*SPLENDID LOW-CARB BAKE MIX*

Here are the ingredients for the Low-Carb Bake Mix

1 2/3 cups ground almonds
2/3 cup vanilla whey protein (or plain)
(sweetened with sucralose, i.e. Splenda)
2/3 cup vital wheat gluten

In large tupperware-type container with lid, combine ground almonds, vanilla whey protein and vital wheat gluten. Replace lid and shake until all ingredients are well combined. This recipe may be doubled or tripled, so that one always has bake mix on hand. I keep it at room temperature in the container for months, but it may be kept in the refrigerator or freezer as well.

Nutritional Analysis: 1/3 cup
162.9 calories; 14.3 g protein; 10.3 g fat; 3.3 g carbs

Let's see, some people feel the whey proteins are too expensive. They are expensive, but last a long time, especially if one does not bake very frequently. They also keep really well for ages at room temperature.

Instead of the vanilla whey protein, unsweetened plain whey protein can be substituted, especially for savory applications. Instead of the whey, you could use coconut flour, golden flax meal, ground walnuts, Carbalose flour, oat flour, whole wheat pastry flour, soy flour (these last three have more or less the same number of carbohydrate grams) or any flour you desire.

Some people balk at the idea of ground almonds, thinking perhaps that is the most expensive part of the bake mix. 2/3 cups of the ground almonds could be replaced by any of the above suggestions. Let me know if you think of something else. Ground almonds can be replaced by any ground nuts of your choice.

There you have some flexibility with this bake mix. Have fun!

You will notice I did not touch the vital wheat gluten component of this bake mix. If you are intolerant to gluten, please see my Gluten-free Bake Mix in this blog). I had a gluten-free low-carb (not terribly low-carb unfortunately with this other gluten-free bake mix) chocolate muffin this morning for breakfast with my cup of tea. It was delicious and I don't put on water weight with it, as long as I keep it to one muffin and not every day. I keep them in the freezer and defrost one overnight or in the morning in the microwave oven for about 40 seconds.

If you happen to be allergic to nuts, I have a nut-free bake mix that is a cup-for-cup substitution for white flour. Naturally, there is also flexibility with this particular recipe.

Happy Low-Carbing!