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Showing results for tags 'keto'.
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Gluten-Free Keto-Friendly Butter Bread
Jefferson Adams posted an article in Bread Recipes (Gluten-Free)
This recipe for keto-friendly, gluten-free Butter Bread comes to us via Chef John over at Food Wishes blog, who seems to have gotten it from KetoConnect.net, where the bread is known as Best Keto Bread. We've included links to both sites, so you can look at the original sources. That said, we're excited to try this keto-friendly gluten-free bread. Keto-Friendly Gluten-Free Bread Ingredients for one loaf: 1½ cup fine ground almond flour 2 teaspoons baking powder 1 teaspoon fine salt ¼ cup melted butter 6 large egg yolks 6 large egg whites ⅛ teaspoon cream of tartar Directions: In a mixing bowl, beat eggs and egg whites until frothy. Add other ingredients and blend well. Pour into greased bread-loaf pan. - Bake at 375 F. for about 30 minutes -
Celiac.com 10/30/2020 - Over the last couple of years the ketogenic, or "keto diet" has really taken off, and for good reason. It's a diet that is lower in carbs (the aim is to keep them under 25g a day), higher in “good” fats, with a moderate amount of protein. Kbosh Artisan is a food company that has tapped into this popular diet by creating an amazing assortment of specialty gluten-free keto crusts that cover every occasion, including the following varieties, and each packages contains two crusts: Cauliflower Keto Crust: Pizzas & Lots More Zucchini Keto Crust: Pizza, Low Carb Snacks & More Italian Spinach Keto Crust: Pizzas, Wraps, Breakfast Broccoli Keto Crust: Pizzas, Wraps & More Mexi Zucchini Keto Crust Kale Keto Crust: Pizza, Wraps, Lots More Dessert Cauliflower Keto Crust Chocolate Zucchini Keto Crust Pumpkin Zucchini Keto Crust For this review we tried their Cauliflower Keto Crust to make two low carb, gluten-free margherita pizzas, and their Pumpkin Zucchini Keto Crust to make a gluten-free, low carb pumpkin pie. Kbosh recommends leaving their crusts in the freezer until you use them, and ours thawed out in direct sunlight in only about 30 minutes. Each crust was simple to remove from the package and did not break or fall apart. For the pizzas we oiled a baking pan and laid the Cauliflower Crusts on it, and then added tomato sauce, cheese and basil. We used a small skillet to make our pumpkin pie, and after oiling it we laid the Pumpkin Zucchini crust inside, and then poured in our pumpkin pie mixture. It took only around 15 minutes at 450F to bake the pizzas, and the results were amazing! I was really surprised how great they tasted, and the texture of the crust was perfect—a bit chewy with a nice light taste. We left the pumpkin pie in the over at 350F for an additional 25 minutes after we removed the pizzas, and it also came out amazingly well. The crust was light and crispy tasting, just like you would expect from a pumpkin pie crust. We give two thumbs up to Kbosh's Artisan Keto Crusts, which offer everyone a convenient way to enter the world of keto dieting while also staying gluten-free. Visit their site for more info.
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Celiac.com 02/20/2020 - This chicken salad is a happy marriage of crispy bacon and this easy Keto-friendly version is proof. The dressing is tangy and with added avocado it's a perfect chicken salad. Serve it on lettuce for a keto friendly treat. Ingredients: 3 cups shredded cooked chicken 4 strips bacon, cooked and crumbled ½ cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 small shallot, finely chopped 1 stalk celery, thinly sliced 1 teaspoon chopped cilantro 1 avocado, diced Butter lettuce leaves Kosher salt Ground black pepper Directions: In a medium bowl, combine mayonnaise, mustard, red wine vinegar, shallot, and celery. Season with oregano, salt, and pepper. Gently fold in chicken, bacon, and avocado. Serve in lettuce cups.
