Abstract: The present invention relates to a low carbohydrate bakery item that does not contain any traditional flour, such as white or wheat flour. Instead, the bakery product has other ingredients that allow the bakery product to have similar characteristics, including taste and texture, as a traditional bakery item. The dough created for the bakery products has a consistency that allows it to be processed using traditional commercial bakery equipment, which typically cannot be used with other low carbohydrate bakery products because of the toughness of the dough.