’t want it to smell like eggs when I pulled it out of the oven. I knew I was in for a real challenge.

And to get this coconut flour bread recipe just right, I decided to consult the internet. I wanted to see if I could find some tips and tricks I may not have tried in the past. Luckily, I was able to find a few good tips that helped me with this bread recipe.

For starters, I learned that adding xanthan gum would help bind the bread. And, that it also behaves close to gluten in baked goods. It’s one ingredient I haven’t really added to any of my baked goods and will experiment more with.

I already knew psyllium husk powder was a good addition to my last bread. Psyllium, chia seeds, and flax seeds help bind and create structure in gluten free baked goods. I’ve experimented using flax seeds before in my bread’s, but the bread always tasted gummy.

So when I was working on this coconut flour bread recipe, I decided to only add a small amount of psyllium to the bread. I didn’t want a gummy taste, but I wanted the bread to bind well so I could hold slices. And since I had already added the xanthan gum, I didn’t think I’d need more anyways.

My last bread recipe called for using almond milk to help give moisture to the bread. As well as helped with the rise in the bread. This time, I replaced the almond milk with plain carbonated seltzer water.

I read that carbonated water helps give gluten free bread’s a boost in volume. The carbonated water contains carbon dioxide that helps with volume and gives “air bubbles” in the bread. It adds more depth and texture to the bread.

Another thing I decided to try for this recipe was using room temperature ingredients. So I brought all my eggs an butter to room temperature before I started making this bread. I also separated the yolks from the egg whites so that I could beat the egg whites.

I’ve used room temperature ingredients before in my recipes, but I’ve never strictly made it a point to do so. Yet I’ve since learned that using room temperature ingredients form an emulsion that traps air. That means that the recipe will bond well together for an even textured batter.

I won’t get into the food science stuff here, but you can read an excellent article called “Room Temperature Ingredients Make a Difference.” The post helped me realize the science behind what I was doing, and know it would help. Plus, I love her baking tips posts.

Besides that, I opted to whip up the egg whites with cream of tartar. The idea occurred to me from the oopsie bread recipe which calls for whipping the egg whites. The oopsie bread is a very common bread recipe that uses eggs and cream cheese to form a bread.

Now this coconut flour bread is a basic tasting recipe. To me, it tastes the closest to bread so far. It doesn’t taste like eggs, and it doesn’t taste like coconut. So if you’re looking for more flavor, feel free to add extra spices.

This bread is best served after fully cooled. Let this bread sit in the fridge before slicing or eating. If you find the bread is a little moist, then it hasn’t been cooked or cooled long enough.

4.3 from 7 reviews

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Gluten Free Coconut Flour Bread

Author: Lisa Pfeffer

Recipe type: Breads

Cuisine: American

Prep time: 10 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 40 mins

An easy gluten free coconut flour bread recipe.

Ingredients

¾ cup coconut flour
12 large eggs, room temperature
1½ sticks unsalted butter, room temperature
¾ cup seltzer water
¾ tsp salt
¾ tsp baking powder
¾ tsp xanthan gum
1½ tsp cream of tartar
½ tbsp psyllium husk powder

Instructions

Preheat the oven to 325 deg F.
Using a small bowl, separate the egg yolks from the egg whites. Set aside the egg whites.
Using a large bowl of mixer, add the egg yolks to a mixer and blend together with the butter until smooth. Set aside.
In another bowl mix together the dry ingredients of coconut flour, salt, baking powder, xanthan gum and psyllium husk powder.
Turn on the mixer and slowly add in the dry ingredients and add the seltzer water until smooth.
Taking a hand mixer, start blending the egg whites for 1-2 minutes.
Then, toss in the cream of tartar and continue to blend until soft peaks are formed.
Slowly mix together the egg whites and the batter.
Spray a 9x5 loaf pan and add the batter.
Bake until fully baked or until a toothpick comes out clean from the center.

NUTRITION: One loaf vs. 13 slices (can be thinned to 16 slices)

Low Carb Chocolate Coconut Milk Pudding

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A thick and healthy low carb chocolate coconut milk pudding recipe to replace packet puddings. Only 100 calories per serving and 3 carbs.

Low Carb Chocolate Coconut Milk Pudding

Sometimes I have a craving for chocolate. So I’ll make a batch of coconut flour brownies, or even some coconut milk hot chocolate. With the winter fast approaching, they are two of my favorite recipes.

But lately, I’ve been craving some coconut milk pudding. You can actually find coconut milk yogurt in the store. Yet I’ve never seen coconut milk made into pudding, though.

[clickToTweet tweet=”A delicious #lowcarb chocolate coconut milk pudding! Only 100 calories per serving and 3 carbs.” quote=”A delicious #lowcarb chocolate coconut milk pudding! Only 100 calories per serving and 3 carbs.” theme=”style1″]

What’s great about pudding and yogurt made with coconut milk is that it’s rich and thick. The downside to buying store bought products made with coconut milk is that it can be rather expensive. It costs me over $2 for one serving of coconut milk yogurt when I can buy a can of coconut milk cheaper and make it myself.

Instead of waiting for a coconut milk pudding to hit the shelves, I’ve just been making my own pudding. It’s quick, easy to make, and flavors are easily customizable. Plus, making chocolate coconut milk pudding is one of the ways I have been putting an end to my chocolate cravings.

You don’t need to worry about the high fat and calories in this recipe. Especially if you’re eating a paleo or low carb lifestyle. If you’re worried about overeating portions, you can easily use the small snack sized portion containers.

Coconut milk is higher in calories and fat than traditional puddings. However, coconut is also very nutritious compared to boxed pudding. For instance, a quarter cup of coconut milk provides 27% of your daily value of manganese, 8% of copper and 6% of phosphorus.

Plus, 50% of fat from coconut milk provides a rich source of lauric acid. And studies have found that the medium-chain triglycerides (MCT) fatty acids found in coconut milk increase energy and enhance physical performance.

