Coconut and almond flour are good choices for alternative flours, because they are mostly fiber. Coconut flour is really great, because you don't have to use nearly as much usually (1c wheat flour = 1/3c coconut flour + 1 egg + more liquid), so you're not only getting less carbs from the fiber content, but also from using less.

However, almond and coconut flour, both, behave very, very differently to wheat flour. This makes conversion from regular recipes hit or miss, at best. You'll want to find recipes that were made specifically for these flours, for best results (especially if you're not the kind to be willing to experiment with recipe alterations).

You can actually easily find such recipes by searching for things like "Paleo blueberry muffins," or "low carb paleo blueberry muffins," because the Paleo crowd makes quite a bit of use of coconut and almond flours, in particular, for baked treats. They'll also often be less carby by default, because they don't use refined sweeteners and instead opt for things like dates, honey, or maple syrup, and can often be reduced or substituted out entirely. They also use coconut milk instead of dairy milk, which further reduces the amount of carbs in the recipe.

Here are a few you can check out:
http://livinghealthywithchocolate.com/desserts/paleo-blueberry-muffin-grain-free-gluten-free-low-carb-997/
http://paleogrubs.com/blueberry-muffin-recipes (a variety, though not all of which are low carb by default)

I haven't tried these yet, but these are low carb muffins using ground flax meal. I just bought the flax meal, but they look easy enough and they list the carb counts for everything:

http://www.myfitnesspal.com/topics/show/453964-low-carb-muffin-in-a-minute

I've been doing low carb since February, but I haven't found a good bread recipe yet. And I've been trying. I'm not giving up yet. I've also used almond and coconut flour for breading for chicken and other things...that works okay. For the bread though, I think I just can't get past the texture.

Oopsie bread (if you search on the web, you'll find the recipe) makes a good substitute for some things. We use it for pizza crust (although I keep meaning to try the cauliflower one), and I'll also use it for grilled cheese.

http://lowcarbfamily.com/archives/1065

That recipe for biscuits I've used for breakfast sandwiches...putting egg and sausage or bacon and cheese on it. Not a great biscuit, but as a breakfast sandwich it works.

http://www.pinterest.com/pin/533184043357681771/

Yummy cinnamon rolls using protein powder. They are very good. I make a cream cheese icing to go on it. I missed cinnamon rolls so much, and these really are good. Not real low calorie with the icing, but low carb.

There's a few other recipes that I'm going to try tonight and tomorrow (my family likes to cook)...if I find something good I'll let you know.

Hi there,

I use coconut flour. It doesn't taste like coconut. Elana of Elana's Pantry has the best coconut flour bread recipe I've come across--her book is:

Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes

Also, the cookbook Practical Paleo has some very nice coconut muffin recipes in it. We can't use almond flour because my son is allergic to nuts, but I know that some people in the paleo community think nuts can be over-used anyway, and therefore prefer coconut flour.

Try: cutthewheat.com
Her recipe for cheesy garlic bread is absolutely amazing!
Next I'm going to try her PB&J thumbprint cookies.
Having tested recipes using non-gluten flours is essential & this lady has it going on!