THE Premier Low-Carb store .. .. AND Meeting Place

Thursday, April 30, 2015

ZUCCHINI LASAGNA










Normally zucchini lasagna tends to be water-logged thanks to the enormous amount of water given off by the zucchini.  This is a fail-safe method to make this main course without those problems and without going to any extraordinary lengths to pre-cook the zucchini and dry it off, etc.  The coconut flour is very absorbent of moisture and that was one of the secrets.  The other was pouring off the juice from the tomatoes and putting them on top of the casserole instead of with the meat, however, if I were to make it again, I would blend the tomatoes with ¼ cup of the tomato juice drained off and add to the meat to make the more traditional lasagna meat sauce.  That would work perfectly, and I’m typing it up that way, however, the way I did it was rather pretty and eye-catching with the tomato on top instead.

11/2  lbs lean ground beef (0.680 kg)
14.5 oz can diced tomatoes (411 g mL)
2 tsp basil (10 mL)
11/2  tsp salt (5 mL)
1/2  tsp black pepper (2 mL)
11/ cups Ricotta cheese (375 mL)

1 egg, fork beaten
21/2  lbs zucchini (1.1 kg)
2 tbsp coconut flour, divided* (30 mL)
 (NB - use Bob's Red Mill coconut flour)
2 cups grated Mozzarella cheese (500 mL)
1/cup grated Parmesan cheese (60 mL)

In large skillet, brown beef; pour off excess fat. Drain tomatoes and keep 1/4  cup (60 mL) of the liquid and add to blender along with diced tomatoes; blend. Add tomato sauce, basil, salt and black pepper to ground beef.  Cook briefly until the liquid reduces.

Slice zucchini lengthwise into 1/4–inch (0.6 cm) thick slices.

In small bowl, combine Ricotta cheese and egg. 

Arrange half zucchini in bottom of 13 x 9-inch (4 L) pan and sprinkle with half coconut flour. Top with half Ricotta cheese mixture, half meat sauce and other half Ricotta cheese mixture.  Repeat zucchini, remaining coconut flour, and meat sauce layers. Sprinkle Parmesan cheese over top. Top that with 11/2 cups (375 mL) Mozzarella.  Bake in 375°F (190°C) oven 40 minutes.  Top with remaining Mozzarella and bake another 20 minutes.

Helpful Hints:  Costco or Price Smart have these really cute small zucchini already packaged.  I think they give off less liquid than the larger ones.  However, this method will still work with regular-sized zucchini.  There will be a bit more liquid, but nothing serious, as this zucchini lasagna was perfect...not much liquid at all. *Coconut flour tends to catch my tummy.  Oat flour would work instead.  Just use a little less ... maybe 1 to two teaspoons per layer.  That should be negligible with regard to carbs.

Yield:  6 very large servings
1 serving
494.7 calories
39.5 g protein
31.3 g fat
4.2 g fiber
9.9 g net carbs 



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!


Monday, April 27, 2015

BROCCOLI CHEDDAR QUINOA ROUNDS





BROCCOLI CHEDDAR QUINOA ROUNDS

These are gorgeous to serve to company!  I loved these and the texture is marvelous.  What a fun side dish.  Quinoa is a favorite with some low-carbers.  It is higher in protein than rice and many low-carbers use it judiciously as an addition to their low-carb diets, and instead of rice.  I like to use it with cauli-rice to make it go further - added to the cauli-rice it gives great body and a nicer texture.  I’ve even seen it in flourless chocolate cake to give it body.  It does not have much of a flavor, so it takes on the flavor of whatever you add to it, which is great.  Quinoa has a slightly chewy texture like barley.  I use white quinoa.  I have tried quinoa flour ... using it instead of oat flour in my Gluten-free Bake Mix.  It works nicely, but the flavor of the flour was completely off-putting to me.  You need to find a quinoa flour without a strong aftertaste.  Quinoa that one buys (not the flour) is typically washed and the bitterness is removed.  It tastes just fine...bland, in fact.  My husband buys me a huge bag (cheaper!) of prewashed white quinoa...pretty sure he found it on Amazon.  Yep, here it is - the exact one he bought for me!  CLICK HERE

Quinoa is not a grain.  Read about it over HERE.

Nutrition Facts for cooked quinoa - Find it HERE.  

It is true that many low-carbers use quinoa in their diets. My friend, Char Cunningham, a successful long-term low-carber uses it in maintenance. Usually it is used during pre-maintenance and maintenance, because people always think it is a grain - it is not. 1 cup COOKED quinoa 39 g carbs and 5 g fiber = 34 grams net carbs. Now divide by 24 = 1.4 grams net carbs Of course, I added in all the other ingredients .... now we have: 
Yield: 24 rounds
1 round
47.7 calories
2.7 g protein
2.6 g fat
0.5 g fiber
3.2 g net carbs

4 cups chopped, cooked broccoli (1 L)
  (make sure your broccoli is soft)
2 cups COOKED quinoa (500 mL)
  (no salt added)* - see how to cook in the note below
2 cups grated sharp Cheddar cheese (500 mL)
1/cup chopped onion (125 mL)
4 eggs
1 tsp crushed garlic (5 mL)
11/tsp salt (6 mL)
1/2   tsp black pepper (2 mL)

Preheat oven to 350°F (180°C). 

In large bowl, combine broccoli, quinoa, Cheddar and onion. 

In small bowl, beat eggs with fork and stir in garlic, salt and black pepper.  Add to broccoli mixture and stir well to combine.  Place one ice cream scoopful in well-greased (this is necessary) nonstick muffin top pans (12 molds in each pan).  Pat down to fill circular mold.  (If you don’t have the pans, simply place in neat rounds on a cookie sheet lined with greased parchment paper - you can use the ring of a canning jar to make them uniform).

Bake 15 to 20 minutes, or until turning golden brown in places and when they are fairly firm to the touch.

How to cook quinoa: I cook quinoa the same way I make regular rice. Preheat oven to 350°F (180°C). In large pot, bring 4 cups (1 L) water to boil.  Add 2 cups (500 mL) quinoa (or you can halve this recipe), 2 tsp (15 mL) chicken bouillon (or seasoning salt) and about 1/2  tsp (2 mL) turmeric (however, for this recipe, add NO seasonings); stir and bring to boil again.  Place lid on pot and cook quinoa in oven about 25 minutes.  Fluff with fork and stir some quinoa into your Cauli-Fried Rice, if desired.  Quinoa is lower on the glycemic index than rice, has more protein, and is great for maintenance levels.  Many low-carbers incorporate quinoa successfully into their diets.

Yield:  24 rounds
1 round
47.7 calories
2.7 g protein
2.6 g fat
0.5 g fiber
3.2 g net carbs 



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 


http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

Saturday, April 25, 2015

ITALIAN GREEN BEANS



ITALIAN GREEN BEANS

The easiest and tastiest green beans you may ever make!.  Be sure to use the skinny, long French green beans.  They are such a treat and easy to work with.  No need to remove strings, but simply cut the ends off and chop to size.  Costco (Price Smart here) sells them by the bagful.

2 tbsp bacon fat (30 mL)
24 oz French green beans (0.68 kg)
11/tsp crushed garlic (7 mL)
Seasoning salt, to taste
Black pepper, to taste
2 tbsp grated Parmesan cheese (30 mL)
  (the kind in a can)
2/cup grated Mozzarella cheese (150 mL) 

Cut ends of green beans off and cut to size.  Rinse in a colander.

In pot in boiling water, cook green beans until completely tender; about 10 minutes.

In nonstick frying pan, in 1 tbsp (15 mL) hot, melted bacon fat, cook garlic until turning golden.  Add remaining bacon fat and melt.  Add green beans and toss to coat. Sprinkle with seasoning salt and black pepper.  Place in a shallow casserole dish.  Sprinkle with Parmesan cheese and then Mozzarella cheese.  Microwave briefly or place in moderate oven to melt the Mozzarella cheese.  Serve.

