Delectable Butterscotch Glazed Donuts That Delight – Low Carb, Gluten Free

September 29, 2019November 1, 2019Posted in LifeTagged Butterscotch, Donuts, Glazed, Gluten Free, Grain Free, Low Carb, Recipe, Recipes

These donuts are a new version from my Plain Donuts With Butterscotch Icing, Low Carb, Keto – are butterscotch glazed, low carb, keto friendly, wheat free, gluten free, no added sugar, and utterly delicious!

Unlike the old ones, these are NO SUGAR ADDED and less coconutty.

Ingredients

Doughnuts

1/3 cup unflavored, unsweetened Whey Protein Powder (I use Raw Grass Fed Whey)
3 tsp Laird Superfood Non-Dairy Coffee Creamer Vanilla
1/4 cup Cup4Cup grain free, gluten free flour
1/2 stick of organic, pasture raised butter or French salted butter
1/4 tsp sea salt or other non-table salt (if you’re new to something other than Morton’s try the Limited Edition Artisan Salt Sampler from Saltworks)
1/4 tsp baking soda
5 medium (or 4 large) organic, pasture raised eggs
1/4 cup organic coconut oil (like Nutiva Organic Virgin Coconut Oil or Trader Joe’s brand)
1/4 cup non-sugar sweetener (I use Nourished Granular Monk Fruit Sweetener with Erythritol , which is a great 1:1 replacement for sugar)

Icing

1/3 cup non-sugar sweetener as above
1/3 cup organic heavy cream
1/3 cup organic butter (1 stick)
1/2 tsp finely ground salt
2 tsp pure organic bourbon vanilla OR 1 tsp each of your favorite vanilla AND Heilala Breakfast Vanilla

Directions

Preheat the oven to 350 degrees Fahrenheit. Warm the coconut oil so it becomes liquid. I throw the butter in a dish during the preheating oven and as it becomes liquid, add the coconut. Then mix all the ingredients in a countertop mixer (like my KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White from Amazon). Fill each well of the donut mold up to the just below the top of the center hole piece (like these Wilton 2105-1620 6 Cavity Nonstick Donut Pans (2 Pack) from Amazon). Bake for 15-18 minutes then take out.

Place a sheet of wax or parchment paper under a cooling rack. Turn the molds over to place the donuts on the cooling rack OR directly on parchment paper.

Icing

In a small saucepan over medium heat, throw in the butter. Once the butter is melted, stir in the sugar and whisk for a minute or two until well blended. Next, whisk in half of the cream (1/6 cup). Bring to a boil and then turn down the heat to medium-low and cook for 3-4 minutes. Stir often with the whisk and you will notice that the texture will change slightly as the mixture cooks.

Turn off heat and remove the pot from the stove. Stir in the remaining 1/6 cup heavy cream, bourbon vanilla, and salt.

Immediately pour the butterscotch sauce into a small glass jar.

Spoon the butterscotch on the donuts. Eat hot (BEST) or let them cool and enjoy!

Please note that all photos, videos, and writing are protected under copyright law (Ethan Bearman Company 2019). Amazon referral links are embedded in links. These links are to support the cost of this website and endeavors thereof for Ethan Bearman Company.

Best Blueberry Pancakes

July 15, 2017Posted in LifeTagged blueberry, Food, Low Carb, Low Glycemic, pancakes, Recipe, t1d2 Comments

Who doesn’t love pancakes? How about a pancake that provides a wide range of nutrition for your body and still tastes delicious? Try these best blueberry pancakes that I make for my family! This recipe makes 8 medium, medium-large pancakes.

Ingredients

1 cup almond flour (I buy the Almond Flour Blanched, Anthony’s 4lb Bag, Certified Gluten-Free from Amazon)
1/4 cup organic, tiger nut flour (the Tiger Nut brand 1 kilo brick is a good deal, again from Amazon)
1 scoop collagelatin (Bulletproof Collagelatin is what I use)
1 tsp ground cinnamon
1 tsp organic vanilla extract
1 Tbsp extra virgin olive oil
1 Tbsp MCT oil (Bulletproof Brain Octane Oil is my favorite choice)
1/3 cup half & half, unsweetened almond milk, or A2 whole milk – your choice
2 pasture raised, large organic eggs
1/2 cup fresh, organic blueberries (you can use frozen, but I’ve found fresh to be much tastier)

Get a medium to medium-large mixing bowl out. Mix the dry ingredients first, then add in the we ingredients, and stir in the blueberries last. Fire up your favorite griddle or pan (my favorite for pancakes is this All-Clad Griddle found on Amazon and elsewhere) on medium. Use a spoon to ladle out the batter into the pancakes. Wait until they start to turn brown around the edges, turn the heat down to low, and flip them. Let cook for another 2-4 minutes and serve!

