15 Lower-Carb Whole Food Swaps

If you’re looking for ways to cut down on carbs without switching to pricey (and processed) low-carb alternatives, try some of these nutrient-rich whole food suggestions.






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Healthy 1 Minute Low Carb Brownie

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These Low Carb Brownies are unbelievably delicious still hot from the oven and become fudgy (and still sublime) when cooled. I hope you make and enjoy these almost "real" brownies! α moist, gooey αnd fluffy chocolαte brownie reαdy in less thαn one minute αnd completely low cαrb too! Mαde with no butter, oil, grαins or sugαr, this heαlthy mug brownie is pαleo, vegαn, gluten free, sugαr free, keto friendly,low cαlorie, dαiry free αnd hαs α tested oven option! Ingredients * 1 scoop chocolαte protein powder 32-34 grαms * 1 tbsp coconut flour cαn substitute for gluten free oαt flour * 1 tbsp grαnulαted sweetener Optionαl- I used α steviα blend * 1/2 tsp bαking powder * 1 tbsp cocoα powder * 1 egg white OR whole egg * * 1/4 cup milk of choice ** * 1 tbsp chocolαte chunks of choice Optionαl Instructions 1. 


 2. Lightly greαse α smαll microwαve sαfe cereαl bowl or oven sαfe rαmekin with cooking sprαy αnd set αside.

 3. In α smαll mixing bowl, combine αll your dry ingredients αnd m...
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Funfetti White Chocolate Brownies

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===============   These “reader favorite” blondies will change your life. 1 bowl. No mixer. You don’t need any baking experience.  You don’t need much time at all. 5 minutes to stir the batter, 25-30 minutes to bake, allow to cool and dig in. If you can stir ingredients in a bowl, you can make these blondies. Dense, buttery, cake batter, sprinkles, and white chocolate. All in one little blondie. The blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want! After about 30 minutes of cooling, they will be easy to cut using a serrated knife. Do not use black sprinkles swirled into the blondies. It will turn the batter black before baking. Recipe >> Funfetti White Chocolate Brownies @ backforseconds.com ===========
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Bakery Quality White Cake with Buttercream Frosting

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This recipe is awesome!. I read all of the reviews and was concerned about how this would turn out. So, I would have felt bad if this didn't turn out well. But, I noticed that many others had success and I thought surely I could use their suggestions. I wrote out all of the suggested adjustments to this recipe and did those, and it tastes...well, heavenly! If you don't want to go through all the reviews, here's the adjustments... Use 1&1/2 cups of milk instead of just one. Wait till the other ingredients are mixed before you make your meringue, and then fold it in rather than beat it. I also made a few other adjustments to make mine low fat. I used skim milk, and light butter with canola. I made 24 cupcakes and they are wonderful! Note that the batter seems thin, but it makes up moist wonderful cupcakes. Also, do make sure to notice that you are suppose to sift the flour first, then measure and add baking powder and salt, then sift all together three times. I'm wond...
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