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I saw this recipe and just had to make a low carb version of it since it looked so very tempting.
I love my carb heavy food, and this is yet another great substitute to keep me on the wagon.
Sharmeen has been busy experimenting to make some delicious low carb roti, and has come up with this great recipe. Crepes are one of those things you can use for so many different low carb recipes, if you can find a good low carb crepe !
This is the recipe for the wonderful Dixie French Crepe Mix, which makes 48 zero carb crepes. Bring mexican dishes back into your low cabr lifestyle with these great low carb tortillas. Stuffing is not a dish we use a lot in Australia, however those who have tried this low carb bread stuffing mix have all been delighted with the results. Use this as stuffing in a roast chicken, or keep the bread stuffing chunky and add sausage for a perfect low carb dinner.
This is a yeast rise bread with high gluten  content, so you get the texture of regular white bread, without the carbs. Mix your egg, milk, cream, vanilla essence and cinnamon in a container large enough to lay your banana bread in. Dip your banana bread into the egg mix 1 slice at a time, allowing to sit for 30 seconds each side to soak up the mix. Drain your banana bread and place into the frypan for 1-2 minutes on each side until golden brown.

I made these biscuits tonight to go with my “breakfast for supper” and I just want you to know they are FANTASTIC!!! These were wonderful, I didn’t make any changes, they will be our to go dinner biscuit!
Hi, I followed this recipe to the letter but could not eat them as they tasted sooooooo salty.
I misread the ingredients and, in fact, used 2 teaspoons of baking powder and they seem just fine to me! Just wondering why you and a few others (even the author) used 2 units of the baking soda (though you meant to do TBS) when the recipe clearly says 1 – TBS.
I am just wondering what I am missing here that everyone is seeing 2 units and I only see 1 unit. I used only 2tsp of baking powder, since I really don’t like to overdo it on the cornstarch that makes up the bulk of baking powder. I am about to bake the biscuits and only have a mini muffin pan, so Iam happy to read it turned out well! I was sitting here one afternoon, looking at my new mix master and deciding what to use my dough hook for, and it hit me. Make these as a great side to curry or other low carb Indian dishes for the perfect side dish. This is a simple recipe, I made them ahead of time and froze them just like store bought garlic bread.
I saw a recipe on taste for Banana and Cinnamon French Toast, however it used brioche, a full banana, icing sugar and all kinds of other nasty carbs.

Generally to change from almond to coconut flour you need to halve the amount of flour and double the wet ingredients. They taste very similar to the 7up biscuits I use to make before my husband and I went low carb. I am out of almond flour and was thinking of trying to make some biscuits for tomorrow’s breakfast.
The Americans use these as a side dish with their roasts (amazing dipped in gravy), or they make larger ones and use them as a sandwich biscuit. We grab a log out of the freezer and cook as a side with dinner just like we would have in the old days.
These can be made as a plain biscuit, or you can add the cheddar and garlic for a low carb garlic cheddar biscuit.
Almond flour just seems so much heavier to me that I tend to use more baking powder than I did when I used regular flour. Someone mentioned those classic 7-up biscuits and I’m wondering if they would taste more like them without those two items, because that original recipe didn’t have either cheese or garlic powder and they were delicious! I tweaked the recipe slightly to make it a bit stronger tasting as the original taste was lovely but a little bland for us. Either way, these biscuits get a massive thumbs up from us at Low Carb Central – we adore them!

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