Low Carb almond Bread made with BreadMachine

Low Carb Almond Bread made with Bread Machine

Yield: 1 loaf   11 Slices
         
ingredients:
                                                             Sugar    Fiber
    1/2 cup             water                           0g    0g
    1                      egg                               0g    0g
    1 tablespoon     butter                           0g    0g
    2 tablespoons    Splenda                       2g    0g
    1/3 cup             ground Almond meal    1g    3g
    1/4 cup             Bread flour                   21g    1g
    3/4 cup             gluten flour                   0g    20g
    1 teaspoon       dried yeast                    0g    0g
    1/4 teaspoon    salt                                0g    0g
    1 teaspoon       sugar for the yeast         4g    0g
                                                   Total    28g    24g

               Cut into 11 slices  Per Slice    2.54g    2.18g

Mix the sugar, salt and yeast in the water that has been warmed between 104 and 110 deg. Stir the yeast mixture gently and let the yeast work on the sugar water for 10 minutes. The yeast will consume part of the sugar reducing the overall carb count even lower.

Combine ingredients according to bread machine manual.Select dough on your bread machine.Remove bread dough when the machine is done. Place dough on an Almond  floured work bench.

Work the dough and form a log just a little longer than your bread pan. Place the dough log in the bread pan and tuck the ends under forming a nice smooth top. Let the bread rise in a warm place until double.

Bake the bread in a 350 deg oven for about 40 to 50 minutes. Check the bread after 35 min. Ovens very. When done turn the hot loaf out onto a cooling rack. Enjoy when cool but still hot enough to melt butter. Use a serrated knife to cut the bread.

Note: This bread is very good and it comes close to real bread. The amount of gluten in the gluten flour can very from one brand to another. I use the NOW Gluten brand that has a gluten level of 70%. If the gluten flour that you use is higher or lower you may need to adjust the level of gluten flour in your batch of bread.

Low-Carb Cheesecake

Low-Carb Cheesecake


Ingredients:

    1 1/2 lbs        cream cheese, room temperature
    4                   eggs
    1/2 Tbs         vanilla
    1/2 Tbs         lemon juice
    1 1/3 cups     artificial sweetener
    1/4 cup         sour cream

Pecan Crust

    3 Tbs            melted butter
    3/4 cups        Pecan Meal
    3/4 cups        sugar substitute
    1/4 tsp          salt
    1/4 tsp          ground cinnamon

Preparation:
Heat oven to 375 F.

Combine ingredients for crust, and press into the bottom of a spring-form pan. Bake for 8 to 10 minutes, until beginning to brown.

Put room temperature cream cheese in the food processor, and pulse until fluffy. Add other ingredients, scraping the bowl each time, fully incorporating each ingredient. When all ingredients are combined, scrape one more time, process 15 seconds more, and pour mixture into pan over crust.

Put a spoon on the crust and slowly pour the mixture onto the spoon, so the batter does not disturb the crust.

Wrap the bottom and sides of the spring-form pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Chill completely. Top with fruit, if desired, such as Splenda blended with frozen strawberrys.

Makes 16 servings.

Each serving has 2 grams net carbohydrate plus 1 gram fiber, 6 grams protein, and 221 calories.