The Best Keto Bread

  • 2.5 cups blanched almond flour (fine)
  • 10 TBS psyllium husk powder
  • 2 tsp pink sea salt
  • 2 TBS Lakanto Classic Sweetener
  • 4 tsp aluminum free baking powder
  • 1 cup egg whites
  • 4 tsp apple cider vinegar
  • 2 cups hot water
  • 1 tsp yeast (optional -for flavor purposes only)

Makes 12 rolls about 90-100 grams (before cooking) each.

Bake at 350 degrees for 55-60 mins. Let cool completely before slicing.

Recipe was inspired by The Stair Lady

Pumpkin Spice Chaffle

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Every now and then you want pumpkin or something sweet! Well this pumpkin spice chaffle will hit the spot! It’s a variation of my the other chaffle recipe I make all the time. Here’s how to make it!

Ingredients:

  • 50 grams egg whites
  • 1 tsp yeast
  • 3 drops liquid stevia
  • 1/4 cup mozzarella cheese
  • 1 TBS psyllium husk powder
  • pinch of salt
  • 1 TBS pumpkin puree
  • 1-2 tsp pumpkin spice
  • 1/4 cup mozzarella cheese for waffle iron

Topping:

Directions:

Heat your waffle iron. Mix up all ingredients except the psyllium husk powder and extra mozzarella cheese. Once mixed then add psyllium husk powder and mix quickly.

Sprinkle a tiny bit of the extra mozzarella cheese into waffle iron. Add half of the batter into the center of the waffle iron. Top with more mozzarella cheese and close lid. Cook until done and then place on a cooling rack. Repeat with second chaffle.

Mix topping and spread on cooked chaffles.

Makes 2 large chaffles.

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The BEST CHAFFLE Recipe

Ohhhhh the chaffle. You either hate it or it’s a life changer for you if you’re living the ketogenic lifestyle! There’s no in between! I was not a fan of the chaffle…. until now! I thought it tasted like an omelette and I didn’t really get the craze for it. I gagged them down during my egg fast but I was not a believer.

I have seem hundreds of chaffle recipes and wasn’t really able to track down who started this trend. I did find a fellow YouTuber called Serious Keto who had an idea to try. The recipe had a few secret ingredients that made it special and less eggy. I thought I would give the chaffle one last try and I’m so glad I did!

There are two ingredients that makes it “bread like” and you can find them at your local grocery store. The first one is yeast. Obviously being sugar free there is going to be no reaction when you add yeast to a keto recipe but it still has flavor. The other ingredient is psyllium husk powder and that will give it the texture and fiber that you normally get from wheat gluten..without the inflammation! Plus psyllium husk fiber helps those on keto that have trouble being regular in the bathroom department.

I used my college waffle iron and don’t really bother with buying the mini dash that people are obsessed with. As a Texan, I like the more rustic look by using the normal sized waffle maker.

The Savory Chaffle – use with breakfast sandwiches, grilled cheeses, burger buns and more!

Ingredients:

  • 50 grams egg whites
  • 1 tsp yeast
  • 3 drops liquid stevia
  • 1/4 cup mozzarella cheese
  • 1 TBS psyllium husk powder
  • pinch of salt
  • 1/4 cup mozzarella cheese for waffle iron

Directions:

Heat your waffle iron. Mix up all ingredients except the psyllium husk powder and extra mozzarella cheese. Add psyllium husk powder and mix quickly.

Sprinkle a tiny bit of the extra mozzarella cheese into waffle iron. Add half of the batter into the center of the waffle iron. Top with more mozzarella cheese. Cook until done and then place on a cooling rack. Repeat with second chaffle. Makes 2 large chaffles.

5g net carbs 12g fat 21g protein 252 calories

Keto Pumpkin Spice Bagels

So this recipe is a take on my original Everything Bagel recipe. There’s a few changes to make this more of a Fall treat than an everyday treat. The recipe has a few variations and then you’re off to enjoying a pumpkin keto bagel!

Ingredients:

  • 2.5 cups blanched almond flour (fine)
  • 10 TBS psyllium husk powder
  • 2 tsp pink sea salt
  • 4 TBS Lakanto Classic Sweetener
  • 4 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 cup egg whites
  • 4 tsp apple cider vinegar
  • 2 cups hot water
  • 1/2 cup pumpkin puree

Mix all dry ingredients (almond flour, psyllium husk powder, salt, sweetener, baking powder, and pumpkin pie spice) together in a small bowl. Mix all wet ingredients (egg whites, ACV, hot water, pumpkin puree) together. Using a stand mixer (you can use a hand mixer or even by hand too) add wet ingredients and blend. Add in dry ingredients slowly and mix together.

Wet your hands with water before handling dough each time so it doesn’t stick to your hands. Divide dough into 12 balls. Flatten each ball to about 1/2″ thickness. Poke your finger in the middle to make a big “O” shape.  Spread it out evenly and repeat. You’ll want a decent sized hole because these are going to plump up while baking.

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Makes 12 bagels 90-100 grams (before cooking) each. Bake at 350 degrees for 55-60 mins. Let cool completely before slicing.

Serve toasted with cream cheese! Or add toast them, add butter, cinnamon and sugar free sweetener on top!

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