Level One Low Carb Baked Goods

I added these baked goods recipes that fit into Level One because I needed to reduce carbs further than Level Two Whole grains. These recipes use soy flour and are surprisingly good.

Preheat oven to 350 degrees. combine black beans and four eggs in a food processor or bowl and blend with an immersion blender. Add remaining ingredients and continue to blend until mixture is a rich smooth texture. Add optional chopped walnuts. Spray the chosen baking container with cooking spray. Brownies can be baked in an 8 in square pan or in 12 muffin pan. Bake for 30 - 40 minutes.

Triple batch of brownies and make with 2 cups dried beans, soaked overnight, and cooked till soft. Should measure out to around 4 cups. Triple the remaining ingredients. Will yield 48 muffins shaped brownies. Individual brownies aid in portion control.

Preheat oven to 350 degrees. combine navy beans and four eggs in a food processor or bowl and blend with an immersion blender. Add remaining ingredients and continue to blend until mixture is a rich smooth texture. Add optional chopped walnuts. Spray the chosen baking container with cooking spray. Muffins can be baked in an 8 in square pan or in 12 muffin pan. Bake for 30 - 40 minutes.

Triple batch of muffins and make with 2 cups dried beans, soaked overnight, and cooked till soft. Should measure out to around 4 cups. Triple the remaining ingredients. Will yield 48 muffins shaped brownies. Individual brownies aid in portion control.

Tipple batch of muffins and make with 2 cups dried beans, soaked overnight, and cooked till soft. Should measure out to around 4 cups. Triple the remaining ingredients. Will yield 48 muffins shaped brownies. Individual brownies aid in portion control.

Carbquik Biscuits
Level One
Makes 6 - 1 ounce biscuits ( double the recipe if serving more people)
Each 1 ounce biscuit is 2 net carbs

Carbquik Cheddar Cheese Biscuits
Level One
Makes 12 - 1 ounce biscuits ( double the recipe if serving more people)
Each 1 ounce biscuit is 2 net carbs

Measure 2 cups of carbquik mix into mixing bowl. Be careful to not pack the mix. Add garlic, salt and stir with a fork. Slowly add 2/3 cup water to the mix and stir with a fork. Measure out 1 Tbs. shortening and cut it into the dough. Add 1/2 cup cheddar cheese. Roll out dough in a rectangle shape. Cut into 12 equal size pieces. Gently round the corners of each biscuit.

Spray baking pan with vegetable cooking spray and place biscuits on it, do not allow them to touch. Place in a preheated oven at 375 degrees for 12 minutes or until tops are golden brown. Serve warm.

Vegetable Oil cooking spray or butter
1 1/2 cups Carbquik
1/2 cup water
1/2 cup Hood Calorie Countdown Milk (or substitute heavy cream)
1 tsp vanilla extract
2 Tbs. granular Splenda
3 Tbs. melted butter
4 egg whites, (or 1 cup Eggbeaters egg whites)

In a second metal bowl, allow egg whites to warm to room temperature, about thirty minutes on the counter. You can place bowl in sink filled with warm water. When egg whites are room temperature, mix until firm peaks form.

Melt butter. Combine Carbquik, water, milk, melted butter, vanilla and Splenda in medium size mixing bowl. Mix till smooth. Gently fold egg whites into the batter, being careful to mix without collapsing the egg whites. Spray cast iron waffle iron or cast aluminum Belgian waffle maker with cooking spray and preheat for about three minutes on each side of the grill. A couple drops of water dropped on the hot surface should skitter or bounce across the surface will tell when the griddle is ready for the batter. Use a 1/3 cup measuring cup and use to pour batter onto each square of the hot waffle iron. Cook waffle for three minutes on each side, turning and three minutes on the other side. Gently remove waffle from the griddle and allow to cool briefly on a rack.

Serve with Sugar free commercial syrup or fresh berries and sugar free whipped cream

Preheat oven to 375 degrees. Spray muffin cups or muffin tin with vegetable oil spray. In a small bowl, shred zucchini, and add all ingredients. Stir until totally incorporated. Spoon batter into muffin cups until 2/3 full. Bake for 20 to 25 minutes until tops lightly brown. Remove from oven and test with a broom straw to see if they are done. If the broom straw comes out clean, then allow the muffins to cool for five minutes before eating.

Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.

Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.

With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.

With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces. Low