www.lowcarb.co.nz

Low Carb Bake Mix is ideal for individuals who have chosen to follow low carbohydrate eating lifestyles but still wish to enjoy delicious food. This bake mix can be used to make muffins, biscuits and cakes.

Ingredients : Soy Flour, Isomalt, Whey Protein Concentrate.

Nutritional Facts (per 100g):

Energy 174.34kcal, 732.21 Kj

Total carbohydrate 19.62g

Fat 14.64g

Dietary Fibre 42.55g

Protein 23.79

 

Here are some sample recipes:

Blueberry Muffins

 

Preheat oven to 180°C or use an electronic muffins maker (available from most appliance store) :

 

2 cups  Ketogenic Bake Mix

2 teaspoons baking powder

1 egg, lightly beaten

1 cup SUNLATTE milk (lowest in CARB !!)

¼ cup Olive Oil of other oil or 37.5g of butter

10 heaped teaspoons of ketogenic sweetener

100g of Frozen Blueberry

2 teaspoonsful of cinnamon

 

 

In a small bowl combine milk, egg and oil, add the dry ingredients and stir until

combined. Spoon into greased muffins tins and bake for 15-20 minutes until golden.

 

Makes 12 muffins

 

Each muffin : Carbohydrate : 3.3g     Protein : 7.1g        Fat : 5.4g

 

Chocolate Muffins :

 

Preheat oven to 180°C or use an electronic muffins maker (available from most appliance store) :

 

2 cups Ketogenic Bake Mix

2 teaspoons baking powder

1 egg, lightly beaten

1 cup SUNLATTE milk (lowest in CARB !!)

¼ cup Olive Oil of other oil or 37.5g of butter

10 heaped teaspoons of Ketogenic Sweetener

1 bar of ketogenic milk chocolate (broken in pieces and melt in microwave with oil)

2 heaped tablespoons of cocoa powder

 

In a small bowl combine milk, egg and oil, add the dry ingredients and stir until

combined. Spoon into greased muffins tins and bake for 15-20 minutes until brown.

 

Makes 12 muffins

 

Per muffin : Carbohydrate : 4.0g       Protein : 7.94g         Fat : 7.39g

 

Cheese and Ham Muffins :

 

Preheat oven to 180°C or use an electronic muffins maker (available from most appliance store) :

 

2 cups Ketogenic Bake Mix

2 teaspoons baking powder

1 egg, lightly beaten

1 cup milk (lowest in CARB !!)

¼ cup Olive Oil of other oil or 37.5g of butter

2 heaped teaspoons of ketogenic sweetener

1 heaped teaspoonful of salt

1 heaped teaspoonful of pepper

4 heaped tablespoons of grated cheese

4 slices of ham (sliced into small pieces)

 

 

In a small bowl combine milk, egg and oil, and ½ the amount of CHEESE,  add the dry ingredients and stir until  combined. Spoon into greased muffins tins.

Sprinkle the other half of the cheese of top of each uncooked muffin.

Bake for 15-20 minutes until brown.

 

Makes 12 muffins

 

Per muffin : Carbohydrate : 3.0g       Protein : 10g         Fat : 6.6g

 

Short Bread

 

250g butter melt gently - creamy but not oily 

add 4 heaped tablespoons of ketogenic sweetener to bake mix instructed below

 add in 2 3/4 cups of bake mix and 4 heaped teaspoons of ketogenic sauce thickener

 sprinkle 1/4 cups of bake mix on board and roll mixture into rectangular shape, then cut into 14 short bread finger shaped portions

 

bake in oven for 20 minutes at 180-200 degrees

 

To make chocolate chips cookies cookies

chop Total Nutrition Ketogenic Chocolate into pieces and sprinkle on top

 

Shape the portions round rather than rectangular shaped

 

20 short breads :

 

Per short bread :

 

Carbohydrate : 1.6   Protein : 5.1 Fat : 13.9

 

Chocolate Chips Cookies - Carbohydrate : 2.0g

 

Peanut Brownies

 

Ingredients :

 

