Bread……Bread……Bread…..Boilerplate Bread

The one thing I miss with all the new dietary changes that come along with switching to a low carb diet is….BREAD.

Bread has always been a big part of my life. From growing up on PB&J sandwiches, to falling in love with gourmet grilled cheeses, and baking homemade bread every single chance I got, it’s always been; Bread.

If you had asked me last year to choose one food that would be the only food I could eat for the rest of my life, I would have said BREAD!

Crusty Floured Bread, Corn bread, Spoon Bread, Garlic Bread, Butter Bread, Braided Challah, Southern Style Biscuits, Sour dough, Seeded, French Bread, Cheese Bread….I could go on forever.

Bread is my KRYPTONITE.

As such…I have been STRUGGLING to find low carb bread alternatives. I’ve tried countless recipes found online. While some have been tasty, others have been, well… a complete disaster. I now have a small stack of low carb bread recipes that I enjoy. However, I am still searching for that ONE recipe that blows all others out of the water.  I often make my own bread recipes up nowadays…in search of that ultimate perfect bread. Which is how we got to this post in the first place.

Today’s bread experiment is NOT that ultimate perfect bread. But it IS a good all around bread with a mild nutty flavor and the versatility to add many spreads, meats, cheeses and toppings. So I am sharing this quick easy recipe with you.  Note that I will still be searching for the GPB (Great & Perfect Bread) and I will absolutely share it with you all when I find it. Until then, I give you…”Boilerplate Bread”.

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Boilerplate Bread

4 eggs
3 tbsp water
1 cup ground flaxseed (i grind mine fresh in a coffee grinder)
1 handful pecans (ground in coffee grinder)
1/2 cup almond flour
1 tsp baking powder
1 tsp paprika
1 tsp onion powder
1/2 tsp salt
1/2 tsp granulated Stevia in the Raw
1 tbsp butter

Preheat oven to 400* Grease your loaf pan with the butter.
Mix dry ingredients in a mixing bowl. In a separate bowl beat the eggs and water. Add the wet ingredients to the dry and mix well. Pour into the loaf pan and bake for 25-30 minutes. Cool before slicing. Makes 16 slices. (4 carbs per slice)

boilerplate Bred

Sugar-Free REAL Pumpkin Spice Latte


It’s SEPTEMBER and Autumn is closing in! You know what THAT means….right?

It means PUMPKIN SPICE SEASON! That’s right….I said it….”Pumpkin Spice Season”. Pumpkin Spice actually has its own season these days, and it is blissful. No doubt about it. Here is what is NOT so blissful. Continue reading

Sugar Free Coconut Lemon Cake in a Cup


Lemon. It brings so many thoughts and words to my mind. Crisp, Tart, Cool, Fresh, Flavorful, Sweet, Fruity, Citrus, Pretty, Juicy, Zing. These are just a handful of the adjectives to describe “Lemon”. But, there really are NO words to describe lemon in baking…no words for the flavor explosion that lemon gives you when you pop it into your mouth.  Instead of looking for words to describe it, you just sit back and enjoy it! Having said that, I present…Sugar-Free Coconut Lemon Cake in a Cup.

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Sugar Free Chocolate Chip Orange Sherbet

A tasty treat for anytime. Warm summer nights, hot days by the pool, curled up on the sofa watching TV with the family…anytime is a good time for Sherbet.
This cool Turkish treat came onto the scene in the 17th century and is quite versatile. You can eat it as is (my favorite way of course) serve it frozen between two cookies, make a sherbet slush or a sherbet punch. The possibilities are endless.
My recipe calls for Orange Jello and chocolate but you can easily use the base recipe and change the flavors. Raspberry Jello and chopped pecans for example.
I’d love your comments and to see you share YOUR ideas if you come up with something new!

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ALMOST Sugar Free Caramel Sauce (or Salted Caramel Sauce)


I say ALMOST sugar-free because I’ve used Truvia Brown Sugar Blend which has molasses in it, making the sugar and carb count slightly increase. You can save (1) ONE carb by ditching the Truvia, increasing the Xylitol to 1/2 cup and adding
1 tsp. Black Strap Molasses and 1/2 tsp maple extract. It’s only one carb less, but that’s at least //SOMETHING! I use the Truvia out of convenience. Do whatever works for you.

This caramel sauce is delectable in coffee, over my chocolate chip orange sherbet or (hopefully) over the Coconut Lemon Cake in a cup that is cooling in the kitchen right now! I’ll let you know how that tastes after I try it! I’m about to go have it RIGHT NOW!

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Chicken Joy Joy


Call me narcissistic, but hey….when you make up a recipe that tastes THIS GOOD, you kind of want to name it after yourself! So…thats EXACTLY what I did!

Despite the obvious name dropping, bragging on myself, and the shameless “tooting my own horn”, the fact is, this is a pretty darn good recipe and it tastes like sheer and utter heaven.  Totally delightful and an absolute “JOY” to eat! (did you see what I did there? hehehe)

But enough being overly proud of myself. Let’s get to the recipe!

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Macadamia Nut Butter


You can EASILY whip up a container of your own homemade Macadamia Nut Butter. In all honesty, nothing could be simpler…..truly!

Here is my recipe:

Macadamia Nut Butter
Ingredients: One container of macadamia nuts 1/2 tsp salt, 1 tsp xylitol

Directions: Dump the ingredients into the food processor. Turn it on for 2 minutes. Scoop it into a container. VOILA! You have Macadamia Nut Butter! Spread on toast, Make a MB&J sandwich, or replace peanut butter in nearly any recipe. Cookies, cakes, frosting, anything really.

Now I know your probably exhausted from all the hard work that went into making this MNB! Haha, the truth is, it’s more difficult to clean up the food processor than it is to make this dish! :)

Macadamia Nut Butter, a heavenly little treat with a bold taste!