Baking Low Carb

I have tried many of the new products on the market and found them to bother my stomach or to be too high in carbs and low in protein. I didnt find that with these recipes. I really used the muffin and cookie recipes. They dont use sugar alcohols like xylitols a type of sugar alcohol. The apparent drawbacks to sugar alcohols are (1) the expense, (2) not available at some grocery stores, and (3) as stated in small print on the labels of most products with sugar alcohols, excess consumption may cause a laxative effect. In other words, they can cause loose bowels when eaten in excess. How is in excess defined It depends on your digestive system. Mine is sensitive, so that a cookie or candy sweetened by sugar alcohols can cause me problems.

There are no soy in these recipes which I dislike because of flavor. She uses whey protein and a little oat flour. There is liquid sweetener Sweet andamp. Low but I found leaving it out and adding a bit more Splenda or Stevia made the recipes just fine.

I would recommend this book if you are missing sweets, tired of eggs for breakfast, still in the losing weight phase of your diet or just want a homemade chocolate chip cookie.

I am able to low carb as a way of life because I have been able to bake the muffins and breads in this book. Diana Lee was one of the first people to write a low carb baking cookbook and you can tell she took the task to heart. She spends time telling the reader where to find the ingredients for her recipes and will answer any questions you have via email. It is obvious she cares about what she writes. This book is a great value for the .

I have tried several of the recipes. I find that even for a novice baker such as myself these recipes are easy to follow and very tasty. I have even experimented with adding different low carb items to the bread and muffin recipes, such as adding a few low carb chocolate squares to the chocolate muffin recipe and adding cinnamon to the bread recipe.

I have tried several of the recipes. I find that even for a novice baker such as myself these recipes are easy to follow and very tasty. I have even experimented with adding different low carb items to the bread and muffin recipes, such as adding a few low carb chocolate squares to the chocolate muffin recipe and adding cinnamon to the bread recipe.

When I began my low-carb diet a few weeks ago, I thought I would have to give up desserts and a lot of the other foods I really like. After two weeks, meat andamp. eggs were getting very old. Not only does Baking Low Carb provide variety, but the recipes are absolutely delicious.. Thank you Diana Lee for all the helpful suggestions and the time andamp. effort you put into testing the recipes and putting this book together. I am one content dieter now...

Unfortunately, I have to agree with the one other reviewer here who is dissatisfied with this cookbook. After reading the excellent reviews on this board I decided to purchase this book, and I must say that I was quite disappointed. Simply put, the few recipes that I tried in this book were awful. I am very good cook and have no trouble making good recipes come out well, but these recipes simply were not good. The chocolate cake tasted nothing like cake. Im not even sure how to describe it. The easy cheesecake was not what Id consider a cheesecake. It was more like slightly sweetened cream cheese whipped, spread in pie plate and chilled. I can in no way recommend this book to anyone who wants good food. Perhaps only to someone who wants low-carb desserts and doesnt care much about taste.

This book has been such a lifesaver for me. When I start to get a craving for high-carb food from my old life I just whip up a Peanut Buttercup Snack Cake or some Cream Cheese brownies. Even my friends that are not low-carb like the recipes. Great job.

After reading the mixed reviews on this book I was reluctant to buy but at this , I figured if I liked even one recipe, I was ahead. I was pleasantly suprised to find I liked most of the recipes. Having muffins, with high protein and low carbs, for breakfast was great. The coffee cakes and bread recipe were good. Loved the peanut butter cookies. I have tried some of the mixes that are for sale these days and found them just ok and some not good and expensive. I would rather make my own. I like that these snacks have low carbs but get the protein up.

Ordering three books, this was the one I was anxious to receive since baking in this low-carb lifestyle sounded great. The craving for bread is my main discipline bender. I was dissappointed that the ingredients were difficult to find even at GNC stores in the Chicagoland area. If I knew that, I probably would not have ordered. I thought some sort of indication that the materials would be hard to obtain should have been included in the books description. This type of baking is very new to me and I found the items delicious in taste and texture, but I dont know how often I will have the energy or interest to replenish the ingredients necessary for the recipes. Most likely I will give up when an ingredient search becomes too much of a problem and my cookbook will gather dust, alongside my Jane Fonda aerobic tapes and NordicTrack WalkFit.

Diana Lee has some wonderful recipes in her Baking Low Carb cookbook. I like how she uses whey protein powder + oat flour + vital wheat gluten as the flour for most of her recipes. It gives the finished product a different texture than regular baked goods, but theyre very delicious and satisfying. The one complaint I have is that Ive encountered a few recipes that have ingredients missing in the list of ingredients, while in the instructions it mentions it. For example itll say to add the baking soda, yet theres no mention of baking soda in the list of ingredients.