125g butter, softened

1 cup of ketogenic sweetener

1 egg

One and a half cup of Ketogenic Bake Mix

1 teaspoon of Edmonds baking powder

pinch of salt

1 tablespoon of cocoa powder

100g of peanuts

 

Cream butter until light and fluffy

Add egg and beat well

Sift Bake Mix, baking powder, salt, ketogenic sweetener and cocoa together

Mix into creamed mixture

Add peanuts and mix well

Roll tablespoons of mixture into balls

Place on greased oven tray

Flatten with a floured (with bake mix) fork

Bake at 180 degrees for 15 minutes or until cooked

 

Make 20

Per brownie – Carbohydrate : 1.5g    Fat : 8.8g   Protein : 3.8g

 

Coconut Biscuits

 

Ingredients :

 

100g butter, softened

1 cup of ketogenic sweetener

1 teaspoon of vanilla essence

1 cup of Ketogenic Bake Mix

1 teaspoon of baking powder

20g of grated coconut

 

Make : 12 biscuits

 

Cream butter until light and fluffy

Add vanilla essence

Beating well

Add in bake mix, ketogenic sweetener and baking powder

Add coconut and mix to a firm dough

Roll tablespoonsful of mixture into balls

Place on a greased oven tray and flattened with a fork

Bake at 180 degrees for 10 minutes

Cool on a wire racks

 

Per biscuit :

 

Protein : 3g      Fat : 10.3g     Carbohydrate : 1.8g

 

Espresso Biscuits

 

200g Butter, softened

¾ cup of Ketogenic Sweetener

2 teaspoons (heaped) of instant expresso coffee powder

1 teaspoon hot water

1 and half cup of Ketogenic Bake Mix

½ teaspoon of Ketogenic Sauce Thickener

½ teaspoon of baking powder

 

Fudge Filling
¼ bar of Cadbury Lite Chocolate

1 tablespoon of butter or oil

 

Cream butter until light and fluffy

Dissolve coffee in the water

Add to creamed mixture and beat well

Mix ketogenic sweetener, ketogenic sauce thickener, bake mix and baking powder

Mix wet ingredients with dry ingredients

 

Roll dough into small balls (you should get 18 of them)

Flatten slight with a fork

Bake at 180 degrees for 10 minutes or until cooked

Cool on wire racks

To make fudge filling, combine chocolate and oil/butter in a small bowl, heat for 1 minute in the microwave, stir until melted and smooth

 

Sandwich 2 biscuits together with Fudge Fillings

Cool on wire racks

Make 9 biscuits (sandwich)

 

Each biscuit :

 

Protein : 5.8g       Fat : 26g       Carbohydrate : 2.0g

 

Peanut Butter Biscuits

 

200g Butter, softened

¾ cup of Ketogenic Sweetener

5 heaped tablespoons of Sanitarium Extra Crunchy Peanut Butter (75g)

1 egg, beat well

1 and ¾ cup of Ketogenic Bake Mix

1 heaped teaspoon of baking powder

100g of peanuts (roasted)

1 teaspoon of Ketogenic Sauce Thickener

 

Mix ¾ cup ketogenic sweetener with Ketogenic Bake Mix

Add baking powder, peanuts and ketogenic thickener to bake mix/succaryl mix

Melt peanut butter in microwave on HIGH for 1 minute

Add egg, peanut butter and butter to dry ingredients

Mix to a soft dough

Take heaped teaspoonful of mixture and roll into balls

Place on greased baking tray, allowing plenty of room for spreading

Flatten slightly with the palm of your hand

Bake at 180 degrees for 10 minutes, cool on wire racks

 

Make 32 biscuits

 

Each biscuit contains : Protein : 3.2g      Fat : 9.1g     Carbohydrate : 1.1g

 

Vanilla Butter Biscuits

 

½ level teaspoon of Ketogenic Sauce Thickener

100g butter, softened

½ cup of Ketogenic Sweetener

1 and half of vanilla essence

1 and ¾ cups of Ketogenic Bake Mix

½ teaspoon of baking powder

 

