LC Bread

Low Carb Bread very good – made twice
Found this somewhere it is VERY good Bread .....
4 egg yolks – increased to 6 whole eggs – to fill the baking sheet
4T. sour cream – increased to 6 T
(optional) salt & pepp... italian seasoning...grated parmesan// or other desired seasoning1 t vanilla – didn’t show up in tastes but smells wonderful when baking
6 egg whites beaten very stiff with 1t cream of tartar
Preheat oven to 350
beat the (real) egg whites (very stiff) witht the cream of tartar
Mix together the sour cream, and the yolks with seasonings gently fold mixture together
dump it out onto parchment lined cookie sheet and spread...
bake for about 30 to 40 minutes...slice into sizes you want and store in plastic bag in refrig...I made a slice of pizza with this bread.. it was VERY good... just put plain sauce and lo fat mozzeralla and a few mushroom slices... bake in 400 oven till cheese melts....YummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmI also had a chicken sandwich. It is excellent, and the texture is great too!
got this from Kimkins site


Low Carb Muffins
Laura Dolson
At a Glance
Special : Gluten-Free, Low Carb, Sugar-Free, Wheat-Free
Type of Prep : Bake
Low Carb Muffins
From Laura Dolson,Your Guide to Low Carb Diets.Stay up to date!
These versatile sugar-free and low carb muffins can be the basis for many variations, including low carb blueberry or apricot muffins.
INGREDIENTS:
2 cups almond flour (almond meal)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
4 eggs
1/3 cup water
Sweetener to taste - about 1/3 cup usually works well - liquid preferred
PREPARATION:
1) Preheat oven to 350 degrees F.2) Butter a muffin tin - you can really do it with any size, but I'm assuming a 12-muffin tin.3) Mix dry ingredients together well.4) Add wet ingredients and mix thoroughly (you don't want strings of egg white in there - and you don't have to worry about "tunnels" when you are using almond meal).5) Put in muffin tins (about 1/2-2/3 full) and bake for about 15 minutes.6) Variations: Add 1 cup fresh or frozen blueberries for blueberry muffins. For apricot muffins take a teaspoon of sugar-free apricot jam on each muffin and push it in slightly (it will sink more during baking). Nutritional Information: Each of 12 muffins has 1.5 grams effective carbohydrate plus 2 grams fiber, 6 grams protein, and 185 calories.
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