Low Carb Bread AND Cake – Bariatric Edition

Who misses bread?  Who misses cake?  Me – that’s who!  

I don’t often talk about specific recipes or specific ways of cooking but, if you are living a low carb lifestyle, it is so important to come up with ideas to avoid falling off track.  Today is the day I want to talk about “having your cake AND eating it too”.

You see, this morning I was feeling sorry for myself because I really wanted an Egg McMuffin. I ate too many carbs on the weekend and so I was craving carbs this morning.  What’s a girl to do?  Then I remembered … I can have that Egg McMuffin!  I will just make it myself.  Low Carb Bread to the rescue!

I think that we all need to keep a stash of almond flour or coconut flour in our kitchens.  These flours enable us to make so many recipes that we cannot make if we have any sort of blood sugar issues or insulin resistance issues.  Heck, even if we are just trying to control our carbohydrates, eating regular flour is a “no, no”. 

I know that there are pre-packaged bread and cakes out there that tout the word “keto or low carb” on their label but I wanted to give you something that you can make in your own kitchen, something that is fresh and not full of artificial stabilizers or colors or emulsifiers, etc. 

When I get tired of just eggs for breakfast and I am craving a breakfast sandwich, I reach for my almond flour and make myself some low carb, 4 ingredient bread for my sandwich.  

This “bread” isn’t going to taste like regular bread. It is going to have more texture and be nuttier and eggier in flavor.  But, it is going to soak up whatever you put on it like butter, peanut butter, zero sugar jam or marmalade.  It can help you stick to your goals.  It makes a great bread substitution.

This is how it goes:  get a small ramekin bowl, melt your butter and add the following ingredients together in that same bowl.  Whisk all ingredients until smooth:

  • 1 tablespoon melted butter
  • 1 large egg
  • 1 tablespoon almond flour
  • 1/4 teaspoon baking powder
  • In a small ramekin bowl or a small microwave-safe bowl, melt the butter in the microwave.

Mix in the other 3 ingredients until it is a smooth batter.

Microwave for 90 seconds.

Let the bread cool for a minute, gently loosen the edges and place the bread onto a cutting board.

Slice the bread into two halves.  You can also toast this bread on the stove with some butter or you can eat it as is.

Add your favorite toppings (I like to add a fried egg and some cheese) and enjoy!

Now, what would happen if we take the exact same ingredients, add some cocoa powder and some stevia?  We would have 90-second chocolate mug cake.  

Let’s switch that up and take the original recipe and add some vanilla extract, stevia and top with frozen berries – voila!!  Berry 90 second mug cake.  Top with a touch of whipping cream.

I am not inventing the wheel here.  I am just reminding all of us that we can make easy and delicious recipes if we just change the way we normally cook.  Let’s think out of the box and enjoy how good real food can taste!

Treat your tastebuds to something different.  You might just surprise yourself and enjoy it more than expected. 

 

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About the Author: Sheri Burke is a Registered Holistic Nutritionist and Bariatric Surgery Coordinator at International Patient Facilitators in Tijuana and Cancun, Mexico. She has worked with bariatric surgery clients for over 10 years and especially enjoys providing nutritional guidance to pre and post bariatric clients.  In her free time, she enjoys spending time with her husband and two teens and cooking up a nutritional storm in the kitchen.

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