Yield:  8 servings
1 serving
75.1 calories
4.0 g protein
4.4 g fat
1.4 g fiber
4.6 g net carbs 



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

Sunday, April 19, 2015

ZESTY CHICKEN IN CHAMPAGNE SAUCE




The lemons I used are Seville lemons (bitter oranges) that grow on about half a dozen of our trees.  They are going over now, but I've had so much fun creating recipes using them!  They are less acidic than regular, yellow lemons, believe it or not.  They are also used in making marmalade.  I might just try that with the remainder of my lemons.  The lemon peel is more orange in color as you can see in the photos.  Here below is a photo of my lemons which look a lot like oranges...NOT!  lol


ZESTY CHICKEN IN CHAMPAGNE SAUCE

The flavors in this dish were rather amazing to say the least, however, it is probably more of a grown-up taste due to the champagne.  You may also use a dry white wine, instead.  I can't wait to make this for my family when they visit.  It's easy, a bit fancy, and delicious.  I think you will like it as much as we did!  It's great company food as well.

4 tbsp butter 60 mL)
4 large chicken breasts
Seasoning salt, to taste
Black pepper, to taste
1 tbsp bacon fat (15 mL)
1 lb sliced, fresh mushrooms (0.45 kg)
Salt, to taste
1/cup chicken stock (125 mL)
1/cup grated Parmesan cheese (125 mL)
  (the kind in a can)
1/cup champagne, OR dry white wine (60 mL)
1/cup lemon juice (60 mL)
2 tbsp lemon peel (30 mL)
1 cup whipping cream (250 mL)
1/tsp cornstarch, OR arrowroot powder, optional (2 mL)
Parsley for garnish, optional

Preheat oven to 350°F (180°C). 

In nonstick frying pan in 2 tbsp (30 mL) butter and over medium high heat, sear chicken breasts on both sides.  Lower heat and cook about 4 minutes each side.  While cooking sprinkle chicken on both sides with seasoning salt and black pepper, to taste. Repeat with remaining chicken breasts.

Place chicken on greased cookie sheet and bake 20 to 25 minutes, or until white throughout (no pink), but still moist and tender.

In nonstick frying pan, in bacon fat and over medium heat, fry mushrooms, tossing to combine with bacon fat.  Season with salt. Place lid on pan with the lid slightly off and allow the moisture to evaporate.  Cook a little while longer.  Set aside.

In frying pan, combine chicken stock, Parmesan cheese, champagne, OR dry white wine, lemon juice and lemon peel.  Bring to the boil and stir in cream. If using, in small bowl, stir cornstarch, OR arrowroot powder into some of warm liquid and add back to pan.  Add mushrooms.  Cook until sufficiently thickened but not too much (it will continue to thicken as it cools down and you will have to add water to thin the sauce). To serve pour Champagne sauce over chicken breasts and garnish with parsley. 

Yield:  4 servings
1 serving
548.0 calories
37.0 g protein
39.8 g fat
1.8 g fiber
7.9 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

Wednesday, April 15, 2015

CINNAMON ROLL SCONES





CINNAMON ROLL SCONES

These very substantial scones are cinnamony-good with the flavors found in a Cinnamon Roll.  One can use one of either topping.  The glaze has a bit of a cooling effect, and so for those who do not like that at all, the cream cheese drizzle would be a better option. Swerve® is another option for the glaze – it apparently does not have the cooling effect that plain erythritol tends to display in some applications.

