Baking according to Dukan: recipes with photos

The Dukan diet is similar to the ketogenic diet in that both involve consuming fat and protein but exclude carbohydrates. In this case, the body will turn to glycogen stores for energy first. Ketogenic diets essentially force the metabolism to switch from burning carbohydrates for energy to burning fat. This often produces the desired weight loss effect. With such a food system, it is proposed to exclude all flour, which can be quite difficult. Are there pre-Dukan baking recipes that do not contradict dietary requirements?

Oddly enough, such dishes and desserts have been known for a long time. Below are several options for recipes for such baking, calculated for different phases of the Dukan system.

Low carb cheesecake

This recipe with photos of Dukan baking is very interesting. Since the dessert does not contain sugar or white flour, cheesecake can be consumed in small quantities during the attack phase. To prepare it, you will need the following:

800 grams of low-fat cream cheese;
6 eggs, egg yolks and whites separately;
5-6 tablespoons of powdered sweetener (for example, stevia);
3 tablespoons corn starch;
a glass of skim milk;
1 teaspoon vanilla extract.

Cookies "French Madeleine"

Amazing cookies with almond flavor will not leave any sweet tooth indifferent. For cooking, it is better to take small silicone molds, so the baked goods will bake better. Otherwise, the cookies will look more like a casserole.

Ingredients:

15 sugar substitute tablets (a little more is possible);
almond flavoring;
6 g baking powder;
2 eggs;
35 g corn starch;
25 g wheat bran;
45 g cottage cheese (0% fat);
50 grams of oat bran.

Cooking method:

Beat the cottage cheese and eggs thoroughly with a mixer.
In a separate container, combine bran, cornstarch and baking powder.
Combine both mixtures, you should get a thin mass.
Only after this can you add a sugar substitute and almond flavoring.
Whisk again.
Take small madeleine cookie cutters and carefully spoon out the dough.
Bake at high oven temperature for about a quarter of an hour.

Serve with black tea or natural coffee.

How to do it?

This recipe with a photo of Dukan baking (you can use it at “Attack”) is very simple. Preheat the oven to 180 degrees in advance. Grease a baking pan and line it with parchment paper.

Place cheese, egg yolks, sweetener, vanilla extract and cornstarch in a deep bowl. Mix, add milk and beat lightly until the ingredients are completely combined. Beat the egg whites until stiff and gently fold into the cheese mixture.

Pour into the prepared baking dish and bake for about 60 minutes or until completely set (especially in the middle). Leave the dessert indoors to cool and enjoy.

Low carb homemade bread

This is another Dukan baking recipe that definitely deserves attention. This bread is made from oatmeal, so it is quite suitable for those who adhere to a low-carb diet. It can be successfully toasted in a toaster or made into croutons. This healthy bread is literally packed with fiber. At the same time, it turns out to be quite satisfying. It can be consumed in small quantities during the cruise phase of the Dukan diet and in larger quantities during the alternation phase. For this Dukan baking recipe you will need:

180 grams of oatmeal;
80 grams of skimmed milk powder;
5 tablespoons of whole grain wheat flour;
3 tablespoons organic ground flaxseed;
1 tablespoon stevia, optional;
1 teaspoon salt;
1 teaspoon baking powder;
2 packets of instant yeast (14 grams);
5 tablespoons low-fat Greek yogurt;
5 tablespoons of warm water;
3 eggs, separated into whites and yolks;
2-3 tablespoons of different seeds (pumpkin, sunflower, sesame, etc.).

Option 2.

Food norm for 2 days.

Ingredients:

Dough:

eggs – 1 pc.
ground oat bran – 4 tbsp. spoons
skimmed milk powder – 1 tbsp. spoon
corn starch - 1 tbsp. spoon
low-fat yogurt or soft cottage cheese - 4 tbsp. spoons
salt - a little more on the tip of the knife
baking powder - a little more on the tip of the knife

Curd filling:

eggs – 3 pcs.
low-fat cottage cheese – 2 tbsp. spoons
soft low-fat cottage cheese (yogurt) - 200-250 g
“Fitparad” – 6 measuring spoons
vanillin - on the tip of a knife

Apples:

apple - 1 pc. on Consolidation
zucchini – 150 g, juice of 1/3 lemon, 6 measuring spoons “Fitparada” – on Cruise
cinnamon - a pinch

Preparing dietary bread according to Dukan: baking recipe with photos

At Alternation, this dish will allow you to diversify your diet. Preheat the oven to 200 degrees in advance. Line a small loaf pan (20x10cm) with baking paper, allowing it to overhang the sides.