So for someone like me that also likes to supplement with coconut oil, this is a great alternative on occasion. There’s even a coconut diet for those interested in coconut for the weight loss aspect. You can read more on how to incorporate a low carb lifestyle using coconut to aid in weight loss by reading The Coconut Diet book.

When I first started playing around with this recipe, I knew my biggest challenge would be how much gelatin to use. From my past experiment making a dairy free cheesecake, I learned that too much gelatin would create a jello-like texture. And too little could mean a runny pudding.

Normally, you can use a packet of gelatin per two cups of liquid. But I’ve noticed that when you use coconut milk, the liquid needs to be thicker. So even though a can of coconut milk is more than two cups of liquid, it would still turn into a jello-like pudding with too much.

So in this instance, less is more for the pudding. The addition of a small block of a unsweetened chocolate baking bar did help thicken up the coconut milk. And I also added Hershey’s dark cocoa to increase the chocolate flavor.

But the key ingredient in this chocolate coconut milk pudding recipe has to be the Madagascar vanilla bean paste. Unlike vanilla extract, using vanilla bean paste has a stronger flavor since the vanilla beans are in the paste. That strong flavor enhances the chocolate in this recipe.

So even with the strong vanilla flavor, you really can’t taste it at all. It’s just one way I’ve used vanilla bean paste to enhance the chocolate taste in this recipe. Another thing I added to increase the flavor was a very small amount of cinnamon.

If you’re looking to enhance the flavor further, you can add a very small amount of strong coffee. I’d first try with no more than two tablespoons. I have yet to try this for myself, but I think it would taste great!

For the sweetener, I used Swerve sweetener to sweeten up the pudding. In addition, I used 10 drops of Sweetleaf Stevia Chocolate drops. The stevia drops help bump up the sweetness, and also the chocolate flavor.

If you have the powdered stevia, then you could try adding that instead. But I’d start by adding a very small amount. The liquid stevia isn’t as sweet as the powdered stevia kind.

Most of the time, I’ve made this only as a chocolate pudding recipe. I’m just not a big fan of any other flavors. However, I would like to experiment more with a vanilla pudding or a pumpkin pudding. The vanilla would be a challenge just because I wouldn’t have anything to thicken the batter.

And adding a thicker element, like pumpkin, would mean experimenting with the gelatin once again. But I like the idea of finding ways to sneak in extra vitamins in my desserts. Especially since I’m such a picky eater, to begin with.

4.7 from 3 reviews

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Low Carb Chocolate Coconut Milk Pudding

Author: Lisa Pfeffer

Recipe type: Dessert

Cuisine: American

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

A thick and creamy chocolate coconut milk pudding.

Ingredients

1 can coconut milk
¼ tsp vanilla bean paste
1 block Hershey's unsweetened baking bar
⅓ cup Swerve sweetener
1 tbsp Hershey's Dark cocoa powder
10 drops chocolate stevia drops
½ tbsp Knox gelatin
⅛ tsp cinnamon

Instructions

Using a small sauce pan, preheat on medium-low.
Toss in the coconut milk, vanilla bean paste, 1 block Hershey's unsweetened baking bar, sweetener, Hershey's Dark cocoa, stevia drops and cinnamon.
Whisk for 5-10 minutes ensuring it doesn't get too hot and bubble.
When the chocolate is fully melted, turn the stove on low.
Slowly whisk in the gelatin so that there are no clumps.
After 5 minutes, remove the sauce pan and let sit for 10-15 minutes to thicken.
Separate the pudding in two ramekins to cool in the fridge.
Leave in the fridge for up to three hours before serving.

NUTRITION: One batch vs. 8 servings (1/4 cup per serving)

Almond Flour Low Carb Carrot Cake

Almond Flour Recipes 10 Comments

A moist, dense double layer almond flour low carb carrot cake that is also gluten free and grain free. Each thick piece is under 500 calories and only 6 net carbs.

Almond Flour Low Carb Carrot Cake

I can’t remember the last time I baked a low carb carrot cake. Come to think of it, I’m not sure if I ever have before! All the carrot cakes I remember eating throughout the years were the regular sugar loaded ones.

So needless to say, a carrot cake was added to my list of recipes I wanted to recreate. Yet carrots do add some carbs and a small amount of sugar to the cake. But, it’s not a large increase in carbs or sugar for me to not make carrot cake.

[clickToTweet tweet=”A double layer #lowcarb and #glutenfree carrot cake. Under 500 calories and 6 net carbs per slice!” quote=”A double layer #lowcarb and #glutenfree carrot cake. Under 500 calories and 6 net carbs per slice!” theme=”style1″]

Plus, carrots are rich in several vitamins such as Vitamin A, Vitamin K, biotin, etc. And a little over a half a cup of baby carrots, yields around 275% of your daily value of Vitamin A. And this recipe calls for a little over half a cup of carrots.

Just like traditional carrot cake recipes, I wanted mine to taste close to the real thing. When I was creating this low carb carrot cake recipe, I knew I wanted a brown sugar flavor because it’s key in carrot cake recipes. Using regular sugar free sweetener just doesn’t compare in flavor for this cake.

But since I was already adding carrots, I didn’t want to add more sugar using blackstrap molasses to achieve that flavor. I thought about adding brown butter extract, but I didn’t think it would achieve the taste I was looking for. Not without the addition of blackstrap molasses anyways.

Instead, I decided to use Sukrin Gold. It’s a sugar free alternative replacement for brown sugar that tastes convincingly like brown sugar. The main ingredient is erythritol, which is made from glucose extracted from non-GM cornstarch through a natural fermentation process.

And, Sukrin Gold has less than 1 calorie per teaspoon, is gluten free, and does not affect blood sugar or insulin levels. Which makes this a great addition to any sugar free pantry. You can find Sukrin Gold and other Sukrin products on Amazon.

