9 Low Carb Baking Solutions

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Flour, an essential baking ingredient, is a high carb food. If you’re trying to lose weight, you can’t afford to have all of those flour carbs in your system. But that doesn’t mean you have to forego your favorite treats. Fortunately, there are plenty of low carb substitutes available that will allow you to produce baking delicacies without blowing out your carb count. Here are 9 alternatives that will give you the freedom to bake to your heart’s delight, knowing that the treats you’re pulling from the oven are low carb.*

Coconut Flour 

Coconut-FlourCoconut flour is completely sugar free. It’s protein rich and full of fiber. Rather than producing a coconut rich flavor to your baked goods, it will remind you more of vanilla pound cake. The high fiber content makes it very filling. Plus, it’s gluten free. And, because it absorbs a lot of water, you only need 1/3 as much flour as the recipe calls for.

Coconut flour is great for making:

• Pancakes
• Quick Bread
• Cakes

Protein Powder 

Yes, that whey powder that you put into your shake is also an excellent replacement for sugar. Good protein powders will contain an emulsifier which will readily absorb liquids. Look for powders that contain no artificial colors or flavorings.

Almond Flour 

People love almond meal because it’s a gluten-free flour, plus it’s also a great choice for anyone who love a low-carbohydrate diet. If you’re a following a Paleo diet or looking to bake without grains, almond flour is pretty much a must-have in your pantry as well. This flour is made of almonds and only almonds, which are first blanched to remove the skin and then ground up to a very fine consistency.

Although containing more fat than coconut flour, almond flour will result in a baked product that is moist and tender. It is made from ground almonds, giving a high protein content. However, it’s quite a bit more expensive than coconut flour.

Pumpkin Puree

Pumpkin puree can do a great job as a replacement for high carb fruits or other ingredients, resulting in a moist end product. You can also use it to replace bananas, which are high in carbs. It goes great with coconut flour.

Stevia

Stevia-plantStevia should become your ‘go to’ sweetener. It’s completely natural, actually reduces blood sugar levels and is stronger than sugar, so you need less of it. It is available in liquid or powdered form. Just make that the version you buy doesn’t contain dextrose.

Unsweetened Cocoa Powder

Unsweetened cocoa powder will act like self rising flour, while also adding texture and sweetness. That means that you won’t have to use as much sweetener. It will also give more depth the recipe.

Apple Sauce 

Use apple sauce to replace oils and sweeteners in recipes. It’s low in sugar and allows you to use fewer eggs in your recipes.

Chia Seeds

Chia-SeedsChia seeds are great to sprinkle on your low carb baking. They soak up liquids, proving fiber and giving your baking the benefit of omega-3 fatty acids. You can even buy it as chia flour. If you choose to use the flour, you’ll only have to use half the amount called for in the recipe.

Flax Meal

Flax meal, which consists of ground flax seeds, can be used as a flour substitute. Even though it has a higher fat content than the other four substitutes mentioned above, the fats are of the healthy omega-3 variety. In addition, flax meal is a fantastic source of fiber, meaning that it will fill you up faster.

Conclusion

As you can see, your flour substitute options are almost endless. They are also very tasty. In fact, once you’ve tried these alternatives, you’ll probably never go back to flour again. Your taste buds – and you waist line – will be forever grateful.

Fitness Disclaimer
This website offers health, fitness and nutritional information and is designed for educational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis treatment. This website does not promise any specific results, as each individual responds differently to training. The author of this article is not a medical professional.

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