When fall rolls along and the colder weather begins, chili starts making its entrance into our weekly food menu. What goes better with chili than cornbread? When going keto, you can no longer make this food item from that little blue carton since corn is off the table. But how can we get a yummy, sweet bread to eat with our chili.
Enter this easy, mock cornbread recipe that I worked to perfect for several months. The way to get the fluffy airy bread texture is to use yeast, yup. If you’ve ever used yeast before it can appear daunting, but I assure you that its sooo easy once you have one or two yeast recipes under your belt. Yeast and Sugar You will need to activate your yeast with sugar. Yes sugar. It doesn’t work with any keto sweeteners like Swerve or allulose. It DOES however slightly work with Yacon Syrup but your bread will have a slightly different flavor in the end, not bad, but just different. So back to the sugar. Yes, you will need to use 2 teaspoons of white sugar. Don’t worry because the yeast will consume the sugar and release gas once it “proofs” or activates. This gas is what gives the bread its rise and the delicious air bubbles within the dough. Trust me when I say you can't really replace this, the final product won't really be the same. Serves: 16 Ingredients: 1 1/3 cups lukewarm water (about 100º F) 2-3 teaspoons sugar 2 ¼ teaspoon Instant Yeast 1 cup almond flour ¾ cup whey protein isolate 3 tablespoons coconut flour 2 tablespoons coconut oil ½ teaspoon Xanthan gum ½ teaspoon salt 1 ½ teaspoon baking powder ½ cup Allulose ½ teaspoon turmeric powder 1 tablespoon Yacon Syrup Honey Butter Ingredients: 4 tablespoons butter, softened 1 tablespoon Yacon syrup Directions:
Net Carbs: 1.75g per serving (1 slice) Net carb calculations are approximate and depend greatly on the brands and ingredients used. Net carbs are provided to provide a ballpark calculation. Use a carb calculator app to find your exact net carb count.
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Who else loves those Red Lobster cheddar bay biscuits? I have both hands raised haha. Those fluffy, cheesy biscuits were the best, so here's my very close Keto version that will make your heart happy (no pun intended). According to the Red Lobster website, one of their biscuits is a whopping 16 grams of net carbs--eek! How many did I eat last time I was there so many years ago?? Not to worry— My copycat version is about 2.2g each!! The Flours Two great characteristics about the Red Lobster version is its fluffiness and cheesiness. My copy cat version uses a secret ingredient that help amplify both of those qualities in this keto remake. I like to use a combination flour blend of almond flour and whey protein isolate. If you've been cooking keto for a while you know that without much fats almond flour is dry and gritty. The addition of the why powder, in my opinion, helps bind the almond flour better improving the texture of the final product. Also, whey protein helps amplify the cheesiness of this recipe and enhances the buttery flavor—all great positives in my opinion. LOL The Cheeses The original cheddar bay biscuits used only cheddar. I like a combination of 2 cheeses for an enhanced flavor profile. But in a pinch and if you hate buying many different cheeses, then feel free to stick to all cheddar. Serves: 4-6 People Ingredients: 3/4 cup almond flour 1/4 cup whey protein isolate, unflavored 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 cup sharp cheddar cheese, shredded 1 cup gouda cheese, shredded (or double the cheddar) 4 eggs, beaten 2 tablespoons Kerrygold butter, melted 1/2 teaspoon garlic power 1/2 teaspoon dried parsley Directions:
These are best served immediately out of the oven. They can also be stored in a ziplock bag and then left overs warmed up for 10 seconds in the microwave. Follow us on Social Media | Did you try the recipe? Tag us! @thisketofamily This Keto Family is a participant of the Amazon and other affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.
