The low carb bakery

4 May

I wanted to try and create some flax seed and/or soy flour scones today since I had a bit of time. Then I thought, instead of starting from scratch, I would see what I could find floating around the web and try to improve on it. Why waste time and ingredients? I googled for flaxseed scones and found a recipe for flaxseed drop scones on the Low Carb Diets forum by anitamay. It didn’t call for many ingredients so I said, I would detour a little from my ‘English’ scones and do these first.

Boy, these turned out to be the PERFECT low carb pikelets. Ok, first let’s clarify all this confusing terminology. Pikelets are little pancakes and a little thicker than the usual American ones. In the UK, pikelets are referred to as drop scones. They are not to be confused with the thick scones that the English eat for tea with butter, jam and clotted cream.

I took the recipe, made a few changes and couldn’t believe my eyes when I saw the finished pikelets. Look for yourself.They look like regular pikelets, only darker and taste pretty good too. I can imagine you could use these as ‘muffins’ to make Egg McMuffins too!

Soy Flaxseed Pikelets

I’ll bet if I added a 1/2 tsp of baking soda, I’ll get those holes on the back of the pikelet but I’ll have to wait for the next round to test that out.

With the recipe below, I got 5 pieces about 8cm in diameter (3 inches).  Now, I can usually eat 3 pikelets for breakfast but let’s not be greedy here. We don’t want the Chinese restaurant effect. After doing a nutrition calculation, I discovered that each pikelet has about 2.6gr carbs. So if you eat two, you’ve already got 5.2gr and if you are on Dr B’s diet, well, you’ll just have to find a topping that won’t get you way over 6gr!

The recipe…

Low Carb Soy Flaxseed Pikelets (5 pieces)

2 Tbsp ground flaxseed meal

4 Tbsp soy flour

1 medium egg beaten

3 Tbsp soy milk

pinch salt

1 tsp baking powder

1/2 tsp lemon zest

1 tsp oil

Mix everything together into a smooth batter. Lightly coat a frying pan with oil and heat it up, then turn down heat to medium.  Drop batter into pan to make small rounds. I can get three into my pan. When the batter has slightly set, flip it and cook the other side. Simple as that.

Prepare the night before, prepare the morning itself or make ahead and freeze. Mmmm… Now you just have to decide what to eat it with!

Note: don’t turn the heat up too high. Soy flour gets brown faster so the outside could get burnt before the inside gets cooked.

You can play around with the flavouring. Instead of lemon zest, you could use orange zest or vanilla.

Nutrition Facts: Calories per piece – 47.4 kcal; Total Fat – 2.8 g, Cholesterol – 37.4mg; Sodium – 141.2 mg; Total Carbs – 2.6 g; Protein – 3.5 g

Print this recipe: Low Carb Soy Flaxseed Pikelets

Well, now that I’ve got that flaxseed meal and soy flour sitting on the kitchen counter, do you think I’m going to stop here? Of course, not. Get on with those scones or else…

So what should I do next. Well, the pikelets gave me an idea – mix flaxseed meal and soy flour. So I took my cream scone recipe (I’ve got many scone recipes) and substituted the plain flour with flaxseed meal and soy flour. Made another small change and voila! Another success! These scones don’t rise as much as when plain flour is used. However, they are still light and absolutely perfect! Fresh out of the oven, the scones have a light crisp crust. I immediately enjoyed one with cream cheese! Heavenly!

Low Carb Flaxseed Soy Scones

Low Carb Flaxseed Soy Scones (8 pieces)

1 cup (90gr) flaxseed meal

1 cup (70 gr) soy flour

2 tsp baking powder

¼ tsp salt

1/3 cup (80gr) butter, chilled, cut into pieces

2 tsp lemon or orange zest

1 large egg, beaten

¼ cup (60ml)  cream

Glaze: some buttermilk, milk, egg white or beaten egg

Line a baking tray with parchment paper. Preheat the oven to 375 degrees F or 190 degrees C.

Mix the two flours, baking powder and salt in a mixing bowl. Rub in the butter till mixture resembles bread crumbs. Stir in zest. Add the egg and cream and stir with a spoon till just combined. You should be able to form a soft ball with your hands. If the batter is too watery, add a bit more flaxseed. If too dry, add a tad more cream.

Divide the mixture into 8 portions, form each into a ball, press down slightly and place on baking tray. Brush with desired glaze.

Bake for 20 min. or slightly longer if centre is still not done.

Nutrition Facts: Calories – 188.7 kcal, Total Fat – 16.8 gr; Cholesterol – 58.4 mg, Sodium – 261.4 mg; Total Carbohydrate – 3.7 gr, Protein – 6.8 gr

Print this recipe : Low Carb Flaxseed Soy Scones

PS. I’ll let you in on a secret – I forgot to substitute the sugar in the recipe for splenda, leaving it out completely and you know what – you don’t need any sweetener!

3 Responses to “The low carb bakery”

  1. Amy August 5, 2010 at 09:02 #

    Have you ever tried using Carbquik for low carb baking? I love it! I think it works very well. You should give it a shot!

    • franinmunich August 6, 2010 at 14:57 #

      I have read about Carbquik but haven’t seen it on the German online stores. They have other stuff which I will have to experiment with.


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