Rating: 
Summary: Happily Surprised
Review: After reading the mixed reviews on this book I was reluctant to buy but at this price, I figured if I liked even one recipe, I was ahead. I was pleasantly suprised to find I liked most of the recipes. Having muffins, with high protein and low carbs, for breakfast was great. The coffee cakes and bread recipe were good. Loved the peanut butter cookies. I have tried some of the mixes that are for sale these days and found them just ok and some not good and expensive. I would rather make my own. I like that these snacks have low carbs but get the protein up.
Rating: 
Summary: A Decent Alternative
Review: As a low-carb dieter, I was really craving some baked goods. I received this book and promptly went out and purchased the special ingredients she uses in most all of the recipes. Such ingredients as Oat flour, High Gluten flour, Xanthan gum, Vanilla Whey Protein Powder and Splenda(a sweetner). It cost a bit of money to get started, needless to say!I love gingerbread. Especially with whipped cream. Since all low-carb dieters know real whipped cream is okay, I figured this would be a good place to start. I baked it up in no time. I have to say although the taste was okay, the texture was definitely a disappointment. Don't look for fluffy and light. The cakes and breads I tried all had a dense texture with some sponginess. Overall though, it hit the spot with my morning de-caf coffee! My favorite recipe is one for the Pumpkin Cheesecake. It sounds kind of strange, but the wonderful flavor of the spiced pumpkin goes great with the creamy cream cheese. I would recommend this one for Thanksgiving dessert. I only gave Baking Low Carb three stars because of the "same-ness" of the textures in the recipes. I understand that until food chemists come up with a low-carb cake flour we will all have to find other alternatives. This is a good start.
Rating:
Summary: A Decent Alternative
Review: As a low-carb dieter, I was really craving some baked goods. I received this book and promptly went out and purchased the special ingredients she uses in most all of the recipes. Such ingredients as Oat flour, High Gluten flour, Xanthan gum, Vanilla Whey Protein Powder and Splenda(a sweetner). It cost a bit of money to get started, needless to say! I love gingerbread. Especially with whipped cream. Since all low-carb dieters know real whipped cream is okay, I figured this would be a good place to start. I baked it up in no time. I have to say although the taste was okay, the texture was definitely a disappointment. Don't look for fluffy and light. The cakes and breads I tried all had a dense texture with some sponginess. Overall though, it hit the spot with my morning de-caf coffee! My favorite recipe is one for the Pumpkin Cheesecake. It sounds kind of strange, but the wonderful flavor of the spiced pumpkin goes great with the creamy cream cheese. I would recommend this one for Thanksgiving dessert. I only gave Baking Low Carb three stars because of the "same-ness" of the textures in the recipes. I understand that until food chemists come up with a low-carb cake flour we will all have to find other alternatives. This is a good start.
Rating: 
Summary: There Are Better Books Out There
Review: As I understand it, this was one of the first low-carb baking books to come out. As such, I applaud its pioneer spirit, but I have to honestly say that there are better books out there now, and plenty of online resources where you'll find lots of better dessert recipes without going to the trouble of ordering and paying for this book. Almost without exception the cookie recipes call for shortening. If you don't use shortening for health reasons, you won't be baking any of the cookies in this book. Most of the recipes call for liquid Sweet n Low. Again, if you don't like the taste of sacharin, you probably won't be tempted to try these recipes. Clever cooks might be able to substitute powdered sucralose and some extra liquid for the liquid sacharin, but again, why spend extra time modifying existing recipes when you have so many other resources and can easily find recipes that don't call for things you don't want to eat?
Rating:
Summary: There Are Better Books Out There
Review: As I understand it, this was one of the first low-carb baking books to come out. As such, I applaud its pioneer spirit, but I have to honestly say that there are better books out there now, and plenty of online resources where you'll find lots of better dessert recipes without going to the trouble of ordering and paying for this book. Almost without exception the cookie recipes call for shortening. If you don't use shortening for health reasons, you won't be baking any of the cookies in this book. Most of the recipes call for liquid Sweet n Low. Again, if you don't like the taste of sacharin, you probably won't be tempted to try these recipes. Clever cooks might be able to substitute powdered sucralose and some extra liquid for the liquid sacharin, but again, why spend extra time modifying existing recipes when you have so many other resources and can easily find recipes that don't call for things you don't want to eat?
Rating:
Summary: Great Recipes
Review: Diana Lee has some wonderful recipes in her Baking Low Carb cookbook. I like how she uses whey protein powder + oat flour + vital wheat gluten as the "flour" for most of her recipes. It gives the finished product a different texture than "regular" baked goods, but they're very delicious and satisfying. The one complaint I have is that I've encountered a few recipes that have ingredients missing in the list of ingredients, while in the instructions it mentions it. For example it'll say to add the baking soda, yet there's no mention of baking soda in the list of ingredients.
Rating:
Summary: Odd flavored sawdust
Review: Don't even consider this book if you have any sort of taste buds at all. I ordered this book and her Bread & Breakfast book based on the good reviews. When I received the books, I was a bit concerned because almost EVERY recipe relies almost exclusively on whey protein powder as a flour substitute (most recipes use 4 parts whey protein powder, 1 part oat flour and 2 Tbs gluten). I baked the brownie recipe on page 30. I used every single specific brand name ingredient. I EXACTLY followed all directions. When it came out of the oven it looked pretty. I couldn't even swallow one bite. It had the feel of sawdust in my mouth. As I chewed it, the particles seemed to grow and absorb all of the moisture in my mouth. I have NEVER tasted anything like this (well maybe some of those no-carb crackers come close). These recipes are in NO WAY a replacement for regular baked goods. They are a totally different product. I suspect you would get better taste and texture if you ate the cardboard that is packaged with regular baked goods. Save your carbs and your money.
Rating:
Summary: Odd flavored sawdust
Review: Don't even consider this book if you have any sort of taste buds at all. I ordered this book and her Bread & Breakfast book based on the good reviews. When I received the books, I was a bit concerned because almost EVERY recipe relies almost exclusively on whey protein powder as a flour substitute (most recipes use 4 parts whey protein powder, 1 part oat flour and 2 Tbs gluten). I baked the brownie recipe on page 30. I used every single specific brand name ingredient. I EXACTLY followed all directions. When it came out of the oven it looked pretty. I couldn't even swallow one bite. It had the feel of sawdust in my mouth. As I chewed it, the particles seemed to grow and absorb all of the moisture in my mouth. I have NEVER tasted anything like this (well maybe some of those no-carb crackers come close). These recipes are in NO WAY a replacement for regular baked goods. They are a totally different product. I suspect you would get better taste and texture if you ate the cardboard that is packaged with regular baked goods. Save your carbs and your money.
Rating: 
Summary: Low carber for life!
Review: I am able to low carb as a way of life because I have been able to bake the muffins and breads in this book. Diana Lee was one of the first people to write a low carb baking cookbook and you can tell she took the task to heart. She spends time telling the reader where to find the ingredients for her recipes and will answer any questions you have via email. It is obvious she cares about what she writes. This book is a great value for the price.
Rating:
Summary: there's a reason this book isn't expensive
Review: I am very disappionted with this one. I own several low-carb cookbooks that have better desserts!!! I have tried almost every cookie reciepe in this book and several other cakes. They required special ingredients that I had to special order and cost alot of money. THEY WERE HORRIBLE!!! Don't waste your money and time. If you need a snack there are other premixed easy to bake products like " KETO" cookies and others.
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