My family can’t get enough of these bluberry pancakes. And for syrup, if you are looking for low carb, we use just a little of the Lakanto Maple Flavored Syrup. And if you like butter, remember to get pasture raised or French/Swiss/Italian A2 protein butter.

And if you didn’t notice, these are low carb for those who are type 1 or type 2 diabetic, on a ketogenic diet (or Atkins), or simply looking to cut down on simple carbs which science is showing has seriously negative health effects.

Nutrition Info

From MyFitnessPal:

Ingredients	Calories	Carbs	Fat	Protein	Sodium	Sugar
Anthony’s – Blanched Almond Flour, 8 ounce	1,338	43	120	50	45	11
the Tiger Nut Company – Tiger Nut Flour, 2 ounce	247	0	13	3	0	0
Bulletproof – Upgraded Collagelatin, 1 tbsp	50	0	0	13	0	0
Bulletproof – Upgraded Brain Octane Oil, 1 tablespoon	128	0	14	0	0	0
Spices, cinnamon, ground, 1 tsp(s)	6	2	0	0	0	0
Generic – Organic Vanilla Extract, 1 tsp	10	0	0	0	0	0
Organic – Olive Oil Extra Virgin, 0.5 fluid ounce	270	0	0	0	0	0
365 – Almondmilk Unsweetened Vanilla Organic, 0.33 Cup	13	1	1	0	53	0
Organic pasture raised – Large egg, 2 egg	120	0	8	12	120	0
Organic – Fresh Blueberries (Net Carbs), 0.5 cup	42	7	0	1	1	8
Total:	2,224	53	156	79	219	19
Per Serving:	278	7	20	10	27	2

Bagels That Won’t Make You Fat – Low Carb, Keto, Gluten Free

April 24, 2017Posted in LifeTagged Bagel, Baking, Gluten Free, keto, Low Carb, Recipe, Recipes2 Comments

Introduction

Who doesn’t love a delicious bagel for breakfast? Maybe with cream cheese, some lox, and thinly sliced onion. Yum!

The problem is that bagels, while incredibly delicious and wonderful to eat, are shockingly high in carbohydrates (carbs) because of the refined wheat flour. A plain old bagel has roughly 50 grams of carbs! Go for one of the flavored bagels and you can be heading toward 100 grams of carbs.

While carbs in and of themselves are not bad, there is now overwhelming evidence that refined carbs like flour and sugar are really bad in anything other than very small amounts. And a bagel is not a small amount.

I spent a little time experimenting and came up with this delicious bagel that is really easy to make. Plus it has good fats, protein (especially important if you are getting the exercise you should), and very little bit of carbs from a healthy source.

This recipe makes a dozen bagels.

Ingredients

1 1/4 cup almond flour (I buy the Almond Flour Blanched, Anthony’s 4lb Bag, Certified Gluten-Free from Amazon)
1/4 cup organic, ground flaxseed meal (I buy Trader Joe’s brand)
1 scoop collagen protein (best I’ve found is Bulletproof Upgraded Collagen Protein)
1 scoop collagelatin (again, Bulletproof Collagelatin)
1 Tbsp unflavored, unsweetened Whey Protein Powder ((I use TGS All Natural 100% Whey Protein Powder – Unflavored, Non Denatured, Unsweetened)
1 Tbsp Coconut Flour (try something like Arrowhead Mills Organic Fair Trade Coconut Flour)
1 Tbsp MCT oil (I use Left Coast Performance Coconut MCT Oil)
1 Tbsp Apple Cider Vinegar
5 large organic, pasture raised eggs
1/4 tsp sea salt or other non-table salt (if you’re new to something other than Morton’s try the Limited Edition Artisan Salt Sampler from Saltworks)
1/2 tsp baking soda
1/2 tsp onion powder
1/2 tsp garlic powder

Directions

Preheat the oven to 350 degrees Fahrenheit. Mix all the ingredients in a countertop mixer (like my KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White from Amazon). Fill each well of the donut mold up to the just below the top of the center hole piece (like these Wilton 2105-1620 6 Cavity Nonstick Donut Pans (2 Pack) from Amazon). Bake for 25 minutes then take out.

