Keto Quick Puff Pastry Test 1

Total Time: 50 min = 20 min (prep), 30 min (chill)
Yields: 32 squares
Difficulty: Moderate
Macros: 94 cal, <0. 1 g net carb, 7. 2 g fat, 4. 5 g protein

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

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Ingredients

• 240 g (8 oz) keto flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 280 g (10 oz) cold butter, cubed
• 156 g (5 oz) cold water

Directions

1. In a large bowl, combine keto flour, baking powder, and salt.
2. Add butter and toss to coat.
3. Turn out onto a flat surface, and begin to cut the butter into the flour with your hands or bench scraper. Flatten and push the butter into the flour with the palm of your hand. Don’t let the butter melt!
4. Gather the dough and make a well.
5. Add half of the water into the well, and with a dough scraper slowly combine the water and flour.
6. Repeat with remaining water until a workable dough forms (you may not need all the water).
7. Pat into a rectangular shape.
8. Roll out to about 10” x 12”, and dust off excess flour.
9. Make a trifold (like a business letter) with the short side facing you.
10. Flip the dough over, and rotate 90 degrees.
11. Repeat roll-trifold-flip-rotate another 5 times making sure to fold and rotate in the same direction each time.
12. Wrap dough in plastic, and chill at least 30 minutes before using.

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Notes:
My dough had some cracks, so I could’ve used a bit more water (I used about 65%). This is a far cry from traditional puff pastry, but it’s a step closer!

Keto Raspberry Chocolate Cream Cheese Mousse Cake

Total Time: 1 hr 20 min = 20 min (prep), 30 min (cook), 30 min (freeze)
Yields: 16 slices
Difficulty: Easy
Macros (Chocolate Sponge): 70 cal, 0. 2 g net carb, 4. 2 g fat, 5. 4 g protein
Macros (Cream Cheese Mousse, plain): 124 cal, 1. 3 g net carb, 12. 6 g fat, 1. 8 g protein

Original Instagram link: https://www.instagram.com/p/BfoxB_1leNF/

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Chocolate Sponge

• 4 eggs, separated
• 80 g sweetener
• vanilla to taste
• 100 g keto flour
• 1/2 tsp baking powder
• 45 g melted butter
• 10 g unsweetened cocoa powder
• 15 g heavy cream
• 30 g water

Mousse Base

• 320 g cream cheese, softened
• 60 g sweetener
• 200 g sour cream
• water, as needed
• 0.5 tsp xanthan gum
• 150 g heavy cream, whipped

Flavored

• 40 g raspberry puree

Directions: Chocolate Sponge

1. Preheat oven to 340 F / 170 C.
2. Beat egg whites and sweetener until stiff peaks.
3. Beat in one yolk at a time.
4. Add vanilla.
5. Sift in keto flour and baking powder, and gently fold into batter.
6. In a separate bowl, combine melted butter, heavy cream, water, and cocoa.
7. Take a small amount of batter and combine into the cocoa mixture.
8. Pour the cocoa mixture into the batter, and fold to combine.
9. Pour batter into parchment lined baking pan.
10. Bake in a water bath for 30-35 min, or until center springs back to the touch.
11. Let cool for 10-15 before using.

Directions: Mousse

1. Cream together the sweetener and cream cheese.
2. Add sour cream.
3. Whip heavy cream to soft peaks, and fold into cream cheese mixture.
4. If the mousse looks too thick add in water as needed. It should be pourable.
5. Sprinkle in xanthan gum, and combine.
6. You can reserve a portion of the mousse to maintain the white color.
7. Puree the raspberries, and strain out the seeds.
8. Gently fold the raspberry puree into the mousse for a light pink color.
9. Use a round mold lined with plastic wrap to decorate with the mousse. You’ll want the cake part to be smaller than the mold, so that the mousse can be poured around and enclose the cake.
10. Let cake set in the freezer for at least 30 min before serving.