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Celiac.com Article:Keto-Friendly Chicken Salad Lettuce Wraps View full article
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Celiac.com 01/14/2020 - Gluten-free diets and ketogenic, or "keto", diets are different diets with different goals. The keto diet is a weight loss diet that focuses consuming only high-fat, moderate-protein and low-carbohydrate foods, ideally keeping your daily carbs intake under 25 grams per day. The goal of a gluten-free diet is to avoid consuming gluten, a protein found in wheat, barley and rye. Many people on a gluten-free diet have celiac disease or non-celiac gluten sensitivity, and must follow the diet for medical reasons. Other folks avoid gluten because they believe it offers other health benefits or helps them to lose weight. There's no hard evidence of the last two beliefs. Even though keto and gluten-free diets are different, there is some overlap in foods that belong to both diets. Many Keto Foods are Naturally Gluten-Free Not all gluten-free foods are keto friendly. Not all keto foods are gluten-free. However, as we recently pointed out, the keto diet is largely naturally gluten-free, or can easily be made gluten-free, so people with celiac disease can easily go keto. Examples of Ketogenic foods that are gluten-free: Fatty fish – Salmon, tuna, trout and mackerel Meat – Chicken, steak, turkey, ham, sausages and bacon Eggs – Choose pasture-raised or high omega-3 whole eggs Low carbohydrate vegetables – Most green leaf veggies, tomatoes, onions, etc Cheese – Unprocessed (goat, cheddar, cream, mozzarella or blue cheese) Butter and cream – Choose grass fed cream and butter from whole milk Healthy oils – Mainly extra virgin oil, avocado oil and coconut oil Condiments – Salt, pepper or any herbs and spices Cream and Half-and-half Sour Cream Yogurt or Curd It's always good to talk with a registered dietitian before making any major dietary change, including both the gluten-free and keto diets.
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So going over some classics I have not had in years and sticking with a keto/Plaleo diet I decided I missed fish sticks. Found a few recipes and modified them and gave myself options. For the pork rinds I suggest either BaconHeir Pork Panko and season to taste to choose your favorite seasoned ones and pulse in a food processor for panko. I personally tried with Epic for more crunch, and 4505 is smoother better tasting. Alternatively you can use NutCrumbs or seasoned almond meal. 3-3.5oz Pork Panko (grind pork rinds in a food processor) 1lb Cod Fillet cut into "Fish Stick" shaped strips 1/4 Cup Coconut Flour 1/2 tsp Salt 2tsp Black Pepper 3 Large Egg 3 tsp Water 1. Preheat oven to 400F and prepare a rimmed baking sheet slightly greased 2. In a small bowl mix the coconut flour, salt, pepper 3. Place the ground pork rinds (season to taste if you wish or use preseasoned), in bag 4. In a bowl whisk the Eggs and water, one by one take the pieces of fish, roll lightly in the flour mixture , dip in the egg mixture, put in the bag and give a shake then place on the greased baking sheet 5. Bake 20-25 mins til lightly golden and then remove and serve immediately. (I do some extra for crispiness) Bonus, if you have extra breading, flour mix, and eggs, combine and maybe a bit more egg and make hush puppies. I loved these with some Primal Kitchen Ketchup
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Bit of a modified recipe to be Keto and Paleo This is going to be a 1-2 times a year special for me. 8x8 Baking Pan 1 Can of Palmini Lasagna 2 large Eggs 1.5 Containers (12oz) Kite Hill Ricotta 1 lb of Ground Beef 2 Cups of Marinara Sauce (Thrive Market Makes a Keto and FODMAP version, I made my own this time) 1 tbsp Onion Powder 1 tsp of Garlic Powder 2 tbsp of Parsley 1 tbsp of Basil 1 tbsp of Oregano 1/8th tsp of nutmeg Salt and Pepper 4-6 oz Miyoko Mozz, Sliced into thin pieces for topping 1/4 Cup Parma! Garlicy Green 1. Preheat Oven to 400 degrees. 2. Brown ground beef, with onion powder, garlic powder, salt and pepper, in a large skillet over medium heat. 3. Reduce heat and add half of the parsley with the basil, oregano and marinara sauce to the skillet. Mix well and let the meat sauce simmer while stirring occasionally. 4. In a large mixing bowl, mix ricotta cheese and the rest of the parsley with nutmeg and the eggs. 5. Take Palmini Lasagna Sheets and drain the water before rinsing thoroughly. 6. In a lightly greased pan, layer the Palmini Lasagna Sheets. Then add an even layer of the meat sauce, followed by the ricotta cheese mixture, repeat the process. 7. Top with a final layer of ricotta cheese, mozzarella in thin slices, and sprinkle the top with Parma! Garlicy Green 8. Bake in Oven at 400 degrees for 25-30 minutes. Then Broil for 5mins til top is lightly browned NOTES Palmini Pasta is best ordered on Amazon https://www.amazon.com/Palmini-Carb-Lasagna-Carbs-Shark/dp/B07VDGTQZX/ The herbs here are Fresh if using Dried try 1tsp for each 1tbsp measure. The Cheeses can be found or ordered through your local Whole Foods, You can also just use real dairy if your not allergic and intolerant like me. I did have some leftover ricotta so you might be by with 1 container. I just dolloped the extra on each slice.
