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

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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.

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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/

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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.

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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/

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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.

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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.

Keto Lavender Honey Ice Cream

Total Time: 23 hr 10 min = 23 hr (prep), 10 min (cook)
Yields: 6 servings, 1.5 pints
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bl5oxshFU-c/

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Ingredients:

• 60 g (3 large) egg yolks
• pinch of salt
• 90 g sweetener
• 100 g water
• 325 g heavy cream
• 2 tsp honey flavoring
• 1-1.5 tsp dried lavender flowers

Directions:

1. Place the inner chamber of your ice cream maker in the freezer.
2. Cream yolks, salt, and sweetener until pale.
3. Bring just to boil the water, heavy cream, honey flavoring, and lavender.
4. Temper. Whisk one ladle of hot mixture into the yolk mixture.
5. Add a second ladle, and whisk.
6. Add the remaining hot mixture, and whisk until combined.
7. Strain, and let cool to room temperature.
8. Cool in fridge overnight.
9. The following day, set up ice cream maker and use according to instructions. It should take about 20-30 minutes to finish churning.
10. Store in an airtight container, and freeze another 4-6 hours or until desired firmness. Or enjoy immediately as soft serve!

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Notes:
I visited a lavender garden a few years ago, and they had this amazing lavender ice cream! It just so happened that my recent allulose purchase came with a free sample of honey flavoring. I put together honey+lavender🐝💐 This had a mellow floral note, and in NO way like grandma’s soap 🤣 I also got the lavender flowers at no charge because it didn’t register any weight when the cashier tried to scan it.

Keto Egg Muffins

Total Time: 40 min = 10 min (prep), 30 min (cook)
Yields: 6
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bl3HQG5FQ76/

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Ingredients:

• 5 eggs, large (whole)
• 230 g heavy cream
• salt & pepper to taste
• paprika to taste (optional)
• add-ins to taste (e.g. cheese, veggies, meats)

Directions:

1. Preheat oven to 350 F / 177 C.
2. Lightly grease a muffin tin.
3. Whisk together all ingredients except the add-ins.
4. Pour egg mixture evenly into prepared tin, leaving room.
5. Sprinkle the add-ins on top pushing down as needed.
6. Bake for 25-30 min, or until golden.
7. Remove and let cool in pan for 10-15 min before serving.

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Notes:
I make these for hub’s breakfast sometimes. They keep about 5-6 days in the fridge. They are nice cold too if you want to grab something quick

Keto Chocolate Chip Cupcakes Test 1

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 6 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Blvqg5MF0MD/

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Dry:

• 110 g keto flour
• 10 g unsweetened cocoa powder
• 80 g sweetener 
• 2 g (1/2 tsp) baking powder
• 1 g (1/8 tsp) baking soda
• 1 g (1/8 tsp) salt

Wet:

• 90 g butter, melted
• 30 g water, room temp
• 20 g heavy cream, room temp
• 65 g sour cream, room temp
• 45 g egg whites, room temp
• 3 g (1 tsp) vanilla

Add-ins:

• 35 g sugarfree chocolate chips

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Sift together dry ingredients, and set aside.
4. Stir together wet ingredients.
5. Add 1/2 of dry to the wet, and mix until just combined.
6. Fold in chocolate chips.
7. Fold until no dry spots are visible.
8. Divide batter equally into the cupcake liners.
9. Top with more chocolate chips if desired.
10. Bake 20-25 min, or until center springs back to the touch.

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Notes:
Used the blueberry cupcakes as a base, and played around with the liquids. This gave a nice light chocolate flavor. I liked it because the crumb is fluffy, so a light chocolate felt better than heavy/rich chocolate notes. You can try adding more cocoa powder or chocolate chips if you prefer more chocolate. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge. I actually had them out for about 4 days, and they were fine.