There are so many cauliflower pizza crusts on the mark now that are not truly keto-friendly. Yes, most are gluten free and grain-free, but they are contain starches and carbohydrates that would classify them technically non-keto. But don't fret my keto lovers, make this EASY and simple, PURE CAULIFLOWER pizza crust with cauliflower, mozzarella and parmesan cheese, a few spices and bam—a truly grain-free, whole30, gluten free and KETO caulicrust you can enjoy whenever you want. And if you use pre-riced cauliflower (like I do), then the hardest part is already done for you. Just sauce, top and bake. Pizza nights are saved! Ingredients: 1 package of frozen riced cauliflower (trader Joes or Costco has this), about 10-12 oz 2 tbsp Psyllium Husk Powder 1/2 cup shredded mozzarella 1/4 cup parmesan cheese 2 eggs, beaten 1/4 teaspoon Oregano 1/4 teaspoon Italian Seasoning 1/4 teaspoon garlic powder pinch of salt Directions:
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Don't let this recipe intimidate you. I used to think making breads was challenging since I had never before worked with yeast. I also had never worked with Vital Gluten before so that was another uncharted territory. But let me tell you, both are ESSENTIAL to making this low-carb, Keto bread fluffy and soft. Here's why. Ketogenic flours are dense and heavy. They typically consist of almond flour and coconut flour, both of which are course and dry. Neither contain any starches in their makeup (which is what makes them ketogenic LOL) and because their particles are dense, they typically do not rise well. Enter Vital Gluten. Gluten in normal flour is responsible for the sponginess and chewiness of traditional flour bread. It is the protein component of wheat that is extracted and separated from all the starches. Therefore Vital Gluten (also called Wheat Gluten and Vital Wheat Gluten) is actually not 'wheat' at all, but the dried and milled protein. Because of this it is safe for ketogenic baking and supplements for the missing rise of traditional ketogenic flours. Yeast. Yeast are single-celled organisms that thrive on the starches in the flour/wheat and emit carbon dioxide. The carbon dioxide is what makes the pockets of air in traditional flour bread. Air equals rise and chewiness. The problem in ketogenic baking is, again, the keto flours do not contain starch (as traditional wheat flour does), so the yeast has nothing to feed off of. Activating your yeast is essential in keto baking because you will supply it with a small amount of sugar, in our case I use Yacon Root extract or syrup, so activate it. That's it. All you need to do is combine the ingredients, add a little elbow grease to mix them together, patience to allow it to rise and boom - the most amazing low-carb, no dairy, no egg, no-kneading and no bread machine required keto bread recipe there is. I hope you try this, because it is amazing. If you do, let us know how it turns out! Happy baking! Yields: 12 slices Ingredients: 1 cup almond flour 1/4 cup coconut flour 1/4 cup psyllium husk 1/2 cup vital gluten (also called Vital Wheat Gluten) 1/2 cup whey protein isolate 1 1/2 teaspoon salt 13 oz warm water (between 110°-115°) 1 1/4 teaspoon active dry yeast 2 teaspoons yacon syrup Directions:
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If you've been searching for a keto breakfast that is NOT scrambled eggs, then search no further. These keto blueberry muffins are soft and moist and offer a pastry-style keto options to give your breakfast choices more variety,
Makes 10-12 muffins Ingredients: 2 cups almond flour (I recommend this one) 5 tablespoons Swerve sweetener 1/2 tablespoon baking powder 1/4 teaspoon sea salt 10 tablespoons coconut cream (I recommend this one) 2 large eggs, lightly beaten 2 teaspoons vanilla extract 2 drops lemon essential oil* (I ONLY recommend ingesting this brand) 1/3 cup blueberries Directions: Preheat the over for 350° . In a large bowl, combine together the wet ingredients — Coconut cream, eggs, vanilla and essential oil. In a separate bowl, combine all the dry ingredients — flour, sweetener, baking powder and salt. Whisk together until combined, breaking up any clumps of flour. Gradually add the dry ingredients mixture to the wet ingredients. Mix until just combined, but don't overmix. Wash the blueberries and pat them dry. Add a dusting of almond flour (about 1 tsp) and toss the blueberries in the flour. Add the dusted blueberries to the batter and fold in. Bake 25 minutes. An inserted toothpick should come out clean or with a few dry crumbs. Cool for 5 minutes and serve the muffins with Kerrygold butter! *I do not recommend ingesting ANY essential oil brand. The only brand I suggest for use in cooking is Young Living due to its high and pure quality and FDA certified Vitality Line. If you need help ordering Young Living oils, please contact me or click here. There are only a handful of things a keto parent yearns for – keto kid snacks, crackers and BREAD. The internet is full of recipes of 90-second keto breads that are a bit too eggy, fathead bread that isn't fluffy enough and coconut breads that are dense and not airy. When you have young kids who recall the proper textures and tastes of traditional bread, passing off a ketofied version is not at all successful.
