Post by eljay on Jul 6, 2019 6:29:34 GMT -5
3cows, here are my three go-to recipes for keto breads.
www.lowcarbsosimple.com/1-2-3-bread/
When I make this one I line the bread pan with parchment, otherwise the bread sticks to the pan no matter how much butter I've added. This will come out like a flatish banana bread. It is a crumby bread with a similar texture to cornbread. One could (very carefully) conceivably turn this into a piece of French toast.
1-2-3 Bread (Dairy-Free)
Author: Elviira
1 teaspoon aluminium-free baking powder
2 cups = 480 ml = 8 oz = 230 g almond flour
3 extra large organic eggs
Preheat the oven to 300 °F (150 °C).
Mix the baking powder with the almond flour in a medium bowl.
In a large bowl, beat the eggs with an electric mixer until almost white and fluffy. The mixture will expand remarkably.
Fold the almond flour mixture gently to the eggs preferably with a rubber spatula until there are no lumps.
Put the dough into a generously greased small loaf pan or a silicone loaf pan and level the top with a rubber spatula.
Bake for 30–40 minutes or until a stick inserted into the loaf comes out dry.
Let cool and cut into slices.
www.staysnatched.com/easy-keto-low-carb-almond-flour-gluten-free-bagels/
I have never been able to make anything even remotely resembling bagels with this, but it makes a decent roll. It is a sticky mess to handle. I do it with a silicone spatula, plopping blobs onto either parchment or a silicone baking sheet. You will want to portion out about 12 rolls. When I tried to make larger rolls they didn't rise well (they don't rise well when there are 12, but it was even worse when they were larger. I have never used the everything bagel seasoning mix on these.
Keto Low-Carb Almond Flour Gluten-Free Bagels
Easy, Keto Low-Carb Almond Flour Gluten-Free Bagels is the best quick recipe for fathead dough bagels that are practically carb-free. Each grain-free bagel is loaded with flavor and seasoned with Everything, But the Bagel Seasoning and has 2 net carbs. These bagels are not low-calorie, but provide a great option for low-carb, carb-free bread.
Course Breakfast
Cuisine American
Keyword fathead bagels, fathead dough, gluten-free bagels, keto bagels, low carb bagels
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 298kcal
Author Brandi Crawford
Ingredients
1 1/2 cups almond flour
2 teaspoons baking powder if gluten-free, use gluten-free baking powder
2 oz cream cheese
3 cups shredded mozzarella cheese
2 eggs (beaten)
Everything But the Bagel Seasoning see below on how to make your own
Homemade Everything But the Bagel Seasoning
2 teaspoons white sesame seeds
1 1/2 teaspoons black sesame seeds
1 teaspoon dried minced onion
1 teaspoon dried minced garlic
1 teaspoon sea salt or kosher salt
1/2 teaspoon poppyseeds
Instructions
Watch the video instructions above.
Preheat oven to 400 degrees.
Line a baking sheet with a silicone baking mat.
Add the almond flour and baking powder to a large bowl. Stir to combine.
Add the cream cheese and shredded mozzarella to a separate bowl. Microwave for 60 seconds.
Remove the bowl from the microwave.
Stir in the almond flour. The mixture may become really thick and difficult to stir. If so, place the bowl back in the microwave for another 30 seconds.
Remove from the microwave and stir. Add in the egg. Stir until the mixture forms dough. Ensure the cheese is fully melted and mixed. If there are large pieces of cheese, they will form on the outside of the bagel.
Remove from the microwave and stir. Add in the egg.
Wet your hands with water. Knead the dough with your hands to form one large ball.
Use a silicone spoon to scoop out 8 balls of dough. You will likely need to wet your hands in between forming each ball. Place them on the silicone baking mat.
Use your fingers or a butter knife to create a circle in the middle of each ball. As the dough bakes and rises in the oven, the holes will close up some. Be sure to make the holes large enough so that when the dough rises and spreads the bagel doesn't close completely. You can also check in on the bagels while they are in the oven. If you see the circles closing up, use a knife to open them back up.
Wet a cooking brush or your hands and wet the top of each bagel. This will help the seasoning stick.
Sprinkle the Everything but the Bagel Seasoning throughout each bagel.
Bake for 15-20 minutes until golden-brown. Mine were ready right at 20 minutes.
Notes
Tip: If you are looking for more savory flavor, add a teaspoon of Italian seasoning to the cream cheese and mozzarella mixture before forming dough.
Keto Crackers
This last one is super simple and one I adapted for crackers from another recipe.
1 cup shredded mozzerella
3/4 cup almond flour
Microwave in 45 second intervals in a glass bowl, stirring in between. Roll out between 2 sheets of parchment until it's pretty thin and will take up most of a cookie sheet. Remove the top layer of parchment, sprinkle salt to taste, and slide the bottom parchment with the crackers onto cookie sheet and bake at 350*. Time for baking depends upon how crunchy you want the crackers. The darker they are the more crunch. They can get quite dark and will look burned but not be. I've got to get out and milk but will post pictures when I get back inside.
www.lowcarbsosimple.com/1-2-3-bread/
When I make this one I line the bread pan with parchment, otherwise the bread sticks to the pan no matter how much butter I've added. This will come out like a flatish banana bread. It is a crumby bread with a similar texture to cornbread. One could (very carefully) conceivably turn this into a piece of French toast.
