Recipe Basic Recipe for Keto Breads, muffins, cake and desert

This has taken me weeks to figure out but i think i have a base for all keto breads (aka low carb)
After much failure here it is (these are single serving sized)

THE KEY is to let the basic batter sit for 12 hours so all

BASIC RECIPE
2 tbsp almond flour (coconut is ok as well just depends on which texture you like)
1 tbsp psyllium husk
1/2 tsp baking powder
1 tbsp erythritol (get the sugar grind and then powder it in a coffee grinder so its smoother in the batter)
1 large egg

CREPE's
2 tbsp almond flour
1 tbsp psyllium husk
1/2 tsp baking powder
1 tbsp erythritol
1 large egg
milk till you have a runny consistency, the batter has to be able to spread in the pan as you tilt the pan and let the batter run till its thin. (you can make pancakes as well just dont add as much milk)

cook in butter till edges are crispy and flip

CARROT CAKE
2 tbsp almond flour
1 tbsp psyllium husk
1/2 tsp baking powder
1 tbsp erythritol
1 large egg
1/2 tsp vanilla extract
1/2 small carrot
pinch of salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1 tbsp melted butter

For the frosting

1/4 cup cream cheese
1 tbsp whipping cream
1/2 tbsp erythritol
1/2 tsp vanilla extract

Instructions
1. In a mug, combine all your cake ingredients and mix thoroughly until everything is well incorporated. You can
do this in a blender or food processor too. Microwave on high heat for 90 seconds. Take your cake out of the
mug and let it completely cool down. Slice your cake to make 2 layers and place them somewhere cool.
2. In a bowl, add cream cheese, erythritol and vanilla extract. Using an electric hand mixer whip all the ingredients
together until you get a soft creamy mixture. Add your whipping cream and mix again for 5 minutes. Set aside.
3. Take one layer of the cake and scoop on top of it one heaped tbsp of your cream cheese frosting. Gently place
the top layer on it and scoop on top of it another heaped tbsp of cream cheese frosting. Using the back for the
spoon, spread the remaining frosting in any way you prefer.
4. Serve right away or chill before serving. The colder the cake gets, the firmer the cream will be and vice versa.


This is a quick 90 sec breakfast bread i like, super easy to make

• 1 tablespoon coconut flour or 3 tablespoons almond flour
• 1 tablespoon butter, melted
• 1 egg
• 1 tablespoon full-fat cream cheese
• 1/2 teaspoon baking powder
• 1 tablespoon parmesan/ cheddar cheese, grated (optional)
• a pinch of pink Himalayan salt
• seasonings optional

1. Melt the butter in the microwave,
2. Add all the ingredients in a bowl and mix well.
3. Transfer the mixture to a microwave safe greased bowl/mug.
4. Microwave for 90 seconds or until the top it's firm.
5. Cut the keto bread in half, horizontally.
6. In a heated skillet melt one tablespoon of butter.
7. Toast pan toast on each side.

 

Outstanding info - thanks!

 

forgot to post this
the psyllium husks are critical when you cook without gluten and low carb

Some of the big pizza firms use it in their dough to puff up the duogh and make it cheaper

the ratio is 1 part psylium husks to 2 parts coconut flour OR 3 parts almond flout

 

Stupid question time - I assume the psyllium husks are fine ground? Just asking because I've never bought them before (except as dietary fiber like Metamucil) and on line I'm seeing them both ground and otherwise.

 

I buy them whole as they are cheaper and just grind them in the coffee grinder i have for grinding herbs

but buying them ground it fine

 

Question - how are you sourcing these ingredients? I figured in a lefty health conscious area like mine it would be a slam dunk, but the only thing I can find locally is the almond flour. Do you have any on line stores or brands you prefer?

 

i just go to normal grocery store or you can buy at bob's redmill direct

https://www.bobsredmill.com/shop.ht...term=bob's red mill&utm_content=Branded Exact

 

Bob's Red Mill is about 20 minutes away - I should have thought of them first. Even though their mill/outlet store is nearby our local stores only carry the most mundane of their products.

 

you live near an outlet.... when can i visit !!!

 

I live near the main facility where they actually do the milling. It has a huge outlet and even a restaurant.

Here is the story about how it started out as a small business that burned down (I remember shopping there) and then exploded.into a national brand
https://www.bobsredmill.com/bobs-way-mill

 

Some thread drift just for @Ganado - a trip to Bob's Red Mill Visitor Center and Outlet

From the outside. Just like the original location that burned down the Visitor Center is a working mill as well as a retail outlet. The production mill is a very large operation a few miles down the road.

Espresso and tours five days a week

On the inside an amazing variety of product:




Also Bulk foods

And a resturant

Lots of inside seating plus a heated outside area

Friendly staff to help you find what you are looking for and will also ring up your order

And when you are done, across the street is Dave's Killer Breads

 

thanks for the photos!

 

as a side note, i never stock baking powder, i make it as i need it. Baking powder consistes of
1 part baking soda
2 parts cream of tartar

 

Modifications: I could not get the fluffy texture so I looked at my grandmothers buttermilk recipe and make some modifications.

2T coconut flour
1 T psyllium husks
1/4 t baking soda
1/2 t cream of tartar, plus a pinch
1 T butter
coconut milk
mash it all together till it looks crumbly


I add coconut milk until it's pretty mushy and barely holds together. Then I put it in the glass jam jars that I sprayed with oil

Microwave for 90 seconds


Pop them out of the jar, cut in half and toast
plate and put eggs on top or eat like an english muffin

NOTES
the size of the container makes a difference for single serving. Small ramekins will work but I like this size better for the biscuits plus I have the jars already

you can use baking powder but i just did the same thing by combining cream of tartar and baking soda and I have better control over how much cream of tartar is in each batch. And adding an extra pinch till you get the right amount of rise gives better results.

less coconut milk gives you more crumbly biscuit texture (the dough is more firm)
more coconut milk gives more of an English muffin texture (the dough barely holds together with enough milk)