Enter these keto dinner rolls. After trying several recipes online and tweaking a few components, here's a winner that is crunchy on the outside and soft and fluffy on the inside. My son even said, "This tastes like Panera bread mommy." Booya! #ketomomwin Ingredients: 1 cup (4 oz or 130g) almond flour (I recommend this one) 1/4 cup + 2 teaspoons (1.2 oz) coconut flour (I recommend this one) 4 tablespoons (20g) psyllium husk powder (I recommend this one) 2 1/2 teaspoons baking powder 1 teaspoon sea salt 2 teaspoons apple cider vinegar 2 tablespoons liquid egg whites (or 1 large egg whites) 1 tablespoons avocado oil (or olive oil) 1 cup boiling water Directions: Preheat the over for 350°. Whisk all the dry ingredients together a large bowl. Add the vinegar and egg whites to the bowl, then the boiling water. With a hand mixer, mix the ingredients together for about 30 seconds. (Do not over mix it or the bread will be hard.) Using a silicon spatula, scrape the sides and form the mixture into a ball. Let it stand for 2-3 minutes for the psyllium husk to start absorbing the liquid. Divide the dough into 8 sections. Place on a silicon lined baking tray and bake in the oven for 60 minutes (or until you hear a hollow sounds when you tap the bottom of the bread). The bread will rise and expand, though it will not spread width-wise. Your final keto dinner rolls should be about 3 inches in diameter. Serve them immediately with a healthy heap of Kerrygold butter! ~Enjoy! When I first transitioned into keto the hardest thing to go without was bread. Now there are so many ket "breads" on the market. Unfortunately they are still processed and some contain ingredients that are still considered questionable by strict ketoer guidelines. As the ketogenic diet matures and science begins to support and pour more research into toxic food ingredients, I have no doubt that the keto standards will continue to improve and change. What we do know now is that processed ingredients, grains, sugars and "vegetable" oils are all major contributors to an unhealthy diet. And what do we find in ALL standard breads?—bingo! All of these ingredients. This 90-second keto bread is my own slight modified recipe. The normal version you can find online calls for a whole egg which, in my opinion, yielded a very "eggy" and yellow "bread". You *can* still use a whole egg, but just be warned that it won't be so neutral tasting. Instead I used liquid egg whites, about 3 tablespoons. This acts like a great binder to the almond flour, but reduces the "eggy" component significantly, definitely a WIN in my book. Want to toast this? When you take this bread out of the microwave it will be fluffy and delicate. Gently slice the bread in half to make 2 thinner slices and place it in a small toaster oven (or on a griddle or pan) to give it a nice golden toast. Eat it will a pat of kerrygold butter or homemade jelly. Or mash up an avocado and make yourself a fancy keto avocado toast! Either way, this is a great bread alternative for the days when you miss that good old sandwich bread! Ingredients: 1 1/5 tablespoons Kerrygold Butter, melted 3 tablespoons almond flour 3 tablespoons liquid egg whites (or 1 egg*) 1/4 teaspoon baking powder pinch of salt Directions:
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AuthorHi! I'm Arlene – wife, mother of 3, entrepreneur and keto foodie. I love to make, share and try different, delicious keto food recipes that are easy to make and most-importantly kid-friendly. Life is hard as it is, feeding our families should be easy, fun and nutritious. Archives
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