Let cool in the mold for 5-10 minutes then they are ready to serve or store!

Nutrition Info

From MyFitnessPal:

Ingredient	Calories	Carbs	Fat	Protein	Sodium	Sugar
Anthony’s – Blanched Almond Flour, 10 ounce	1,673	54	150	62	57	14
Trader Joe’s – Ground Flaxseed, 0.25 cup(s)	180	12	12	4	0	4
Bulletproof – Upgraded Collagen Protein, 11 g (2 tbs)	40	0	0	10	35	0
Bulletproof – Upgraded Collagelatin, 2 tbsp	100	0	0	26	0	0
Tgs Whey Protein – Whey Protein Unflavored, 0.5 Scoop	63	1	1	13	28	1
Coconut Flour, Organic, 0.5 ounce	48	1	1	3	28	1
Mct Oil – Premium, Organic Mct Oil, 1 tbsp	125	0	14	0	0	0
Vinegar, Apple Cider, 1 Tbsp	0	0	0	0	0	0
Pasture-raised Organic Large Eggs, 5 egg (50g)	350	0	25	30	350	0
Trader Joe’s – Baking Soda, 0.5 tsp	0	0	0	0	640	0
Himalayan Pink Salt, 0.25 t	0	0	0	0	420	0
Spices, onion powder, 0.5 tsp(s)	4	1	0	0	1	0
Spices, garlic powder, 0.5 tsp(s)	5	1	0	0	1	0
Total:	2,588	70	203	148	1,560	20
Per Bagel:	216	6	17	12	130	2

https://www.instagram.com/p/BTRbgLsFiFE/?taken-by=ethanbearman

Nearly Perfect Sandwich Bread – Low Carb, Gluten Free

February 13, 2017February 13, 2017Posted in LifeTagged Bread, Dairy Free, Gluten Free, keto, Low Carb, Recipe, Sandwich2 Comments

Introduction

As you’ve seen my previous recipes with cheesy, herb bread and banana bread, we like bread. But we don’t like the high carbs and high glycemic index of most breads. Yet we love sandwiches.

So, here is a nearly perfect sandwich bread! Very low carb, ketogenic (fires up your metabolism), gluten free, and dairy free!

And finally a balance between savory and sweet that both my wife and kids enjoy.

You’ll need measuring cups, measuring spoons, a mixer, a little parchment paper, and a bread pan, in addition to the ingredients.

This recipe makes about 14 slices (give or take depending on how thick you slice) of sandwich bread and takes about an hour to make.

Ingredients

1 cup unflavored, unsweetened Whey Protein Powder ((I use TGS All Natural 100% Whey Protein Powder – Unflavored, Non Denatured, Unsweetened)
1 cup almond flour (I buy the Almond Flour Blanched, Anthony’s 4lb Bag, Certified Gluten-Free from Amazon)
2 Tbsp coconut flour (try something like Organic Coconut Flour (4 lb) by Anthony’s, Certified Gluten-Free, Non-GMO & Kosher from Amazon)
4 Tbsp flax meal (try Trader Joe’s organic golden flax meal)
1 tsp chia powder (high antioxidant and many nutrients, I use Navitas Naturals organic chia powder)
2 Tbsp Dolcedi organic apple syrup
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt (try different salts, like these in the Salt Works Artisan Sampler)
6 large organic, pasture raised eggs
3 Tbsp coconut oil (on this recipe I used Anjou Coconut Oil, Organic Extra Virgin, Cold Pressed)
1 Tbsp MCT oil (I use Left Coast Performance Coconut MCT Oil)

Directions

Preheat the oven to 350 degrees Fahrenheit.Then mix the dry ingredients plus the eggs in a countertop mixer (like my KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White from Amazon). Warm the coconut oil for a minute in the microwave until melted. Then mix in the oils.I like to mix a minute or two at high speed to let the eggs rise as much as they can to lighten the mixture. Pour into a bread pan with parchment paper for lining. Bake for 45 minutes or until brown. Remove from the oven, place on a cooling rack, and give it 15 minutes to cool before slicing!

