When I first started on a low carb diet in 2003, it was a very different dietary atmosphere in the United States. At that time, you really couldn’t get a decent low carb bread. It just wasn’t out there. Oh sure, you could pay a hell of a lot of money for something that vaguely resembled bread, but not any moreso than it resembled cardboard. But low carb baking was really in its infancy. Cookies, cakes? forget about it. You were out of luck when you wanted nice sweet low carb snacks.

I’m here to tell you that the technology has improved, my friends. Delicious, nutritious, and really premium quality low carb baked goods are now a reality. I can go to my local supermarket and pick up a loaf of white bread that has only 6 grams of carbs per slice. Another store in town has a multigrain bread with only 4 carbs per slice.

These are highly viable options for even pretty strict low carb diets, and they make it a lot nicer to be on a long-term low carb lifestyle too. Because I tell you what, before I went low carb I was a major cookie-monster. I love ‘em… and candies, and french toast, and crusty baguette… mmm.

Okay, I still haven’t managed to find a recipe for or a place to buy a low carb baguette, so if you find one please let me know because that’s a big loss. That a croissants, neither of those has been replaced. But here on this blog I’m going to tell you about the low carb baking techniques that I’ve found to be really effective: low carb baking ingredients, substitutions, all of this. I’ll also talk about a lot of off-the-shelf low carb products, because as I’ve said the world has changed and there is a lot of great stuff out there if you know how to find it. The language has changed a little, but once you know what you’re looking for, you’ll see all kinds of great options. Stick around. Great low carb snacks are plantiful now.