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

Gluten free, paleo and keto flourless chocolate cake

Gluten Free, Paleo and Keto Flourless Chocolate Cake

  • Servings: 10 slices
  • Difficulty: easy
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Just 5 ingredients, ridiculously easy, extra fudgy and intensely chocolatey!


Ingredients

  • 6 ounces sugar free chocolate chips or 70-90% dark chocolate
  • 8 tablespoons unsalted grass-fed butter
  • 1/2 cup cocoa powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3 eggs whites and yolks divided, at room temperature
  • 2 tablespoons water (add only if using sugar-free erythritol based chocolate)
  • 1/2 -2/3 cup swerve or coconut sugar if paleo

Directions

  1. Position a rack in the lower third of your oven and preheat to 350F. Grease and line with parchment paper an 8″ cake pan. Set aside.
  2. Melt chocolate and butter over a water bath, stirring frequently until smooth. Stir in cocoa powder, espresso powder and salt. if you’re using sugar-free chocolate with erytritol (such as Lily’s) the mixture will turn very thick – worry not! Remove from heat, stir in vanilla extract and allow the mixture to cool slightly while you prepare the rest.
  3. Add egg whites to a medium bowl and whisk util soft peaks forms. Be sure not to over do it, as stiff whites will be tougher to fold in. Set aside.
  4. Add egg yolks and sweetener to a large bowl and beat with an electric mixer until light and fluffy (about 3-5 minutes). Add in the prepared chocolate mixture in thirds, mixing fully before incorporating the next part. If using sugar-free chocolate add in a couple tablespoons water to loosen up the batter.
  5. Fold the egg whites gently in four parts, be very gentle as the batter will loosen up as you go.
  6. Pour into prepared pan and bake for 23-26 minutes for fudgiest results and 27-30 minutes for cakey edges. Or until the center is just set and a toothpick inserted in comes out moist (not drenched). This really does vary from oven to oven, so give it a check from minute 15 and remember that you’re cake will continue to cook as it cools.
  7. Allow to cool completely, and to get extra clean edges place in the freezer for 10 minutes prior to cutting. Dust with cocoa powder right before serving and store in an airtight container at room temperature for 3-5 days.
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

Super Tender and Moist Keto Pumpkin Cupcakes

Super Tender and Moist Keto Pumpkin Cupcakes

  • Servings: 12
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These are my new favorite and easy desert


Ingredients

    Pumpkin Cupcakes:
  • 2/3 cup almond flour
  • 3 Tablespoons coconut flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1-1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 2 eggs lightly beaten
  • 2-3 tablespoons Swerve
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 Tablespoons coconut oil melted
  • 1/2 cup canned pumpkin puree
  • 1/4 cup almond milk
  • 2 tablespoons chopped pecans
  • Frosting:
  • 5 ounces grass-fed butter at room temperature
  • 5 ounces cream cheese at room temperature
  • pinch sea salt
  • 1/4-1/2 cup powdered Swerve
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons cocoa powder *for chocolate version

Directions

    Pumpkin Cupcakes
  1. Preheat oven to 350 degrees F.
  2. Put cupcake papers in muffin tins. Set aside.
  3. Whisk together in a medium bowl almond four, coconut flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  4. Add eggs and Swerve to a large bowl. Beat with an electric mixer until pale and fluffy, 2 minutes. Add in vanilla extract, vinegar, coconut oil and pumpkin puree and beat until just incorporated. Gradually add in the dry flour mixture, alternating with almond milk. Once fully incorporated, fold in pecans.
  5. Distribute batter evenly into pan. I don’t overfill them so I get 12 cupcakes. Bake for 18 to 20 minutes (covering with aluminum foil at 15) until deep golden and a toothpick inserted comes out clean.
  6. Allow to cool for 15 minutes in the pan before removing, and cool completely on a rack before frosting.
  7. Make your cream cheese buttercream frosting while your cupcakes are cooling.
  8. Cream Cheese Buttercream Frosting
  9. Add the butter and cream cheese to a large bowl. Beat the mixture with an electric mixer until evenly combined, about 2 minutes.
  10. Add the salt and Swerve, one tablespoon at a time, and continue to beat until pale and fluffy (8-10 minutes). Feel free to scrape the bowl as needed and adjust sweetness to taste. Add vanilla extract and beat until fully incorporated.
  11. If making a chocolate version, sift the cocoa in one tablespoon at a time and beat until fully incorporated.
  12. One batch of frosting is enough for roughly 12 cupcakes.
Modified a little from the version that gnom-gnom.com posted.