With this sandwich bread, prepare yourself for a much more fulfilling, satisfying, and guilt-free sandwich experience!

Nutrition Info

From MyFitnessPal:

Ingredients	Calories	Carbs	Fat	Protein	Sodium	Sugar
Whey Protein unflavored, undenatured	500	6	8	100	220	6
Steam Blanched Almond Flour	826	27	74	31	28	7
Coconut flour	75	11	3	3	35	1
Organic Golden Flax Meal	168	8	8	5	0	0
Chia Powder Organic – Chia Powder	9	1	0	0	0	0
Baking Soda	0	0	0	0	640	0
Baking Powder	0	0	0	0	200	0
Sea Salt Flakes	0	0	0	0	580	0
Dolcedi low glycemic sweetener	72	18	0	0	0	17
Pasture-raised Organic Large Eggs	420	0	30	36	420	0
Left Coast Performance – 100% Pure Mct Oil	126	0	14	0	0	0
Coconut Oil Virgin	360	0	42	0	0	0
Total:	2,556	71	179	175	2,123	31
Per Serving:	183	5	13	13	152	2

Gluten free, low carb, keto, sugar cookies

January 7, 2017January 8, 2017Posted in PoliticsTagged Cookie, Gluten Free, keto, Low Carb, Recipe, Sugar

Introduction

The search for the perfect cookie continues. You’ve seen my Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies and Better Peanut Butter, Chocolate Chip Cookies, Lower Carb, Lower Glycemic, Gluten-Free. And now sugar cookies!

I was asked to make a sugar cookie and here it is. Delicious, nutritious, gluten free, really low carb which is great for Type 1 and Type 2 diabetics, those on keto diets, and for everyone who is looking to intelligently reduce their sugar intake!

Further, these are the perfect vehicle for my butterscotch icing, another frosting I am working on, or anything else you’d like to top with.

This recipe makes about 32 sugar cookies and takes about a half hour to make.

Ingredients

1/2 cup unflavored, unsweetened Whey Protein Powder ((I use TGS All Natural 100% Whey Protein Powder – Unflavored, Non Denatured, Unsweetened)
1/2 cup almond flour (I buy the Almond Flour Blanched, Anthony’s 4lb Bag, Certified Gluten-Free from Amazon)
1/4 cup Coconut Flour (try something like Arrowhead Mills Organic Fair Trade Coconut Flour)
1/2 cup ground walnuts (I use my wife’s grandmother’s old hand mill for grinding because it is fast, efficient, and easy to clean up – this one from Prepworks is similar)
1/2 cup (1 stick) organic butter
1/4 tsp baking soda
1 large organic, pasture raised eggs
2 Tbsp MCT oil (I use Left Coast Performance Coconut MCT Oil)
1 tsp vanilla extract
2 Tbsp organic half & half
2 Tbsp Dolcedi organic apple syrup
1/4 cup non-sugar sweetener (I use Lakanto Monk Fruit Sweetener All Natural Sugar Substitute which is a healthy 1:1 replacement for sugar)

Directions

Preheat the oven to 350 degrees Fahrenheit. Then mix all the ingredients in a countertop mixer (like my KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White from Amazon). I use a small spoon to place dollops of the dough on a cookie sheet. Bake for 15-18 minutes until brown on the edges (or as you like) then take out of the oven. Place the cookies on a cooling rack for a few minutes and enjoy these healthy sugar cookies!

