HOW TO CONVERT HIGH CARB BAKED GOODS TO LOW CARB RECIPE - (4.2/5)
Provided by ginasheppard
Number Of Ingredients 14
Steps:
- 1.The basic idea here is to substitute for the sugar and flour in the recipe because these items are those most likely to have lots of carbohydrates in them. 2.Following the instructions in the original recipe sugar amount, replace the sugar with sugar substitute. If the sugar substitute is sucralose, then you can use the brand that has a cup for cup measurement. 3.For Saccharin, you can't use the same amount as for the original sugar in the recipe, but you will have to use amount recommended on the package to produce the same sweetness as the original amount of sugar. Example: Using a common packaged saccharine requires about 2 teaspoons to replace ¼ cup of sugar. Check the package instructions to determine the correct amount. 4.For Stevia Rebaudiana, follow the conversion information on the powder or liquid package to convert the sugar required to the Stevia Rebaudiana. Most powder uses 1/3 teaspoon of Stevia to replace 1 teaspoon of sugar. Check the package instructions to determine the correct amount. 5.Having chosen the type of sugar substitute, measure the correct amount to replace the sugar in the recipe and set aside. 6.Divide the amount for the total flour required into four parts. Combine the wheat gluten, whey protein, soy flour and ground almonds to replace the total original amount of flour. For example, if the original recipe contains 2 cups of flour, then use ½ cup of each of the four replacement ingredients and mix well. Set aside. 7.Follow the instructions in the original recipe, adding the leavening (baking powder or soda) and the flavoring, oil, margarine, etc.in the order requested. Add the sugar substitute and the flour replacement at the same points called for in the original recipe.
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Hasen Berry
h_b63@gmail.comThank you for sharing this recipe. I'm always looking for new low-carb options.
Faima Jannatul eva
faima.j@gmail.comI can't wait to try this recipe. It looks so delicious!
Alamin shikeh
salamin@hotmail.comThese muffins are the perfect way to start my day. They're filling, delicious, and low-carb.
Mangla junaid
mangla.junaid@hotmail.frI love that this recipe is so versatile. I can add different berries, nuts, or seeds to change up the flavor.
EMRAN HASAN
emran.h@hotmail.frThese muffins are a great way to satisfy my sweet tooth without going off track with my diet.
Kalsoom Shafiq
k.s@aol.comI'm so happy I found this recipe. It's helped me stay on track with my low-carb diet without feeling deprived.
Nicole Lesbo
nicole_lesbo@gmail.comThese muffins are so good, I can't believe they're low-carb.
Echikugwe Joel
joel-echikugwe75@yahoo.comI've made these muffins several times now and they're always a success. They're the perfect grab-and-go breakfast or snack.
Namuli Peggie
pn@aol.comThese muffins are a hit with my family and friends, even the ones who aren't on a low-carb diet.
Limbu God
god-l@aol.comI love that this recipe uses simple, everyday ingredients. It's so easy to make and the results are always delicious.
David DeJesus
d-d82@gmail.comI was skeptical at first, but these muffins really are just as good as the high-carb version.
Megan Andrews
andrews.megan@gmail.comThese muffins are a lifesaver for anyone on a low-carb diet. They're a delicious and satisfying way to start the day.
Cumar Joon
joonc50@hotmail.comI'm so glad I found this recipe. I've been looking for a way to make my favorite baked goods low-carb without sacrificing taste.
Otenyi Emmanuel
e_o@yahoo.comThese low-carb muffins are a game-changer! They're just as delicious as the high-carb version, but without all the guilt.
Byjed Byjed
b21@hotmail.comI tried this recipe and it turned out amazing! The low-carb substitutions worked perfectly and the muffins were still moist and fluffy.