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So wanting a thicker sturdier crust and on a pizza craze I found, disliked and modified a recipe for making a low carb crust out of shredded chicken. One thing I like about these crust is they are sturdy enough to make in batches and freeze/fridge between layers of parchment paper for later unlike others I have tried. Then just top and heat up later. Makes 2x 8" Personal Crust 6oz Cooked Chicken chopped and shredded(note if using canned weigh it after draining IE a 10oz can will have 5oz of actual chicken) 2 Tbsp Mayo 2 eggs beaten 1 tsp Italian seasoning 10 Drops oooflavors Pizza Drops (optional) 1 cup (56g/2oz) Ground Pork Rinds or Pork Panko, finely crushed 3 oz mozzarella cheese (I used Miyoko Vegan Mozz) Toppings if fixing now 1. Preheat the oven to 400F with a baking sheet or pizza pan INSIDE 2. Line out some parchment paper on your counter to fix the crust on 3. Mix your chicken, mayo, Eggs, and Seasoning and drops combining well 4. Put your cheese in a measuring cup and microwave 30 sec to melt and stir well, add this to the mixture along with the pork panko and combine well Transfer to fridge for 20-30 mins set up 5. Pull out and divide in two, Flatten out by hand forming into 2 8" Circular crust, I find about a 1/4" thick is perfect. Lift carefully and place parchment paper on hot baking sheets in oven and bake 14-18mins til lightly browned. You can either let cool before storing in the freezer between layers or you can go ahead and add your toppings and broil/bake at 400F for another 5 mins to melt the toppings.
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Flourless and Paleo Fat Head Pizza
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
So I took the original idea of the fat head pizza (will include original recipe at bottom), I replaced the cheese with Miyoko's Vegan versions to make it dairy free, then used what I learned earlier and replaced the flour with Pork Panko from BaconsHeir to make this. Heck you can go carnivore with it and just sub the pork panko as I use the same grams of cheese vs Vegan Cheese. OH if you want double the recipe and use the extra dough to make it a deep dish then have some extras for other fun projects or to use it in a bigger pan. This makes one medium 8" crust 170g Mozzarella (I used Miyoko's Vegan Mozz) 28g (2tbsp) Cream Cheese (I used Miyoko Vegan Cream Cheese) 42g (3/4 cup) BaconsHeir Pork Panko 1/4 tsp Garlic Powder Pinch of salt 20 oooflavors Pizza Drops (Optional) 1 Large Egg Whisked Choice of sauce and toppings 1. Preheat Oven to 425F, Grease a Pizza Pan or a 8" pie pan 2. In a bowl mix pork panko, garlic, and salt set aside 3. In a measuring cup put your mozz and cream cheese, microwave 1 min, stir then microwave 30 sec and mix well. 4. Mix your Melted cheese into your panko mix, add in your flavor drops and whisked egg and form into a dough (NOTE if your going to roll it out and put on a pizza pan fridge for 10mins to set up before rolling out between 2 sheets of parchment paper) 5. Press dough into Pie Pan in the shape of your crust with a slight ridge around the outside, now use a fork to poke holes through the dough to help in even cooking. 6. Bake 20-25mins til browned then remove, add toppings and bake or broil another 5-10mins to melt toppings. 7. Let cool a bit before removing or serving For my toppings in the picture I put my own sauce, bits of Miyoko Mozz, Kite Hill Ricotta, Turkey Bacon Crumbles, and Parma Vegan Parmesan. Pork Panko https://baconsheir.com/collections https://www.amazon.com/stores/node/8402394011?