I am back to my Carbquik experimentation, and I think that I have struck GOLD. My family often travels to Bend, Oregon, and we always stop at Bad Wolf Bakery. They have the most amazing savory scones ever. I always get the bacon, cheese, and green onion scones and savor them throughout the trip.
Today, I aimed to replicate them, and it went really well! They look biscuit, but they have more of the texture of scones (in my opinion). I LOVE how they turned out, and I will definitely be making these again. I think I will try to make them a little thicker next time.
- 2 cups Carbquik
- 1/2 stick unsalted butter, cold and cubed
- 3 strips of bacon, chopped and cooked
- 1 green onion, chopped
- 4 ounces cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup sour cream or heavy whipping cream
Preheat the oven to 400 degrees
Add the Carbquik to a bowl. Add the butter and cut it in with two knives or a pastry cutter so that it is distributed in smaller pieces throughout the mixture.
Add bacon, onion, and cheese and stir to combine. Add remaining ingredients and stir until fully combined.
With lightly greased hands, place the dough on a baking mat. It will be crumbly. Press the dough into a single, flat round. Cut into six wedges and pull them apart so there is about an inch in between.
Bake for 15 minutes or until golden brown.
So I finally took the leap and ordered Carbquik. I will say that it definitely makes a biscuit dough. I used it to have burgers, biscuits and gravy, and just a snack with butter. It is finally an alternative to eggy low carb bread. Do not go into it expecting a light and fluffy bread roll. If you like biscuits, then these are for you.
1/2 cup warm water
1 pinch of sugar (don’t freak, it’s just a pinch and it helps to activate the yeast)
1 package active dry yeast (package)
6 ounces warm milk
1/2 teaspoon salt
1/4 teaspoon baking soda, softened
1 tablespoon water
2 1/2 cups Carbquik
-Combine warm water, sugar, and yeast In a large mixing bowl of a stand mixer. Let stand till bubbly, about 5 minutes.
-Mix the rest of the liquids, salt, softened baking soda and 1 cup of Carbquik to a smooth batter with a dough hook. Gradually add in the remaining Carbquik and mix on low speed till a smooth sticky dough forms.
-Put a bit of oil on your hands and divide the dough into 5 equal pieces.
-Place on a baking mat and cover with greased plastic wrap (I use avocado oil spray instead of PAM)
-Let rise 1 hour
-Bake on a center rack of a 350-degree oven 22 minutes or until golden brown. Let cool on a wire rack. Slice each horizontally to use for Sandwich roll.
I used my handy little sandwich maker to make this, and it was done in about 2-3 minutes. I LOVE using this thing to make cheese crisps and other keto goodies including a no carb breakfast sandwich that is amazing.
In a skillet or with the sandwich maker, preheat the surface. Spray with a bit of cooking spray or butter to create a non-stick surface.
Add the egg, marinara, and mozzarella. Cook, covered, for about 2-3 minutes or until the desired doneness of the egg. Season with salt and pepper.
For the meatballs, I used this recipe: https://www.lowcarbmaven.com/low-carb-meatballs-recipe-italian-style/.
I have a favorite low carb marinara sauce at Trader Joe’s, but if you do not have access, this is a good alternative:
The other major secret ingredient to this is Miracle Noodles or other Shirataki Noodles. They have an odor when you open the package, but they should be rinsed thoroughly before cooking so that the odor no longer exists in the dish.
In a medium-sized pot, prepare pasta water. Put all pasta in a strainer and rinse thoroughly BEFORE cooking. Boil the miracle noodles for ten minutes. While the pasta is cooking, put meatballs and sauce in a large skillet to warm and combine flavors. Drain the pasta and add to the meatballs and sauce. Plate and sprinkle with parmesan, salt, and pepper.
I often am asked where I acquire certain unusual ingredients such as almond flour and xanthan gum. Here is a compilation of some key keto finds on Amazon! Click on the photo of the item you are interested in, and it will take you directly to it!
If you know of some that are not here, feel free to put a message in the comment section, and I will happily add to the post. The more, the merrier!