Keto Matcha Ice Cream

Total Time: 23 hr 10 min = 23 hr (prep), 10 min (cook)
Yields: 6 servings, 1.5 pints
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BlnqItiFwj2/

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Ingredients:

• 60 g (3 large) egg yolks
• pinch of salt
• 90 g sweetener
• 100 g water
• 325 g heavy cream
• 10 g matcha powder

Directions:

1. Place the inner chamber of your ice cream maker in the freezer.
2. Cream yolks, salt, and sweetener until pale.
3. Bring just to boil the water, heavy cream, and matcha powder.
4. Temper. Whisk one ladle of hot mixture into the yolk mixture.
5. Add a second ladle, and whisk.
6. Add the remaining hot mixture, and whisk until combined.
7. Strain, and let cool to room temperature.
8. Cool in fridge overnight.
9. The following day, set up ice cream maker and use according to instructions. It should take about 20-30 minutes to finish churning.
10. Store in an airtight container, and freeze another 4-6 hours or until desired firmness. Or enjoy immediately as soft serve!

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Notes:
Anyone who has tasted Dave’s Ice Cream (Hawai’i) will appreciate this one! It’s rich, creamy, and full of matcha flavor! Halo Top “green tea” ain’t got nothin’ on this recipe! It was extremely hot in the kitchen, and started melting as soon as I put it on the plate for photos. I served it with some @choczero chocolate sauce. If you’ve never tried green tea ice cream + chocolate sauce, now’s a perfect time to try!

Keto Blueberry Cupcakes Test 2

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 6 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

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

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Dry:

• 110 g keto flour
• 70 g sweetener
• 2 g (1/2 tsp) baking powder
• 1 g (1/8 tsp) baking soda
• 1 g (1/8 tsp) salt

Wet:

• 90 g butter, melted
• 20 g water, room temp
• 10 g heavy cream, room temp
• 60 g sour cream, room temp
• 45 g egg whites, room temp
• 3 g (1 tsp) vanilla
• 25 g blueberry juice
• 6 g (1 Tbsp, 1 medium) lemon zest

Add-ins:

• 45 g blueberries

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Microwave 25 g blueberries to release juices, and pass through a sieve.
4. Sift together dry ingredients, and set aside.
5. Stir together wet ingredients.
6. Add 1/2 of dry to the wet, and mix until just combined.
7. Dump add-in blueberries into remaining dry, toss to coat, then add to the batter.
8. Fold until no dry spots are visible.
9. Divide batter equally into the cupcake liners.
10. Bake 20-25 min, or until center springs back to the touch.

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Notes:
I retested the previous blueberry cupcake recipe with less sweetener, and I like this version a lot; possibly even my go to! These kept their dome shape much better. Cupcakes were moist and fluffy. These can definitely be served as “breakfast muffins”. You can increase the sweetener amount to make it more cupcake/dessert-like, and also frost them. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge.

Keto Blueberry Cupcakes Test 1

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 6 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BlV2AdQFXjO/

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Dry:

• 110 g keto flour
• 70 g sweetener
• 2 g (1/2 tsp) baking powder
• 1 g (1/8 tsp) baking soda
• 1 g (1/8 tsp) salt

Wet:

• 90 g butter, melted
• 20 g water, room temp
• 10 g heavy cream, room temp
• 60 g sour cream, room temp
• 45 g egg whites, room temp
• 5 g (1.5 tsp) vanilla
• 25 g blueberry juice
• 2 g (1 tsp) lemon zest

Add-ins:

• 35 g blueberries

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Microwave 25 g blueberries to release juices, and pass through a sieve.
4. Sift together dry ingredients, and set aside.
5. Stir together wet ingredients.
6. Add 1/2 of dry to the wet, and mix until just combined.
7. Dump blueberries into remaining dry, toss to coat, then add to the batter.
8. Fold until no dry spots are visible.
9. Divide batter equally into the cupcake liners.
10. Bake 25-30 min, or until center springs back to the touch.