_encoding=UTF8&field-lbr_brands_browse-bin=Bacon's Heir&ref_=bl_dp_s_web_8402394011 ORIGINAL RECIPE 170g Mozzarella 28g (2tbsp) Cream Cheese 85g (3/4 Cup) Almond Flour (or 28g (4tbsp) Coconut Flour) Pinch of Salt 1/2 tsp rosemary/garlic Choice of toppings 1. Preheat Oven to 425F with a baking sheet or pizza stone in it 2. In a Large bowl mix the flours, salt, and seasonings. 3. Put the mozzarella and cream cheese in a measuring cup and microwave for 1min, stir then stir and microwave another 30 sec 4. Mix the melted cheese mixture into the flour mixture til well combined, add in the egg and combine well 5. Place your dough between 2 sheets of parchment paper and roll into a circular pizza shape. Remove the top parchment paper (if it becomes difficult to work with pop back in the microwave for 10-20 sec to soften but not too long or you will cook the egg) 6. Make holes using a fork to ensure it will cook evenly and place slice the parchment paper with pizza base onto the baking tray/pizza stone in the oven and bake 12-15mins til brown 7. For a crispy crust, flip over once the top has browned 8. Once cooked, remove from oven and add the other toppings you like, Make sure any meat is already cooked, put back in oven for 5mins til heat up and melt cheese.-
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Chicken and Rice Soup with Cauliflower Rice
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
3lbs Chicken Breast (about 4 breast), Cut up into 1" cubes 2-3tbsp Avocado Oil 3-4 Stalks Celery 3-4 Garlic Cloves, Minced 1 Medium Onion, Chopped up fine 2 tsp Ground Sage 7 Cups Chicken Broth 12oz (3 Cups) Riced Cauliflower (I defrosted some premade frozen) Salt and Pepper to taste 1. Heat up oil in a large soup pot on medium Heat 2. Add Celery, Garlic, Onions, and bit of salt Saute til onions are clearish and start to caramelize 8-10min 3. De glaze the pan at first with 1 cup of broth and use your spoon or a spatula to scrape the bottom dissolving all that goodness into the broth. 4. Add in the rest of the stock, sage, and chicken, bring to a boil then reduce to simmer for 15mins 5. Add in the riced cauliflower and bring back to a boil, reduce to simmer again for about 5 mins till the cauliflower is cooked. Then salt and pepper to taste and serve. I served to my guest with Califlour foods Crackers made from their Plant Based Italian Crust, The Jalapeno crust works too making some nice spicy crackers.-
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Flourless Paleo Cinnamon Rolls
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
Ok this recipe is mad scientist level out there, forced by medical issues into a corner, unable to eat almond or coconut flour right now, allergic to dairy with Celiac disease and unable to eat carbs....but craving cinnamon rolls. This took my creativity to a new level and it was godly good and the secret ingredient will blow your mind, Pork Panko. DO NOTE you can probably use real dairy cheese, and butter in this recipe and do a full on Carnivore Keto Cinnamon Roll 1 1/2 cup (84g) Baconsheir Pork Panko 1/4 Cup (50g) Swerve Granular 2 tbsp Baking Powder 250g Miyoko Vegan Mozz (1 full 8oz brick and a bit more) 55g Miyoko Vegan Cream Cheese 3 Large Eggs Beaten 2 tbsp melted Nutiva Coconut Oil 1/2 tsp Vanilla Extract 25 Drops oooflavors Cinnamon Roll (Optional) Filling 1/2cup (100g) Brown Swerve 1 tbsp Cinnamon 6 Tbsp Nutiva Butter Flavored coconut oil melted 1-2tbsp HOT water Icing 84g Miyoko Vegan Cream Cheese 1/4cup (50g) Swerve Confectioners 2 Tbsp Nutiva Butter Flavored coconut oil 1-2 Tbsp HOT water til desired consistency. 