Nutrition Info

From MyFitnessPal:

Ingredients	Calories	Carbs	Fat	Protein	Sodium	Sugar
Tgs Whey Protein – Whey Protein Unflavored, 5.67 Scoop	709	9	11	142	312	9
Anthony’s – Blanched Almond Flour, 6 ounce	1,004	32	90	37	34	9
Baker Joseph’s (Trader Joe’s) – Organic Coconut Flour, 0.25 Cup	150	21	5	6	70	2
Walnuts – Walnuts (Raw), 0.5 cup(s)	384	6	37	15	8	1
Organic Valley – Organic Pasture Butter, 8 Tbsp (14g)	40	1	4	1	10	1
Organic Valley – half & half, 2 Tbsp (14g)	880	0	96	0	280	0
365 – Baking Soda, 0.25 tsg (.6g)	0	0	0	0	320	0
Organic Valley – Eggs Brown Large Organic, 1 egg	60	0	4	6	70	0
Left Coast Performance – 100% Pure Mct Oil, 2 tablespoon	252	0	28	0	0	0
365 – Vanilla Extract, Organic, 1 tsp (4g)	6	1	0	0	0	1
Dolcedi – Organic Apple Sweetner, 6 tsp	72	18	0	0	0	17
Lakanto – Monkfruit Sweetener, 0.25 cup(s)	0	48 (0)	0	0	0	0
Total:	3,557	136 (88)	275	207	1,104	40
Per Serving:	*111*	4 (3)	8	6	34	1

Parenthesis indicate deduction for Lakanto erythritol which provides no useable carbs to your system. The carbs listed are the sugar alcohols in erythritol.

Better Peanut Butter, Chocolate Chip Cookies, Lower Carb, Lower Glycemic, Gluten-Free

August 30, 2016January 7, 2017Posted in Life, ScienceTagged Baking, Chocolate Chip, Cookies, Gluten Free, keto, Low Carb, Low Glycemic, Peanut Butter, Recipe, Recipes2 Comments

Better Peanut Butter, Chocolate Chip Cookies, Lower Carb, Lower Glycemic, Gluten-Free

I am always working to make better tasting and healthier cookies for my family. Who doesn’t want a delicious snack that satisfies a sweet tooth while being packed with nutrition?

These peanut butter, chocolate chip cookies are my best ones yet. New to these from my earlier recipes is the substitution of Ghee for butter and the addition of powerful medium chain triglycerides from coconut oil, plus delicious peanut butter.

New Ingredients

Ghee

Ghee has been used in Indian cuisine for ages. It has a much higher smoke point than butter (485°F for ghee versus 302°F for butter) and has a long list of healthier attributes. According to The Times of India, “Lab studies have shown ghee to reduce cholesterol both in the serum and intestine. It does it by triggering an increased secretion of biliary lipids. Ghee is also good for nerves and brain. It helps control eye pressure and is beneficial to glaucoma patients. Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.”

Medium Chain Triglycerides

Medium chain triglycerides (MCT) are something new to my cooking repertoire. My wife and I have used coconut oil before but not filtered MCT. According to the Cleveland Clinic Wellness, “They have been shown to lower weight, and to decrease metabolic syndrome, abdominal obesity, and inflammatory markers. They decrease appetite when taken with or before a meal and are quite palatable. MCTs, when taken during pregnancy, prevented obesity for children later in life. MCTs decrease triglyceride cholesterol levels and raise HDL (healthy) cholesterol, which causes the total cholesterol value to rise as well, but for a good reason. MCTs have an unusual chemical structure that allows the body to digest them easily. Absorbed intact, they are taken straight to the liver and used directly for energy. In this way, they are processed more like carbohydrates than like other fats.”

Peanut Butter

Peanut butter has been a favorite of mine since a childhood involving piles of PB&J sandwiches. Peanut butter is filling, relatively high fiber and protein, delicious, but has other beneficial attributes with which you might not be familiar. According to Prevention, “A serving of peanut butter has 3 mg of the powerful antioxidant vitamin E, 49 mg of bone-building magnesium, 208 mg of muscle-friendly potassium, and 0.17 mg of immunity-boosting vitamin B6. Research shows that eating peanuts can decrease your risk of heart disease, diabetes, and other chronic health conditions. One study published in the Journal of the American Medical Association found that consuming 1 ounce of nuts or peanut butter (about 2 tablespoons) at least 5 days a week can lower the risk of developing diabetes by almost 30%.”

Now back to the peanut butter, chocolate chip cookies.