1-2-3 Bread (Dairy-Free)
Author: Elviira
1 teaspoon aluminium-free baking powder
2 cups = 480 ml = 8 oz = 230 g almond flour
3 extra large organic eggs
Preheat the oven to 300 °F (150 °C).
Mix the baking powder with the almond flour in a medium bowl.
In a large bowl, beat the eggs with an electric mixer until almost white and fluffy. The mixture will expand remarkably.
Fold the almond flour mixture gently to the eggs preferably with a rubber spatula until there are no lumps.
Put the dough into a generously greased small loaf pan or a silicone loaf pan and level the top with a rubber spatula.
Bake for 30–40 minutes or until a stick inserted into the loaf comes out dry.
Let cool and cut into slices.
www.staysnatched.com/easy-keto-low-carb-almond-flour-gluten-free-bagels/
I have never been able to make anything even remotely resembling bagels with this, but it makes a decent roll. It is a sticky mess to handle. I do it with a silicone spatula, plopping blobs onto either parchment or a silicone baking sheet. You will want to portion out about 12 rolls. When I tried to make larger rolls they didn't rise well (they don't rise well when there are 12, but it was even worse when they were larger. I have never used the everything bagel seasoning mix on these.
Keto Low-Carb Almond Flour Gluten-Free Bagels
Easy, Keto Low-Carb Almond Flour Gluten-Free Bagels is the best quick recipe for fathead dough bagels that are practically carb-free. Each grain-free bagel is loaded with flavor and seasoned with Everything, But the Bagel Seasoning and has 2 net carbs. These bagels are not low-calorie, but provide a great option for low-carb, carb-free bread.
Course Breakfast
Cuisine American
Keyword fathead bagels, fathead dough, gluten-free bagels, keto bagels, low carb bagels
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 298kcal
Author Brandi Crawford
Ingredients
1 1/2 cups almond flour
2 teaspoons baking powder if gluten-free, use gluten-free baking powder
2 oz cream cheese
3 cups shredded mozzarella cheese
2 eggs (beaten)
Everything But the Bagel Seasoning see below on how to make your own
Homemade Everything But the Bagel Seasoning
2 teaspoons white sesame seeds
1 1/2 teaspoons black sesame seeds
1 teaspoon dried minced onion
1 teaspoon dried minced garlic
1 teaspoon sea salt or kosher salt
1/2 teaspoon poppyseeds
Instructions
Watch the video instructions above.
Preheat oven to 400 degrees.
Line a baking sheet with a silicone baking mat.
Add the almond flour and baking powder to a large bowl. Stir to combine.
Add the cream cheese and shredded mozzarella to a separate bowl. Microwave for 60 seconds.
Remove the bowl from the microwave.
Stir in the almond flour. The mixture may become really thick and difficult to stir. If so, place the bowl back in the microwave for another 30 seconds.
Remove from the microwave and stir. Add in the egg. Stir until the mixture forms dough. Ensure the cheese is fully melted and mixed. If there are large pieces of cheese, they will form on the outside of the bagel.
Remove from the microwave and stir. Add in the egg.
Wet your hands with water. Knead the dough with your hands to form one large ball.
Use a silicone spoon to scoop out 8 balls of dough. You will likely need to wet your hands in between forming each ball. Place them on the silicone baking mat.
Use your fingers or a butter knife to create a circle in the middle of each ball. As the dough bakes and rises in the oven, the holes will close up some. Be sure to make the holes large enough so that when the dough rises and spreads the bagel doesn't close completely. You can also check in on the bagels while they are in the oven. If you see the circles closing up, use a knife to open them back up.
Wet a cooking brush or your hands and wet the top of each bagel. This will help the seasoning stick.
Sprinkle the Everything but the Bagel Seasoning throughout each bagel.
Bake for 15-20 minutes until golden-brown. Mine were ready right at 20 minutes.
Notes
Tip: If you are looking for more savory flavor, add a teaspoon of Italian seasoning to the cream cheese and mozzarella mixture before forming dough.
Keto Crackers
This last one is super simple and one I adapted for crackers from another recipe.
1 cup shredded mozzerella
3/4 cup almond flour
Microwave in 45 second intervals in a glass bowl, stirring in between. Roll out between 2 sheets of parchment until it's pretty thin and will take up most of a cookie sheet. Remove the top layer of parchment, sprinkle salt to taste, and slide the bottom parchment with the crackers onto cookie sheet and bake at 350*. Time for baking depends upon how crunchy you want the crackers. The darker they are the more crunch. They can get quite dark and will look burned but not be. I've got to get out and milk but will post pictures when I get back inside.