I know that some tradition carrot cake recipes like to add unsweetened applesauce to the batter to increase the moisture. Which isn’t a terrible idea if you can find a low carb apple sauce, but I didn’t use it for this low carb carrot cake. I increased the moisture to the batter by added a half a cup of unsweetened almond milk.

For this cake, I decided to use exclusively almond flour. Unlike my sugar free cocout flour layer cake, I wanted to experiment more using almond flour. And I typically like to combine almond flour and coconut flour in recipes like cakes and muffins.

The flour you can try for this recipe is Bob Mills Super Fine Ground Almond Flour. I’ve baked a few recipes with this brand so far, and I’m definitely liking the results. You can find the super fine almond flour at a local Walmart store or online.

So far, the basics I’ve figured out using almond flour include using one large egg per cup of almond flour. And somewhere between a quarter cup to a third cup of unsalted butter per cup. You can easily overdue the butter in almond flour recipes, so you have to be careful.

What’s great about using almond flour in baking is that you don’t have to use as many eggs as coconut flour. Almond flour also contains a good amount of moisture. So you shouldn’t really have a problem where moisture is concerned.

As for my spices of choice, I kept it traditional to flavor the low carb carrot cake. I used cinnamon, nutmeg, ginger and allspice. This was the first time using allspice in a low carb carrot cake recipe. As a result, the cake had a nice addition to the flavor.

Another thing some people like to add in their carrot cake includes adding ground cloves. Yet I didn’t add any cloves to this carrot cake. Mostly because when I was testing recipes, I didn’t even think about it.

But I liked the carrot cake just the way it turned out. The taste is soft and dense, flavorful and lightly sweetened. I don’t like my carrot cakes to be overly sweet.

I think the job of adding more sweetness is using a good cream cheese frosting. And I kept the frosting recipe simple with just cream cheese, butter, heavy cream, vanilla extract and Sukrin confectioners sugar. Since this is also a double layer cake, I made two cakes and added frosting in the middle.

For the cakes, I equally separated the batter into two 9-inch cake pans. The battered was nearly two cups of batter for each cake pan. I also well buttered the pans with a nonstick spray.

If you have trouble getting the cakes out of the pans, use a spatula to help loosen the sides. And then, flip over with a cutting board on top of it to catch it. I then set each layer cake aside.

Ideally, you should separate the cakes from the pan when almost fully cooled. It just makes it a lot easier to get the cakes out without any issues. Nothing like a broken cake to have to deal with.

Enjoy this cake during the upcoming holidays, or even use it as a birthday cake. Personally, I just wanted to create a low carb carrot cake to add to my collection of desserts. I’m enjoying this right as I type with a side of coffee flavored with sugar free french vanilla – yum!

4.0 from 1 reviews

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Almond Flour Low Carb Carrot Cake

Author: Lisa Pfeffer

Recipe type: Cakes

Cuisine: American

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

A delicious gluten free and low carb two layer low carb carrot cake made with almond flour.

Ingredients

3 cups almond flour
½ cup unsalted butter, room temperature
3 eggs, large
½ cup unsweetened almond milk
1½ cup Sukrin Gold brown sugar alternative
½ cup (4oz) grated carrots (I used baby carrots)
¼ tsp ground allspice
1 tsp ground cinnamon
¼ tsp freshly ground nutmeg
1½ tsp ground ginger
1 tsp baking powder
½ tsp salt
2 tsp vanilla extract
Buttercream Cheese Frosting
2, 16 ounce packages of full-fat cream cheese, room temperature
½ cup unsalted butter, room temperature
4 cups Sukrin or Swerve confectioners sugar
3 tbsp heavy whipping cream
1 tsp vanilla extract

Instructions

Preheat the oven to 350 deg F.
In a mixing bowl, cream the room temperature butter with Sukrin Gold sweetener.
Then mix in the unsweetened almond milk and vanilla extract.
Using a separate bowl, add in the dry ingredients of shredded carrots, almond flour, allspice, cinnamon, nutmeg, ginger, baking powder, and salt.
Slowly mix in the dry ingredients with the wet until well blended.
Taking two cake pans, evenly split the cake batter into two cake pans.
Bake until lightly golden about 35 minutes, or until a toothpick comes out clean from the middle.
Prepare the Buttercream Cheese Frosting
Using a hand mixer, blend together the room temperature butter, vanilla extract heavy whipping cream and cream cheese.
Add more heavy whipping cream to thin out as needed.
Frost the cakes with the frosting when cakes are fully cooled.

NUTRITION: Whole cake vs. 12 slices

Moist Gluten Free Triple Chocolate Bundt Cake

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A very moist gluten free triple chocolate bundt cake made with almond flour and coconut flour. With frosting, this recipe under 350 calories and only 5 net carbs per thick slice.

Moist Gluten Free Triple Chocolate Bundt Cake

Chocolate is one of those sweets I’ll never cut out of my diet. What’s great is that you can still enjoy chocolate on a low carb and low sugar diet. Just use 70-100% dark chocolate or a sugar free alternative.

When I started working on this triple chocolate bundt cake recipe, I knew I wanted it rich in chocolate flavor. So to get to that rich chocolate flavor, I used Hershey’s Dark Cocoa baking powder, some baking chocolate, and Hershey’s Sugar-Free Chocolate Chips.

Ideally, I would have loved to have used stevia sweetened chocolate chips. But I did not have any on hand, and Hershey’s is just as good. I sometimes have issues with sugar alcohols, so I do try to limit sweets with them in it.

To get started, I mirrored my sugar free pound cake recipe. But instead of increasing the almond flour, I kept this recipe as a 1:1 base with the coconut flour. So, there is a little room to add more almond flour if I wanted to play with this recipe in the future.

Just like my pound cake recipe, I decided to add in a package of cream cheese. The addition in the pound cake left a moist and dense texture. I was hoping using cream cheese in this recipe would help do the same.

But I knew it wouldn’t come out just like pound cake. And that’s because of the change in the amount of flour I used. The texture is more of a cross between a cake and a pound cake.