1. Preheat Oven to 400F and grease you baking dish (I used a large round glass pie dish) 2. Mix Pork Panko, Sweetener, and baking powder in a large mixing bowl 3. In a glass measuring cup put the Vegan Mozz and cream cheese, microwave on high 1 min, stir, microwave another min and stir again set aside 4. After it is cool cool enough to touch and not cook your eggs (1-5mins to cool) transfer the melted cheese mixture to the large bowl, with the melted Nutiva coconut oil, drops, and extract, and mix with a electric mixer on low til it starts to crumb and add in the beaten eggs. Continue to mix til well combined, it should be very wet, transfer bowl to refrigerator for 10-15 mins to set up. 6. Prepare your filling now mixing the Brown Swerve with the Oil, Cinnamon, and Hot water to make a spreadable cinnamon filling. 7. Lay out a large sheet of parchment paper (large enough to fold over in have and still have 18"), remove your dough from the fridge and scrape out onto the parchment paper, fold over and use a rolling pin to work it out into a 12x10"-12x12" square about 1/4" thick. Now coat this surface with the cinnamon filling. 8. Start by lifting one edge of the parchment paper, and rolling a one side of the dough over and slowly work it up rolling the dough onto itself forming a 12" long rolled log, (if the dough is not firm enough to cut transfer to the fridge for 5-10min), now using a sharp knife cut 1" rolls off placing them in your baking dish. 9. Bake for 20-25 mins til it starts to brown on top, remove and let cool 10 mins. 10. Mix up your icing while it is cooking and you can apply it as they cool. Serve directly from the dish, do not they fall apart easy at first til they have cooled down. NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/nutiva-organic-buttery-refined-c… https://thrivemarket.com/p/swerve-confectioners-sugar-repla… https://thrivemarket.com/p/swerve-granular-sugar-replacement PORK PANKO https://baconsheir.com/collections https://www.amazon.com/stores/node/8402394011?_encoding=UTF8&field-lbr_brands_browse-bin=Bacon's Heir&ref_=bl_dp_s_web_8402394011-
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So needing to find a keto brownie that would be easy to digest I found a recipe and modified it to fit my needs. These are best served hot so leftovers are best heated before serving. By the way if you have a icing or some chocolate syrup I would suggest serving it drizzles over these it adds a wonderful touch. 6oz Sugar Free Baking Chips (Pascha is what I used) 1/4 Cup + 2 tbsp (84g) Nutiva Butter Flavored Coconut oil 1 1/4 Cup (250g) Swerve Divided 4 Room Temp Eggs 1/2 Cup (50g) Hershey Cocoa 1 tsp Vanilla Extract 1/2 tsp salt 1-2 Tsp Cinnamon (Optional) 1. Preheat oven to 350F and grease a 8x8 pan 2. In a glass container put the chips and melted coconut oil, I used a microwave at 50% power 1 min intervals stirring between til it melted together after 2 runs. Next add 1/2 Cup (100g) of swerve and stir in running once more at 50% power for 1 min and stir til dissolved Set aside to cool. 3. Take 2 large bowls, Separate the egg whites from the yolks putting the whites in one bowl the yolks in the other. Using a electric mixer on high beat the egg whites til stiff peaks form. Then mix in 1/4cup (50g) Swerve and beat on low til glossy. 4. Rinse off the beaters now take the bowl of yolks, and add remaining 1/2 Cup (100g) Serve and mix on high. Now add in the chocolate mixture, cocoa, vanilla extract, cinnamon, and salt mixing on high speed. This will be a bit clumpy. 5. In small batches fold in the egg white mixture using a spatula until thoroughly combined, and transfer to the baking dish. 6. Bake about 35mins and remove to cool before slicing. NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/pascha-organic-100-cacao-unsweetened-dark-chocolate-chips https://thrivemarket.com/p/nutiva-organic-buttery-refined-coconut-oil https://thrivemarket.com/p/swerve-granular-sugar-replacement
