Lose Weight With Bread And Cake? It Works With These Recipes!

Lose weight and still not give up bread and cake? This works out! As? Read it yourself.

It sounds too good to be true: getting slimmer and still being able to snack on bread, rolls, cakes, and the like. But can you lose weight while continuing to eat bread and cake? That’s fine. The only thing that matters is the right ingredients. You can find out here how you no longer have to do without anything when losing weight.

How Do Bread And Cake Work To Lose Weight?

Suppose you want to continue eating bread and cake while on a diet. You must rethink a little, especially if it’s a low-carb diet, because the diet bread or cake should be whole without wheat flour and industrial sugar. Don’t worry: the low-carb treats are in no way inferior to their high-carb counterparts and taste just as delicious.

These Are The Essential Basics For Low-Calorie Baking:

Almond flour, coconut flour, and cucumber flour (suitable substitute for starch): These wheat flour alternatives look like flour but have significantly fewer carbohydrates, more protein, and are high in fibre.

Since they have different ingredients, they also behave differently when baking than wheat flour, and “normal” recipes cannot be adopted 1:1. The rule of thumb is 50 g wheat flour = approx. 1 tbsp coconut flour = approx. 35 g almond flour.

Sweeteners such as erythritol and xylitol are low-calorie sweeteners that have little effect on blood sugar levels, preventing cravings. Honey, birch sugar or coconut blossom syrup are also suitable for sweetening.

Flea seed shells are also suitable for alternative cakes and loaves of bread, as they have a very high swelling property and fill you up for a long time, as well as low-fat quark and apple sauce.

Nothing Works Without A Change In Diet!

Despite healthy and calorie-reduced ingredients, you should not eat bread and cakes exclusively during a diet. If you want to lose weight permanently and, above all, healthily, you cannot avoid a long-term change in diet.

Even during a diet, you should continue to consume all the essential nutrients to avoid a deficiency. Most diets fail because certain foods are forbidden. The “healthy” bread and cake recipes should only be seen as an accompaniment to a change in diet, as a kind of “goodie” if you crave sweets.

Silke Restemeyer from the German Society for Nutrition (DGE) knows: “It depends on the right amount of food – then everything is allowed.” This means that vegetables, fruit, or low-fat dairy products can be eaten several times a day, while fast food or sweets should only end up on the plate rarely and in small portions.

Also Read: But After All, What Is A Fitness Food?

You Can Also Enjoy These Recipes During The Diet:

Sauerkraut Chocolate Cake

For The Dough:

• 250 g sourdough (from a can)
• 125 g butter (room temperature)
• 200 g erythritol gold (alternatively half erythritol/half xylitol)
• Four organic eggs
• Mark von 1 vanilla bean
• 150 g de-oiled almond flour
• 50 g coconut flour
• One pack of cream of tartar
• One pinch of salt
• 250 ml cold coffee (alternatively malt coffee)
• 110 g baking cocoa
• Butter for the mould

For the glaze:

• 100 g dark chocolate (at least 85% cocoa content)
• 60 g butter
• 60 g sour cream
• One pinch salt

Preparation:

• Preheat the oven to 150 degrees top and bottom heat. Drain the sauerkraut, rinse with hot water and squeeze well. Then cut the sauerkraut so finely that no more threads can be seen.
• Beat the butter and erythritol with a mixer. Add eggs one at a time and mix well. Stir in the vanilla, flour, baking powder, salt, coffee, and cocoa. Then fold in the sauerkraut.
• Grease the springform tin, fill in the batter and bake in the oven on the middle shelf for about 50 minutes. Let the cake cool completely, then remove it from the mould.
• For the glaze, roughly chop the chocolate and melt slowly with the butter in a small saucepan over low heat. Stir in the sour cream and a pinch of salt. Pour the icing over the cake and spread it evenly.

Tip: Leave the chocolate cake in the fridge for at least one or two days before eating. If you like, you can garnish the cake with fruit afterward.

It is even lower in calories if you replace sour cream with sour cream.

Hazelnut Crispbread

Ingredients For One Loaf:

• 100 g ground hazelnuts
• 100 g sunflower seeds
• 50 g ground linseed
• 25 g ground psyllium husks
• 1/2 teaspoon salt
• 1/2 pack cream of tartar baking powder
• 50 g whole hazelnuts

Preparation:

• Preheat the oven to 160 degrees of circulating air. Mix all the ingredients, stir in 210 ml of water and leave to swell for about 10 minutes.
• Form the dough into a round loaf and bake in the oven for 1 hour and 20 minutes.

Cookie Dough Balls

Ingredients For Ten Pieces:

• 150 g de-oiled almond flour
• 40 g erythritol gold (alternatively half erythritol/half xylitol)
• 75 g butter (room temperature)
• One pinch of salt
• 40 g chopped dark chocolate (at least 85% cocoa content)
• One pinch of cinnamon

Preparation:

• Knead the ingredients together and roll into about ten small balls. Keep in the fridge until ready to eat.

Tip: After cooling, dip the balls in melted dark chocolate and sprinkle with finely chopped nuts.

Carrot Bun

Ingredients For Six Pieces:

• One small carrot (approx. 50 g)
• 125 g cream quark
• 100 g ground almonds
• 75 g ground flaxseed
• Three eggs
• 2 tsp cream of tartar
• 1/2 tsp sea salt
• 5 g ground psyllium husks
• 25 g sesame seeds, 10 g for sprinkling

Preparation:

• Preheat the oven to 160 degrees of circulating air. Finely grate the carrot. Put the ingredients in a bowl and mix with a spoon to form a thick batter. Leave to soak for about 10 minutes.
• Form six rolls from the dough with wet hands and place them on a baking tray lined with baking paper. Sprinkle with sesame. Bake in the middle of the oven for about 50 minutes until golden. Allow cooling on a grill.

Tip: You can save even more calories if you replace the cream quark with a low-fat quark.

Also Read: Fitness Food: Understand One Of The Fastest Growing Sectors