In a search for a good low carb bread alternative that I can make easily without a bread machine, I found this great recipe by Jennifer Eloff (www.sweety.com It’s best toasted, but also makes a mean french toast as well. It holds up well to being dunked as well as holding your sandwich together. Fast Cheesebread low-carb-news.blogspot.com 1 cup ground almonds 2/3 cup gold flax meal 1/3 cup vital wheat gluten 1/3 cup vanilla whey protein 4 tsp baking powder 1 cup Shredded Cheddar cheese 1/4 cup butter 2 eggs 1/2 cup heavy cream/water mixture Mix Dry ingredients together in large bowl. Cut in the butter. In a separate dish, beat eggs and then add the heavy cream mixture. Stir egg/cream mixture into the dry ingredients just until mixed. Scrape into 8×8 well-greased baking pan. Cook at 350 for 35-45 minutes until inserted knife comes out clean. Once done, let cool, and cut the bread into quarters. Each quarter is further cut into 3 slices. Yield: 12 slices, 1 slice: 152 calories: 10g protein; 12 g fat; 2.25 g carbs
Atkins Diet Recipes: Fast Low Carb Cheese Bread
July 17th, 2010 by libertees
25 Responses to “Atkins Diet Recipes: Fast Low Carb Cheese Bread”
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Is there any substitutes for flaxseeds that are low carb. I made flaxseed bread and it was DISGUSTING! Flaxseeds taste so gross=( I know they are healthy but eww
@Bobby25ification the same reason trolls post inane comments — only God knows.
the guy making the chesse bread
@Bobby25ification What are you talking about?
why is he fat
@XxVanillaSinXx You can’t have any ADDED sugar during Induction. So if the food naturally has sugar in it, like tomatoes, they are ok in the amount allowed. Splenda is allowed 3 servings per day. Bread – you can have my flax bread recipe that I have posted here.
Most importantly, I would suggest you read the book (at least Chapter 11) and perhaps view my video “Can I eat this on Induction?” and read attached documents.
hi =) Ok I started the diet today but I had a cup of icedtea! my friend said I cant have anything sugar unless it has splenda is that true?and ok the bead part can I eat bread or what kind?
@PairoftheSocks The body really starts to metabolize the muscle if energy (glucose/sugar) in this case is not getting to it. When the blood sugar is low, the body releases chemicals to release and break down stored fat. It will do that before breaking down the muscle. Start reading about biochemical pathways and cell-signaling if you don’t believe me.
@rpavich Yep, that’s what keeps the bread together. You really don’t taste the cheese (at least a mild cheddar) too much.
Does the cheese act as a binder? I’ve made this twice and both times it was very tasty and breadlike, but it was crumbly, and both times I forgot the cheese…
@RobotBadger word of warning, i’ve read that low calorie on atkins can somtimes cause you to metabolize your muscle, so I really wouldn’t do 900 calories for more than two weeks. Just how i feel.
@RobotBadger Personally, I lost over 18 pounds (aver. 4.6 pounds a week). At 900 Calories a day and anyone over 5′ tall, you risk a number negative side effects. I personally never felt deprived, had great success, and routinely ate over 3000 Calories. If it worked for you and your body didn’t suffer for it, congrats!
@PittJitsu
I efficiently lost weight (15 lbs a month) when staying above 90g protein and below 900 calories with Atkins. Combining low calorie and Atkins concepts does wonders.
@klarkratu Thank you!
This guys the man!
I personally never counted Calories to ensure weight loss or to limit them. The only use of Calories for me on Atkins was to ensure I was eating enough of them not to limit them.
As for what the original or the modern Atkins suggests you eat, I would say they are the same. The same guy who wrote about the phytonutrients and the importance of vegetables wrote all versions, and all versions are high fat, low carb diets.
So in Atkins, does total calorie count come into play? In theory, can you eat protein sources all you want?
Modern Atkins seems to focus on much healthier food sources than shown in the past.
I am on a specific diet. I have no idea what Blaine was on, and if it worked for him great. The Atkins Diet plan simply worked for me after years of failing other diets.
After Induction, the point is add carbs back into your diet gradually. After you figure out what your personally max is, you eat within it and with what ever foods allows you to stay at goal. If that includes bread with refined white flour, feel free. I would rather get my carbs from vegetables and nutritious sources.
It’s 8×8 pan, so by any math quartered is 4″x4″. The standard size of the Wonder bread is 4 inches by 4 inches. The photos show the slice with a patty on it.
“IF not, then we stray.”
I never said you had to eat any of my recipes. So if you don’t like them, make some other ones.
“Have you eaten bread in? the last few years?”
I have had a few slices on thanksgiving in the form of stuffing. It wasn’t that hard to replace, and after 6 years and at most 10 slices. I don’t miss it.
I’m unclear in something. Once your off of Induction, what is the main issue with a small insulin jolt, such as you would cause eating a flat bread as your sandwich holder? I never checked, the veg tortilla, the pita, Nan, etc, are they all out of the parameters of Atkins. I’m sure you hear this all the time, but that Blaine’s Low carb show seems much less strict and yet, claims he was successful. Your opinion?
No, I know your wife went night night, and so the camera doesn’t show the end results. Your pan is about the size of your hand, so if you follow your math, its not the size of bread. And My opinion is just that, My opinion. It means as much as anyone else’s. Its simple.. If your ideas taste good and are satiating, then they will work. IF not, then we stray. Have you eaten bread in the last few years? Its a staple food, one that is not easily replaced.
Not that your opinion means anything… Did you see the photos? It’s the size of regular slice of sandwich bread.
Wow is that disgusting. a quarter, then cut into thirds? I call that a cracker.
Nuts and seeds flours I think are great for cakes, but for breads, I prefer Wheat / Soy Fiber and Flaxseed ( grinded ) these are much less expensive flours to the everyday cooking.
I agree… I surprised how versatile they can be for items like cakes, pies, and the like. I haven’t made a lot of bread — simply because I don’t eat those things much any more, but as a dessert crust it rules.