gluten free & keto bread with yeast

Gluten Free & Keto Bread with Yeast

  • Servings: 12-16 slices
  • Difficulty: easy
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Light and fluffy and great for grilled cheese


Ingredients

  • 2 teaspoons active dry yeast
  • 2 teaspoons inulin or maple syrup or honey to feed the yeast
  • 1/2 cup water lukewarm between 105-110F
  • 1-3/4 cups almond flour
  • 3/4 cup golden flaxseed meal finely ground
  • 1/4 cup whey protein isolate
  • 2 tablespoons psyllium husk finely ground
  • 2 teaspoons xanthan gum or 4 teaspoons ground flaxseed meal
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon ground ginger
  • 1 egg at room temperature
  • 3 egg whites at room temperature
  • 1/4 cup grass-fed unsalted butter or ghee, melted and cooled
  • 1 tablespoon apple cider vinegar
  • 1/4 cup sour cream

Directions

  1. LIne a 8.5 x 4.5 loaf pan with parchment paper (an absolute must). Set aside.
  2. Add yeast and honey (or any of the sugars above) to a large bowl. heat up water to 105-110F, and if you don’t have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t start again (too cold water won’t activate the yeast and too hot will kill it.)
  3. Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside.
  4. Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don’t want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, thought he dough will become thick as the flours absorb the moisture.
  5. Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towle and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity – so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won’t rise past the top.
  6. Preheat oven to 350F while the dough is proofing. And if you’re baking at high altitude, you’ll want to bake it at 375F.
  7. Place the loaf pan on a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn’t resting directly on the bread.
  8. Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for best texture – this is an absolute must, as your keto loaf will continue to cook while cooling! Also keep in mind that some slight deflating is normal, don’t sweat it!
  9. Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you’ll find that this keto bread is surprisingly good even without toasting!
Recipe Courtesy of Gnom-gnom.com

low carb & keto apple crumble

Low Carb & Keto Apple Crumble

  • Servings: 2
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Crisp, sweet, and you'll never know it's not apples


Ingredients

    For the almond crumble
  • 1/3 cup almond flour
  • 1 tablespoon coconut flour
  • 2-4 tablespoons golden swerve to taste
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 2 tablespoons grass-fed butter cold and diced
  • 2 tablespoons pecans roughly chopped
  • For the filling
  • 10 ounces chayote squash (or you can use zuchinni) peeled, cored and diced
  • 1-2 tablespoons golden swerve to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1-2 tablespoons lemon juice to taste
  • 1/2-1 teaspoon apple extract to taste
  • 2 tablespoons grass-fed butter

Directions

  1. Preheat oven to 350F. Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste wise so don’t skip it.
  2. Whisk thoroughly together in a small bowl the toasted almond flour, coconut flour, sweetener, cinnamon and salt. Add in butter and rub the mixture with your fingertips until it resembles coarse bread crumbs. Incorporate pecans and set aside.
  3. Mix together, in a rimmed baking tray or dish, squash, sweetener, cinnamon, nutmeg, allspice and lemon juice (starting with 1 tablespoon, tasting and adding more as needed). Add in apple extract, starting with just 1/2 teaspoon, adding more to taste. You can alternatively cook the filling a bit on the stove-top to nail the flavors.
  4. Top with crumble mixture and bake for 25 to 27 minutes, covering the crumble with foil after 10 minutes to avoid excessive browning.
  5. Allow to cool for at least 15 minutes to allow the flavors to mingle, or store refrigerated for up to 3 days.

Serve for Breakfast or with your favorite Keto Ice Cream as Dessert

The Best 90 Second Keto Bread

The Best 90 Second Keto Bread (Not Eggy)

  • Servings: 3
  • Difficulty: easy
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Ingredients

  • 1/2 cup almond flour
  • 3 tablespoons golden flaxseed meal
  • 2 tablespoons whey protein isolate
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 1 egg
  • 2-5 teaspoons erythritol or swerve to taste
  • 1/2 teaspoon apple cider vinegar
  • 2 tablespoons butter melted and cooled
  • 2 tablespoons sour cream or heavy cream
  • Special Equipment
  • microwave-safe mold or ramekin

