A low-carb diet is a diet that restricts carbohydrates, such as those found in sugary foods, pasta and bread. It is high in protein, fat and healthy vegetables. A gluten-free diet is a diet that excludes grains such as wheat, barley and rye. Some people who eliminate gluten from their diet end up following a low-carbohydrate diet, but not always. Many people who follow a low-carb lifestyle do eliminate gluten because they choose to keep their carbohydrates low. However, they are not the same. A gluten-free diet does not ensure one is on the right plan to lose body fat. A low-carb lifestyle does not ensure one is avoiding gluten. However, with a little label reading, the two can work well together in managing health and long-term weight management.

These recipes are made to fit a gluten-free/low carb diet. They are made with nut or gluten-free flours . In order to keep the recipes low carb you must eliminate regular sugar and use a sugar substitute. If you only want a gluten-free recipe, then you can use regular sugar. Either way, I can tell you that they all taste very good.

Lemon Ginger Scones

Makes 8 scones

Dry Ingredients

2 ½ cups almond flour
1/4 cup plus 2 tablespoons sugar or sugar substitute or sugar substitute blend, divided
1/2 teaspoon powdered ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
Lemon zest from 2 lemons, divided

Wet Ingredients

3 tablespoons lemon juice
1/4 cup plus 1 tablespoon heavy cream, divided
2 large eggs
1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Cover a baking sheet with sides with parchment paper.

Mix the 2 tablespoons of sugar substitute with half of the lemon zest in a small bowl and set aside.

In a medium bowl, mix together the almond flour, ¼ cup sugar substitute, the ginger, salt, baking soda and the remaining lemon zest.

In a small bowl, combine the lemon juice, eggs, ¼ cup cream and vanilla.

Stir the wet ingredients into the dry ingredients. Turn the mixture out onto a cutting board dusted with almond flour. Pat into a half-inch thick round.

Brush the top of the dough with the 1 tablespoon cream and sprinkle the dough evenly with the sugar/lemon zest mixture. Cut the dough into 8 equal triangles.

Carefully place them on the prepared pan. Bake in the center of the oven for about 30 minutes, or until golden brown. Cool on a wire rack. These scones freeze well.

Coffee Nut Muffins

Makes 12

Ingredients

1 cup pecan flour (meal), divided
1 cup almond flour
1/2 cup soy flour
1/4 cup sugar or sugar substitute or sugar substitute blend
1/4 cup whey protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 oz) sour cream
1/4 cup butter, softened
3 large eggs
2 tablespoons brewed coffee
2 teaspoons instant coffee granules

Topping

1/2 cup finely chopped toasted pecans
2 tablespoons brown sugar or brown sugar substitute

Directions

Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners or coat with cooking spray.

Stir together the brown sugar substitute and chopped pecans. Set aside.

Dissolve the coffee granules in the brewed coffee and set aside.

In a large bowl whisk together the pecan flour, almond flour, soy flour, sugar substitute, protein powder, baking powder, baking soda and salt.

In a medium bowl, beat with a hand mixer the sour cream with the butter until smooth. Beat in the eggs. Then beat in the coffee mixture.

With a wide spatula, fold the coffee mixture into the nut flour mixture. thoroughly combine.

Divide the batter among the prepared muffin cups and sprinkle each with the topping.

Bake 25-30 minutes, or until set and a cake tester inserted in the center comes out clean.

Let the muffins cool in the pan for ten minutes and then remove them to a wire rack.

Low Carb Gluten Free Brownies

Ingredients

1/2 cup (3.5 oz) sugar-free milk chocolate squares (I use Lily brand)
1/2 cup (3.5 oz) sugar-free dark chocolate chips (I use Lily brand)
2/3 cup (5 ¼ oz) butter
3 eggs
1 1/2 cups sugar or sugar substitute or sugar substitute blend
1/2 teaspoon vanilla extract
1 cup almond flour
2 teaspoons baking powder
1/2 cup chopped walnuts
Pinch of salt

Directions

Preheat the oven to 350 °F. Line the bottom of an 8×8 or 7×11 baking dish with parchment paper and coat with cooking spray.

Put the chocolate and chocolate chips in a saucepan with the butter and melt them together. Add the vanilla. Remove the pan from the heat and let cool slightly.

With a hand mixer beat the sugar substitute and eggs (about 2-3 minutes until the mixture is creamy). Add the chocolate mixture and stir.

Gradually stir in the almond flour, salt and baking powder.

Fold the nuts into the mixture and pour into the prepared pan. Spread the mixture evenly in the pan.

Bake for about 45 minutes until the mixture is no longer wiggly and beginning to crack in the middle. Remove the pan from the oven to a wire rack to cool.

When cool, cut into small squares.

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