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So each place has it's own secret sauce, this is the one I use for burgers and dips. You can use more mayo instead of yogurt for a better spread for burgers. 1/2 cup (120g) Mayo (I use Primal Kitchen) 1/2 cup (120g) Almond Yogurt Kite Hill Plain Unsweetened 16 Dill hamburger Pickle Chips (56g) 2tbsp Dill Pickle Juice 2tbsp Unsweetened Ketchup (I use Primal Kitchen, I even do s spicy version with their spicy ketchup) 1tbsp Sweetener (I use Swerve Erythritol but you can use sugar) 2tsp Mustard 1/4tsp Onion Powder Place all ingredients in a blender blend until smooth NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/primal-kitchen-avocado-oil-mayo https://thrivemarket.com/search/results?filter[search]=Primal Kitchen Ketchup https://thrivemarket.com/p/primal-kitchen-organic-spicy-brown-mustard https://thrivemarket.com/p/swerve-granular-sugar-replacement
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Shortbread Butter Tin Cookies
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
This is modified from a recipe I found so it would taste just like those my grandmother used to keep in the metal tin on the kitchen counter. Makes 12-14 cookies 120g (1 Cup) Almond Flour 50g (1/4 Cup) Swerve 1 tsp Baking powder 1 Egg Room Temp 2 tbsp Nutiva Butter Flavored coconut Oil Melted 1 Tsp Vanilla 10 Drops Biscuit Flavor from Capella Flavors (Biscuit as in the English butter cookie) 1. Preheat Oven to 350F 2. Combine Dry ingredients in one bowl 3. Whisk wet in a measuring cup til well combined then pour into the dry and combine well 4. Form 1 tbsp balls and place on a parchment paper lined baking sheet and flatten slightly with a fork wiping between presses 5. Bake 12-13 mins remove and let cool completely before removing to a wire rack.-
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These are bit more crumbly sugar cookie knock off, the coconut flour makes them super inexpensive to make and it makes a large amount. Will post a higher grade one that is more for decorating with icing later. 84g (3/4 Cup) Coconut Flour 133g (2/3 Cup) Swerve Granular 2 tsp Cream of tartar 1 tsp baking soda 4 Eggs Whisked Room Temp 80-120ml (1/3-1/2 Cup) Nutiva Butter Flavored Coconut Oil I find it depends on the brand of coconut flour start with the lower and see if you need more 1/2 tsp Vanilla 10 Drops Capella Sugar Cookie Flavoring (we were planning on transitioning to the oooflavors version) Swerve Confection or Xylitol to sprinkle over the top (Xylitol has larger crystals) 1. Preheat Oven to 350F 2. Mix the Dry ingredients in one bowl 3. Whisk the Eggs, Oil, and Extracts in another then combine into the dry if dough is too soft/runny let it sit a few mins to absorb the liquids. 4. Form into balls and flatten slightly placing on a parchment lined baking sheet. 5. Bake 13-18 mins depending on size (1tbsp balls cook in 13mins, jumbo sugar cookies can take 18-20) 6. Remove and let cool 10 mins move to cooling rack and dust with topping sugar of choice or let cool completely and top with icing.
