When you start eating low carb you have to say goodbye to standard flours. This means bread, cakes and cookies are no longer an option the traditional way, that is unless you swap out the wheat flours and sugars. The idea that these foods are no longer in your eating plan can be very painful, and can be a reason for derailment. However, you do have options. Granted this means you may have to take matters into your own hands, by baking from scratch but it is possible to duplicate many of your high carb favorites. I try to post recipes that are easy to follow, to inspire you to try your hand at.
Doing a low carb plan solo can be a challenge, which is why Fit To Serve, our ladies cell group is such a blessing. We support each other and exchange recipes and even share our goodies with one another. God is raising an amazing community that makes eating this way possible. Perhaps, you don’t have this option, I encourage you to buddy up with a friend and reap the rewards.
It is our prayer that this little blog will give you the head start you need, and answer any questions you may have. Feel free to comment on the blog, and if you have started this way of eating because of Fit To Serve let us know so we can cheer you on.
1/2 cup melted unsalted butter
1 cup of heavy whipping cream
1 1/2 cups of almond flour
2 teaspoons baking powder
1/2 teaspoon of salt
- Preheat the oven to 350 degrees.
- Melt the unsalted butter in the microwave, allow to cool.
- In a blender whisk eggs together one at a time, then add in the butter.
- In a separate bowl, combine the almond flour, baking powder, and salt.
- Add the dry ingredients to the wet and stir well. Batter will be thick.
- Grease a 9×5 loaf pan and pour batter into the pan.
- Bake for 35-40 minutes, or until the bread is golden brown and fully cooked. Make sure to do the toothpick test to be certain it is fully cooked. Cool completely before slicing.