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These come out to 2 net carbs per serving (1/6 of the recipe and 1/3 of a loaf).
This was awesome!!!! I made two loaves of this, and it really turned out amazing. I chose to incorporate dill into my dough to give some added flavor.
- 1 1/4 cups mozzarella cheese
- 1 tsp dill
- 1/4 cup almond flour (I like Honeyville)
- 3 Tbsp coconut flour
- 2 Tbsp butter, melted
- 1 egg
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1 tsp xanthan gum (optional)
- 1 8oz wheel of brie, sliced into 1/4 inch thick strips
- 1/4 cup prepared pesto
Preheat oven to 400 degrees.
Melt cheese and dill in the microwave for 90 seconds. Stir. Add the remaining ingredients and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is difficult to combine. You can also use your hands to incorporate all of the ingredients. Split the dough into two equal portions.
On a baking mat or parchment paper, roll out the dough until it is a flat rectangle. Brush the dough with pesto. Place the brie slices down the center of the dough. Make sure to leave about 1 inch on each end so that it can be folded over. Make cuts along each side of the dough, about 1 inch apart. Fold the flaps over the brie.
Bake for 20 minutes until golden brown. Allow it to cool a few minutes before serving. This allows the dough to crisp up a bit.
Combine marinade ingredients and place in a bowl with the salmon. Leave for 15 minutes, turning every few minutes.
Heat a large skillet over medium heat. Cook skin-side down for four minutes, reserving the remaining marinade. Turn and cook for an additional four minutes. Pour marinade over the salmon and cook for 30 additional seconds on each side.
Remove salmon to a plate, and cook the marinade in the pan for an additional minute until it thickens to become a glaze. Pour over salmon.
Ok, so I’m totally doing lazy keto, but I kept wanting to eat without being hungry. If you want to fill your stomach without calories or carbs, then Miracle Noodles are a good place to look. I use real ramen packets, throw away the ramen noodles, and then use the packets to season the miracle noodles. It’s perfect, and the texture is just right. The stomach is full, and I didn’t pitch myself off the wagon.
Thoroughly rinse the noodles in a colander. Boil over high heat for ten minutes. Drain off some of the liquid, and then add the seasoning packet. If it is too dry, add a bit of water back into the noodles until they are the consistency of your liking.
This was in incredibly simple dish to make, and it was also incredibly cheap with very few ingredients.
- 1 Lb mushrooms, sliced
- 3 Tbsp avocado oil
- 8 pork cutlets, with about a 3/4 inch thickness
- 2 Tbsp butter
- 1 Tbsp chopped garlic
- 1/3 cup Marsala wine
- 1/3 cup heavy whipping cream
- Salt and pepper to taste
In a saucepan, melt the butter. Add mushrooms and simmer the mushrooms for five minutes. Add the garlic and simmer for two additional minutes. Add the Marsala wine, and simmer until about half has cooked off.
While the mushrooms are cooking, heat a large skillet over medium high heat and add avocado oil to lightly coat the bottom. Season the pork on both sides with salt and pepper. Add cutlets to the pan and cook for about 5 minutes on each side.
Once half of the wine is cooked off from the mushrooms, SLOWLY stir in the heavy whipping cream. Bring it back to a simmer and cook until desired thickness. The longer heavy whipping cream takes to cook, the thicker it gets. Season with salt and pepper.
Remove the pork to a plate and cover with the mushrooms and sauce.
I really wanted to find a quick snack today, and this literally took five minutes. Trader Joe’s has a new marinara sauce in the refrigerated section, and it is very low carb and tastes like crushed tomatoes. It is phenomenal. A good alternative if you don’t have a Trader Joe’s is this one.
- 2 whole milk mozzarella cheese sticks, sliced (also from Trader Joe’s)
- 2 Tbsp low carb marinara
- 1 basil leaf, chopped
- 1 pinch sea salt
With the back of a spoon, spread the marinara into a circle. Top with mozzarella, basil, and sprinkle with sea salt.