Ingredients:

1 cup Whey Protein Powder (I used TGS All Natural 100% Whey Protein Powder – Unflavored, Non Denatured, Unsweetened)
1/2 cup almond flour fine ground (The Honeyville Blanched Almond Flour Super Fine Grind in a 3lb bag is economical)
1/2 cup creamy style peanut butter (My favorite is CB’s Nuts Peanut butter, which is organic and one single ingredient which is peanuts)
1/2 cup Monkfruit/Erythritol Sweetener (I use Lakanto Monkfruit Sweetener, a 1 for 1 sugar substitute that I have found to be a great product that tastes naturally sweet with a ZERO glycemic index)
1 Tbsp MCT oil (I use Left Coast Performance Coconut MCT Oil)
7 Tbsp Ghee (I use Purity Ghee Grass Fed Organic)
3 Tbsp Half & Half organic dairy creamer
1/2 tsp baking soda
1 tsp vanilla extract
1/2 cup ground walnuts (I use my wife’s grandmother’s old hand mill for grinding because it is fast, efficient, and easy to clean up – this one from Prepworks is similar)
1/3 cup ground pecans
1/3 cup dark chocolate baking chips (I’ve found Guittard Extra Dark (63% Cacao) Chocolate Chips to be really good)
1 egg

Directions

Preheat the oven to 350 degrees. Put everything in the mixing bowl except the butter. Then warm the ghee until liquid (I do it in a microwave safe ceramic dish) and pour over the ingredients in the bowl. Run the mixer blending thoroughly until it starts forming a nice dough ball. Put in refrigerator for a few minutes if you find the mixture too sticky to work with. Line a cookie sheet (or two) with parchment paper or butter the cookie sheet. I use a tablespoon and a half per cookie from a melon baller style cookie scoop. Bake for 13 minutes or brown to your liking. Move the cookies to a cooling rack for a couple of minutes and enjoy!

This recipe takes me about 15 minutes to prep and about 10 minutes for clean up in the kitchen. Makes 40-45 cookies, depending on size.

These are sweet and delicious and my family wipes them out quickly without feeling heavy or gross and they have minimal effect on blood sugars as all of the ingredients are no or low glycemic.

Nutrition Data

	Calories	Fat (g)	Tot Carbs (g)	Fiber (g)	Sugars (g)	Protein (g)
Whey	500	8	6	0	6	100
Almond	320	28	12	6	2	12
Peanut Butter	752	64	24	8	12	32
Sweetener	0	0	64	0	0	0
MCT Oil	126	14	0	0	0	0
Ghee	784	91	0	0	0	0
Baking Soda	0	0	0	0	0	0
Vanilla	19	0	1	0	1	0
Pecans	290	30	6	5	2	5
Walnuts	392	39	8	4	2	9
Choc. chips	140	10	16	4	12	2
Egg	72	5	0	0	0	6
TOTAL	3395	289	137	27	37	166
Per cookie	77	7	3	1	1	4

Assume 44 cookies per batch, data from labels and websites

Part Deux – Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies

August 16, 2016January 7, 2017Posted in LifeTagged Baking, Cookie, Gluten Free, Low Carb, Recipe2 Comments

Part Deux – Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies

You saw my previous recipe, right? I continue to work on the recipe and have a new and improved version!

This one is even more nutritious and delicious, all while reducing the blood glucose load on my child with Type 1 Diabetes (T1D). And here is a short PSA from the Juvenile Diabetes Research Foundation:

What is Type 1 Diabetes?

Type 1 diabetes (T1D) is an autoimmune disease in which a person’s pancreas stops producing insulin, a hormone that enables people to get energy from food. It occurs when the body’s immune system attacks and destroys the insulin-producing cells in the pancreas, called beta cells. While its causes are not yet entirely understood, scientists believe that both genetic factors and environmental triggers are involved. Its onset has nothing to do with diet or lifestyle. There is nothing you can do to prevent T1D, and—at present—nothing you can do to get rid of it.

Now back to the cookies.

Ingredients:

1 cup Whey Protein Powder (I used TGS All Natural 100% Whey Protein Powder – Unflavored, Non Denatured, Unsweetened)
1/2 cup almond flour fine ground (The Honeyville Blanched Almond Flour Super Fine Grind in a 3lb bag is economical)
1/3 cup Monkfruit/Erythritol Sweetener (I use Lakanto Monkfruit Sweetener, a 1 for 1 sugar substitute that I have found to be a great product that tastes naturally sweet with a ZERO glycemic index)
2 Tbsp Dolcedi Sweetener (reduced from organic apples and is much lower glycemic)
1/2 cup salted butter (one 4 oz. stick)
2 Tbsp Half & Half organic dairy creamer
1/2 tsp baking soda
1 tsp vanilla extract
1/2 cup ground walnuts (I use my wife’s grandmother’s old hand mill for grinding because it is fast, efficient, and easy to clean up – this one from Prepworks is similar)
1/3 cup ground pecans
1/3 cup dark chocolate baking chips (I’ve found Guittard Extra Dark (63% Cacao) Chocolate Chips to be really good)
1 egg

