I use protein isolate that has no carbs at all in my baking. I have used it in cookies and cake and am going to try it in my bread the next time I am making my bread from my flours. It sure cuts down the carbs in my cake and cookies and at the same time I get lots of protein in my foods. I have treid it in my donuts that I have made and tastes pretty good and the donuts low in carbs and high in protein. I am still experimenting with my donuts, a few weeks ago I went and bought donut pans that go in the oven and bake the donuts verses deep frying them. Better for a person then deep frying them. My daughter used the potein isolate when she makes muffins and cookies also. My daughter and I have a sweet tooth and when making the foods revisied like I do cuts carbs very far down and lots of protein in the foods that we make becasue of the protein isolate and the flours we use that have low carbs and lots of protein. We both usually freeze lots of it and save it for later on. Leave just enough out for a snack here and there. My parents are having a neighborhood block party and family this coming sunday and I am going to bring a cottage cheese salad and a big pan of my low carbed coconut cake. My folks set it up that everyone brings there own meat and a side dish to share with everyone else. This is the first time my parents have done this and are very excited about the picnic this sunday. I almost forgot to mention that the protein isolate that I use has no carbs and is unflavored and loaded with protien.
__________________  Diana  | 
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