Sunday, August 31, 2014

Low-Carb Gluten-Free Cherry Almond Scones

Scones have got to be one of the most popular coffee break snacks today. Every coffee shop I come across seems to always have them on the menu. With good reason, they are moist, tender and delicious! This recipe is all of those things, but without the guilt of inhaling a gazillion carbs! I used my Low-Carb Gluten-Free Flour Mix #3 for these light and airy scones. It is lighter in texture than my other mixes, has the least carbs, more neutral flavor, and is perfect for tender pastries like these. Scones are a very versatile treat. You can add blueberries, raisins, cherries or even sugar-free chocolate chips and nuts. They don't have to be sweet treats either. I have had wonderful savory scones with herbs and sun dried tomatoes, Yumm! Let your imagination dictate your recipe!
I used two products in this recipe I would like to bring to your attention: Hi-maize resistant corn starch and Lorann Bakery Emulsions. Both are gluten-free.

Hi-Maize is very light in texture, adds healthy fiber, is nearly flavorless and low in carbs.

Hi-maize Resistant Starch 5 LB - $19.99 at

Bakery emulsions don't lose their potency when used in baked goods and custards, unlike the alcohol based extracts. Use it just like you would any other extract. It comes in a wide variety of flavors, 17 of them I believe. Coffee flavor is one of my favorites! I love this stuff!

Lorann Bakery Emulsions at icon

  • 3/4 cup tart cherries pitted and roughly chopped (8 carbs)
  • 1 teaspoon almond flavored bakery emulsion
  • 2 cups of one of my Low-Carb Gluten-Free Flour Mixes (54-69 carbs)
  • powdered sweetener equal to 1/4 cup of sugar (use the carb count on your label)
  • 1 tablespoon baking powder
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1/2 cup heavy cream
  • 2 eggs
Almond glaze:
  • 1/2 cup powdered zero carb sweetener ( I like 50/50 Swerve and Munk Fruit in the Raw)
  • 1-2 teaspoons of milk (.25-.5 carbs)
  • 1 teaspoons heavy cream
  • 1/4 teaspoon almond flavored emulsion
  • 2 tablespoons lightly crushed slivered almonds (1.5 carbs)
Preheat your oven to 400F.
Prepare the cherries: cut in half, remove the pits, then rough chop. Stir in the almond emulsion and set aside.

Combine all of the dry ingredients in a medium sized mixing bowl and stir well. Cut in the butter until it resembles coarse crumbs.

Combine the heavy cream and eggs, beat until smooth. Pour into the dry ingredients and mix well.

Gently fold in the chopped cherries.

Lay a piece of waxed paper or plastic wrap onto your work surface, spray with non-stick spray. Scrape the dough out onto the prepared surface. Using oiled hands, gently flatten and shape the dough into a square about 1 inch thick. You can lightly flour the surface as well, but I didn't want to add any unnecessary carbs.

Cut the dough into 6 equal sized pieces and then cut each of those on a diagonal creating 12 triangles.

Place the scones on an ungreased baking sheet making sure they are not touching each other.

Bake for 15-18 minutes or until golden brown. Keep an eye on them, the almond flour browns fairly quickly. Place the scones on a wire rack to cool slightly.

Prepare your almond glaze:
In a small bowl and the powdered sweetener, heavy cream and 1 teaspoon of the milk. Stir in the almond emulsion, and if needed, the other teaspoon of milk. You want it to be thin but not watery. Drizzle the glaze over the scones and sprinkle with the slivered almonds. When completely cool, store in a tightly sealed container.
Enjoy! Roughly 5 carbs each if you use zero carb sweetener and Flour Mix #3

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Friday, August 22, 2014

Low-Carb Gluten-Free Ricotta Pancakes

I love pancakes, all kinds of pancakes! Look at how fluffy these are, Mmmm! No sweetener needed for this one either. This recipe is a variation of my original Low-Carb Pancake recipe. I used my Revised Low-Carb Gluten-Free Flour Mix for this recipe and increased the ricotta cheese a little. They turned out moist, fluffy and delicious! Just how a pancake should be. Blueberries or sugar-free chocolate chips would be wonderful additions to this recipe, but I decided to keep it simple for the first go-around. Now on to the recipe.


  • 1 cup of one of my Low-Carb Gluten-Free Flour Mixes (27-34.5 carbs)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon guar or xanthan gum (optional, but allows them rise higher)
  • 1/2 teaspoon cinnamon
  • 1/2 cup whole milk ricotta cheese (3.75 carbs)
  • 2 eggs
  • 1/2 cup water
  • 1/2 teaspoon vanilla
Heat your griddle or large skillet over medium heat.
Start by combining all of the dry ingredients in a small bowl and whisk to combine. Combine the remaining wet ingredients in a medium sized mixing bowl and whisk until smooth.

Add the dry ingredients to the wet mixture and stir until no lumps remain.

Allow the batter to sit for 1-2 minutes to thicken up a little.

Season your griddle/skillet with a little oil. Spoon the batter onto your hot griddle/skillet and cook until the sides are set and the bottom in golden brown. 

Flip the pancakes over and cook for another minute or so until they are set in the middle. They will spring back when lightly pressed in the center. 

Remove from the griddle/skillet and top with butter and your favorite low-carb syrup. Sugar-Free pie filling would be out of this world delicious! I hope you enjoy these moist, fluffy pancakes!
Enjoy! Makes 6 (4 inch) pancakes with roughly 5 carbs each if you use Flour Mix #3

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