Directions

Preheat the oven to 350 degrees. Put everything in the mixing bowl except the butter. Then melt the butter (I do it in a microwave safe ceramic dish) and pour over the ingredients in the bowl. Run the mixer blending thoroughly until it starts forming a nice dough ball. Put in refrigerator for a few minutes if you find the mixture too sticky to work with. Line a cookie sheet (or two) with parchment paper or butter the cookie sheet. I use a tablespoon or so per cookie from a melon baller style cookie scoop. Bake for 13 minutes or brown to your liking. Move the cookies to a cooling rack for a couple of minutes and enjoy!

This recipe takes me about 10-15 minutes to prep and about 10 minutes for clean up in the kitchen. Makes 25-35 cookies, depending on size

These are sweet and delicious and my family wipes them out quickly without feeling heavy or gross and they have minimal effect on blood sugars as all of the ingredients are no or low glycemic.

Nutrition Data

	Calories	Fat (g)	Cholesterol (mg)	Potassium (mg)	Sodium (mg)	Tot Carbs (g)	Fiber (g)	Sugars (g)	Protein (g)
Whey	500	8	200	500	220	6	0	6	100
Almond	320	28	0	0	20	12	6	2	12
Sweetener	0	0	0	0	0	64	0	0	0
Dolcedi	84	0	0	0	0	20	0	20	0
Butter	813	92	244	27	653	0	0	0	1
Baking Soda	0	0	0	0	629	0	0	0	0
Vanilla	19	0	0	10	0	1	0	1	0
Pecans	290	30	0	173	0	6	5	2	5
Walnuts	392	39	0	265	1	8	4	2	9
Choc chips	140	10	0	170	4	16	4	12	2
Egg	72	5	186	67	70	0	0	0	6
TOTAL	2630	212	630	1212	1597	133	19	45	135
Per cookie	75	6	18	35	46	4	1	1	4

Assume 35 cookies per batch, data from labels and websites

Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies

June 12, 2016December 7, 2016Posted in LifeTagged Baking, Chocolate Chip, Cookies, Gluten Free, Low Carb, Low Glycemic, Recipe2 Comments

Cookies cooling - ©Ethan Bearman 2016 — Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies cooling – ©Ethan Bearman 2016

Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies

Chocolate chip cookies are delightful treat. So why not go for a lower carb, lower glycemic, gluten free version?

Preheat the oven to 350 degrees. Put everything in the mixing bowl except the butter. Then melt the butter (I do it in a microwave safe ceramic dish) and pour over the ingredients in the bowl. Run the mixer blending thoroughly until it starts forming a nice dough ball. Put in refrigerator for a few minutes if you find the mixture too sticky to work with. Line a cookie sheet (or two) with parchment paper. I use a tablespoon or so per cookie. Bake for 13 minutes or brown to your liking. Let stand for 5 minutes and enjoy!

Ingredients:

1/2 cup Whey Protein Powder (I used TGS All Natural 100% Whey Protein Powder – Unflavored, Non Denatured, Unsweetened)
1/2 cup almond flour fine ground (The Honeyville Blanched Almond Flour Super Fine Grind in a 3lb bag is economical)
1/2 cup gluten free flour (Cup 4 Cup Gluten Free Flour is my preferred brand, is great for baking, and I understand Thomas Keller is behind it)
1/3 cup Lakanto Monkfruit/Erythritol sweeter (1 for 1 sugar substitute that I have found to be a great product, used identically to sugar, and haven’t found the potential health concerns of other sweeteners)
2 Tbsp Dolcedi Sweetener (reduced from organic apples and is much lower glycemic)
1/2 cup salted butter (one 4 oz. stick)
1/2 tsp baking soda
1 tsp vanilla extract
1/2 cup ground walnuts (I use my wife’s grandmother’s old hand mill for grinding because it is fast, efficient, and easy to clean up – this one from Prepworks is similar)
1/3 cup dark chocolate baking chips (I’ve found Guittard Extra Dark (63% Cacao) Chocolate Chips to be really good)
1 egg

This recipe takes me about 10-15 minutes to prep and about 10 minutes for clean up in the kitchen. Makes 25-35 cookies, depending on size

These are sweet and delicious and my family wipes them out quickly without feeling heavy or gross.

