When I was a kid, my mother and I used to bake her famous pecan pies every Thanksgiving. She taught me to make her mother’s red velvet cake recipe for Christmas. We’d make chocolate chip cookies all the time. With her guidance, it wasn’t before long that I became the designated baker for family events, always relying on her to be my sous chef.
When I started eating low carb to help control my type 1 diabetes, I was worried that I would have to give up baking—and more importantly, baking with my mom. My mom and I have always been close, and she was my rock during difficult health struggles in my twenties. Baking was a tradition we had with each other, and I was afraid I’d have to give that up.
Luckily, my mom and I have been able to continue our tradition of baking together, and we find a new low-carb recipe to try for each family event. We cherish the time we spend together preparing for these events, whether it is finding a new recipe, shopping for ingredients, or putting on our favorite movie while we bake. I love that I did not have to give up on this meaningful ritual—I just had to revamp it!
While we love baking low-carb desserts, the next in line is always breakfast or brunch classics—perfect for Mother’s Day!
Here are the two holiday favorites we've adapted to be low carb: