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Low Carb High Fat Baking: Over 40 Gluten- and Sugar-Free Recipes for Pastries, Desserts, and Delicious Treats

Low Carb High Fat Baking: Over 40 Gluten- and Sugar-Free Recipes for Pastries, Desserts, and Delicious Treats

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Low Carb High Fat Baking: Over 40 Gluten- and Sugar-Free Recipes for Pastries, Desserts, and Delicious Treats

125 pages
50 minutes
Oct 8, 2013


Sometimes a diet goes down better with just a little taste of sweet. Wouldn’t it be great if desserts made you healthier? Now you don’t have to skip the tastiest course. Low Carb High Fat Baking brings you the next piece of the low carb high fat diet craze from Sweden! With over forty delicious recipes for pies, cakes, cookies, and tasty morsels, Low Carb High Fat Baking is the must-have book for anyone looking to cut sugar or gluten from his or her diet, including desserts.

Learn to substitute coconut flour for wheat flour and replace sugar with natural sweeteners—the difference won’t be in the taste. These treats will make perfect, healthy alternatives to serve at parties, family get-togethers, and afternoon coffee klatches with friends.

Healthy, scrumptious recipes include:
  • Midsummer pie
  • Cinnamon and cardamom cake
  • Swiss chocolate rolls
  • Almond bites
  • Buns
  • Whoopee pies
  • And many more!

Lose weight and keep it off by baking sweets you can feel good about—with no sugar or gluten added! With Low Carb High Fat Baking in your kitchen, you’ll have healthy, satisfying, and oh-so-delectable treats ready for every occasion!
Oct 8, 2013

Об авторе

Mariann Andersson is a professional hairstylist and mother of three. In addition to low carb baking and blogging (visit her website at www.mariannslchf.com), she is passionate about gardening and oil painting. She is the author of Low Carb High Fat Baking.

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Low Carb High Fat Baking - Mariann Andersson





Coconut flour is one of the main, basic ingredients I use in LCHF baking, as it is both dense— so a little goes a long way—and, more important, contains few carbohydrates—on an average 3 grams carbohydrates per 14 grams of flour. When a cake calls for 1–1¼ cup of wheat flour you may only need to use ¼ to ½ cup of coconut flour.

Coconut flour differs slightly from other nut flours traditionally used in LCHF baking. In appearance and texture it is similar to all-purpose flour, yet it exhibits none of all-purpose flour’s downsides. Notably, baked goods with coconut flour as a base don’t require long baking times, making them a quick treat to fix and serve, and perhaps also more environmentally friendly. Also, pastries made with coconut flour (and other LCHF flours) are suitable for diabetics, people suffering from gluten-intolerance, or those simply following a low-carbohydrate diet. If you are lactose intolerant, recipes made with LCHF flours can easily be adapted: simply substitute the dairy ingredients with lactose-free alternatives, such as nut milks or gluten-free oat milk.

Please be aware that coconut flour is not the same as ground coconut flakes, and that you cannot turn coconut flakes into flour by grinding them in a food processor. Ignoring this directive will doom your recipe to fail, and your dessert might more closely resemble an omelet than a cake. Coconut flour has a high fiber content (61%) and is a byproduct of coconut milk production. In its raw state it has a slightly sweet aroma and a faint taste of coconut, but it will not add a coconut flavor to your baked goods. If you are seeking a coconut flavor you must add coconut flakes to your recipe.

A convenient flour to use is Bob’s Red Mill Coconut Flour as it can be found in the baking section of larger grocery chains. You can also find several brands online, and check out your local co-op food store’s bulk bins.


With regards to sweeteners in LCHF baking, simply replace sugar with LCHF-approved sweeteners such as erythritol and Stevia.

Zerose, Organic Zero, and Zsweet are some sugar-substitutes marketed under different names. They all consist of erythritol, a sugar alcohol that is naturally found in pears and melons, among other fruits. Erythritol is produced industrially from glucose through the process of fermentation, and thus this sweetener can be found in all foodstuffs that ferment. Stevia is a sugar-substitute extracted from the plant Stevia rebaudiana.

My family tends to suffer from sore throats from high doses of erythritol in baked goods, while others find that it calls up an assertively strong metallic taste; I find the best-tasting sweetness comes from a combination of erythritol and Stevia.

To mix the two sweeteners, I recommend using powdered erythritol, which is the Organic Zero equivalent to confectioners’ sugar. You can make erythritol powder at home by grinding erythritol in a food processor into flour; however, it is likely that the store-bought powder will be much more finely ground than the homemade version, and thus will impart a significantly less metallic aftertaste.

Stevia is intensely sweet, and it can therefore be challenging to get the right dose for baking. It’s available in various strengths, so it follows that the higher the strength, the less of it you will need in your dessert. The recipes in this book call for erythritol powder along with a grade of Stevia that is two hundred times sweeter than sugar, so the general rule of thumb is that for every 3 tablespoons Organic Zero, add a maximum of ⅛ tsp Stevia (although feel free to increase the amount of Stevia if you prefer a sweeter pastry). If you already know that erythritol doesn’t leave you with an unpleasant aftertaste, you can exclude the Stevia altogether in favor of Organic Zero.

Please note that many cakes baked with regular sugar develop a rich crust that cannot be replicated with sugar substitutes such as Zsweet or Stevia. Also, regular sugar has a preservative and moisturizing effect that Zsweet and Stevia lack, so low-carbohydrate pastries tend to not have as long shelf-life as regular treats. Consequently, LCHF baked goods should be enjoyed the same day they are baked, or the next day

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