Place oats, milk powder, whole wheat flour, flaxseed, stevia, salt and yeast in a large bowl and mix. Beat the egg whites to soft peaks and set aside.

Combine yogurt, egg yolks and water in a measuring jug, then add to dry ingredients. Mix everything with a tablespoon. Add a spoonful of beaten egg whites to thicken the batter, then fold in the rest. Pour the mixture into the prepared pan and sprinkle with the mixed seeds.

Bake for ten minutes, then reduce the temperature to 180°C and bake for another twenty minutes or until the bread is golden brown. A skewer inserted into its center should come out clean.

Recipes for the Dukan Diet

09.12.2015

Vanilla roll for Dukan attack

Ingredients: 4 eggs, low-fat cottage cheese, 250g package, 10 tabs of sakhzam, 3 pinches of vanilla, 1 teaspoon of baking powder

Beat the egg whites until foamy. Mix the yolks with sakhzam, baking powder, vanillin, and 1/2 package of cottage cheese. Carefully fold the whites into the mixture with the yolks. Place the mixture on parchment paper and bake for 10 minutes at 200C. Remove from the oven and cool. (It will sink) Spread the remaining cottage cheese on the resulting cake, and then roll it into a roll.

Pancake cake

Bake thin pancakes according to your favorite recipe. Prepare the filling. To do this, grind the cottage cheese with egg, sugar, vanilla sugar, add chopped dried apricots, and mix. Place the filling on the pancake and roll it up. Grease the baking dish with oil. Place filled pancakes in a mold in a spiral. Prepare the filling for the pancake pie. To do this, lightly beat the eggs with sugar, add sour cream, stir until smooth. Cover the entire pancake pie evenly with the filling, place the pan with the pie in an oven preheated to 190 degrees for 30-35 minutes.

Cake "Prague"

Biscuit: 1 egg 2 tbsp. l. ground oat bran 1 tbsp. l. ground wheat bran 1 tsp. low-fat cocoa 1 tsp. baking powder sweetener Curd cream: soft cottage cheese 0% vanillin lemon zest and juice to taste sweetener Beat the egg with loose sweetener until thick foam. Add bran, baking powder, cocoa and mix. Bake in the oven in a silicone mold or any other one, but on baking paper. Mix all the ingredients for the cream and place in the refrigerator to cool. Cut the finished biscuit into two layers and cool. Spread the 1st cake layer with chilled cream, place the 2nd layer on top of it, and again with cream. Place in the refrigerator to soak.

Crispy chocolate cookies

2 tbsp. wheat bran, 4 tbsp. oat bran, 60 g low-fat cottage cheese, 125 g natural yogurt, 2 tbsp. corn starch, 2 eggs, half a packet of baking powder, 1 tbsp. cocoa, sugar substitute (to taste), 2 tbsp. skim milk. Preheat the oven to 160°. Mix all ingredients into dough. Line a baking tray with baking paper. Form 20 - 25 flat cookies on a baking sheet. Bake for 20 minutes. Cool and carefully remove from paper.

Tiramisu

Read also: 10 High Protein Vegetables

take 4 eggs. Beat the whites separately. Mix the yolks with half a teaspoon of baking powder, sakhzam and 100g of soft curd. Cream: mix 250g of curd with sakhzam (to make it sweet), maybe a little aromatics (I have raspberries). And again we take 2 eggs.

