Pancakes

Servings: 8

Net Carbs Per Serving: 3g

Preparation Time: 10 minutes

Ingredients:

2 cups Carbquik, 1 whole egg, 1/8 cup water, or as needed to make a smooth, pourable batter. (or use half-and-half in lieu of the cream and water combination.

Instructions:

1. Combine all ingredients in a bowl. Mix just enough to combine all ingredients. Do not overmix.

2. Ladle portions onto spreayed griddle or frying pan heated to medium high heat.

3. Flip when bubbles form and edges are cooked. After removing from eat, brush with butter if desired.

Simple Drop Biscuits

Servings: 10

Net Carbs Per Serving: 2g

Preparation Time: 12-15 minutes

Ingredients:

2 cups Carbquik and 2/3 cup water (or as needed to make a firm, smooth dough)

Instructions:

1. Preheat oven to 350 degrees

2. Place Carbquik in a mixer bowl. On low speed, add water to the mixer, run until dough forms and all water has been absorbed.

3. Spoon dough cgybjs ibti greased cookie sheet.

4. Bake 10-12 minutes or until golden. Brush with butter.

Belgian Waffles

Servings: 6

Net Carbs Per Serving: 2g

Preparation Time: 5 minutes per waffle

Ingredients:

1 whole egg, 1/4 cup heavy cream, 1/4 cup water, 1 1/4 cups Carbquik, 1 tsp vanilla extract, Preferred low-calorie sweetener to taste, and 1/8 cup vegetable oil.

Instructions:

1. Heat Belgian or regular waffle iron; grease with cooking spray, vegetable oil or shortening. Beat eggs in a small bowl on high speed about 3 minutes or until thick and pale colored. Stir in cream and water.

2. Beat in Carbquik and your preferred low-calorie sweetener on low speed until smooth, stir in vanilla. Gently fold in oil.

4. Pour slightly less than cupfuls onto center of hot waffle iron. Close lid of waffle iron.

5. Cook about 5 minutes or until steaming stops. Carefully remove waffle. Total cooking time will vary depending on size, make and model of waffle iron.

Franks In A Blanket

Servings: 8

Net Carbs Per Serving: 4g

Preparation Time: 15 minutes

Ingredients:

1 3/4 cups Carbquik, 1/3 cup half and half, 1 tablespoon yellow mustard, 4 tablespoons pickle relish (no sugar added), 2 slices cheddar cheese, 8 pieces hot dog (all beef).

Instructions:

1. Heat oven to 425 degrees. Grease cookie sheet. Mix Carbquik, half and half and mustard until soft dough forms; mix 30 seconds. Turn dough onto surface dusted with Carbquik; roll in Carbquik to coat. Shape into ball; knead 10 times.

2. Cut each slice of cheese into 4 strips.

3. Roll dough into 13-inch circle; cut into 8 pie shaped wedges. Place about 1 teaspoon pickle relish and 1 cheese strip on each wedge about 1 inch from rounded edge. Top with hot dog. Roll up, beginning at rounded edge. Place crescents, with tips underneath, on cookie sheet.

4. Bake about 12 minutes or until golden brown. Serve with additional pickle relish and mustard

White Pizza

Servings: 8

Net Carbs Per Serving: 2g

Preparation Time: 15-20 minutes

Ingredients:

1 1/2 cups Carbquik, 1/3 cup hot water (120-140 degrees), 8 ounces ricotta cheese (whole milk), 4 ounces sliced pepperoni, 1/2 cup sliced mushrooms, and 1 cup shredded mozzarella cheese.

Instructions:

1. Heat oven to 450 degrees. Grease 12-inch pizza pan.

2. Stir together Carbquik mix and very hot water; beat until soft dough forms. Knead dough 2-3 minutes until dough is dry and no longer sticky.

3. Press dough in pizza pan. Spread ricotta cheese over dough. Top with remaining ingredients. Brush sides of crust with olive oil (optional).

4. Bake on low rack 12-15 minutes or until crust is golden brown and cheese is bubbly.

Lemon Muffins

Servings: 6

Net Carbs Per Serving: 5g

Preparation Time: 15-20 minutes

Ingredients:

1 whole egg, 1 cup Carbquik, 2 tablespoons Preferred low-calorie sweetener, 1 teaspoon grated lemon peel, 1/4 cup lemon juice, 1/8 cup water, 1 tablespoon oil, 1 tablespoon poppy seeds (optional), 1 teaspoon baking powder, and 1 pinch salt.

Instructions:

1. Heat oven to 400F. Place paper baking cup in each of 6 regular-size muffin cups, or grease bottoms only of muffin cups.

2. Beat egg slightly in medium bow, stir in remaining ingredients just until moistened. Divide batter evenly among cups.

3. Bake 15 to 20 minutes or until tops are golden brown.