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Notes:
You can use a piping bag to help fill in pockets. When I made the mousse my sour cream was a slightly thick, so I suggest adding water to thin it out a bit. I did a ring pattenered cut out to make “vertical” layers. I also forgot to add the inner circle for my cake pattern, but you can easily make a simple layered cake instead.

Keto Toll House Chocolate Chip Cookies

Total Time: 20 min = 10 min (prep), 10 min (cook)
Yields: 32-34 cookies (2.5” size)
Difficulty: Easy
Macros: 99 cal, 1. 2 g net carb, 8. 3 g fat, 3. 6 g protein

Original Instagram link: https://www.instagram.com/p/BaxFB7VFwmC/

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Dry Ingredients

• 180 g (6 oz, 2 1/4 cups) keto flour
• 1 tsp baking soda
• 1 tsp salt

Wet Ingredients

• 224 g (8 oz, 2 sticks) butter, softened
• 144 g (5 oz, 3/4 cup) brown sweetener (Sukrin Gold)
• 144 g (5 oz, 3/4 cup) sweetener (Swerve)
• vanilla to taste
• 100 g (2 large) eggs

Toppings

• 280 g (9.5 oz, 2 cups) chocolate chips (Lily’s)
• 125 g (4.4 oz, 1 cup) chopped nuts (optional)

Directions

1. Preheat oven to 325 F or 350 F (depending on your oven).
2. Mix dry ingredients and set aside.
3. Cream softened butter and sweeteners.
4. Add eggs, one at a time, and vanilla.
5. Mix in flour.
6. Fold in chocolate chips.
7. Use a cookie scoop or spoon to drop rounded balls onto an ungreased baking sheet.
8. Bake for 8-10 minutes or until edges are browned, and middle is still slightly soft.
9. Cool on pan until cookies are moveable, then transfer to a wire rack.
10. Store in an airtight container. 

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Notes:
I used the original Toll House bake temperatures, and found 375 F to be too hot. 350 F was okay, but the edges still browned pretty quickly. I think 325 F would be better. I tried silpat, but the results were not as good in terms of shape. Cookie dough can be frozen by individual balls, and baked directly (will need 10-12 min from frozen). You can also flash freeze for 20-30 min prior to baking for a more uniform circle.

Keto Mini Meat Pies

Total Time: 25 min = 10 min (prep), 15 min (cook)
Yields: 16 servings
Difficulty: Easy
Macros (bottom crust only): 110 cal, < 0. 1 g net carb, 8. 1 g fat, 6 g protein

Original Instagram link: https://www.instagram.com/p/Bffb-8Bl41_/

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Crust

• Keto Basic Pie Crust Test 1

Filling

• Instapot Beef Stew with Mushrooms

Directions

1. Preheat oven to 350 F.
2. Divide pie dough to 16 equal portions, 8 for the bottom crust and 8 for the top lids, and shape into balls.
3. Flatten each ball before pressing them into muffin tins.
4. Fill each pie with beef stew.
5. Cover the top with pie dough, and gently press the edges to seal.
6. Cut vents into the top crust.
7. Bake for 15-20 min or until golden brown. 

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Notes:
Make sure to place a bottom pan to catch any excess butter! Line with foil for easy clean up. I made a fairly thin crust, and it seemed to crisp and flake quite nicely. You can put any leftovers you'd like as the filling. I also used leftover Spinach and Chorizo Quiche filling.

Keto Basic Pie Crust Test 1

Total Time: 30 min = 10 min (prep), 20 min (chill)
Yields: 16 servings (two 6” tarts)
Difficulty: Easy
Macros: 110 cal, < 0. 1 g net carb, 8. 1 g fat, 6 g protein

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

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Ingredients

• 150 g keto flour
• 1/2 tsp salt
• 150 g butter, cubed & cold
• 50 g (1 large) egg
• 20-30 g cold water

Directions

1. Combine keto flour and salt in food processor and pulse 2-3 times.
2. Add butter, and pulse until butter is pea-sized.
3. In a small bowl, whisk egg, and add to food processor.
4. Slowly stream water while pulsing until dough forms (you may not need all the water).
5. Remove dough, and roll to tart pan size.
6. Fit dough into tart pan, and gently press into all corners.
7. Trim excess and press into bottom and sides; no wasting!
8. Cover with plastic and place into freezer for at least 20 minutes. Dough should be stiff.