Beat the whites until stiff. Add the yolks to the curd mixture. Then combine it all. The cream and sponge cake are ready, now let’s assemble it. Brew strong coffee. Using a glass, squeeze out circles from the sponge cake and dip them in the coffee and in the glass, then the cream. And so on until the end) A little cocoa on top

Tuna Pie

To prepare, in a bowl, mix with a whisk: 2 eggs, 4 tbsp. l. finely ground oat bran, 2 tbsp. l. starch, 4-5 tbsp. l. milk powder, salt, 10 g baking powder, 120 ml milk (can be replaced with kefir). Mix everything well, pour a little more than half into a silicone mold. Place in a preheated oven at 180 degrees for 5 minutes, then put the filling on top - I have 2 boiled eggs cut into cubes and 2 small jars of tuna in its own juice (mashed with a fork), pour the remaining “dough” on top and bake for another 20 minutes. thirty.

Pizza

dough: 100 g low-fat cottage cheese, 2 tbsp. l. corn starch, 1 tbsp. l. skimmed milk powder, 1 tsp. dry yeast, 1 tbsp. l. milk (I have 1%), 1 egg, salt. filling to your taste. I have ham, smoked chicken, mushrooms, gherkins, onions, cherry tomatoes. Mash everything together, bake the base in silicone at 180 for 15 minutes, take it out, grease it with du mayonnaise and something tomato-based, be sure to sprinkle it with basil and oregano. dry, lay out the filling and leave for 15-20 minutes. Then let cool. I dripped bacon and butter into the dough, drop by drop.

Meringue

Ingredients: 3 egg whites, sugar, lemon juice, a pinch of vanillin Preparation: 1. Beat the whites with sugar. into a thick mass, with the addition of a few drops of lemon juice and vanillin 2. Bake at 100 degrees for 1 hour

Cake a la “Macarons”

Dough 1 tbsp. corn starch 1 tsp. cocoa up to 11% fat 3 yolks, 3 whites 160 gr. creamy curd 5 tab. sakh zam A pinch of vanillin 1 tsp baking powder Mix the yolks with the curd and dry ingredients, carefully fold the whites, whipped to peaks, into the dough. Place a tablespoon of the cakes onto baking paper and bake in a preheated oven at 180°C for 15-20 minutes. For the filling I used cottage cheese with sakzam, 0% sour cream and a pinch of instant coffee

Cake pigeon's milk

Soufflé: * 4 pcs. egg white * sweetener (to taste) * lemon juice (to taste) * 40 gr. gelatin (soak in milk for a couple of hours) *300 ml. milk (1%) Chocolate jelly: * 1.5-2 tbsp. l. cocoa (11%) * 500 ml. milk (1%) * sweetener (to taste) * 20 gr. gelatin 200 ml. milk (1%) (soak for a couple of hours) Biscuit: * Egg - 1 pc. * Yolks - 4 pcs. * Kefir (0.1%) - 80 gr. (I think you can safely replace it with yogurt or liquid cottage cheese) * Sweetener - 20 tablets. (grind into powder) * Baking powder for dough - 1 pack. (10 gr.) * Vanillin - on the tip of a knife (I think you can use more or replace it with 4 tbsp vanilla pudding, but then do not put corn starch) * Corn starch - 4 tbsp. l. Preparation: Sponge cake: Mix all ingredients with a mixer until a homogeneous mass is formed, pour into a mold and bake in a hot oven until ready (sorry, I didn’t time it, I was “hanging” with a friend on the phone), the degree of readiness can be checked with a toothpick. When the biscuit is ready, immediately remove it from the mold and cool. If it turns out very tall, you can cut it into 2 layers. Chocolate jelly: Boil cocoa and boil for 5 minutes until it thickens slightly. Pre-soak gelatin in milk, heat and pour into cocoa. Soufflé: Beat the whites until thick foam, add saxam, ground into powder, carefully pour in lemon juice. First soak the gelatin in milk, heat it up and cool slightly (!!!), then very carefully pour it into the whites in a thin stream, while whisking. The process of assembling the cake: Pour part of the chocolate jelly into the mold, let it “set” slightly in the refrigerator, then put a layer of soufflé on it, put it in the refrigerator for 15 minutes, put a sponge cake on top of the soufflé, previously soaked in chocolate jelly, which was intended for the latter layer (the cake turns out upside down), pour the remaining chocolate jelly from the soaking over the top of the cake and put the cake in the refrigerator for 1.5 - 2 hours.