21/4 cups Gluten-Free Bake Mix 2 (560 mL)
1 tsp baking soda (5 mL)
1/tsp baking powder (2 mL)
1/tsp cinnamon (1 mL)
1/tsp salt (1 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 1/cup (125 mL)
1/cup butter, melted (75 mL)
1/cup granulated erythritol (75 mL)
2 tbsp almond milk, OR whipping cream (30 ml)
11/tsp unflavored gelatin (7 mL)
1/tsp vanilla extract (2 mL)
Cinnamon Accent:
2 tbsp powdered erythritol (30 mL)
1 tbsp Gluten-Free Bake Mix 2 (15 mL)
1 tsp cinnamon (5 mL)
Glaze (use this or Cream Cheese Drizzle option below):
3 tbsp powdered erythritol (45 mL)
1 tbsp dry milk powder (15 mL)
1 tbsp almond milk, OR whipping cream (15 mL)
1/tsp vanilla extract (1 mL)
Cream Cheese Drizzle (another option):
2 oz cream cheese, softened (60 g)
2 tbsp powdered erythritol, OR liquid sweetener, to taste (30 mL)
1 tbsp almond milk, OR whipping cream (15 mL)

Preheat oven to 400°F (200°C). 

In large bowl, combine Gluten-Free Bake Mix 2, baking soda, baking powder, cinnamon and salt. 

In food processor or mixer with bowl, process egg, liquid sweetener, butter, erythritol, almond milk, OR whipping cream, gelatin and vanilla extract.  Add dry ingredients; process.  Place dough on cutting board.  Work about two-thirds of Cinnamon Accent into the dough…leaving a few streaks, if desired. Form into a 7-inch (18 cm) circle on a greased cookie sheet and cut into 8 wedges, however, do not separate them.  Sprinkle with remainder of the Cinnamon Accent.  Bake 16 to 18 minutes, or until they look only slightly moist (when scones are separated) in spots.  You don’t want them too dry or too doughy…they do dry out more as they cool.  Leave to cool a few minutes before transferring to wire rack to cool further.  Garnish each scone with Glaze or Cream Cheese Drizzle.

Cinnamon Accent: In blender or coffee grinder, combine powdered erythritol, Gluten-Free Bake Mix 2 and cinnamon; blend until all lumps are gone.

Glaze:  In small bowl, combine powdered erythritol, milk powder, almond milk, OR whipping cream and vanilla.  Spread over scones.

Cream Cheese Drizzle:  In small bowl, combine softened cream cheese with powdered erythritol and almond milk, OR whipping cream.  Place in pastry bag* with plain tip and pipe Cream Cheese Frosting in stripes over the scones.

Helpful Hint: *Cutting the corner off a Ziploc bag would work as well.

Yield:  8 large scones
1 scone/Glaze/Cr. Cheese
219.4/243.0 calories
6.4/7.1 g protein
17.9/20.1 g fat
0.1/0.1g fiber
7.0/7.2 g net carbs 


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!


Monday, April 13, 2015

FROSTED LEMON CURD FILLED CUPCAKES





FROSTED LEMON CURD FILLED CUPCAKES (click on photos for bigger images!)

What a treat these are – be prepared – they taste high-carb and you will definitely be convincing your guests!  My hubby really enjoyed these!  They take a little more work on account of having to make the lemon curd and the frosting, however, you can make the cupcakes the day before, then it's not too much work at all.  Then you have a treat that will be fabulous to serve your guests.  These are just as nice out of the refrigerator and they keep well.  If you like, set them out half an hour before serving.

13/cups Gluten-Free Bake Mix 2 (425 mL)
1 tsp baking powder (5 mL)
1/tsp baking soda (2 mL)
1/tsp salt (1 mL)
4 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup butter, softened (60 mL)
1/cup granulated erythritol (60 mL)
1/cup fresh lemon juice (60 mL)
1/cup whipping cream (60 mL)
1 tbsp vanilla extract (15 mL)
1 tbsp lemon zest (15 mL)
1 tsp unflavored gelatin (5 mL)
Lemon Curd (RECIPE BELOW)
Better than Betty Frosting (CLICK for recipe)
  OR use a Cream Cheese Frosting (CLICK for recipe) - add a bit of lemon juice and rind

Preheat oven to Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, baking soda and salt.