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Due to the coconut flour nature these are the most cost effective I found I could make, they also taste like little Debbie cakes, we use some other extracts to really make them taste great in the bakery. 56g (1/2 Cup) Coconut Flour 100g (1/2 Cup) Swerve Confectioners 40g (1/3 Cup) Cocoa Powder 1/2 tsp baking soda 1/8th tsp salt 5 large eggs room temp 120ml (1/2 cup) Almond Milk slightly warmed 120ml (1/2 cup) Butter Flavored Coconut Oil Slightly Warmed so liquid 1 tsp Vanilla Extract 1. Preheat oven to 350F and oil your doughnut pan 2. In a mixer or large bowl combine your dry ingredients and mix well 3. Add in wet ingredients and mix with a hand mixer (I do it all in a large mixer >.> and 2-4times the amount) 4. Fill each well of the doughnut pan 2/3 full and bake about 20 mins, let cool in the pan before removing. Optional Once Cooled you can glaze them, I tend to a thin glaze made in a chocolate melter out of Lilly's or Pancha chips, Vanilla Extract, Swerve Confections then then with a bit of coconut milk. I proceed to just dip them in.
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300g (2.5 Cup) Almond Flour 1tbsp baking powder 2tsp pumpkin pie spice 1/2tsp salt 4tbsp Butter Flavored coconut oil 1cup chopped pecans 1/2 cup chocolate chips 125g (1/2 cup) Pumpkin puree 150g (3/4 cup) Brown Swerve 30ml (1/8th cup) almond milk 1 Egg Room Temp 1tsp Vanilla Extract 1. Preheat oven to 400 and line a baking sheet with parchment paper 2. Whisk the dry ingredients together in a large bowl, then cut the butter flavored coconut oil in and it should make it all a bit crumbly once mixed 3. Next mix in the Pecans and chocolate chips til well distributed 4. In another bowl mix the Pumpkin Puree, Brown Swerve, Almond Milk, Egg, and Extract and cream together (mixer works best) 5. Fold the wet mix into the dry until well combined with no try clumps, dump this out onto your parchment paper and divide into 2 balls and flatten into 2 circles about a inch thick and 8ish around. Using a dough knife cut each into 4 pieces (8 in all) and using the blade to pull them part to give at least a 1/2" between them. 6. Bake 20-25mins til lightly browned, and you can even glaze this if you wish. NOTES Ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/swerve-brown-sugar-replacement https://thrivemarket.com/p/nutiva-organic-buttery-refined-coconut-oil
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Cookies that taste like bit size pumpkin pies? Yep staple for my holiday season runs. Pumpkin Pie Cookies (Makes 20-24 cookies) 180g (1 1/2 cups) Almond Flour 1 tsp Pumpkin Spice 1/2 tsp Cream of tartar 1/2 tsp Baking Soda 66g (1/3cup) Brown Swerve for Keto or Brown Sugar 1/4 cup Pumpkin Puree 1 large egg (ROOM TEMP) 2 tbsp Melted slightly warm Nutiva Coconut oil 1/2 tsp Vanilla Extract 2 tbsp Swerve Granular 2 tsp Cinnamon 1. Preheat Oven to 350F and line a baking sheet with parchment paper. Mix the Cinnamon and Swerve Granular in a small bowl set aside, 2. In a bowl whisk together the first 4 dry ingredients 3. In a another bowl or a large mixing cup cream together the brown swerve, egg, butter flavored oil, pumpkin puree and extract. 4. Combine the liquid into the dry and mix well, then form into 1" balls, roll in the cinnamon mix then place on the baking sheet with about 1" spacing. Slightly flatten into a thick cookie (these will not spread much). 5. Bake 12-15mins til lightly browned and let set for 10 mins, feel free to sprinkle some of the leftover cinnamon mix and transfer to a wire rack to cool. NOTES Ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/swerve-brown-sugar-replacement https://thrivemarket.com/p/nutiva-organic-buttery-refined-coconut-oil
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2 weeks of working on it and I got the recipe down, just featured them at a farmers market and sold out. Makes 10 4" bagels. in grams, so you can half or quarter the recipe. 3 Cups (360g) Almond Flour 1/2 Cup (56g) Flax Meal 2 tbsp (14g) Coconut Flour 2 tsp Baking Soda 2 tsp Baking Powder 1/2 tsp salt 10 eggs 1/4 cup (60ml) Apple Cider Vinegar 2-3tbsp Everything Bagel Seasoning (optional sprinkle a bit on top before baking) 1. Preheat oven to 350F, grease bagel mold and dust with coconut flour 2. In a large food processor pulse your dry ingredients (Almond Flour, Flax Meal, Coconut Flour, Baking Soda, Baking Powder, Salt) 3. Add in your Eggs and Vinegar and mix well. 4. If your quick you can pour it into the molds or have to use a spatula, I fill 4" molds about 1/8" from the top 5. Bake in the oven for 25 mins, let set in the mold for 20-30mins before removing and setting on a wire rack. They can be kept on a counter for 2-4 days or longer in the fridge, Freeze well too.