So either way, I am really happy with the outcome. To bump up the chocolate flavor, I added a small amount of ground cinnamon and cappuccino extract. The extract is available in the Treatology extract 3-pack that also includes the brown butter I used in my pound cake recipe.

In the future, I’d like to add either rum or even some cocoa butter to the recipe. I’m wondering how the flavor or density would change with the addition of the two. Something to think about working on this upcoming holiday season!

This bundt cake is best served warm or fully cooled. I was happy to note have a problem taking this out of the pan. So make sure you well better the pan for ease.

And for an even more chocolatey bundt cake, toss in some mini sugar free chocolate chips into the batter. I used the chocolate chips in this recipe for the frosting mix. But adding a package or two to the batter would be a real treat.

This recipe calls for a lot of eggs and moisture, and I wouldn’t nix them in the recipe. Remember that this is a very large bundt cake. So if anything, you could cut the recipe in half if you’re using a smaller bundt cake mold.

I used a larger bundt cake mold similar to this one. So if you’re using anything smaller than a 12 cup mold, then I’d suggest halving this recipe anyways.

4.5 from 6 reviews

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Gluten Free Triple Chocolate Bundt Cake

Author: Lisa Pfeffer

Recipe type: Cakes

Cuisine: American

Prep time: 10 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 40 mins

An easy gluten free triple chocolate bundt cake recipe that is also sugar free, grain free and delicious.

Ingredients

1 cup coconut flour
1 cup almond flour
1 package cream cheese, room temperature
16 eggs, large
1 cup unsweetened almond milk
½ cup Hershey's dark cocoa powder
1⅓ cup Swerve sweetener (or other granulated sweetener)
2 sticks unsalted butter
1 square baking chocolate (I used Hershey's Baking Bar)
1 tsp creamy cappuccino extract
1 tsp vanilla extract
1 tsp salt
1 tsp baking powder
Frosting:
¼ cup Hershey's Sugar Free Chocolate Chips
½ cup unsalted butter, room temperature
⅓ cup heavy whipping cream
1 tbsp powdered Swerve sweetener
½ tsp vanilla extract

Instructions

Preheat the oven to 300 deg F.
In a large mixing bowl, blend together the cream cheese, melted baking chocolate, and melted butter until smooth.
When smoothed, add in the eggs, almond milk, creamy cappuccino extract and vanilla extract until well blended.
In another bowl, add the dry ingredients of coconut flour, almond flour, dark cocoa powder, Swerve sweetener, salt, and baking powder.
Slowly blend in the dry ingredients in the large mixing bowl and mix on low until well blended.
Using a bundt cake pan, butter or spray the inside and add in the batter.
Bake in the oven for 1 hour and 30-50 minutes while checking to ensure the middle is fully baked with a toothpick.
For the frosting, melt the chocolate chips on the stove with vanilla extract.
Whip together the butter, heavy whipping cream and powdered Swerve sweetener until a little thicker than liquid.
Add in the melted chocolate chips and place in a fridge for 20-30 minutes or until thickened.
Slowly add on the chocolate frosting in a zig zag motion until you've used up the frosting.

NUTRITION: Whole bundt cake vs. 16 slices (with frosting) vs. whole bundt cake vs. 16 slices (without frosting)

Sugar Free Brown Butter Pound Cake

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A delicious sugar free brown butter pound cake that is gluten free and grain free. Only 200 calories and only 3 net carbs per thick slice.

Sugar Free Brown Butter Pound Cake

I’ve fallen in love with a brown butter extract I recently found while shopping at Walmart. The taste is buttery with a hint of a brown sugar flavor. And, it is a great way to jazz up a boring plain greek yogurt.

And when I was working on a brown butter pound cake recipe, I knew this was the flavor I wanted to add. Because the extract already tastes like brown sugar, I wouldn’t need to add any molasses. I would have normally added a small amount of organic blackstrap molasses to achieve a brown sugar flavor.

So needless to say, this is now a staple in my spice cupboard to lower the sugar in recipes. I can’t wait to be able to use the extract in more recipes in the future. But for now, let’s talk about the sugar free pound cake I created.

For this recipe, I decided to base if off my go to low carb gluten free bread recipe. The biggest change was changing the coconut flour and almond flour ratio. Instead of a 1:1 ratio, I increased the almond flour and kept the same amount of coconut flour.

Because I wanted more of a pound cake texture, I knew the changes I made would help. If I had used the same ratios, I suspected the outcome would be more bread like. I wanted a moist dense bread just like pound cake.

To give the sugar free pound cake more density, I added a little bit of cream cheese. Even though I changed the ratios, I knew I needed a little more help with the density. The cream cheese helped give a good pound cake texture.

If you don’t have cream cheese, I’ve read that some people have used sour cream. I’m curious to try adding heavy whipping cream in the future. But I didn’t want to make any major adjustments until I see how this recipe panned out.

I think the addition of a heavy cream would make the bread taste even more decadent. For a sugar free pound cake, it doesn’t really taste like it is sugar free. And the look is similar to a white flour based pound cake.

To top it off, I added a small amount of whipped cream. Feel free to add some strawberries like the photos. The taste is just heavenly!

On a side note, I’ve recently tested out a cheesecake recipe using the same extract. Since I had some left in the fridge, I decided to smear a small amount on top of a piece of pound cake. The combination was so rich and delicious, and it was better than the whipped cream.

In the future, I’d love to tone this recipe down a bit and see if I could turn it into an angel food cake. The texture is close, but I don’t think the liquid in the recipe would help. Either way, something to think to add to my recipe testing to-do list in the future!

If for some reason you take this out of the oven too soon and the middle is a little wet, that’s ok. Either put it back in the oven and bake longer or, place it in the fridge for a couple hours. With all the moisture in the recipe, I found it was best to just let it fully cool in the fridge.

