Austin- Haven’t heard of Zustro, but am using Sukrin products (erythritol) and liquid Stevia as sugar substitutes.
Grain-based flours and their carbs are also an issue with blood glucose numbers, so have been using almond flour and coconut flour along with IsoPure protein powder as flour substitutes.
Chaffles (waffles made with egg & cheese) are all the rage as bread substitutes in the low carb world. Most people use the little Dash waffle makers to create sandwich bread, stand-ins for hamburger buns, etc. I got bored with sandwiches made with waffles, so purchased two of Dash’s mini grills, which make discs as shown in photo 2.
I use an adapted Wonder Bread Chaffle recipe which uses no cheese.
1/4 cup liquid egg whites (or 1 large egg)
1 tablespoon Hellmann’s light mayonnaise
3 tablespoons almond flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon granulated erythritol (I like Sukrin or Swerve brands)
1/4 teaspoon psyllium husk powder, optional
Whisk all together in small bowl or Pyrex measuring cup. Spray preheated Dash mini grill or waffle maker with nonstick cooking spray. Pour half of mixture onto the grill. Close lid and bake about 3-5 minutes, or to your likeness. I tend to go pretty brown with mine. Repeat.
Each “bread” disk has about 2g carbs, compared to a slice of regular sandwich bread which has about 15 and sends my glucose numbers soaring when eating a sandwich.
And there you have an edible low carb sandwich bun/sandwich bread.
Sukrin—and Swerve, another popular brand of erythritol—come in granulated, powdered and brown sugar varieties. I also use monk fruit sweetener and liquid stevia in recipes that call for them.
There are thousands of pretty decent keto/low carb recipes—often at keto cooking web blogs. Have found quite a number of hot dish (casserole) recipes, as well as various breads, cakes and cookies.
It is kind of fascinating to see how regular bread, rice, pasta and potatoes affect one’s blood glucose. Potatoes induce huge spikes for me. I’m learning to eat no more than 1/3 cup cooked pasta at a meal, which to an Italian is about three bites, lol.
While whole wheat/whole grain pastas and breads and brown rice are recommended by the American Diabetic Association, I’ve found they cause the same glucose spikes as their refined/white counterparts.
It’s a whole new world of eating for me.
Grain-based flours and their carbs are also an issue with blood glucose numbers, so have been using almond flour and coconut flour along with IsoPure protein powder as flour substitutes.
Chaffles (waffles made with egg & cheese) are all the rage as bread substitutes in the low carb world. Most people use the little Dash waffle makers to create sandwich bread, stand-ins for hamburger buns, etc. I got bored with sandwiches made with waffles, so purchased two of Dash’s mini grills, which make discs as shown in photo 2.
I use an adapted Wonder Bread Chaffle recipe which uses no cheese.
1/4 cup liquid egg whites (or 1 large egg)
1 tablespoon Hellmann’s light mayonnaise
3 tablespoons almond flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon granulated erythritol (I like Sukrin or Swerve brands)
1/4 teaspoon psyllium husk powder, optional
Whisk all together in small bowl or Pyrex measuring cup. Spray preheated Dash mini grill or waffle maker with nonstick cooking spray. Pour half of mixture onto the grill. Close lid and bake about 3-5 minutes, or to your likeness. I tend to go pretty brown with mine. Repeat.
Each “bread” disk has about 2g carbs, compared to a slice of regular sandwich bread which has about 15 and sends my glucose numbers soaring when eating a sandwich.
And there you have an edible low carb sandwich bun/sandwich bread.
Sukrin—and Swerve, another popular brand of erythritol—come in granulated, powdered and brown sugar varieties. I also use monk fruit sweetener and liquid stevia in recipes that call for them.
There are thousands of pretty decent keto/low carb recipes—often at keto cooking web blogs. Have found quite a number of hot dish (casserole) recipes, as well as various breads, cakes and cookies.
It is kind of fascinating to see how regular bread, rice, pasta and potatoes affect one’s blood glucose. Potatoes induce huge spikes for me. I’m learning to eat no more than 1/3 cup cooked pasta at a meal, which to an Italian is about three bites, lol.
While whole wheat/whole grain pastas and breads and brown rice are recommended by the American Diabetic Association, I’ve found they cause the same glucose spikes as their refined/white counterparts.
It’s a whole new world of eating for me.