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Notes:
Crust was nice and buttery. Make sure to place tart pan on a baking sheet to catch any excess butter! Line with foil for easy clean up. You can also form the dough into a disc, and keep in the fridge until ready for use. Try my Keto Spinach and Chorizo Quiche!

Keto Spinach and Chorizo Quiche

Total Time: 50 min = 20 min (prep), 30 min (cook)
Yields: 16 servings (two 6” tarts)
Difficulty: Easy
Macros (filling only): 164 cal, 0. 6 g net carb, 14. 1 g fat, 7. 7 g protein

Original Instagram link: https://www.instagram.com/p/Bfduzfll44E/

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Crust

• Keto Basic Pie Crust Test 1

Filling

• bacon grease/oil
• 1/2 yellow onion
• 1 clove garlic
• salt to taste
• pepper to taste
• chorizo to taste (2-3 links)
• 170 g (1-2 bunches) spinach
• 250 g (5 large) eggs
• 240 g (8 oz) heavy cream
• 1/8 tsp nutmeg
• gruyere cheese, shredded to taste (4-6 oz)

Directions

1. Sautee onions until translucent, then add garlic. Season with a good pinch of salt and pepper.
2. Add spinach and cook until wilted.
3. Set aside to cool.
4. Sauté chorizo and add to the spinach mixture.
5. Preheat oven to 350 F.
6. In a bowl/pitcher, whisk eggs, heavy cream, salt, pepper, and nutmeg to combine.
7. Rough chop the spinach mixture.
8. Remove the tart pan from the freezer and place on a rimmed baking sheet.
9. Scatter the spinach mixture inside the crust.
10. Pour the quiche batter into the crust.
11. Sprinkle the cheese.
12. Bake for 25-30 min or until the center is set.
13. Cool for 5–10 min before serving.

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Notes:
Crust was nice and buttery. Make sure to place tart pan on a baking sheet to catch any excess butter! Line with foil for easy clean up.

Keto Crazy Dough Test 3

Total Time: 3 hr = 30 min (active), 2 hr 30 min (proofing)
Yields: 12 servings
Difficulty: Easy
Macros: 155 cal, 0. 4 g net carb, 8. 1 g fat, 13 g protein

Original Instagram link: https://www.instagram.com/p/BdVWj1blb4c/

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Water Roux (Tangzhong)

• 5 g keto flour
• 25 g water

Crazy Dough

• 35 g water, warmed to 100 F / 37 C
• 1.5 tsp yeast
• 20 g heavy cream
• 90 g sour cream
• 25 g egg
• 245 g keto flour
• 50 g sweetener
• 1 tsp salt
• 1 tsp baking powder
• 75 g butter, cubed & softened

Directions

1. Make the Water Roux either in the microwave or on the stove top. If using a microwave, heat in 15 second bursts until pudding consistency. Set aside to cool.
2. Dissolve yeast into the warmed water. Set aside until foamy.
3. Sift keto flour, sweetener, salt, baking powder, and set aside.
4. In a bowl, mix egg, sour cream, and heavy cream.
5. Pour yeast mixer into a stand mixer, then add the Water Roux, and egg/cream mixture.
6. Use paddle attachment, and dump the flour mixture on top.
7. Mix on low speed until combined.
8. Switch to dough hook, and knead for 10-15 minutes on med-high.
9. Slowly add a cube of softened butter at a time.
10. Continue kneading until the dough is smooth and elastic. If you tug on a corner, it should not tear.
11. Transfer to a greased bowl, and let rise until double in size (about 1-3 hrs).