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This one uses a really thick heavy batter to make the breading stick better. For the panko I used seasoned pork rinds crushed enough to be breading with a extra 2 tsp of bbq rub mixed in but you can use baconshair pork panko and season however you want. 4 oz pork rinds crushed into a powder like texture(or pulsed in a food processor with the seasonings) 2tsp or so of seasoning of taste whisked in with the pork rind panko 2ish lbs of chicken cut into nuggets or strips if breast o do legs etc if you wish, 2 eggs 4 oz (1/2cup) mayo 5-6tbsp Dijon mustard 1. Preheat oven to 400F and prepare a wire rack over a baking sheet (air fry) or prepare you oil 2. Combine seasoning and pork panko in a large plate or wide bowl 3. In a wide bowl mix up egg, mayo, and mustard 4. Dip each piece of chicken into the egg mixture then roll in the pork panko to evenly coat. 5. Place chicken on wire rack over baking sheet and bake for 40 mins or fry til golden brown and cooked thoroughly. After you can add 1/4 cup of almond flour and any panko left over to the mixture (maybe a bit more if it is too runny) and you should get a muffin batter texture you can pour into muffins tins and bake for rolls/hush puppies for about 30mins same oven temp.
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So concept was make tater tots with another veggie, went with a broccoli recipe and modified it, It taste like broccoli casserole and tater tots had a kid. Been in my rotation for the last few months but I do my personal batches with just a faction of the onion and garlic. 10oz of broccoli florets steamed 1/2 Onion minced in a food processor 1/2 tsp garlic powder or 2 cloves processed 1 egg whisked 1/2 cup (60g) Almond Flour 1/4 Cup (28g) Flax Meal 1/4-1/2 tsp ground black pepper 1/4 tsp salt 1. Preheat Oven to 400F and line a baking sheet with parchment paper 2. In a food processor process the steamed broccoli and onions (garlic if using cloves) into a mixture, add in the whisked egg at the end and pulse, 3. In a bowl mix the dry ingredients with a whisk then combine with the broccoli mix (mixes better in a bowl folding it in) 4. Using a tbsp or dough scoop form balls/tots and place on the sheet, cook 25-35 mins til they start to brown. These go great in a cheese dip, ranch dip, or ketchup. Makes 2 and 1/2 dozen 1tbsp tots
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I make this dip for veggie trays when catering, it taste just like buying the ranch dip packs you used to and mixing with sour cream. 1 16oz tub Plain Unsweetened Vegan Yogurt (I use Kite Hill) 3 tsp Apple Cider Vinegar 1 tbsp dry dill weed 1-2 tbsp Nutritional Yeast (Optional but gives it a better flavor in my opinion) 1 tsp Garlic Powder 1/2 tsp Onion Powder 1/2 tsp Dried Parsley 1/4 tsp Salt 1/4 tsp Ground Black pepper 1. Mix your dry seasonings in a small bowl and crush them up a bit with the back of a spoon 2. In a larger bowl put in your Kite Hill Almond Yogurt and your apple cider vinegar and stir slowly mixing in the dry seasonings 3, Let set in the fridge for at least 20 mins then serve. PS not something I can enjoy much of as the Kite Hill Yogurt contains Xantham gum, the recipe does work with other dairy free yogurts but the taste is not as good.
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