Keto Bread, 39% VWG Test 6

Total Time: 7 hr 30 min = 2 hr 30 min (prep), 4 hr (rest), 1 hr (cook)
Yields: 18 slices
Difficulty: Advanced
Macros: 99 cal, 1. 2 g net carb, 3. 1 g fat, 12. 9 g protein
Allergens: Contains Vital Wheat Gluten

Original Instagram link: https://www.instagram.com/p/Bp2YJB2Aymu/
Bread Tear video: https://i.imgur.com/s6FMb1z.mp4

---

50.3% Sponge:

• 99 g water, 100 F / 37 C
• 0.5 g (1/8 tsp) instant yeast
• 48 g keto flour
• 52 g vital wheat gluten

15.1% Water Roux:

• 50 g water
• 10 g keto flour

Final Dough:

• 45 g water, 100 F / 37 C
• 4 g (1 tsp) instant yeast
• 33 g (1 large, lightly beaten) egg, room temp; reserve extra for egg wash
• sponge (above)
• water roux (above)
• 101 g keto flour
• 121 g vital wheat gluten
• 11 g heavy cream powder
• 40 g sweetener
• 4 g (1 tsp) salt
• 40 g butter, room temp

Directions - Sponge:

1. Dissolve yeast in water, and let sit 5-10 min.
2. Stir in remaining ingredients.
3. Cover and let ferment for 2 hr in a turned OFF oven with the oven light switched on.

Directions - Water Roux:

1. Heat ingredients on med-low until pudding texture.
2. Set aside to cool slightly.

Directions - Final Dough:

1. In a bread machine or stand mixer or bowl, dissolve yeast in water, and let sit for 5-10 min.
2. Add the remaining ingredients EXECPT the butter, and knead until a smooth ball forms.
3. Knead in the butter until you can stretch the dough without it tearing (window pane test).
4. Cover and let rise for 2 hrs or until double in size.
5. Divide into portions, shape into balls, cover and let rest for 10-15 min.
6. Roll into a rectangle the width of your pan, then roll into cinnamon roll from the short side.
7. Flatten and repeat.
8. Place in baking pan, cover, and do a final rise for 2-3 hrs or until double in size.
9. Brush tops with leftover egg.
10. Place in fridge to chill for at least 15 min.
11. Preheat oven to 300 F / 150 C.
12. Place bread in, and immediately turn oven down to 265 F / 130 C.
13. Bake for 60 min, or until internal temp is at least 190 F / 88 C.
14. Crack open oven, and leave it in for 5-10 min.
15. Remove from oven.
16. Immediately brush melted butter or heavy cream on the crusts.
17. Let absorb for 5-10 min, then transfer bread to wire rack.
18. Cool at least 20 min before tearing apart, or cool completely before slicing.
19. Store in ziploc bag.

---

Notes:
I increased the final dough weight this time to make it fill out better. Final dough weight was around 640g. A 9x5-inch loaf pan can hold 1850g total volume of water. The dough to pan ratio for this is around 2.8, so 1850g ÷ 2.8 = 661g. I think you can increase the final dough weight a little more if you wanted. Next time I might play with decreasing vwg content, but for now I’m quite happy with how this version turned out.

Keto Chocolate Sponge Test 2

Total Time: 60 min = 15 min (prep), 45 min (cook)
Yields: 6x6-inch pan
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BmIWNP7l_z7/

---

Wet:

• 25 g coconut oil
• 10 g heavy cream
• 1/2 tsp vanilla

Whipped:

• 120 g (2 whole + extra whites) eggs
• 90 g sweetener

Dry:

• 50 g keto flour
• 10 g cocoa powder
• 1/8 tsp baking soda
• 1/8 tsp salt

Directions:

1. Preheat oven to 300 F / 150 C.
2. Prepare a 6x6-inch baking pan. Line with parchment paper, and baking strip (bought or homemade).
3. Mix wet ingredients, and set aside.
4. Whip eggs and sweetener until thick and pale.
5. Sift dry ingredients. Carefully fold dry into wet.
6. Pour batter into prepared pan.
7. Drop pan onto counter 2-3 times to release air bubbles.
8. Bake on bottom rack for 40-45 min, or until center feels firm to the touch, or an inserted toothpick comes out clean.
9. Crack open oven, and leave cake in until the oven cools down (5-10 min).
10. Remove from oven, and drop onto counter to release any remaining steam.
11. Invert the cake onto a wire rack, and remove parchment paper. Let cool 15-20 min.

---

Notes:
Baking soda is used here to react with the acidic cocoa powder (not dutch-processed). I’ll have to tweak the leavening agent when attempting a vanilla sponge. Cake strips help with even baking, and prevent a domed center. This means no leveling is needed when sheeting, and no wasted cake! You can make your own by wetting paper towels and folding them in aluminum foil. Wrap the foil around the sides of the pan. I was very impressed with how even the crumb came out (be sure to swipe 👉 for cake poke vid). This was husband approved!! He actually said this was the best version I made so far 😍 Might try increasing oil to 30-40 g for more moisture next time. The filling was a concoction I had in the fridge for a few weeks (thank you butter!), so no recipe for that. I was going for that sponge cake triangle you see in asian bakeries. You can use any keto buttercream filling ✌️ Edit: They taste just as good the next day 😋

Keto Cannelloni/Rolled Lasagna

Total Time: 45 min = 20 min (prep), 25 min (cook)
Yields: 9x13-inch pan
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bl-4jkklBdo/

---

Sauce:

• 1 lb ground beef, optional
• Rao’s marinara sauce (or preference)

Filling (cooked):

• 1 Tbsp olive oil
• 1 clove garlic, minced
• 8-10 oz spinach

Filling:

• 8 oz ricotta cheese
• 1 large egg
• grated parmesan, to taste
• salt and pepper, to taste
• nutmeg, to taste (optional)

Assembly:

• 1/2 - 1 batch keto pasta test 3, cut to lasagna sheets
• melting cheese of choice, to taste
• fresh basil, chopped, to taste (optional)

Directions:

1. Preheat oven to 350 F / 177 C.
2. Line a 9x13” pan with foil (pan should have decent height and not flat).
3. Brown ground beef, mix with marinara sauce, and set aside.
4. Wilt spinach, and sauté with minced garlic. Let cool while making the rest of the filling.
5. Rough chop the spinach.
6. Mix together, ricotta cheese, egg, parmesan cheese, salt and pepper, nutmeg, and spinach.
7. Pour 1/2 of the ground beef sauce on the bottom of the baking pan.
8. Spread the ricotta mixture on the lasagna sheets, and roll up like a cigar.
9. Line up the cannellonis on top of the sauce.
10. Pour over the top with remaining sauce.
11. Cover the baking pan with foil, and bake for 20-25 min.
12. Remove foil, scatter melting cheese (I used burrata), and bake until cheese is golden and bubbly. Serve with fresh basil.

---

Notes:
You can use any baking pan that will hold the sauce, and not spill over. Glass should work, and you probably won’t need the foil underneath. I used foil because my pan is leaky 🙈 I used a 1/2 batch of keto pasta, and the remainder made 4 bunches of fettuccini that we enjoyed later.