In food processor or bowl of stand mixer, process eggs and liquid sweetener.  Add butter, erythritol, lemon juice, whipping cream, vanilla, lemon zest and gelatin; process.  Add dry ingredients. Process.  Place 17 small paper cups in two regular muffin tins.  Fill the paper cups right to the top.  Bake 12 to 15 minutes, or until dinner knife inserted in a cupcake comes out clean.  Allow to cool 5 minutes in muffin pans and then transfer the cupcakes to a wire rack to cool completely.  Using a melon baler cut out a small piece of cake at the top of each cupcake.  Fill with 1 to 11/tsp (5 – 7 mL) Lemon Curd.  Replace the cake piece on top of the lemon curd.  Frost with Better than Betty Frosting.

Helpful Hint:  Frost just around the center and on top.  A sweet, lemon-flavored cream cheese frosting is another option and would be lower in carbs, plus you could make the frosting more generous.

Yield:  17 medium cupcakes
With/without frosting
198.2/142.5 calories
5.1/4.1 g protein
17.4/12.3 g fat
0.1/0.1 g fiber
4.8/3.1 g net carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go


For other great Low-Carb, Gluten-Free recipes by the team & me:





I used Seville lemons (also known as bitter oranges), however use whatever lemons you have.  The color of the curd will be more yellow with the more common, yellow lemons.


LEMON CURD

Use instead of jam on low-carb toast or atop fresh, summer berries. This recipe can easily be doubled. 

3 large egg yolks
1/4 cup lemon juice, (50 mL)
  freshly squeezed (1-2 lemons)
Liquid sweetener (sucralose or stevia) to equal 6 tbsp sugar (90 mL)
1 tbsp grated lemon peel (15 mL)
4 tbsp unsalted butter (50 mL)

In double boiler, combine egg yolks, lemon juice, sweetener and lemon peel.  Cook until mixture is fairly thick.  Remove from heat and stir in butter, one tablespoon (15 mL) at a time, until smooth.

Pour into small container.  Cover surface with plastic wrap (to prevent a skin from forming) and refrigerate if not using right away - bring to room temperature to use.


Friday, April 10, 2015

STUFFED ZUCCHINI BOATS





STUFFED ZUCCHINI BOATS

One fabulous way to serve zucchini is to use them as boats to stuff with a meaty, marinara and cheesy filling. Hmm, did I say cheesy!  I like to use a lot of cheese when making these.

4 large zucchini (makes 8 boats)
1 lb lean ground beef (0.45 kg)
1 lb ground sausage meat (I remove sausage from casings) (0.45 kg)
2 tsp crushed garlic (10 mL)
2  cups grated Mozzarella cheese (500 mL)
1/cup Parmesan cheese (125 mL)
  (the kind in a can)
2 tbsp coconut flour (30 mL)
Easy Marinara Sauce:
14 oz canned, finely diced tomatoes, OR fresh, chopped tomatoes (397 g)
1 tsp salt (5 mL)
1/tsp dried basil (2 mL)
1/tsp dried oregano (2 mL)
1/tsp dried thyme (2 mL)
1/tsp black pepper (1 mL)

Preheat oven to 375°F (190°C).   Slice zucchini in half lengthwise and scoop out pulp.  Chop pulp finely and set aside.

In large frying pan, over medium heat, cook ground beef, sausage meat and garlic until browned and cooked through.  Pour off fat, if necessary. Stir in 1/cup (125 mL) Mozzarella cheese and Parmesan cheese, plus 1 cup (250 mL) of the reserved zucchini pulp and coconut flour.  Now stir in the Marinara Sauce. Use the remainder of the pulp in a veggie stir-fry, if desired.  Stuff the zucchinis and place on greased cookie sheet.  Bake 40 minutes.  Cover with 1 cup (250 mL) Mozzarella cheese.  Bake another 10 minutes, or until cheese has melted and zucchini are getting quite soft.  Cover with the remaining 1/cup (125 mL) Mozzarella cheese and bake another 5 to 10 minutes, or until the zucchinis are completely soft to the tip of a sharp paring knife.

Marinara Sauce:  In medium bowl, combine tomatoes, salt, basil, oregano, thyme and pepper. 

