Low Carb Substitutions for Fall Baking

When it comes to holiday baking, it’s hard to move away from flour. It seems to be a staple of pretty much every dessert dish we serve all fall long. How can you continue baking what you love, and stay on track with your weight loss goals? These Be Well approved substitutions should help!

Coconut Flour

The best part is, it is completely sugar-free, rich in protein and extremely high in fiber.

The high fiber content means three things:

First, it fills you up fast, resulting in no overeating.

Second, it keeps you regular due to the high fiber content but won’t bloat you up like other fibers can. Three, it absorbs more liquid than any other low-carb baking flour, much The gluten does in wheat flour, but it is gluten-free to don’t

Third, it absorbs more liquid than any other low-carb baking flour, much like the gluten does in wheat flour, but it is gluten-free so no need to worry!The unique properties of Its high absorbing fibers make it absorb more liquid so you need less flour. • You only need about 1/3 the amount of coconut flour that you do of other flours, including other

The unique properties of Its high absorbing fibers make it absorb more liquid so you need less flour.You only need about 1/3 the amount of coconut flour that you do of other flours, including other

You only need about 1/3 the amount of coconut flour that you do of other flours, including other low-carb flours. Per serving, it also has less fat than shredded coconut, with only 1.5 grams per serving and 6 grams of fiber with 3 grams of protein. • Making muffins, pancakes,

Per serving, it also has less fat than shredded coconut, with only 1.5 grams per serving and 6 grams of fiber with 3 grams of protein. Making muffins, pancakes,

Making muffins, pancakes, quick breads and cakes resulting in a very tender, bready crumb, just the cake.

Almond Flour

One of the most popular low carb baking substitutions is almond flour.

Almond flour is higher in fat than coconut flour but is another great way to get a moist, nutty and tender cake.

Almond flour is made from ground almonds and the shells have been removed, so it Is easier to digest and bake with.

Almond flour can be more expensive than coconut flour, so be aware of this when selecting low-carb baking recipes.

Protein Powder

Use protein powder in a 1:1 ratio, just like you would flour.

Protein powder usually contains an emulsifier that will absorb liquids just like flours will, and it also creates very cake-like baked goods that are tender, not tough.

You get a low-fat, protein-rich and carb-free baked good with fewer calories.

Be sure you buy low-carb proteins that are as natural and clean as possible.

Pumpkin Puree

It Is a great low-carb baking substitution

It Is low In sugar per serving and helps create moist baked goods. Pumpkin puree Is also a great replacement for all the oil and butter In your recipe, or at least 1/2.

If you have a recipe using bananas, sub in the same amount for pumpkin puree instead to cut back on the sugar content. Bananas aren’t unhealthy, but they are high in sugar If you’re following a lower carb plan.

Canned pumpkin works great in pancakes, brownies, and when sweetened correctly with lower carb sweeteners, like stevia, you won’t feel like you’re eating pumpkin pie (unless you want It to taste that way, of course! )

You can make a lower carb pumpkin bread using coconut flour and canned pumpkin. Canned pumpkin can also replace eggs in a recipe If you’re vegan.

Stevia

It is a great go-to sweetener for everything.

It is all natural and incredibly stronger than sugar, no you need less.

it also helps to reduce blood sugar levels, and has zero effect on the glycemic index.

You can use liquid or powdered stevia, but check the labels of your store brands to make sure they don’t contain fillers from dextrose, which is a name for sugar in disguise.

Cocoa Powder

One amazing way to cut down on the sugar content but up the flavor of your low cart baked goods is to use unsweetened cocoa powder, which does two things:

• First, the acid in the cocoa powder helps baked goods to rise just like self-rising flour does.
• Second, cocoa powder lends this subtle sweetness and richness that helps you need less sweetener.

It also adds depth to recipes that is just simply divine.

Keep in mind that you can still use dark cocoa powder, also known as dutch-processed, but since most of the acid has been removed it will not rise the same.

Dutch processed tastes better and is less bitter, with more chocolate flavor coming through.

Be sure to buy unsweetened powder, though.

Cocoa powder can also replace half the flour called for In a recipe, and it is inexpensive.

You can also use cacao powder, which Is raw chocolate powder.

Chia Seeds

Chia seeds are wonderful little babies to use in your low-carb baking.

They help to soak up liquids, add filling fiber, add texture, and add Omega 3 fatty acids.

They add a nice crunch to recipes too!

You can buy chia seeds ore-ground, as chia flour, which you can use to replace traditional flour when it’s called for in a recipe, but you’ll need to implement another low-carb flour along with it for best results.

You can also use chia seeds in place of pectin or gelatin when making fruit preserves or jam, such as no sugar added strawberry jam.

Chia seeds gel up anything they are added to, helping to thicken up Ingredients in recipes and serve as a binder like eggs do.

Ready to move forward with your weight loss journey? Be Well 365 is here to help you become a slimmer, trimmer you – without feeling hungry, and giving up all the foods you love. With Be Well 365, it’s not about what you can’t eat, it’s about what you can. Contact us and learn if Be well 365 is right for you.

Ready to stop fad dieting and start living healthy?