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Notes:
Re-did the strawberry cupcake recipe, and replaced with blueberries instead. Baked at 325 F. The original sweetener amount was 105 g. I found that way too sweet! Maybe try cutting it down to 70 g. I increased the lemon zest because blueberries and lemon zest are 👌. This gave them a really nice zing! Cupcakes were moist and fluffy. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge.

Keto Vanilla Ice Cream

Total Time: 23 hr 10 min = 23 hr (prep), 10 min (cook)
Yields: 6 servings, 1.5 pints
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bk5l-VHl2Ic/

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Ingredients:

• 60 g (3 large) egg yolks
• pinch of salt
• 90 g sweetener
• 100 g water
• 325 g heavy cream
• vanilla to taste (pod or extract or both!)

Directions:

1. Place the inner chamber of your ice cream maker in the freezer.
2. Cream yolks, salt, and sweetener until pale.
3. Bring just to boil the water, heavy cream, and vanilla seeds/pod (I used 1/2 a pod).
4. If using extract, stir in the vanilla off heat (I also added about 1/4 tsp).
5. Temper. Whisk one ladle of hot mixture into the yolk mixture.
6. Add a second ladle, and whisk.
7. Add the remaining hot mixture, and whisk until combined.
8. Let cool to room temperature.
9. Cool in fridge overnight.
10. The following day, set up ice cream maker and use according to instructions.
11. It should take about 20-30 minutes to finish churning.
12. Store in an airtight container, and freeze another 4-6 hours or until desired firmness. Or enjoy immediately as soft serve!

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Notes:
This was absolutely delicious! And it was creamy!! No ice chunks at all. I tried to quenelle/rocher, but I’m bad (also it is really hot in the kitchen lately)!! More practice needed! I used the ice cream maker attachment for my Kitchen Aid stand mixer. If you don’t have an ice cream machine, you can put the cooled liquid in an airtight container in the freezer, and every 30 minutes give the mixture a good stir. This helps prevent ice crystals from forming. I stored this in a 16 oz mason jar (after a few taste tests), so I estimate this recipe would yield about 1.5 pints of ice cream (roughly 575 g, 20 oz).

Keto Cake Reverse Creaming Method Test 1

Total Time: 1 hr = 20 min (prep), 40 min (cook)
Yields: 8x8-inch pan
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bk1La-5FAAv/

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Wet:

• 90 g (3 large) egg whites
• 85 g water
• 35 g heavy cream
• 8 g (1/2 Tbsp) vanilla
• 30 g sour cream

Dry:

• 150 g keto flour
• 2 g (1/2 tsp) baking powder
• 3 g (1/2 tsp) salt
• 171 g sweetener
• 88 g butter, cubed & room temp

Add-ins:

• strawberries, chopped
• blueberries

Frosting:

• 180 g heavy cream
• 32 g powdered sweetener
• 2 g (1/4 tsp) vanilla
• 56 g mascarpone cheese, room temp

Directions:

1. Preheat oven to 325 F / 162 C, and prepare an 8x8-inch pan (lined with parchment paper/greased).
2. Combine wet ingredients, and set aside.
3. Sift dry ingredients into mixing bowl.
4. Add cubed butter and mix with dry until pebbly.
5. Add half of the wet ingredients, scrape down the sides of the bowl, and add the remaining wet ingredients.
6. Fold in strawberries and blueberries.
7. Pour batter into prepared pan, add more berries on top if desired, and bake for 40-50 min, or until center springs back to the touch.
8. Let cool completely before frosting.
9. Frosting made by whipping heavy cream and powdered sweetener to soft peaks.
10. Fold in vanilla and mascarpone cheese, then whip to stiff peaks.

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Notes:
You can cover the pan with some foil if it starts getting too brown. I’ve always wanted to try the reverse creaming method, but because it’s purpose is to inhibit gluten formation — and this flour is gluten free— it didn’t do much for me aside from making a denser crumb. I much prefer a fluffier sponge. It was still delicious! Recipe adapted from @preppykitchen.