Chocolate cake

Ingredients for the sponge cake: 2 whites 3 yolks 2 tablespoons cornstarch 1 teaspoon baking powder, 1 tsp. cocoa, sweetener to taste half a bag of vanilla Ingredients for chocolate cream: 3 tbsp. low-fat soft cottage cheese 0% 1 tbsp. low-fat cocoa 11% sweetener to taste Preheat the oven to 180°C (thermostat 6). Mix all the ingredients for the cream in one container. For the sponge cake, beat the whites into a thick foam. In a separate bowl, mix 3 yolks, baking powder, starch, sweetener, cocoa and vanillin. Carefully add the whites and stir until smooth. Line a baking sheet with parchment paper. Pour the dough onto it in a thin layer and bake for 8 minutes. Detach the sponge cake from the mold, trim the edges for sprinkling, and the cake itself into equal squares and you can assemble the cake (chop the scraps and sprinkle on the cake) and put it in the refrigerator for an hour.

Sweet cheesecakes

Products (for 6 servings) · Cottage cheese 0% – 400 g (I took more) · Eggs – 2 pcs. · Sugar substitute to taste · Vanillin - 1/2 tsp. · Wheat flour from bran - 3-4 tbsp. l. (100-120 g) Method of preparation: 1. First, knead the not very thick dough for cheesecakes: cottage cheese, eggs, sugar, bran flour, vanillin. 2. Then, carefully place the cheesecakes with a spoon into a heated frying pan with olive oil (rub a drop with a napkin). 3. Fry the cheesecakes over medium heat on both sides until golden brown. Serve cheesecakes with yogurt!

Kinder Penguy Cake

BRAN for 1 day DAILY norm of additional supplements Ingredients: For the biscuit: 2 tbsp. oat bran (ground into flour) 1 tbsp. wheat bran (ground into flour) 1 tbsp. COM (optional) 1 tsp. cocoa 2 eggs 50 ml. skim milk (liquid) 1 tbsp. soft cottage cheese 1 tsp. baking powder sugars For the soufflé: 150 g of creamy low-fat cottage cheese 1 yogurt (125 g) with pieces of fruit 10 g gelatin (regular, not instant!) 100 ml. skim milk (liquid) sugar There is absolutely no hassle with this biscuit. Just mix all the ingredients. Whisk. The result is a fairly liquid dough. Pour into a silicone mold and bake at 180 C until dry, about 15 minutes. Cool on a wire rack. Cut the cooled cake into two pieces lengthwise. For the soufflé, soak gelatin in milk and leave for 10 minutes. We do everything in a metal bowl so that it is convenient later. Whisk all the other soufflé ingredients. Heat the swollen gelatin over low heat until dissolved. Pour into the curd mixture in a thin stream. Beat well again. Leave in the cold for 5 minutes until it sets a little. It’s better to start making the soufflé when the cake is already in the oven because... the soufflé hardens very quickly. Place one cake layer in the mold in which it was baked. Pour the soufflé evenly. Cover with the second cake layer and put it in the refrigerator until it hardens! It turns out to be a big soufflé “cake”

Cake A la Pancho

For white cake: 2 eggs, 5 tbsp. oat bran, 1 tbsp. wheat bran, 2 tbsp. liquid cottage cheese (I have President 0%), 2 tbsp. kefir, 2 tsp. baking powder, sugar to taste. For dark cake: 3 eggs, 5 tbsp. oat bran, 4 tbsp. wheat bran, 3 tbsp. liquid cottage cheese, 3 tbsp. kefir, 3 tsp. baking powder, 1.5 tbsp. cocoa, sugar to taste. Cream: 500-700g liquid curd (I have 0% President) sugar to taste. Chocolate icing: milk 2 tbsp, cocoa powder 1 tbsp, 1/2 tsp. starch, sugar to taste. We make a white cake. Mix all the ingredients and pour into a microwave-safe container (I use Simax glassware with a diameter of 21). Place in the microwave at full power for 5 minutes. If after this time the top is a little damp (try it with your fingers), let it sit for another 1-2 minutes. Take it out and place it on a cooling rack. We do the same with dark cake. While the cakes are cooling, make the cream and glaze. Mix liquid curd with sugar. Beat well (about 10 minutes). Making the glaze. Mix the ingredients in a cup and microwave for up to 1 minute. Every 10 sec. take out and stir. It takes me up to 40 seconds. by time. You should get a liquid-viscous mixture. Not thick! When the cakes have cooled, cut the dark cake into 2cm cubes. Let's start folding our cake. Place a white cake layer on the bottom and cover with cream. Afterwards, take each cube of dark cake, dip it in cream and place it on the cake. And we do this with all the dough. When the cake is formed, pour the remaining cream and decorate (drizzle) with glaze. Place in the refrigerator for 5-6 hours.

