Individuals who are interested in low-carb baking should begin by working with established recipes for reduced-carbohydrate baked goods before attempting to develop new recipes. These cooks will also typically need to acquire a variety of low-carbohydrate ingredients, including bake mixes, special flours, and artificial sweeteners. For those who are very concerned about controlling carbohydrate intake, it is also important to carefully calculate the amount of carbohydrates included in a particular recipe and to practice strict portion control.
Low-carb baking can be tricky for several reasons. The first is that most recipes for baked goods include grain-based flours, which are typically very high in carbohydrates. The second is that these recipes often include sugar, which is also high in carbohydrates. While it is possible to substitute nut flours and artificial sweeteners for their high-carbohydrate counterparts, this typically requires recipe adjustments if the baked goods are to have good flavor and texture. As such, even experienced bakers may wish to use recipes developed specifically for low-carb baking until they feel comfortable with the ingredients and proportions required. Many low-carb bakers emphasize the importance of selecting good-quality ingredients, such as premium chocolate and high-end butter, for this type of baking, as their inclusion can make a big difference in the flavor of the finished product.
Those who enjoy low-carb baking may want to spend time working with different types of low-carb ingredients. These include nut meals and flours, such as those made from ground almonds and coconuts, as well as different types of sweeteners. Some low-carb bakers claim that adding two or more different types of sweeteners to a recipe can help to eliminate the "off" flavors that these sweeteners can have. Some sweeteners are also not suitable for high-temperature baking and cooking, so it's important to evaluate each sweetener before adding it to a recipe. To make things easier for bakers, some manufacturers now offer scoopable artificial sweeteners that can be used in identical proportions to sugar when preparing baked goods.
Cooks should be aware that many of the ingredients used in low-carb baking do contain some carbohydrates. When combined in a single recipe, they can add up and, if the baked good is consumed to excess, a low-carb dieter may find that he or she has exceeded the amount of carbohydrates allowed on his or her diet. Cooks and dieters should use information from nutrition guides and labels to determine carbohydrate counts and a scale to weigh out portions so as to prevent over-consumption.