5.0 from 2 reviews

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Sugar Free Brown Butter Pound Cake

Author: Lisa Pfeffer

Recipe type: Breads

Cuisine: American

Prep time: 10 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 40 mins

A deliciously buttery sugar free brown butter pound cake that is also gluten free and grain free.

Ingredients

½ cup coconut flour
1 cup almond flour
½ package cream cheese, room temperature (112 grams)
8 eggs, large
½ cup unsweetened almond milk
¾ cup Swerve sweetener (or other granulated sweetener)
1 stick unsalted butter
½ tsp browned butter extract
½ tsp butter extract
½ tsp salt
½ tsp baking powder

Instructions

Preheat the oven to 325 deg F.
In a large mixing bowl, blend together the cream cheese and melted butter. When well mixed, add in the eggs and unsweetened almond milk.
When well combined, add in the browned butter extract and butter extract.
In another bowl, mix together the dry ingredients of coconut flour, almond flour, Swerve sweetener, salt, and baking powder.
With the mixer on low, slowly add in the dry ingredients until well blended.
Spray or butter a 9x5 bread pan and fill in the batter.
Bake for an hour and a half, checking the middle with a tooth pick after an hour so it does not over cook.

NUTRITION: One loaf vs 13 thick slices

Low Carb Tortilla Chips Without Corn

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A simple homemade low carb tortilla chips without corn recipe. The whole batch is only 10 net carbs and 770 calories.

Low Carb Tortilla Chips Without Corn

I’m not a huge snacker. But this time of year I do like to have a lot more snacks than usual. And personally, I blame it on football season for the increased snacking.

So, how will I be enjoying my chips this football season? Well, with my easy low carb tortilla chips recipe of course. This recipe is made without corn and uses coconut flour as the base.

What I like about this recipe is it’s very basic, and can be easily customizable. It’s the closest to tortillas I’ve made with just a few ingredients. These low carb tortilla chips are based off my low carb tortilla wraps recipe.

The biggest adjustment I made to the recipe was removing the flax meal, and increasing the parmesan cheese. The addition of the cheese is more for increasing flavor. But I found it didn’t taste much like cheese, which was my goal.

And these tortilla chips don’t exactly look like tortillas. The blame for that goes mostly to the psyllium husk powder I included. I could have made this without the psyllium husk, but I find it helped hold the flour together.

The look reminds me a bit more like black bean tortillas. If that doesn’t bother you, then you should enjoy these no problem. For me, I was looking for something with good taste, saltiness, and crunch. And, a chip that wouldn’t break when using dips.

And, a chip that wouldn’t break when using dips. I think the only problem you might have when baking this recipe is actually under baking. If you don’t bake it long enough in the oven, then it will resemble a bread-like texture.

To prevent under baking, I like to use a silicone baking mat. That way, I just keep flipping each chip over every 5-7 minutes. That mat helps crisp up the chips really nice.

The reason why I didn’t use cornmeal was two-fold. For one, I do try to avoid corn products when possible. I won’t get into all the details as to why, but you can read Wheat Belly to learn more.

And two, up to 90% of corn is genetically modified. I don’t know about you but I feel a little uncomfortable with genetically modified foods. Mostly because there are not many studies on eating foods that have been modified.

If you decide you want to add cornmeal in the recipe, then I suggest replacing some of the psyllium husk and parmesan. About 25 grams of cornmeal contains 20 grams of carbs, so I suggest using less than that. I wouldn’t entirely remove the psyllium husk, but you can reduce it in half.

Also, this recipe is salty since I love salty chips. You might want to reduce the salt in half if that is a concern to you. I also like to crisp up the chips on the stove with butter flavored coconut oil and add a little more salt – yum!

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Low Carb Tortilla Chips Without Corn

Author: Lisa Pfeffer

Recipe type: Snacks

Cuisine: American

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

A corn free low carb tortilla chips recipe that is also gluten free and grain free.

Ingredients

¼ cup coconut flour
2½ tbsp parmesan cheese
2 tbsp psyllium husk powder
4 eggs, large
2 tbsp Nutiva Buttery flavored coconut oil
½ tsp salt
½ cup water

Instructions

Preheat the oven to 400 deg F.
In a large mixing bowl, combine the dry ingredients of coconut flour, parmesan cheese, psyllium husk powder in salt.
Slowly whisk in the water, eggs and melted coconut oil until well combined.
Separate the batter into four dough balls **I used a food scale to evenly separate
Using a bakery mat, place a wax paper on top of the mat and place one dough ball on top.
Place another wax paper on top of the dough ball to roll out the dough.
Roll the dough out to 7-8" thin circle and use your hands if you need to ensure the batter is thin.
Place the dough on a silicone baking mat and slice into 8ths.
Bake for 10 minutes on each side, and continue baking until crisp.
Repeat for each dough ball.
**For extra crisp chips, place in a skillet after baking with coconut oil and lightly salt. Otherwise, you can quickly crisp them up in a toaster oven.

NUTRITION: One batch vs. per serving

Thick Gluten Free Dairy Free “Cheesecake”

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If you’re watching your dairy intake, then you can still enjoy a thick slice of gluten free dairy free cheesecake! Made using coconut milk and almond milk in place of cream cheese.
Thick Gluten Free Dairy Free Cheesecake

Gluten Free Dairy Free Cheesecake

I’ve had this idea on my mind for some time now to try and create a basic gluten free dairy free cheesecake. Mostly because I’m interested in reducing the dairy in my diet. And even though the cheesecake pictured is chocolate, you can still use dairy free cocoa for a truly dairy free chocolate cheesecake.

Just substitute some of my ingredients for dairy free semi-sweet or dark chocolate. Enjoy Life is one dairy free chocolate brand to check out. Or, you can read this handy guide from Go Dairy Free on how to substitute chocolate

To substitute the cream cheese, I decided to try my hand at using coconut milk. Coconut milk has just as many benefits as using coconut oil. Plus, it’s very versatile in the kitchen to replace any dairy products.