Dopless tiramisu

Ingredients: 4 eggs, low-fat cottage cheese, 250g package, sugar substitute to taste. vanillin 3 pinches baking powder 1 teaspoon instant coffee dope-free cocoa And the main secret: tiramisu flavoring)) Beat the egg whites to strong peaks. Mix the yolks with sweetener, baking powder, vanillin, and 1/2 package of cottage cheese. Carefully fold the whites into the mixture with the yolks. Place the mixture on a silicone mold and bake for 10 minutes at 200C. Remove from the oven and cool (it will sink). Place it in the mold, mine comes out in two layers. Sprinkle the first layer with coffee mixed with flavoring, I pour it with a teaspoon until completely saturated, but so that there is no water in the mold. mix the remaining cottage cheese with a sweetener and spread on the resulting cake, and then use a pastry syringe with soft curd to decorate the cake. Sprinkle cocoa through a fine sieve. Then it goes into the refrigerator for several hours until it hardens. Then it is easy to cut and unfold. Bon appetit!

Vanilla roll

Ingredients: 4 eggs, low-fat cottage cheese, 250g package, 10 tabs of sakhzam, 3 pinches of vanilla, 1 teaspoon of baking powder

Pancake cake

Cake "Prague"

Crispy chocolate cookies

Tiramisu

Tuna Pie

Pizza for the Dukan Diet

Meringue

Cake a la “Macarons” according to Dukan

Bird's milk cake By Dukan

Chocolate cake according to the Dukan Diet

Sweet cheesecakes according to the Dukan Diet

Kinder Penguy Cake According to Dukan

Cake A la Pancho According to the Dukan Diet

No-dop tiramisu for attack

Red velvet cake according to Dukan

It seems impossible, but with such a food system it is quite possible to enjoy cakes. The main thing is that they are prepared from the right ingredients. Low carb red velvet cake makes a great dessert during the rotation phase. To prepare it you will need:

6 tablespoons of chopped oat bran;
2 egg whites;
200 grams of soft tofu;
2 tablespoons low-fat Greek yogurt;
1 tablespoon baking soda;
2 tablespoons low-fat cocoa powder;
2 tablespoons sweetener (stevia);
1 drop vanilla flavoring;
a few drops of red food coloring.

For cream:

3 tablespoons low-fat cream cheese or cottage cheese;
1 tablespoon of low-fat sour cream;
sweetener of your choice;
one drop of vanilla flavoring.

Option 1.

Daily food intake.

Ingredients:

Dough:

eggs – 1 pc.
ground oat bran – 2 tbsp. spoons
skimmed milk powder – 1 tbsp. spoon (=1/3 of the product from the list of additional ones)
corn starch - 1 tbsp. spoon (=1 product from the list of additional ones)
low-fat yogurt or soft cottage cheese - 2 tbsp. spoons (“Activia” light in the photo was taken for lack of anything else, but its fat content of 1.5% is high for us and may cause weight stagnation)
salt - on the tip of a knife
baking powder - on the tip of the knife

Curd filling:

eggs – 3 whites 1 yolk (the other two yolks are useful for homemade cheese)
low-fat cottage cheese – 2 tbsp. spoons
soft low-fat cottage cheese (yogurt) - 200-250 g (sometimes I take Activia for lack of anything else, but its fat content of 1.5% is high for us, and may be the reason for weight stagnation)
“Fitparad” – 6 measuring spoons
vanillin - on the tip of a knife

Apples:

apple - 1 pc. on Consolidation
zucchini – 150 g, juice of 1/3 lemon, 6 measuring spoons “Fitparada” – on Cruise
cinnamon - a pinch

Topping:

But it’s possible without it