Yield:  8 servings
1 serving
502.2 calories
29.7 g protein
38.8 g fat
3.5 g fiber
6.9 g net carbs 


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 


http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

Tuesday, April 7, 2015

LEMON POUND CAKES




LEMON POUND CAKES
What is it about me and lemon lately?  I seem slightly obsessed with all things lemon at the moment.  We have about 5 or more lemon trees with branches hanging heavy with lemons.  Our lemons are truly very weird.  They look every bit like oranges.  If any of you can identify them, I'd be very happy.   Anyway even when I slice them open, they are bright orange inside.  Imagine my surprise the first time I bit into one of those "oranges".  A camera would have taken a pretty funny candid shot at that moment! Delicious pound cakes (2 loaves) with an exceptional lemon glaze…tastes like the glaze is made with sugar and it ages well too.  The tender, moist crumb in these pound cakes is sure to delight.   Even refrigerated, these taste wonderful.
Lemon is a favorite flavor in baking for many people without a question.  It is almost up there with chocolate at times.  Best investment I ever made for my low-carb loaves was to buy the slightly smaller loaf pans than the 9 x 5-inch standard ones (8 x 4-inch), which are much better for low-carb loaves and getting a better rise out of them.  Even with this more dense, moist loaf, it rose quite nicely - but not as much as usual.  Also, my pans are very good quality nonstick.  Oh my, I love them!  Now if I only I could say that about my Bundt pans. There is always something one needs in life, right?  Anyway I manage with my old Bundt pans and you can too...check the helpful hints below.

Okay, I went searching and found my lemons! LOL  CLICK HERE




31/4 cups Gluten-Free Bake Mix 2 (750 mL)
2 tsp baking powder (10 mL)
1/tsp baking soda (2 mL)
1/tsp salt (1 mL)
2 sticks butter, softened (1 cup; 250 mL)
5 eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (375 mL)
3/cup unsweetened almond milk including (175 mL)
 1 tbsp lemon juice*
1/cup granulated erythritol (125 mL)
2 tbsp finely grated lemon rind (30 mL)
2 tbsp fresh lemon juice from any lemons you can find (30 mL)
11/tsp unflavored gelatin (7 mL)
Lemon Glaze:
1/cup powdered erythritol (75 mL)
5 tsp lemon juice (25 mL)
21/tsp light-tasting olive oil (12 mL)
5 drops yellow food coloring

Preheat oven to 325°F (160°C).

In large bowl, combine Gluten-Free Bake Mix 2, baking powder, baking soda and salt.  Mix well.

In food processor or in bowl of mixer, process butter.  Add eggs one at a time while processing.  Add liquid sweetener, almond milk-lemon juice mixture, erythritol, lemon rind, lemon juice and gelatin; process.

Add dry ingredients in 2 steps.  Process.  Pour into two nonstick 8 x 4-inch (20 x 10 cm) loaf pans**. Bake in oven 45 minutes to an hour, or until cake tester inserted in center comes out clean.  Allow to cool on cake rack in pan 10 minutes.  Loosen sides with a knife.  Invert carefully to remove loaves.  Allow to cool completely on cake rack.

Lemon Glaze:  Place erythritol, lemon juice, olive oil and yellow food coloring in blender.  Blend.  Spread over cooled loaves.

Helpful Hint:  *I was mimicking buttermilk.  To 3/cup measure add lemon juice and the rest almond milk.  Allow to sit a few minutes before using.  **If your loaf pans are old, you'll need to line them with parchment paper (grease pan first so that it sticks better) or foil...keep the paper or foil high, so that you can lift the loaf out afterwards more easily.  Another way to to it, is to simply cut a piece of parchment paper to fit the bottom of your loaf pan.  Grease well and maybe dust with a tiny bit of bake mix.

Yield:  18 slices per loaf
1 slice
106.3 calories
2.7 g protein
9.4 g fat
0.0 g fiber
2.6 g net carbs 



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 


http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!