To cut down on the calories a bit, I also decided to add a cup of unsweetened vanilla almond milk. I was a little worried that the cheesecake might end up a bit watered down. But to my surprise, it didn’t seem to be an issue.

Thick Gluten Free Dairy Free Cheesecake

Ironically, as I went to buy my ingredients, I ended up finding some new products to use for this recipe. One of them is a vanilla bean paste and the other is cream cheese emulsion. The vanilla bean paste is stronger than using vanilla extract, which I felt would benefit this dairy free cheesecake.

And the cream cheese emulsion would help increase the taste of the coconut milk. The goal I had in mind was to get this as close to cheesecake as possible. And, the emulsion is stronger than extract and the flavor won’t “bake out.”

For the crust, I used my Coconut Flour Pie Crust and added Hershey’s Dark Cocoa powder. Although in the future, I think this is best without the crust. If you do end up making this with the crust, then I actually suggest you double the recipe.

The crust just ended up being really thin. And, personally I think the recipe is just as good without it. So I’ll post the nutrition facts without the crust.

Thick Gluten Free Dairy Free Cheesecake

To get the final results to hold like cheesecake, I used two packets of Knox Gelatin to hold everything together. If you decide to reduce the recipe, then you will need at least one packet per two cups of liquid.

And, this recipe isn’t super sweet. You can choose to increase the Swerve sweeterner or add a little bit of stevia. Either way, there is still room to play around with the sweetness.

Now I did add a little bit of blackstrap molasses to increase the flavor. Plus, it also adds a hint of a brown sugar taste. But if you like, you can omit this ingredient without it much affecting the recipe.

Thick Gluten Free Dairy Free Cheesecake

4.3 from 4 reviews

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Thick Gluten Free Dairy Free "Cheesecake"

Author: Lisa Pfeffer

Recipe type: Dessert

Cuisine: American

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

A thick basic gluten free dairy free cheesecake recipe that can be easily adapted to other recipes.

Ingredients

2 15oz cans of coconut milk
1 cup unsweetened almond milk
1½ cup Swerve sweetener (or other granular sweetener)
3 eggs
1 block unsweetened baking chocolate (14 grams)
2 tbsp Hershey's Dark Cocoa
1 tbsp cream cheese bakery emulsion
2 tsp Madagascar vanilla bean paste
¼ tsp ground cinnamon
1 tbsp organic blackstrap molasses
2 packets Knox gelatin

Instructions

Using a large saucing pan, turn on the heat to low.
Add the two cans of coconut milk and whisk until smooth.
Add the rest of the ingredients, except the gelatin, and whisk until smooth.
After about 10 minutes, slowly whisk in the gelatin.
Continue to whisk for 5 minutes making sure it doesn't bubble.
Slowly add the batter into a springform pan.
Place in the fridge for 3-5 hours, or until fully cooled.

NUTRITION:

*pending

Gluten Free Chocolate Chip Cookies With Coconut Flour

Coconut Flour Recipes Leave a Comment

An easy gluten free chocolate chip cookies with coconut flour that anyone can make. Only a little over 100 calories and 4 net carbs per cookie.

Gluten Free Chocolate Chip Cookies With Coconut Flour

My favorite cookie to make and eat are fresh warm chocolate chip cookies. But I also think that they are the hardest recipe to successfully convert to a low carb and sugar free lifestyle. At least if you like your cookies more on the softer side.

In my past attempts to make chocolate chip cookies with coconut flour, they’ve turned out alright. The outcome didn’t remind me of the kind of soft cookies you’d find at the store. And my last attempt at trying to bake a cookie with coconut flour resulted in my Chewy Coconut Flour Chocolate Chip Cookies.

But since I have a lot more experience on how to use coconut flour since that original recipe, I decided to give it another go. What I did know was I should start the recipe by removing the baking powder, reducing the coconut flour, and reducing the eggs. The goal was to get a cookie as close to real soft cookies as possible.

And for me, that has been my biggest challenge when I try to make chocolate chip cookies with coconut flour. The flour requires more moisture and is usually compensated by adding more eggs. But I wondered what would happen if I decreased the eggs further, and increased the fats from butter.

The result was the closest I’ve come to a soft chocolate chip cookie. At best, this is somewhere between a hard and a soft cookie. It doesn’t remind me of a store bought cookie since it is coconut flour, but the texture is similar.

I think if I need to make any changes to this recipe, it would be to add in almond flour or whey protein. That way, I can achieve a softer cookie texture when I bite down on the cookie. I know Low Carb Yum uses some almond flour and whey protein in her gluten free chocolate chip cookies recipe.

For now, I have to say this is the closest I’ve gotten to achieving a soft cookie with coconut flour. It’s always been a challenge for me to bake cookies using it. At least I now have a good place to start now for future experiments.

The recipe calls for organic blackstrap molasses which is one ingredient I do use sparingly. It helps give a brown sugar aftertaste that really bumps up the flavor. If you want to use something else in place of molasses, you could try a brown butter extract.

For the chocolate chips, I used Hershey’s Sugar Free chocolate chips. Normally, I’d like use Lily’s stevia sweetened chocolate chip or even chop up a dark chocolate bar. But this is what I had on hand for this recipe.

So if you’re looking to lower any insulin spikes, I’d say use stevia sweetened chocolate chips. Dark chocolate is another option, and I like to use between 70-100% dark chocolate. For anyone else, the Hershey’s brand is just fine.

Some people have issues with sugar alcohols like I do. I know that some people even get insulin spikes from the “fake sugars” used. But you just have to learn what works for you.

In this case, it was just easier to grab what I had on hand. And as long as I didn’t have too many cookies at once, then I’d have no issues. I like to take a batch of cookies and wrap them in plastic wrap in freezer bags to enjoy in the future.

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Gluten Free Chocolate Chip Cookies With Coconut Flour

Author: Lisa Pfeffer

Recipe type: Cookies

Cuisine: American

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

An easy gluten free chocolate chip cookies recipe using coconut flour.