Cream butter and vanilla essence

Mix bake mix, sweetener and baking powder together

Add butter/vanilla essence mixture to dry ingredients

Mix well to form a soft dough

Roll teaspoonsful of mixture into balls

Place 4-5 cms apart on greased baking trays

Flatten with a floured fork

Bake at 180 degrees for 10-15 minutes or until cooked

Transfer to wire racks to cool

 

Make 30 biscuitsEach biscuit contains : Protein : 2.0g       Fat : 3.9g      Carbohydrate : 0.6g

Yoyos

 

175g butter, softened

¼ cup of Ketogenic Sweetener (40g)

few drops of vanilla essence

1 and a half cups of Ketogenic Bake Mix

¼ cup of Edmonds custard powder (70g)

 

Butter Filling

 

50g butter, softened

½ cup of Ketogenic Sweetener (80g)

2 tablespoons of Edmonds custard powder

 

Make : 12 yoyos

 

Cream butter until light and fluffy

Add essence to butter

Add bake mix, custard powder and ketogenic sweetener together

Mix dry ingredients and wet ingredients together

Roll teaspoonsful of mixture into balls

When cold, sandwich together into twos with butter filling

To make the butter filling, beat all ingredients together until combined

 

Each yoyo contains :

Protein : 4.5g   Fat : 20.2g   Carbohydrate : 2.6g

 

Chocolate Cake

 

2 cups of Ketogenic Bake Mix

2 heaped teaspoons of baking powder

1 egg, lightly beaten

1 cup of trim milk, sunlatte milk or cultured butter milk (best !)

3/4 cup of olive oil or 75g of butter

14 heaped teaspoons of ketogenic sweetener

3 bars of Ketogenic Chocolate

2 heaped tablespoons of cocoa powder

 

In a small bowl combine milk, egg and dry ingredients

Melt 21/2 bars of Ketogenic Chocolate with 50g of butter in microwave (3 minutes), then stir to combine butter/chocolate mix

Combine chocolate/butter mixture with egg/milk mixture

Grease and line a cake tin (square or round)

Bake at 180 degrees for 50 minutes

Melt the remaining ½ bar of Cadbury Lite Chocolate with 25g of butter in a microwave oven for 2 minutes, stir to combine

Spread the chocolate/butter mixture evenly over the top surface of the cake

Divide the cake into 16 even portions

 

Each slice contain : 
3.6g of Carbohydrate
6.5g of Protein

10.5g of fat

 

Carrot Cake

 

Ingredients

 

2 eggs

14 heaped teaspoons of ketogenic sweetener

100g Butter

2 cups  Ketogenic Bake Mix

2 teaspoons of baking powder

¾ teaspoon of baking soda

¾ teaspoon of cinnamon

¾ teaspoon of mixed spice

1 cup of grated carrot (about 1 medium carrot)

150g of crushed pineapple (in natural juice)

100g of chopped walnuts

Icing – ¼ cup (40g) KRAFT PHILADELPHIA CREAM CHEESE, 2 teaspoons of Succaryl liquid, ½ teaspoon of lemon juice

Preheat oven to 180 degree

Grease and line a square or round cake tin

Beat eggs lightly

Melt butter in microwave oven

Combine all dry and wet ingredients

Pour combined cake paste into cake tin

Bake for 40 minutes or until cakes are risen and spring back when pressed lightly

Leave in tin for 10 minutes before transferring to a wire rack to cool.

To make the cream cheese icing, beat together all ingredients until smooth.

Refrigerate for 30 minutes before spreading onto cakes.

 

Divide cake into 16 equal portions Per slice of carrot cake contains : Protein 5.5g      Fat  12.7g    Carbohydrate  3.3g

 

Waffles

1 cup Ketogenic Bake Mix
3 heaped teaspoon of  ketogenic sweetener
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
3/4 cup cream
3 eggs, lightly beaten
6 tablespoons butter, melted
2 teaspoon of vanilla essence
Cold water as needed

SPOON ONE TABLESPOON OF MIX TO MAKE ONE WAFFLE

 

MAKE 20 WAFFLES

 

EACH WAFFLE :

 

3.2g Protein

9.9g Fat

5.2g Carbohydrates