Directions

  1. Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside. Note: feel free to make the flour mix ahead in a large batch and simply measure out 1/2 cup + 6 Tablespoons per bread.
  2. Add egg and sweetener to a large bowl and beat with a whisk or electric mixer for 1 minute or two until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.
  3. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minutes until fully incorporated and elastic, the batter will thicken as you mix (think almost cookie dough texture).
  4. Transfer the batter to a microwave-safe dish or mold (use either a large one or divided into 3 ramekins), pressing down and smoothing out the top with a wet fingertip.
  5. If you divide the dough in 3 you’ll cook the bread for 90 seconds on high, but if you cook it all together you’ll want to do 150 seconds (2-1/2 minutes). Time can vary a lot in the microwaves, but to give you an idea mine is 1000 watts. Either way, it’ll come out looking pale and spongy (and not very appetizing at all). But worry not, just wait for it to cool down until just lightly warm (it continues to cook as it cools). Then you’ll definitely want to give it a good toast to get some texture on.
  6. Store in an airtight container for 2-3 days or in the freezer for a couple months. Serve warm with a pat of butter.
Recipe Courtesy of gnom-gnom.com

Baked! Keto Apple Cider Donuts

Baked! Keto Apple Cider Donuts

  • Difficulty: easy
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Unbelievably soft and just 2g net carbs, these baked keto apple cider donuts will give you true fall flavors.


Ingredients

  • 1-1//3 cup almond flour
  • 6 Tablespoons golden flaxseed meal
  • 2 Tablespoons psyllium husk powder
  • 2-1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum or 4 teaspoons gold flaxseed meal
  • 1/4 teaspoon kosher salt
  • 2/3 cup swerve or erythritol granular
  • 1 teaspoon blackstrap molasses (I used Grandmas molasses) or you could use a brown sugar replacement
  • 4 eggs
  • 1/4 cup sugar free apple sauce (or you could use 2 teaspoons apple extract)
  • 2 teaspoons apple cider vinegar
  • 6 Tablespoons unsalted grass-fed butter melted and cooled
  • 1/2 cup sour cream
  • For the Cinnamon Sugar coating
  • 3 Tablespoons unsalted grass-fed butter melted
  • 1/3 cup swerve – granulated
  • 1-2 teaspoons ground cinnamon (I use 1 tsp)
  • Special equipment
  • donut pan or small muffin pan (think donut holes)
  • pastry bag or plastic bag

Directions

  1. Preheat oven to 350 F. Grease and flour (with coconut flour) a donut or muffin pan. (Mine has a non-stick surface so I didn’t have to do this step.
  2. Add almond flour, flaxseed meal, psyllium husk, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
  3. Add sweetener, molasses and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy, thicker and lighter in color. With the mixer on, add in the applesauce, apple cider vinegar and butter.
  4. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix).
  5. Transfer the batter into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag roughly 1 inch wide. Pipe out dough onto donut pan, wet your finger tip and smooth out where the ends meet (for a more even rise).
  6. Bake for 23-27 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to overbrown. The donuts will collapse a tad post bake, but don’t sweat it.
  7. Allow to rest in pan for 10 minutes before removing. Brush with melted butter and sprinkle with cinnamon sugar coating.
  8. Store them at room temperature in an airtight container for 3 days or put in the freezer.
Recipe modified from original from gnom-gnom.com

90 Second Keto Bread

90 Second Keto Bread

  • Servings: 1
  • Difficulty: easy
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Keto bread that makes you feel like you're cheating


Ingredients

  • 3 tablespoons Almond flour
  • 1 egg
  • 1 tablespoon melted butter
  • -1/2 teaspoon baking powder
  • 1/4 teaspoon salt (or a pinch of salt)

Directions

  1. Pour all ingredients into a microwave safe bowl. (I use a large coffee cup that is about 4″ wide at the bottom.
  2. Use a fork or small whisk to mix the ingredients.
  3. Place in the microwave for 90 seconds.
  4. Remove from microwave and allow to cool slightly.
  5. Then cut in half. (You can then use for a regular sandwich or you can fry it or toast it)

Recipe Courtesy of Eating on a Dime.

Keto Cream Cheese Pancakes

Keto Cream Cheese Pancakes

  • Servings: 3 large pancakes
  • Difficulty: easy
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Loved by my grand daughter


Ingredients

  • 2 oz Cream Cheese
  • 2 large eggs
  • 1/3 tsp baking powder
  • 1/3 tsp cinnamon
  • 1/2 tsp vanilla extract (optional)
  • 1 packet of Stevia (optional)

Directions

  1. Combine all ingredients in your blender for about 2 minutes til thoroughly mixed.
  2. Pour into heated skillet and add ingredients to fit your low carb or keto lifestyle.
  3. My grand daughter loves mint chocolate chips added to hers as shown in the picture above.