Ingredients

¼ cup coconut flour
⅓ cup unsalted butter (room temperature)
3 tbsp Swerve sweetener (or other granular sweetener)
2 eggs, large
3 tbsp sugar free chocolate chips
½ tsp organic blackstrap molasses
¼ tsp vanilla extract
⅛ tsp salt

Instructions

Preheat oven to 350 deg F.
In a large bowl, mix together the dry ingredients of coconut flour, Swerve sweetener, chocolate chips, and salt
In a medium bowl, mix together the wet ingredients of unsalted butter, eggs, molasses, molasses, and vanilla extract.
Slowly mix the wet ingredients into the dry ingredients.
Using a cookie mat, place the cookies on while measuring two tablespoons of batter.
Bake in the oven for 12-15 minutes until browned on the bottom.

NUTRITION: One batch vs. each cookie

Basic Low Carb Coconut Flour Pie Crust

Coconut Flour Recipes 3 Comments

An easy basic low carb coconut flour pie crust recipe for pies. Just add different spices to change up the flavor.

Basic Low Carb Coconut Flour Pie Crust

Fall season is fast approaching, which is the only time I seem to like to bake pies. In fact, the last pie I made was almost exactly two years ago. Admittedly, we had a bunch of apples laying around that would spoil unless I baked them.

As a result, an apple pie was the last pie I made. And I made the basic pie crust recipe everyone knows; flour, butter, salt and water. Too easy, right?

However, creating a basic coconut flour pie crust recipe was a task I knew would take a bit of practice. Because coconut flour requires a lot more moisture than flour. It’s a flour that takes some practice working with.

For my first crust, I wondered if maybe adding psyllium husk would help. Having used it in my Gluten Free Low Carb Pizza Crust and Gluten Free Low Carb Tortillas recipes. I knew it worked well with coconut flour.

Basic Low Carb Coconut Flour Pie Crust

What I didn’t think about at the time was that it would still give a bread like crust. My thought was to remove some of the other ingredients and more butter, would give me what I was looking for. But I was wrong.

On the second attempt, I decided to make it like was regular flour. For instance, I used room temperature butter, cold water, and added salt. I used a potato masher to mash the batter together. But you can also use a pastry masher.

The result was crumbly, but it wouldn’t stick together without crumbling. Instead of adding more butter, I added a tablespoon on Nutiva’s Buttery Coconut Oil. Then, I added two more eggs to help hold the batter together.

The addition of the coconut oil and eggs helped the batter stick together. It started to become easier to form a dough ball without much effort. The batter also wasn’t too sticky where it would stick to the waxing paper.

Basic Low Carb Coconut Flour Pie Crust

I knew I wanted to create a basic recipe for future pies, I decided to add in vanilla extract and Swerve sweetener. Yet, you could replace the extract and sweetener with your own ideas. I’d love to try this crust in the future with some Stevia drops.

The most important tip I have for this pie crust is after you roll it out, let it sit in the fridge and get cold. It was difficult to put in the pie pan unless it was cold. Let’s just say I didn’t figure this tip out until later.

Furthermore, I did find it easier to actually take my glass pie pan and flip it on the batter. That way, I just flipped the dish over and pressed the batter into the glass pie pan. It was a lot easier than trying to put the batter in without it ripping apart.

You can see how I used my pie crust in my No Bake Low Carb Pumpkin Pie recipe. While other people make their high carb crusts, I’ll gladly continue making my coconut flour one.

Low Carb Coconut Flour Pie Crust

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Basic Low Carb Coconut Flour Pie Crust

Author: Lisa Pfeffer

Recipe type: Pie

Cuisine: American

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

An easy gluten free and basic low carb coconut flour pie crust recipe.

Ingredients

½ cup coconut flour
¼ cup Swerve sweeter (or other granulated sweetener)
2 eggs, large
1 tbsp Nutiva Buttery coconut oil
¼ cup unsalted butter
¼ cup cold water
¼ tsp salt
¼ tsp vanilla extract

Instructions

Preheat the oven to 400 deg F. (skip if refridgerating crust)
In a large bowl, mix the dry ingredients of coconut flour, Swerve sweetener, and salt.
In a small bowl, whisk together the wet ingredients of eggs, water and vanilla extract.
Add the wet ingredients into the dry ingredients.
Using a potato masher or pastry blender, mash coconut oil and butter until well blended. It will be crumbly.
Form into a dough ball and place on top of pastry mat .
Roll the dough out between 7-8" on the pastry mat. Or, whichever size your pie dish is.
When done, you can put in the fridge OR try to place it into the glass dish to bake.

NUTRITION: One pie crust

Basic Low Carb Coconut Flour Pie Crust Nutrition

Low Carb Coconut Flour Mug Cake

Coconut Flour Recipes 2 Comments

.A basic gluten free and low carb coconut flour mug cake that has a hint of vanilla. This is a simple recipe that’s easy to adjust flavors. One thick cake is only 4 net carbs.

Low Carb Coconut Flour Mug Cake

Have you ever just wanted a piece of cake, but not have to make the whole thing? Because I think we’ve all been in that boat at some point. But then I feel obligated to eat the whole thing so it won’t go to waste.

And to be honest, I’m not that much of a cake person. I mean, I do love making a Sugar Free Coconut Flour Layer Cake every now and again. But you won’t see me eating cake on my birthday.

Not that I’m a cake discriminator or anything. Cake has never been something I enjoyed that much. But I do tend to eat it more during the holidays or at a wedding.

So instead of making a whole cake, another option is to make a basic coconut flour mug cake. That way, you can adjust each mug cake to your own liking. This basic recipe is cake-like, sweet, and has a small hint of vanilla from using vanilla extract.

And I’ve tried this recipe with Hershey’s Dark Cocoa and really liked how it turned out. It almost reminded me of a deep chocolate brownie, nut not quite like my Sugar Free Brownies. I’d be interested to see how it would taste with if I added some chocolate chips.