I am very disappionted with this one. I own several low-carb cookbooks that have better desserts... I have tried almost every cookie reciepe in this book and several other cakes. They required special ingredients that I had to special order and cost alot of money. THEY WERE HORRIBLE... Dont waste your money and time. If you need a snack there are other premixed easy to bake products like KETO cookies and others.

This recipe book has made it possible for me to live the Low Carb way of life. The desserts are great and are quite a treat compared to the Keto brand snacks or other pre-made...REALLY expensive...treats sold on websites. The texture of the cakes and brownies is heavier than you would expect if you had whipped together a Betty Crocker mix but then if youd done that, youd be eating a ton of carbs. The protein keeps you satisfied and a little goes a long way. The cookies are lighter and quite delicate but are equally as good. Theyre not Mrs. Fields big goopy over-powering cookies but have an airy, almost european taste to them. Again, since she adds a lot of protein to her recipes, you will feel satisfied with less. I just bought her new book and its even better...the bread recipes are to die for..

This is a must-have for your low-carb cookbook collection, especially if you are on maintenance, or not on the severe part of the low carb diet. I have been on a low-carb diet for almost two years, losing 25 pounds in five months, then simply staying on maintenance. I started craving baked goods, and realized I was starting to slip back into a high-carb eating pattern. When I got this book, I immediately made the chocolate chip cookie recipe, and it is so good I couldnt believe it. They are crumbly, however if you put them in the freezer they taste as good as Toll-house cookies to me, and are only 2 carbs each. (Watch that you dont eat the whole batch.) The cheesecake recipes are great. I havent tried the bread, because every low-carb bread Ive made has a strange texture, no matter whose recipe Ive followed. I intend to continue exploring the recipes in this book. I have learned a lot about how to bake things without the carbs, following the suggestions in this book.

Ive been lowcarbing for over 2 years now and I have to say that this cookbook definitely helped me stick with it. I love the muffin recipes because theyre easy to make and great for a fast breakfast...15 seconds in the microwave and they taste like they were made fresh that morning. Theres a treat in this book for everyone on a low carb diet and the ingredients are easy to find and inexpensive to buy. I also love the fact that shes beefed the recipes up with protein...Id recommend this book highly..

I purchased Baking Low Carb some time ago, and have come to depend on it tremendously for providing my family with wonderful low carbohydrate, sugar free treats. Dianas recipes cover a wide range of baked goods, the recipes are well-written and consistent, and the results are terrific. I hope she writes a second cookbook.

recommend Dianas book only slightly less often than I recommend my own. It is utterly indispensible for the low carber who is tired of eggs for breakfast, for the vegetarian low carber who doesnt want to live on tofu, and for anyone who just wants to eat muffins and brownies and zucchini bread again. Oh, and my sister made Dianas bread recipe to make Thanksgiving stuffing from, and gave it rave reviews.

I especially like the fact that Dianas recipes dont depend on soy. Ive become worried about the effects of a great deal of soy in the diet. Dianas recipes are low carb *and* high protein without it.

If youre on a low carb diet, and its working for you the way that its worked for so many of us -- youre losing weight and feeling better than you ever have in your life -- then diversifying your low carb menu is essential, so that youll be happy and satisfied, and stay with this way of eating for life. Dianas book is a *big* help.. BUY IT.

This is a fabulous book if you like to bake and are low-carbing. The author makes it easy to start by giving you tips on what you need to have on hand and where to get them, which is really helpful. Some of our favorites are the zucchini and pumpkin breads and the peanut butter cookies. The nut recipes are good too. I would highly recommend this book for anyone that is low-carbing. Its nice to have a treat that doesnt screw up your way of eating healthy.

As I understand it, this was one of the first low-carb baking books to come out.

As such, I applaud its pioneer spirit, but I have to honestly say that there are better books out there now, and plenty of online resources where youll find lots of better dessert recipes without going to the trouble of ordering and paying for this book.

Almost without exception the cookie recipes call for shortening. If you dont use shortening for health reasons, you wont be baking any of the cookies in this book.

Most of the recipes call for liquid Sweet n Low. Again, if you dont like the taste of sacharin, you probably wont be tempted to try these recipes.

