For Christmas we always have a wonderful brunch that has usually included pancakes or waffles. Both of these options are not super carb friendly. Since we also love Mike’s hashbrowns I started looking for a different sweet option for our brunch. The Berry Strudel Croissants were wonderful and just hit the spot.
Berry Strudel Croissants
- 1/2 cup fresh raspberries (frozen are fine if fresh is not available)
- 4 Tablespoons sugar free Strawberry jam
- 1/4 teaspoon lemon zest
- sheets phyllo dough – thawed
- butter flavor cooking spray
- Swerve Confectioners Sweetener
- Preheat oven to 375 degree and line a cookie sheet with parchment paper.
- In a small bowl combine fresh raspberries, strawberry jam and lemon zest and mash until evenly combined.
- Unfold phyllo dough and separate 1 piece. Make sure to keep the other pieces covered so they do not dry out.
- Spray your one sheet with butter cooking spray. Place a second piece of phyllo dough on top of the first. Spray with butter cooking spray. Repeat this process until 4 sheets are stacked.
- Cut the dough into wedges.
- Spread the fruit mixture onto the wedges and roll like a croissant.
- Place rolls on the parchment paper point side down. Continue until you have made the number or rolls you would like. The fruit mixture will give you 12 – 16 rolls depending on how much fruit you place in each one.
- Lightly spray the finished rolls with the cooking spray.
- Bake from 12 – 14 minutes. Transfer to a wire rack and cool. Sprinkle with Swerve Confectioners Sweetener once cool.
Nutritional Information – 1 roll is 6 g carbs. Serving of 2 rolls is just 12 carbs
These were a staple in our house even before trying to watch the carbs – so now they are great! We fix these before homemade pizza or calzones and they give you a great breadstick appetizer and your vegetables. When the girls have friends over we never tell them what they are eating until AFTER they have tried them. It never fails that everyone likes them – so give them a try. We love to serve them with left over marinara.
- 1 head of cauliflower
- 1 whole egg
- 1 egg white
- 3 Tablespoons Italian Seasoning
- 3 Tablespoons Garlic Powder
- 1 cup finely shredded mozzarella cheese
- Preheat oven to 400
- Cut the cauliflower into small sections and place in a food processor to grate.
- Place the cauliflower in a bowl and add 1 whole egg and 1 egg white and mix until all of the cauliflower is lightly coated in egg.
- Add the seasonings. If you feel it needs more, please add. I usually just do this to sight.
- Add in the cheese.
- Prepare a cookie sheet covered in parchment paper and spread the mixture out. A nice thin layer is the best – even if you do not use all of the mixture.
- Place in the oven for 35 minutes. At 35 minutes start checking every couple minutes. They are ready when they are lightly browned on top.
- Remove and cut into stick slices. Serve with marinara for dipping.
Nutritional Information – 1/4 of the recipe is 5 g carbs.
We love pasta in our house and this is not a low carb item. I have found a great pasta (see products section) and we still have our favorite Italian dishes. Now, who doesn’t love garlic bread with your Italian dinner. I decided this was the easier place to cut the carbs for our dinner, so I began looking for other options. We love our cauliflower breadsticks but also wanted some other options. So I started my search and found these fabulous breadsticks from Cut The Wheat. Everyone loved them and they went great with our Italian dinner. The original recipe is on the Cut The Wheat site, but I made a couple tweaks the second time I made them which made them crispier. If you like a crispier breadstick use the recipe below. Hope you will love them too.
Cheesy Garlic Bread
Ingredients (for bread base)
- 1 1/4 cup almond flour
- 1 Tbsp coconut flour
- 3 egg whites, beaten until fluffy
- 2 Tbsp olive oil
- 1/4 cup warm water
- 1 tsp live yeast granules
- 1 tsp swerve granular sugar
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp xanthan gum
Ingredients (for topping)
- 1 cup shredded mozzarella cheese
- 2 Tbsp butter, melted
- 1/2 – 1 tsp garlic powder (to taste)
- 1 tsp Italian seasoning
- Preheat oven to 400 degrees
- In a large bowl, combine almond flour, coconut flour, salt, baking powder, garlic powder and xanthum gum. Stir well
- In a small cup or bowl combine warm water and swerve and stir until dissolved. Then add yeast. Set aside for a few moments and stir occasionally to help dissolve yeast.
- To the flour mixture, add olive oil and yeast water mixture and stir well. It will be sticky – so a rubber spatula could help. Add in beaten eggs and continue to mix.
- Add in the 1/2 cup mozzarella cheese and mix gently until a nice dough is formed and cheese is mixed throughout.
- Grease a large cookie sheet. Put the batter on the sheet. Loosely form into a rectangle. I like it about 1/4 inch thick to help crispiness. The thicker you spread it the softer the end result.
- Bake at 400 degrees for approximately 15 – 17 minutes or until the sides of the crust turn a golden brown. Remove from the oven and add toppings.
- In a tiny bowl, combine butter and garlic powder. Mix well, then brush over the top of the garlic base. Be sure to get the butter over every inch.
- Top the bread with the shredded mozzarella cheese, then sprinkle with Italian seasoning.
- Bake at 400 degrees for about 10 minutes or until cheese in melted. For the final 3 minute, turn broiler on to brown cheese. Watch during the broiling process and pull out when ready.
- Let brad stand for 5 – 10 minutes before serving.
Nutritional Information: (entire recipe – 1750 calories, 40 g carbs, 20 g fiber, 160 g fat, 80 g protein)
- cut into 16 breadsticks – each stick has 109 calories, 2.5 g carbs, 1.25 g fiber, 10 g fat, 5 g protein