The only thing I wasn’t too fond of was that this recipe does smell egg-like. But, it did not have an eggy aftertaste. Rather than deal with the smell, I just let it cool down a little before I ate the cake.

However, it only seemed to smell like eggs when it was minimally flavored. When I added Hershey’s Dark Cocoa into a batter, it smelled just like chocolate. One tip you could try is adding more vanilla to offset the smell.

If you’re feeling a bit more adventures, you could even add a bit more spices. Try adding in some pumpkin for a Coconut Flour Paleo Pumpkin Mug Cake treat or make your own Tiramisu Mug Cake.

If you’re interested in adding chocolate powder to this, I wouldn’t add more than 1/2 tbsp. It seems to dry out the batter a bit. That’s why I like to use the dark cocoa to get more chocolate flavor.

And, instead of a baking my cake in a large mug I like to use a crock pot bowl. It takes about the same amount of time to microwave. The only difference is just how it looks.

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Low Carb Coconut Flour Mug Cake

Author: Lisa Pfeffer

Recipe type: Cakes

Cuisine: American

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

A simple gluten free and low carb coconut flour mug cake recipe that's only 4 net carbs per mugcake.

Ingredients

2 tbsp coconut flour
2 eggs, large
2 tbsp unsweetened vanilla almond milk
2 tbsp Swerve sweetener (or other granulated sweetener)
1½ tbsp unsalted butter
¼ tsp vanilla extract
⅛ tsp salt
¼ tsp baking powder

Instructions

In a mug or small bowl, mix together the dry ingredients of coconut flour, Swerve sweetener, salt and baking powder.
Using the same mug or small bowl, add in the eggs, almond milk, butter and vanilla extract. Mix into well blended.
Microwave until fully cooked.

NUTRITION: One plain mug cake

Sugar Free & Gluten Free Chocolate Chip Muffins

Almond Flour Recipes 4 Comments

Bake a couple delicious jumbo sized sugar free and gluten free chocolate chip muffins! These can easily pass off as the carb/sugar versions from your kitchen.

Sugar Free & Gluten Free Chocolate Chip Muffins

Do you like muffins? Like, the really big jumbo muffins you find at the store or at a cafe? I really miss cafe style jumbo chocolate chip muffins. Or, perhaps I miss the ease of grabbing one on the go with a coffee.

Either way, I was having a bit of a craving for them recently. I used to love to go through the Tim Horton’s drive-thru for their muffins. These muffins I think are a lot better.

I’ve played around a bit in the past when I created my Coconut Flour Chocolate Chip Muffins. It was one of the first recipes I worked on creating using coconut flour. But, I wanted to see what kind of texture almond flour and ground flax meal would create.

I had successfully used the combination before in a pumpkin gluten free chocolate chip muffins recipe. But I hadn’t really gone much further experimenting.

To achieve a jumbo muffin look, I decided to see what info I could find. I knew I could just add some baking powder, but I really wanted to see what else I could do. I was lead to Sally’s Baking Addiction where she mentioned this tip when baking jumbo muffins:

“5 minutes at 425F degrees, then about 25 minutes at 375F degrees. Why the high initial baking temperature? Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 375F. – mentioned in her Sparkling Jumbo Blueberry Muffins recipe “

When I baked my muffin’s this time, I used that very tip. And, they do look like real jumbo muffins and reminded me of Tim Horton’s chocolate chip muffins. They even have that glossy shine on the muffin tops, which I did not expect.

The texture, the taste, and the look have my approval. I might experiment more using this recipe in the future for other muffin recipes.

For these muffins, I used Hershey’s Sugar Free Chocolate Chips. I don’t use them often because sugar alcohols can upset my stomach. And for some people, it can give a laxative effect. The thing about sugar alcohols in a low carb diet is that you subtract grams of sugar alcohols (including glycerin) and fiber, to get the total grams of carbs.

So even though I used 6 servings of Hershey’s Sugar Free Chocolate Chips, the carb count is much lower due to the sugar alcohol. You can read more about at “The Scoop on Sugar Alcohols.” The nutrition information below reflects what it looks like minus sugar alcohols.

5.0 from 1 reviews

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Sugar Free & Gluten Free Chocolate Chip Muffins

Author: Lisa Pfeffer

Recipe type: Muffins

Cuisine: American

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Bake a couple delicious jumbo sized sugar free and gluten free chocolate chip muffins! These can easily pass off as the carb/sugar versions from your kitchen.

Ingredients

1 cup almond flour
¼ cup ground Flax Seed Meal
¾ cup Swerve sweetener (or other granular sweetener)
4 eggs, large
½ stick unsalted butter
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
8 servings Hersheys Sugar Free chocolate chips

Instructions

Preheat the oven to 425 deg F. (note: will bake fro 5 minutes and then reduce heat to 350 deg F for 10 minutes)
In a large bowl, mix together the dry ingredients of almond flour, ground flax meal, swerve sweetener, baking powder, and salt.
In a small bowl, mix together the wet ingredients of eggs, melted unsalted butter, and vanilla extract.
Mix together the dry and wet ingredients until well combined. Then, slowly whisk in the chocolate chips.
Butter up a 6-cup muffin pan. Place ½ cup + 1 tbsp batter in four spots.
Bake at 425 deg F for 5 minutes, and then reduce the heat to 350 deg F for 10 minutes.

NUTRITION: Whole batch vs. 1/2 cup + 1 tbsp scoops

NOTES:

I used a 6-cup muffin pan when I baked these muffins.
Flax meal isn’t a huge favorite of mine, but you won’t really taste it. If you taste the batter first, it’s more noticeable. But after it is cooked – it’s just fine!
This recipe can be used as a good basic muffin recipe. Toss in some blueberries, almond slivers, or top it off with some drizzled chocolate.

Gluten Free Low Carb Tortillas

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You don’t have to miss out – try these gluten free low carb tortillas in place of white/whole wheat tortillas. Great for taco night and only 3 net carbs!