Clever cooks might be able to substitute powdered sucralose and some extra liquid for the liquid sacharin, but again, why spend extra time modifying existing recipes when you have so many other resources and can easily find recipes that dont call for things you dont want to eat

As a low-carb dieter, I was really craving some baked goods. I received this book and promptly went out and purchased the special ingredients she uses in most all of the recipes. Such ingredients as Oat flour, High Gluten flour, Xanthan gum, Vanilla Whey Protein Powder and Splenda(a sweetner). It cost a bit of money to get started, needless to say.

I love gingerbread. Especially with whipped cream. Since all low-carb dieters know real whipped cream is okay, I figured this would be a good place to start. I baked it up in no time. I have to say although the taste was okay, the texture was definitely a disappointment. Dont look for fluffy and light. The cakes and breads I tried all had a dense texture with some sponginess. Overall though, it hit the spot with my morning de-caf coffee.

My favorite recipe is one for the Pumpkin Cheesecake. It sounds kind of strange, but the wonderful flavor of the spiced pumpkin goes great with the creamy cream cheese. I would recommend this one for Thanksgiving dessert.

I only gave Baking Low Carb three stars because of the same-ness of the textures in the recipes. I understand that until food chemists come up with a low-carb cake flour we will all have to find other alternatives. This is a good start.

Dont even consider this book if you have any sort of taste buds at all.

I ordered this book and her Bread andamp. Breakfast book based on the good reviews. When I received the books, I was a bit concerned because almost EVERY recipe relies almost exclusively on whey protein powder as a flour substitute (most recipes use 4 parts whey protein powder, 1 part oat flour and 2 Tbs gluten).

I baked the brownie recipe on page 30. I used every single specific brand name ingredient. I EXACTLY followed all directions. When it came out of the oven it looked pretty. I couldnt even swallow one bite. It had the feel of sawdust in my mouth. As I chewed it, the particles seemed to grow and absorb all of the moisture in my mouth. I have NEVER tasted anything like this (well maybe some of those no-carb crackers come close).

These recipes are in NO WAY a replacement for regular baked goods. They are a totally different product. I suspect you would get better taste and texture if you ate the cardboard that is packaged with regular baked goods.

This is one of the BEST low carb cookbooks I have come across. The recipes are absoultely fabulous. Ms. Lees Bread recipe is the best I have ever tried. Bread is one thing we low carbers tend to miss, but not any more.. The whole book is super and a bargain at this .. The recipes are easy, simple to understand and follow, and turn out mouth watering. There is no excuse to cheat, when these options are at your disposal. I especially appreciated the Before You Begin section and how she took the time to explain how low carb baking would differ slightly in baking time, storing ect. She also gives ingrediants to have before hand, which are featured in her recipes. Where you can find them, online or off.. Complete with urls and phone numbers. I also love the fact that whey powder is used in the recipes as I have never like the flavor of soy protein powders. Could explain why I have not found one recipe that was not devoured by my whole family, low carbers and non low carbers. All the carb counts and protein counts are listed with each recipe making this book excellant for any low carb program follower. This book has got it all. A MUST for any low carber, diabetic, or just plain anyone in my opinion.. I just LOVE IT.

If it werent for these indulgent (yet legal) treats I probably wouldve fallen off the low carb bandwagon many times giving into cravings....

A Satisfied Customer
I received the cookbook about a week ago. The bread recipe is wonderful and worth the of the whole book. Im telling all my low carb friends to get the book.

Ron Penna
I recently purchased your book Baking LowCarb. It is without question the BEST lowcarb cookbook in existence (and I probably have them all)....

Book Description
I have developed 130 recipes for cookies, cakes, pies, candy, muffins and breads that allow you to indulge yourself without hurting your new low carbohydrate lifestyle. I tried to keep the protein count up to make for a healthier and more satisfying treat. Some of my recipes include. Lemon Poppy-seed Muffins, Chocolate Muffins, Pumpkin Bread, Banana Bread, Lemon Ricotta-cheese Pie, Chocolate Peanut Butter Pie, Chocolate Covered Strawberries, Shortcake, Cream Cheese-filled Brownies, Chocolate Zucchini Snack Cake, Peanut Butter Cookies, Chocolate Coconut Chew Cookies, Dark Chocolate Fudge, Peanut Butter Fudge, Carmel Pork Rinds, Sweet Nuts and many more. All recipes show protein and carb counts for your information and all are under 10 carbs per serving.

About the Author
I began the Atkins diet a little over two years ago. I lost weight and felt great. My daughters and son-in-law also started eating this way, more for their health problems which greatly improved. It appeared that we would be eating this way forever.

However, we didnt want to give up all our desserts and treats and couldnt find a cookbook devoted to just baking lowcarb. I decided to write some recipes of my own and thus this book was born.