Hello friends and welcome to my channel. In this channel you will learn how to cook delicious low carb food and treats completely without the use of white flour or white sugar. A few years ago my husband was diagnosed with diabetes and we had to make massive diet changes.So I went on an in depth study to learn how to turn my favorite foods into low carb diabetic friendly meals and treats without missing the taste and texture of traditional sugar and flour The videos on this channel and the ones to come are a result of this ongoing study. So come join me on this journey by subscribing to my channel so we can learn together how to make our food healthy and taste great..
Nice of you , but I don't understand how people that promote healthy eating are still using MICROWAVES????? Sorry, but have to give thumbs down for the "MICROWAVE" Listen to the name " MICROWAVES..." please don't MICROWAVE your children's food ladies GOD bless
@@christinec.7917 Yes the xanthan gum keeps the noodles flexible. Another alternative can be konjac powder (glucomannan) I also have an updated pasta recipe if you'd like to check that out janetsdeliciouslowcarbkitchen.com/simple-shaped-keto-pasta/
Buncha winners here Grrrl!! 😍🎉 I might try to add some peanut butter flour to cups for more protein...? How long have You kept the crunch bars? I made a popcorn ball thing with pork rind bits & it was AMAZING after I first made them. Put in glass, air tight jar & after a couple days they were SO tough they were incredibly hard to eat. I have made the puppy chow from pork rinds & keep individual servings in a baggie in frig for LONG time & they stay crunchy & deee-licious!! Don't understand difference between marshmallow & choc in these applications. Any ideas?? Thank You & bless You for these great treat ideas coming into THE Biggest treat time of year!! Nice work dear Lady!! 🤗😍🙏🗝️💎
@@JanetsDeliciousLowCarbKitchen Ela is The Best for sure!! You are spot on again Janet ☺️ Probably my distant Cousin!! 😉 My maternal Grandpa was 1st generation born in this country from Germany 😍
Hello Janet, when you say double up on flavorings and seasonings, would that include salt? As in 2 tsp salt in almond+coconut flour chocolate chip cookies as opposed to 1 tsp? Thank you ❤
@@TrippNBalz You're welcome. If you want something else crunchy check out my pretzel stick recipe. janetsdeliciouslowcarbkitchen.com/6-minute-keto-crunchy-pretzel-sticks/
Thanks for sharing. If I am to use stevia concentrate liquid how should I proceed to replace the deficit in volume. You are adding 1/4 cup of granulated non caloric sweetnrer, but liquid sweatner will be only say 10 drop. Do I need to adjust the loss in volume with any filler.
@@enewsdigest2362 Once everything is mixed together see what the texture of your batter is. It should be thick but still smooth and slightly liquidity. If the batter doesn't seem thick add very small amounts of coconut flour until there is a little thickness to the batter. Just be careful not to add too much coconut flour
They look delicious! What is the reasoning behind incorporating the eggs before the other wet ingredients, please? I love learning your science. Thank you!
Thank you for the recipe, dear Janet ❤! Love your green Shirt - it's my favorite color but more dark-green 😊!! Wishing you and your family a nice Sunday and greetings from Germany, Ela 🤗
Have a coworker who can't have nuts, so will make a big batch of these for work! And likely ice the donuts with coconut butter since I am too lazy to pasteurize the eggs for frosting, lol!
@@ebroskie That's great. I actually have several nut free donut recipes. This one is my favorite if you'd like to check it out. janetsdeliciouslowcarbkitchen.com/the-best-keto-chocolate-glazed-donuts/
I enjoy your video a lot although I didn’t plan to bake with coconut flour. Instead I use your video as a learning material to practice my English listening comprehension. That sounds so clear and understandable.
love your detailed videos. Im officially your biggest fan. Thank you for mentioning the gum, i dont have it. if its not holding well, at 5:35 min we add water, not flour?
Dryed them in a airfryer today at 65 degrees celcius and 4 hours and are really dry what stop them to be stored in a plastic bag more then 4 days i wounder ?
@@grannygrumbles4119 It depends on what you have. Mine flattened it a little but the dough is really thick so I still had to roll it out. You want the dough very thin