An alternate method is to reduce the almond and gluten free flour to 1/3 cup and add a very ripe banana. That changes the cookies to have a little banana flavor added (duh), a lighter and fluffier texture, while adding the nutrition from a banana which I’ve also found to NOT spike blood glucose levels.

	Calories	Fat (g)	Cholesterol (mg)	Potassium (mg)	Sodium (mg)	Tot Carbs (g)	Fiber (g)	Sugars (g)	Protein (g)
Whey	250	4	100	250	110	3	0	3	50
Almond	320	28	0	0	20	12	6	2	12
GF	240	0	0	0	30	52	0	2	4
Swerve	0	0	0	0	0	90	0	0	0
Dolcedi	84	0	0	0	0	20	0	20	0
Butter	813	92	244	27	653	0	0	0	1
Baking Soda	0	0	0	0	629	0	0	0	0
Vanilla	19	0	0	10	0	1	0	1	0
Walnuts	392	39	0	265	1	8	4	2	9
Choc chips	140	10	0	170	4	16	4	12	2
Egg	72	5	186	67	70	0	0	0	6
TOTAL	2330	178	530	789	1517	202	14	42	84
Per cookie	77.7	5.9	17.7	26.3	50.6	6.7	0.5	1.4	2.8
if 30 total
Nutrition Information pulled from labels and caloriecount.com

Here is a clip of the pictures from making and baking the cookies:

Low Carb, Gluten Free, Nearly Paleo Bread

June 5, 2016September 16, 2016Posted in LifeTagged Baking, Bread, Food, Gluten Free, Kitchen, Low Carb, Paleo Diet

Low Carb, Gluten Free, Almost Paleo Bread — Low Carb, Gluten Free, Nearly Paleo Bread

Low Carb, Gluten Free, Nearly Paleo Bread

Whether you are a body-builder, a diabetic, have celiac or Crohn’s disease, there are many reasons that eating regular store bought or homemade bread might not be your thing. We have family in more than one of those categories and have been greatly disappointed with the products we can buy online or in the store. So, I decided it was high time I make a low carb, gluten free, nearly paleo bread.

I began by scouring the Internet for body builder and diabetic sites for ideas. I found a couple for inspiration (Bulletproof Bread and Soul Bread), and as I always do, came up with my own version.

This is definitely low carb (in the 1 to 1.5g carb per slice range), gluten free, and I am not into paleo but think this almost meets the paleo diet as well.

Preheat the oven to 350 degrees. First whip the egg whites until firm. Then melt the butter (I do it in a microwave safe ceramic dish). Follow by pouring the remaining ingredients in the mixing bowl with the egg whites and blend thoroughly. Pour into bread pan of your choice, I use a standard bread pan with parchment paper for lining. Bake for 45 minutes or brown to your liking. Let stand for 5 minutes and slice away!

Ingredients:

4 large or 6 medium cage-free eggs
1 cup Whey Protein Powder (I used TGS All Natural 100% Whey Protein Powder – Unflavored, Non Denatured, Unsweetened)
2 Tbsp Swerve Sweetener (1 for 1 sugar substitute that I have found to be a great product and haven’t found the potential health concerns of other sweeteners)
1/4 cup butter (half of one stick)
1 tsp baking soda
1/2 tsp baking powder
2 Tbsp half and half (I always use organic)

This recipe only took me about 10 minutes to prep and about the same 10 minutes for clean up in the kitchen.

And don’t miss my newly posted tasty treats – Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies

EDIT 6.6.2016 19:30 PDT – Reddit user today05 requested a video showing how the bread slices, added at the end of the post.

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Better Peanut Butter, Chocolate Chip Cookies, Lower Carb, Lower Glycemic, Gluten-Free

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Low Carb, Gluten Free, Nearly Paleo Bread

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