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Notes:
You can also use a bread maker to knead the dough.  To get 25 g of raw egg, crack 1 egg into a small bowl and whisk to combine the whites and yolks. Now you can weigh out 25 g. Use the leftovers for an egg wash or a really tiny omelette :)

Keto Yeast-Raised Doughnuts Test 2

Total Time: 2 hr 8 min = 2 hr (prep), 8 min (cook)
Yields: 11 pieces
Difficulty: Moderate
Macros (doughnut): 137 cal, 0. 1 g net carb, 4. 2 g fat, 16. 1 g protein
Macros (filling): 46 cal, 1. 2 g net carb, 4 g fat, 0. 9 g protein

Original Instagram link: https://www.instagram.com/p/BfGzTkxFo3V/

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Sponge

• 70 g keto flour
• 70 g water, warmed to 100 F / 37 C
• 1 tsp instant yeast

Water Roux (Tangzhong)

• 10 g keto flour
• 50 g water

Main Dough

• 33 g water, warmed to 100 F / 37 C
• 2 tsp instant yeast
• 50 g (1 large) egg
• 206 g keto flour
• 2.5 Tbsp sweetener
• 1.5 tsp salt
• 35 g butter, softened & cubed

Filling

• 150 g (1 package) fresh blueberries
• 2 Tbsp sugar-free syrup (I used ChocZero Honest Syrup Vanilla)
• 227 g (8 oz, 1 package) cream cheese, room temp
• 3 tsp sweetener

Directions

1. In a bowl, make the Sponge by mixing the yeast and water, and let sit until foamy.
2. Stir in keto flour until no dry spots are left.
3. Cover, and let rise until 2x original size, roughly 20-30  minutes.
4. Make the Water Roux by combining the keto flour and water, and heating in 20 second intervals in the microwave until you reach a pudding consistency.  You can also heat on the stove.
5. In a stand mixer, make the Main Dough by adding the water and yeast and let sit until foamy.
6. Add egg, keto flour, and sweetener, and mix on low speed until no dry spot are left.
7. Add salt and Water Roux.
8. Divide the Sponge into 4 pieces, and slowly add each piece to the mixer.
9. Increase the speed to medium, and add the butter one cube at a time until incorporated.
10. Knead until the dough starts to pull away from the sides of the bowl, and scrape down as necessary. This dough will be very sticky (70% hydration), and will stay stuck to the bottom of the mixing bowl.
11. Cover mixing bowl with plastic, and let rest for 10-20 min.
12. Dust a rolling surface with bench keto flour, and roll the dough to 1/2" (1. 3 cm) thickness.
13. Cut out doughnut shapes, and place on parchment lined baking sheet.
14. Cover with plastic and let rise until 1.5x original size, or until supple to the touch.
15. Preheat deep fryer to 350 F / 176 C.
16. While fryer is heating up, make the filling. Heat blueberries and syrup on the stove on medium heat.
17. Once the blueberries have released their juices, turn to low heat and simmer for 8-10 minutes.  If you want the filling to be smooth, use a blender or pour through a strainer.
18. Mix with cream cheese and sweetener until well blended.
19. Transfer to a piping bag with a piping tip, and store in the fridge until ready to use.
20. Fry each doughnut until golden, roughly 4 minutes on each side.
21. Drain on a wire rack lined with paper towels.  If coating with granulated sweetener, coat the doughnuts while they are still warm.
22. Using a chopstick, make a hole through one end of each doughnut.
23. Using the piping bag, fill the doughnuts with the blueberry cream cheese.

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Notes:
These got really brown at 350 F / 176 C, so you may want to try lowering the fry temp to 325 F / 162 C.  I needed 4 min on each side at 350 F, so please do a test run when using lower temperatures.





Studying hydration: