almond flour Archives - The Best Keto Recipes

The Best Keto Biscuits

Annie — Tue, 05 Dec 2023 02:49:01 +0000

This keto biscuit recipe offers that classic buttery flavor and light biscuit texture only these biscuits have about 3 net carbs per serving! This recipe is surprisingly simple and can even be made ahead of time!

A low carb or keto diet doesn’t have to always mean you miss out on the foods you love the most. Growing up in the south, light, buttery biscuits with breakfast is a favorite food for many of us. Unfortunately, those traditional biscuits aren’t low carb or gluten free. However, our love for those biscuits has led to us creating a keto-friendly version that is just as tasty!

This biscuit recipe only requires about 20 minutes to bake and can be made ahead of time. We love to freeze these biscuits and then thaw them out for those days or weeks that we know will be especially busy.

What You Will Love About this Recipe

Easy. This recipe is incredibly simple and only requires a handful of ingredients.
Classic, Delicious Flavor. There are many keto biscuit recipes out there but few offer that classic breakfast biscuit flavor like your grandmother used to make. This recipe creates that light, fluffy breakfast biscuit but it is keto-friendly with less than 6 net carbs per biscuit!
Versatile. These biscuits are great because they go well with so many other foods. Serve them with sausage, ham, bacon, or fried chicken just to name a few!
Make ahead of time. This recipe is great for meal prepping. Make them ahead of time so your busy mornings don’t include having to prepare breakfast from scratch.

Ingredients for Keto Biscuits

As always, this is a quick overview of the ingredients you will need to make low-carb biscuits and some substitution suggestions. These biscuits do not have many components, so this is the kind of recipe where the quality of ingredients matters.

Cream Cheese: full-fat or reduced-fat cream cheese will work in this recipe. Just be sure the cream cheese has softened before you begin, or microwave in 10-second increments until it is soft and can be stirred easily.
Shredded Cheese: cheddar or sharp cheddar cheese produces the best taste and texture.
Eggs: size large eggs are used for this recipe.
Super fine blanched almond flour: we do not recommend an alternative like coconut flour with this recipe. Almond flour provides a light, fluffy texture which is perfect for biscuits. Coconut flour is more dense and provides a texture similar to cake which is not ideal for a biscuit recipe.
Baking powder and salt: Provides some lift to help keto biscuits rise
Heavy cream: A higher fat content in heavy cream makes it a great choice for keto biscuits. However, if you’re not on a keto diet and simply wish to reduce carbs, you could use plain, unsweetened almond milk.
Butter: we recommend unsalted butter for this recipe

How to Make the Best Keto Biscuits

In addition to the ingredients listed above you will need a mixing bowl, spatula, and baking sheet. The best part about this recipe is that it doesn’t require any fancy kitchen equipment or hard-to-find ingredients. Follow the step-by-step guide below to make these amazing keto breakfast biscuits.

Make the Dough

Preheat the oven to 350 degrees. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and eggs. Stir until cream cheese is smooth with no clumps. Add the super fine almond flour, baking powder, salt, heavy cream, and melted butter. Stir until combined.

Chill and Bake

Next, chill the dough for 10 minutes. Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Cut the dough into 6 equal portions and pat it into biscuit shapes. Remember, you want the dough to be nice and thick, like the photos. Place the biscuits onto a greased or silicone-lined baking sheet. Then bake for 18-22 minutes until golden brown. Optionally, you can brush the tops of the biscuits with 1 tablespoon of melted butter.

Storage and Reheating Instructions

Reheating Instructions: To reheat the biscuits wrap in a paper towel and microwave in 30-second increments until warmed though.
Refrigerator Storage: Allow to cool completely, then place in an airtight container and store in the refrigerator for up to 4 days.
Freezer Storage: These biscuits can be frozen for up to six months. Allow to cool completely, then place in a freezer safe bag or container before freezing.

Tips and Tricks for the Best Keto Biscuits

You can use unsweetened almond milk instead of heavy cream, if you want, but the fat content decreases. That’s great if you’re just low-carb, but you want a high fat content if you are keto.
The dough should be relatively thick. Make sure you don’t over-mix the dough.
Combine these biscuits with sausage, eggs, bacon, country ham, or any other breakfast protein for a complete, delicious breakfast whether you’re at your kitchen table or eating on-the-go!

Other Keto Biscuit Variations

This keto biscuit recipe creates that classic breakfast biscuit only with much fewer carbohydrates. We have also made several other biscuit variations that are great for breakfast or as a side dish with dinner.

Ham and Cheese Biscuits– These Keto Ham and Cheese Biscuits are a great on-the-go breakfast. Each soft, fluffy biscuit is loaded with cheese and ham and is less than 2 net carbs!
Cheddar Garlic Biscuits– These cheddar garlic biscuits are a perfect low carb Red Lobster Biscuit copycat! Only 2 net carbs each and loaded with flavor!
Sausage Cheddar Biscuits– These are made with sausage and are loaded with flavor and have less than two net carbs each. Pair with scrambled eggs and enjoy the perfect keto breakfast!
Keto Sausage and Biscuits– This sausage and biscuit recipe is everything you love about a traditional sausage and biscuit but with fewer carbs!
Three Cheese Biscuits– These Keto Three Cheese Biscuits are loaded with sharp cheddar, mozzarella and fresh basil and just 2 net carbs each!

Keto Biscuits FAQ

Is this recipe gluten free?

Yes.

Can you make these keto biscuits ahead of time?

Absolutely! You can store them in the refrigerator for up to 4 days or freeze them for up to six months.

Can you double this recipe?

Yes, you can double the recipe if you want to make 12 biscuits rather than 6 biscuits.

Other Keto Breakfast Recipes

Yield: 6

The Best Keto Biscuits

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

3 ounces softened cream cheese
1 cup shredded cheddar cheese
2 large eggs
2 cups super fine blanched almond flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup heavy cream
1 tablespoon melted butter

Instructions

Preheat the oven to 350 degrees.
In a mixing bowl combine the softened cream cheese, shredded cheddar cheese, and eggs. Stir until cream cheese is smooth with no clumps.
Add the super fine almond flour, baking powder, salt, heavy cream, and melted butter.
Stir until combined. Chill the dough for 10 minutes.
Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Cut the dough into 6 equal portions and it pat into biscuits shapes. Remember, you want the dough to be nice and thick like the photos.
Place the biscuits onto a greased or silicone-lined baking sheet.
Bake 18-22 minutes until golden brown. Optionally, you can brush the tops of the biscuits with 1 tablespoon of melter butter.

Keto Pumpkin Pie

Maggie Mayoza — Mon, 20 Nov 2023 16:12:20 +0000

You will absolutely love this rich Keto Pumpkin Pie! This classic Thanksgiving dessert recipe is made sugar-free for a low-carb dish that’s keto- and diabetic-friendly!

Sugar-Free Pumpkin Pie

Buckle up your taste buds, folks, because we’re about to embark on a pumpkin-packed adventure that’s as smooth as a jazz saxophonist and as spicy as your aunt’s dance moves at the last family reunion! You see, pumpkin pie isn’t just a dessert; it’s the secret handshake of the season, the dessert that even the turkey wishes it could impersonate. So, grab your mixing bowl, your rolling pin, and maybe a pair of stretchy pants because we’re diving headfirst into the wonderfully wobbly world of pumpkin pie – a dessert so magical that even Cinderella would swap her glass slipper for a second helping.

Ingredients for Low-Carb Pumpkin Pie

Here’s a quick overview of what you’ll need for this recipe. Find exact measurements in the printable recipe card at the bottom of the page.

Almond Flour: this is not the same as almond meal. You will want blanched, superfine almond flour for the pie crust. For this recipe I do not recommend using coconut flour.
Eggs: eggs are used in the crust and in the pumpkin filling.
Spices: Pumpkin pie spice, kosher salt, and vanilla extract are used in this recipe. I prefer to use an already prepared pumpkin spice mix instead of individual measurements for cinnamon, nutmeg, ginger, allspice and cloves because it makes this a bit easy and requires you to purchase fewer ingredients.
Butter and Cream Cheese: used to make the perfect low-carb pie crust.
Apple Cider Vinegar: This helps give the crust a flakey texture, similar to a traditional wheat flour crust.
Pumpkin: canned pumpkin puree. Be sure not to grab a can of pumpkin pie filling, which is not the same, as it as sugar, spices, and a thickener already added.
Monk fruit: this is the low-carb sugar substitute I prefer. However, Swerve or erythritol will also work.
Heavy Cream: a signature ingredient for a pumpkin pie because it helps to create that lovely creamy, custard-like texture. If you absolutely cannot use heavy cream you can sub unsweetened almond milk, however it will alter the texture of the pie. If you can use heavy cream that will result in the best taste and texture.
Thickener: you will need a smidge of xanthan gum or a tablespoon of cornstarch to help thicken the pumpkin custard. Either one will work, and you will find specific notes regarding each one below.

How to Make Keto Pumpkin Pie

In addition to the ingredients listed above, you will also need an electric mixer, a few mixing bowls, and a 9-inch pie pan. And above all else, you need a pie shield. You don’t have to purchase one; you can simply cut a hole in a square of foil. This is essential to prevent the crust from overbaking.

Make the Crust and Chill

If you’ve made a pie crust from scratch, this really isn’t that different. The basic ingredients are the same, flour, salt, and butter. There are just a few minor tweaks required to make this low-carb, gluten-free pie crust taste as close to a traditional crust as possible.

Stir the almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)

Pre-bake the Crust

When ready to use the dough, preheat the oven to 350 degrees F.
Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan).
Place a sheet of parchment paper over the pie crust and add pie weights or dried beans. Blind bake the pie crust for 7 minutes, then remove it from the oven.
Remove the weights and parchment paper set aside, and poke a few holes in the crust with a fork. Bake the crust for an additional 5-6 minutes.

Make Pumpkin Filling

While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.

Fill and Bake

Pour the pumpkin mixture into the parbaked pie crust and ADD A PIE SHIELD.
Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

Storage

If you have any leftovers (which I doubt you will!), you can easily store these in the fridge. Wrap the pie tightly and store it in the fridge for up to 5 days. You can serve the pie straight from the fridge or allow it to come to room temperature for 30 minutes prior to serving.

Can I freeze pumpkin pie?

Yes, pumpkin pies freeze beautifully and can be reheated easily for a convenient meal prep dessert. If you cook your pie in a disposable foil pan, you can freeze the pie right in the pan without putting your good pie pan in the freezer.

First, allow it to cool completely (important to avoid freezer burn). Next, wrap the pie (whole or individual slices) in multiple layers of plastic wrap. Finally, wrap AGAIN but in aluminum foil this time–This helps make sure your pie doesn’t pick up any odors from other frozen goods.

The night before you’re ready to eat, remove the foil and plastic wrap and place the pie in the fridge to thaw for 10+ hours. Do not thaw on the counter at room temperature or you’ll have a soggy crust. Pumpkin pie is best thawed and eaten within 1 month of freezing for the best flavor and texture.

If you like this keto dessert, you’ll love these sugar-free recipes!

Pumpkin Cheesecake Bars – Can’t decide between cheesecake and pumpkin pie? With this recipe, you don’t have to! This combines the best of both worlds and tastes AMAZING.
Keto Butter Pecan Cheesecake – A classic, vanilla cheesecake topped with roasted pecans and sugar-free caramel sauce… Yes, please! This is SO delicious and easy to make ahead of time.
Keto French Silk Pie – You’ll never believe this only has 5 net carbs per slice! This tall, impressive pie is a must for special occasions and big holiday celebrations.
Low-Carb Brownie Pie – This is an easy, quick dessert that tastes like a classic. It’s great for picky eaters, and nobody would guess it’s sugar-free!
Cranberry Cheesecake Bars – The creamy filling is topped with the best pecan crumble! Each bar is just 5 net carbs, making it the perfect holiday dessert for potlucks.

Yield: 8

Keto Pumpkin Pie

You will absolutely love this rich Keto Pumpkin Pie! This classic Thanksgiving dessert recipe is made sugar-free for a low-carb dish that's keto- and diabetic-friendly!

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

Pie Crust

1 1/2 cups almond flour
4 tablespoons butter
1/2 teaspoon salt
1 ounce cream cheese
1 teaspoon apple cider vinegar
1 egg

Pumpkin Filling

15 ounces canned pure pumpkin
3 large eggs
1 cup brown sugar monkfruit
1/2 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3/4 cup heavy cream
1/8 teaspoon xanthan gum or 1 tablespoon cornstarch (see notes below)

Instructions

Combine almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
When ready to use the dough, preheat the oven to 350 degrees F. Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan). Place a sheet of parchment paper over the pie crust and add pie weights or dried beans.
Blind bake the pie crust for 7 minutes, then remove it from the oven, set the weights and parchment paper aside, and poke a few holes in the crust with a fork.
Bake the crust for an additional 5-6 minutes.
While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.
Pour the filling into the parbaked pie crust and ADD A PIE SHIELD. Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving.
Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

Notes

Xanthan gum and cornstarch are thickeners; these help the custard filling to set properly. Those on strict keto usually prefer xanthan gum, while cornstarch is cheaper and easier to find. If using cornstarch, add an additional 0.87 carbs to each serving.
You MUST USE A PIE SHIELD; the crust browns quickly and easily. If you do not have a pie shield, simply cut a circle in a piece of foil and place it over the pie, this ensures the crust is shielded from direct heat and is not overcooked.

Recipe FAQ

Can I eat pumpkin on a keto diet?

Yes, pumpkin an be enjoyed in moderation on a keto diet. Be mindful not to use canned pumpkin that has sweeteners, stick to pure pumpkin.

Does pumpkin pie have a lot of carbs?

Traditional pumpkin pie does contain a lot of carbs because it has a wheat based crust and traditional sugar. This recipe contains just 4.7 net carbs per serving because it uses keto-friendly ingredients.

Is Libby’s pumpkin keto friendly?

Yes, if you use the canned 100% pure pumpkin it is keto friendly. Some canned pumpkin are actual “pumpkin pie filling” and this contains sweeteners and thickeners, this is what you want to avoid.

What is the nutrition information for this easy keto pumpkin pie recipe?

Each slice has 266 calories. The complete nutritional information including carbs and fiber are included below the recipe in the printable recipe card.

The post Keto Pumpkin Pie appeared first on The Best Keto Recipes.

Chicken and Waffles (keto + low carb)

Annie — Tue, 10 Oct 2023 11:00:00 +0000

Chicken and Waffles are the ultimate comfort food! You can enjoy a plateful of crispy breaded chicken and light, fluffy waffles for fewer than 5 net carbs with this easy recipe!

In the world of culinary delights, there are few combinations as beloved as chicken and waffles. This seemingly unlikely pairing of crispy, savory chicken with fluffy waffles has captured the hearts and taste buds of foodies everywhere. Typically, this is considered a Southern dish, but it has become so well loved I think it is a dish that transcends geographical boundaries. And now, thanks to a few simple changes it can also eclipse dietary boundaries! Let me show you exactly how to make perfect Chicken and Waffles that happen to be low carb, keto-friendly and gluten free!

What You’ll Need

As always, this is a quick overview of the ingredients needed for this recipe. For the complete, printable recipe card scroll to the bottom of this post.

Chicken: I used chicken breasts, but you could use tenderloins to skip the slicing step. You could also use thighs if you prefer.
Egg and Mayonnaise: This helps the breading stick and ensures the chicken stays nice and juicy. Eggs are also used in the waffle recipe.
Almond Flour and Parmesan: We use almond flour and parmesan for the breading on the chicken. The parmesan is essential and helps to make it nice and crispy. Almond flour is also used to make the low-carb waffles.
Spices: Garlic powder, onion powder, paprika, Italian seasoning, garlic salt. These are general all-purpose seasonings, and you could swap this out with a tasty blend you prefer more.
Butter: This is melted and brushed on the chicken to ensure the breading is crispy and delicious!
Shredded Cheese: an essential ingredient in the low carb waffle recipe.

How to Make Chicken and Waffles

In addition to the ingredients listed above you will need a few bowls, large baking sheet and of course a waffle maker! I use this mini waffle maker and cannot recommend it enough! Below you will find the step by step photos and directions to make this easy chicken dish. Remember, the printable recipe card is at the bottom of the post as well.

Bread the Chicken

Preheat the oven to 425 degrees F and spray a large cookie sheet with cooking spray or line with aluminum foil. Combine the egg and mayonnaise in one shallow bowl and beat with a fork until thoroughly combined. Set aside. In another shallow bowl, combine the Keto Breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are entirely coated.

Bake the Chicken

Once each tender is coated well, lay it on the cooking sheet and brush it with the melted butter. Bake 15 minutes, turn the tenders carefully using tongs, and bake an additional 5-10 minutes until the chicken is cooked through. Remember, the cook time will vary based on the size and thickness of your chicken.

Make the Waffles

While the chicken is in the oven make the waffles. Combine the eggs, shredded cheese, almond flour, and baking soda together. Carefully add the batter to the hot waffle maker, be sure not to overfill, a little goes a long way. The allow the waffles to cook 3-5 minutes (it will vary by machine) the waffles are done when steam is no longer emitting from the machine.

Serve

Serve the crispy chicken and fresh waffles while they are piping hot! If you are keeping low carb skip the traditional syrup and use a sugar free syrup. If you love a sweet and savory combo, serve this with a dash of hot sauce along with the syrup!

Storage and Reheating

Separate the chicken from the waffles. This will help prevent the waffles from becoming soggy.
Allow the chicken and waffles to cool to room temperature before storing them in separate airtight containers.
Consume the leftovers within 3-4 days for the best taste and quality.

To reheat chicken and waffles preheat the oven to 300°F. Place the waffles on a baking sheet and the chicken on another. Cover the chicken with aluminum foil to prevent it from overcooking or drying out. Heat in the oven until both the waffles and chicken are warmed through. This usually takes around 10-15 minutes, but times may vary depending on your oven.

Variations

Spicy Chicken and Waffles: Add a kick to your dish by seasoning the chicken with spices like cayenne pepper and serving it with a dash of hot sauce in the syrup.
Chicken and Waffle Sliders: Mini waffles sandwiched with bite-sized pieces of fried chicken make for a fun and shareable version of this dish.
Toppings Galore: Get creative with your toppings. You can add bacon, cheese, fried eggs, or even fruit to enhance the flavors.

Recipe FAQ

Is this recipe gluten-free?

Yes, this recipe is naturally grain and gluten free and requires no additional adjustments.

What kind of syrup is keto-friendly?

There are two options that come to mind; the most well known may be this one, this is also a good option.

Can I use a different flour?

I do not recommend using an alternative flour for this recipe.

What kind of waffle maker should I use?

You can use any waffle maker, but the one you see pictured in this post is this model.

Other Comfort Food Recipes

Keto Shrimp and Grits: Does it get any more comforting than creamy, cheesy grits paired with spicy, perfectly cooked shrimp? No! Now, you can enjoy a true comfort food classic for just 5 net carbs per serving!
Broccoli Chicken Casserole: Broccoli Chicken Casserole is packed with shredded chicken, tender broccoli and a creamy cheddar cheese sauce!
Easy Mushroom Chicken Bake: Seasoned chicken breasts are smothered in a creamy mushroom sauce and baked until they are tender and juicy!
Air Fryer Apples: Cinnamon spiced apples that are perfect over ice cream, oatmeal and more.
Shrimp Creole: Under 6 net carbs a serving, this flavor-packed low carb seafood dish will make your weekly rotation!

Yield: 6

Chicken and Waffles

Chicken and Waffles are the ultimate comfort food! You can enjoy a plateful of crispy breaded chicken and light, fluffy waffles for fewer than 5 net carbs with this easy recipe!

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

For the Chicken

1 1/2 pounds chicken breast, cut into 12 strips
1 egg, beaten
1 tablespoon mayonnaise
3 tablespoons butter

For the Keto Breading

3/4 cup almond flour
3/4 cup grated parmesan cheese
1/2 teaspoon EACH garlic salt, garlic powder, onion powder, paprika, and black pepper

For the Keto Waffles

3 large eggs
1 cup shredded cheddar cheese
1/4 cup blanched almond flour
1/2 teaspoon baking powder

Instructions

For the Chicken

Preheat the oven to 425 degrees F
Spray a large cookie sheet with cooking spray, or line with aluminum foil.
In one shallow bowl combine the egg and mayonnaise, beat with a fork until it is completely combined. Set aside.
In another shallow bowl combine the Keto Breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are completely coated.
Once each tender is coated well, lay it on the cooking sheet and brush it with the melted butter.
Bake for 15 minutes, turn the tenders carefully using tongs, and bake an additional 5-10 minutes until the chicken is cooked through.

For the Waffles

Combine the eggs, shredded cheese, almond flour, and baking powder in a small bowl and mix well.
Preheat a waffle maker according to the directions and lightly spray with cooking oil if needed.
Spoon the batter into the waffle maker and cook 2-3 minutes until steam is no longer coming from the machine.
This recipe makes 6 chaffles using the Dash Mini Waffle Maker.

Notes

Chicken Air Fryer Instructions:
Preheat the air fryer to 390 degrees F. Place the chicken tenders (without the melted butter) and lightly spray with cooking oil. Cook for 5 minutes, flip, and cook for 2-3 more minutes until chicken is cooked through.

Keto Pancakes

Annie — Tue, 19 Sep 2023 11:00:00 +0000

These fluffy Keto Pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!

Low Carb Pancakes

Your search for beautifully fluffy, light keto pancakes is over! You found it–The PERFECT keto pancake recipe. These pancakes use almond flour and psyllium husk flakes to achieve a low-carb stack of pancakes that feels like it came from a diner.

I know psyllium husk flakes (or powder) aren’t a common ingredient, and I usually try to avoid asking you to buy uncommon things. However, there really is a great reason! Flours without gluten simply do not have the elasticity required for fluffy pancakes full of air bubbles. It just chemically can’t happen… UNLESS you add something that can thicken and stretch without gluten.

Psyllium husk acts as a bulking agent, thickening and being the “glue” for recipes. When combined with the remaining ingredients, it creates perfect air pockets and bubbles when the baking soda is activated. It gives us that chemical reaction that all non-gluten flours are missing. So yes, you CAN create these pancakes without the psyllium husk powder, but they will not be the fluffy cakes of your dreams.

Keto Pancake Ingredients

Here’s a quick overview for what you’ll need for this recipe. For exact measurements, scroll down to the printable recipe card near the bottom.

Eggs – Size large, room temperature. Cold eggs struggle to mix well, so take them out of the fridge for at least 30 minutes before cooking.
Monk fruit sweetener – Your favorite granular keto-friendly sweetener will work in this recipe. I used Lakanto Classic Monk Fruit Sweetener.
Butter – Unsalted, melted but slightly cooled. You want it warm enough to stay liquid but not so warm that it cooks the eggs in the batter.
Whole milk, Water, Vanilla extract – This gives the perfect balance of flavor and fluffiness. You could easily swap out the extracts for orange, lemon, almond, or your favorite flavor.
Almond flour, Baking powder, Fine sea salt – If possible, use the superfine blanched flour. That makes these perfectly fluffy and eliminates any graininess. Baking powder provides lift, so don’t forget that part. If you don’t have fine sea salt, you can use an equal amount of table salt instead.
Psyllium husk flakes (optional but HIGHLY recommended) – This is not a required ingredient for decent keto pancakes, but you want them if you’re looking for super fluffy pancakes that are indistinguishable from the “normal” carb-filled, gluten-filled diner stacks. This ingredient is the key to a true pancake texture.
Sugar free keto syrup (optional) – Obviously you don’t have to eat your pancakes with syrup, but these fluffy pancakes are truly begging for a delicious topping. You could make this Keto Caramel Syrup or top them with Sugar Free Strawberry Sauce.

How to make pancakes keto?

Keto pancakes can be simple and delicious! With one secret ingredient and just a touch of patience, you can make the BEST low-carb pancakes with this step-by-step guide.

Mix wet and dry ingredients separately

In one bowl, mix together room temperature eggs, monk fruit sweetener, melted (but cooled) butter, milk, water, and vanilla. In another bowl, mix together the almond flour, psyllium husk, baking powder, and salt.

Combine and wait

Add the flour mixture to the egg mixture, whisking until just combined. Don’t overmix as this can cause the almond flour to absorb too much liquid, leading to dry pancakes. Once you don’t see any pockets of dry ingredients, stop mixing.

Allow the batter to sit for 3-5 minutes to thicken. This will help create thick, fluffy pancakes with a lot of lift and air pockets.

Cook

Heat a large, nonstick skillet over medium-low heat. If you’re using a good, new pan, skip the cooking spray as it is unnecessary and can burn quickly. If your nonstick coating is a bit worn off or poor quality, use the spray to avoid sticking.

Scoot 2 tablespoons of batter per pancake into the hot skillet, using a spoon to spread it a bit. I was able to fit 3 pancakes (2 1/2″ in diameter each) in my skillet.

Immediately cover the pan with a lid and cook for about 3 minutes. When the pancake begins to look set and bubble, uncover the pan and flip the pancakes. Cover again and cook another 2-3 minutes or until fully cooked through.

TIP: Cook the first pancake by itself. It’s going to be ugly and weird-looking; there’s just no way around it. Use this as your test pancake to determine how long the rest of the batter will need to cook.

Serve

We love serving these with keto syrup, fresh whipped cream, strawberry sauce, or caramel syrup. Add a side of Sugar-Free Candied Bacon or Homemade Breakfast Sausage. When serving a special breakfast in bed, add these Bacon Roses for an over-the-top keto-friendly surprise!

Store

Pancakes should be stored in an airtight container in the fridge up to 1 week. You can make the batter up to 3 days in advance, keeping refrigerated until you’re ready to cook. Old ketchup bottles are perfect for storing and squeezing out pancake batter! You may lose some fluffiness as the batter gets older.

Freeze

You can freeze cooked pancakes up to 3 months, making them great for meal prepping! Allow pancakes to completely cool and then stack one serving (3 pancakes) together, wrap tightly with 2-3 layers of plastic wrap, and store in a freezer bag.

Reheat

You can reheat pancakes in several different ways, depending on your preferences.

Microwave – This is the quickest method, but you lose any crispiness you might have had on the exterior. Heat in 30 second blasts until warmed throughout. Overheating can dry out the pancakes.
Oven – This is perfect for reheating a large batch for company! Place on a baking sheet (layering if you need to, but no more than 3 pancakes in a stack), cover with foil, and reheat on 360 degrees for about 5 minutes. If you love some crispness on the edges, remove the foil for the last minute or two of reheating.
Air Fryer – If you love it crispy, the air fryer can work! On 350 degrees F, air fryer pancakes for about 1-3 minutes (depending on how many you’re reheating at once). Check in halfway through to make sure it’s not drying out the edges too much.

If you love these keto pancakes, you’ll love these low carb breakfast recipes:

Keto Strawberry Shortcake Waffles – You will LOVE a tasty stack of these waffles with strawberries and whipped cream! It feels like such a treat, but the whole stack is just 5 net carbs.
Egg Bites – These taste and feel like everyone’s favorite Starbucks menu item! Perfectly gooey and cheesy, also great for meal prep.
5 Ingredient Keto Sausage Balls – The best on-the-go breakfast recipe is also meal prep friendly, easy to make keto, and great for potlucks!
Eggs in Air Fryer – Crispy prosciutto makes the perfect cup in this creamy, cheesy egg recipe. These cook quickly and taste like a special breakfast without being a lot of work.
Easy Keto Blueberry Muffins – These muffins have that great, classic taste and texture you love! About 4 net carbs each make these a great pairing with coffee in the morning.
Easy Keto Breakfast Recipes under 5 Net Carbs
The BEST Keto Coffee Drinks

Keto Pancake FAQs

How do you make keto pancakes fluffy like real pancakes?

Pancakes made with all purpose flour have gluten, and this creates a fantastic stretch in the batter when the baking soda creates bubbles. These keto pancakes are made with almond flour that doesn’t contain gluten, so it naturally isn’t very fluffy. HOWEVER, we can improve this by adding psyllium husk flakes! It’s thickening and bulking properties add some of the stretch that we miss in our gluten free recipes.

Can you make dairy-free pancakes?

Yes, pancakes work wonderfully with dairy free substitutes! Swap out the milk for unsweetened almond milk, and replace the butter with a dairy free version. Thicker milk substitutes will produce nicer pancakes than thinner ones (So almond milk would be preferable over coconut milk).

Why do you cover the pan when cooking pancakes?

We cook pancakes on medium low so that the baking soda has time to create all those beautiful bubbles! Adding a lid to the pan helps the heat work more efficiently and ensures that the center will be perfectly cooked when the exterior gets nice and crisp. This low-and-slow approach gives you fluffy, soft, and evenly cooked pancakes.

Yield: 12 Pancakes (4 servings)

Keto Pancakes

These fluffy Keto Pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

2 large eggs, at room temperature
1 tablespoon monkfruit sweetener
3 tbsp unsalted butter, melted and slightly cooled
1/4 cup almond milk
2 tablespoons water
1 teaspoon pure vanilla extract
1 cup almond flour (the superfine blanched version is best), spooned and leveled
1 teaspoon baking powder
1/2 tbsp psyllium husk flakes
1/4 teaspoon fine sea salt
Sugar free keto syrup, optional for serving

Instructions

In a large bowl, whisk together the eggs, monkfruit sweetener, melted butter, milk, vanilla extract, and water.
In a medium bowl, whisk together the almond flour, psyllium husk, baking powder, and salt.
Add the dry ingredients to the liquid ingredients and whisk until just combined.
Let the batter sit for 3-5 minutes to thicken.
Heat a large nonstick skillet over medium-low heat. Grease the skillet with butter or spray oil.
Scoop 2 tablespoons of batter per pancake into the hot skillet and use the spoon to spread it a bit so the pancake is about 2 1⁄2” in diameter. You should be able to fit about 3 pancakes in the skillet.
Immediately, cover the pan with the lid and cook for about 3 minutes until the pancake begins to look set and bubbly. Uncover the pan and flip the pancakes, cover again, and cook for another 2-3 minutes or until fully cooked through.

*You can test 1 pancake as a reference to ensure it’s cooked through and then you’ll know how long to cook the remaining pancakes for.

Notes

Most important tips:

Cover the pan while cooking!
Cooking the pancakes low and slow will yield fluffy, soft, and evenly cooked pancakes. Don’t be tempted to rush please!
The first pancake will ALWAYS be ugly and maybe cook unevenly or burn. Don’t worry, it’s normal! For some reason, the first pancake is never the prettiest.
Psyllium husk flakes are the secret ingredient to giving these pancakes a real
pancake-like texture. Technically it can be left out, but your pancake won’t be as fluffy with a real pancake-like texture.

Sugar-Free Pumpkin Cookies

Annie — Tue, 12 Sep 2023 11:00:00 +0000

These Sugar-Free Pumpkin Cookies are soft, chewy, and absolutely delicious!

My go to pumpkin cookie recipe will forever and always be these Pumpkin Chocolate Chip Cookies because anytime you pair pumpkin and dark chocolate together magic happens! However, if you want a simple, soft, chewy Pumpkin Cookie this recipe will fit the bill!

These sugar-free pumpkin cookies are a great way to enjoy a delicious treat without the guilt. They are perfect for a fall afternoon snack or a dessert to share with friends and family. With just a few simple ingredients and some easy steps, you can have a batch of these cookies ready in no time. Try them out today and enjoy a healthier version of a classic cookie!

What You’ll Need

As always, here is a quick overview of the ingredients used in our Pumpkin Sugar Cookies. For the complete recipe, just scroll to the bottom of the page.

Flour: We will use Almond flour and coconut flour for this recipe. I do not recommend making substitutions or using only one type of flour. Keto-friendly flours are very different; you need both to get that traditional sugar cookie texture.
Butter: I recommend using unsalted to control the amount of salt in the final product.
Leavening agents: baking powder, baking soda, and salt create the best taste and texture. Yes, you need all of them.
Sweetener: Granulated monkfruit sweetener.
Egg: you will need one size large egg.
Flavor Makers: Pumpkin puree, this is not to be confused with pumpkin pie filling! You will also need pumpkin pie spice as well as vanilla extract.

How to Make Pumpkin Cookies

In addition to the ingredients listed above you will need mixing bowls, spatula, electric mixer, as well as a baking pan. I also highly suggest using a silicone baking mat to prevent the cookies from sticking or overcooking. To make these soft and chewy pumpkin cookies follow the tutorial below.

Combine the Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt, and set aside.
Beat the Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended.
Add Wet Ingredients: Mix in the egg, pumpkin, and vanilla extract. With the mixer set on low slowly add flour mixture and mix until combined.
Chill the Dough: Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
Bake: Preheat the oven to 350 degrees F when ready to bake. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet. Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools. Allow the cookies to cool for 10 minutes on the baking sheet,, and transfer them to a wire rack to cool completely.

Storage

Allow your pumpkin cookies to cool completely on a wire rack before storing them. This helps prevent condensation inside the storage container, which can make the cookies soggy. Store the cookies in an airtight container with a secure lid. You can use plastic containers, glass jars with airtight seals, or even resealable plastic bags. Pumpkin cookies are best stored at room temperature. They can maintain their freshness for up to 3-5 days when stored this way.

To store pumpkin cookies for an extended period, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to an airtight container or resealable freezer bags, separating layers with parchment paper. Frozen pumpkin cookies can be stored for several months. When ready to enjoy, thaw them at room temperature.

Tips and Tricks

Make sure to use pumpkin puree and not pumpkin pie filling, which contains added sugars and other ingredients.
Don’t overmix the dough, as this can make the cookies tough. Mix just until a dough forms.
I do not recommend using another type of flour for this recipe. I’ve found the ratios of almond flour and coconut flour to be perfect for this recipe and can’t recommend anything else.
You must chill the cookie dough otherwise, the keto sugar cookies will spread dramatically in the oven.

Recipe FAQ

Do I have to chill the dough?

Yes! Chilling the dough is absolutely essential. These soft, chewy cookies have the perfect texture when they have been chilled overnight. However, it is possible to bake these cookies after the dough as chilled as little as two hours. Cookie dough is chilled to solidify the butter in the dough, which prevents the cookies from spreading too much. If you do not chill the dough, or place the dough on an already warm baking pan it will result in a thin cookie that has spread too much.

Can I use only almond flour?

No, this recipe is formulated for almond and coconut flour.

Can I use a different sweetener?

Another low carb, sugar free sweetener such as Swerve will also work.

Can I make these without the pumpkin?

No, this recipe will not work if you skip the pumpkin.

Other Pumpkin Recipes

Keto Pumpkin Spiced Pancakes: Ultra fluffy Keto Pumpkin Spice Pancakes are perfect for a decadent Fall breakfast! Each pancake contains only 2.5 net carbs!
Slow Cooker Pumpkin Spiced Apples: Serve these warm spiced apples with vanilla ice cream and toasted pecans for the perfect Fall dessert!
How to Roast Pumpkin Seeds: Learn how to roast pumpkin seeds for a healthy, savory snack!
Pumpkin Cheesecake Bars: low carb, creamy, and so delicious!
Pumpkin Spice Latte: Forget the coffee shop; this Keto Pumpkin Spice Latte is gluten-free, refined sugar-free, and contains less than 3 net carbs! Drizzle with a little keto caramel sauce for a decadent low carb latte!

Yield: 24

Sugar-Free Pumpkin Cookies

These Sugar-Free Pumpkin Cookies are soft, chewy and absolutely delicious!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

2 cups almond flour
1/4 cup coconut flour
1 1/2 teaspoons pumpkin pie spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated monkfruit sweetener
1 large egg
1/2 cup pumpkin puree
1 tsp vanilla extract

Instructions

Whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt in a large mixing bowl and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until blended.
Mix in the egg, pumpkin, and vanilla extract.
With the mixer set on low speed, slowly add the flour mixture and mix until combined.
Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet.
Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools.
Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.

Sausage Stuffed Chaffles

Annie — Tue, 22 Aug 2023 11:00:00 +0000

These Sausage Stuffed Chaffles feature crispy, cheesy waffles stuffed with a perfectly cooked sausage patty! Each chaffle contains less than 2 net carbs and requires just 5 simple ingredients!

Today I’m coming at you with a delightful little treat we are obsessed with. I took my Classic Chaffle recipe and took it up a notch by adding a whole sausage patty on the inside! As if that isn’t enough I put the whole thing on a stick for the ultimate low-carb, grab-and-go breakfast! This is such a fun breakfast and it reheats and freezes perfectly so go ahead and make a double batch!

What are chaffles?

Chaffles are a term used to describe low-carb cheese waffles. Chaffles have become a major staple in a keto diet because they are super simple to make and very versatile. You can enjoy chaffles in the same manner you would enjoy traditional waffles. They also make excellent low-carb bread substitutes. It is how we always enjoy our favorite Keto Cheeseburgers.

To make a basic chaffle, you simply combine shredded cheese, eggs, almond flour, and baking powder. This helps to achieve a nice bread-like texture. Personally, chaffles using only eggs and cheese are a bit too eggy to create that nice bread texture for my tastes.

Ingredients for Sausage Stuffed Chaffles

As always, this is a quick overview of the ingredients needed to make this easy low-carb breakfast recipe. For the complete, printable recipe simply scroll to the recipe card below.

Sausage: you can use any variety of sausage in patty form. This can be something you shape yourself or store-bought pre-pressed patties. Spicy, mild, or even chorizo will work in this recipe.
Almond Flour: this recipe requires super fine blanched almond flour.
Baking powder: this is used to provide lift and rise and helps create the bread-like texture.
Shredded Cheese: any variety of shredded cheese will work in this recipe. Each variety of cheese will result in slightly different results but all are excellent in flavor. I have used mozzarella, cheddar, Colby jack, pepper jack, and a mixture of some of these and everything has resulted in a great flavor and texture.
Eggs: you will want to use size large eggs for this recipe for the correct ratio.
Popsicle sticks: this is of course an optional step. This does not improve the taste or texture of the overall recipe, it just makes it nice and easy to get in and out of the waffle maker. And let’s be honest, food on a stick is more fun!

How to make Sausage Stuffed Chaffles

This is possibly the easiest recipe ever! You need to follow three super simple steps. I have documented the entire process below so you can easily make these chaffle sticks at home.

The first step is to carefully slide a popsicle stick into a raw sausage patty. That sounds easy enough, but here are a few things to keep in mind. You want to use raw, uncooked sausage patties for this recipe. I purchased already patted sausage, however, if you can certainly do this on your own you just need to make sure the width is around 1/4 inch so it cooks though.
Combine the eggs, shredded cheese, almond flour, and baking powder in a mixing bowl. Once the mixture is completely combined set it aside.
Lastly, plug in your handy dash waffle maker (I love this thing!), and when the light goes off you are ready to go! Add a small amount, about 1 tablespoon to the waffle maker. Next, place the sausage patty on the batter and lightly press down. Top with another tablespoon of waffle batter and close the machine. The waffle machine will steam a lot and the lid will slightly lift as the waffle rises. When the steam has stopped emitting from the machine (about 4 minutes) open the waffle maker and when the waffle is golden brown you can remove it from the machine.

Serve

The only real thing you need to know about serving these amazing sausage chaffle sticks is that you need to let them cool slightly before you dig in! I enjoy these with mustard, but sugar-free maple syrup is also an excellent option and helps to give this dish “McMuffin” vibes. You can also serve this alongside scrambled or fried eggs for a protein-packed breakfast.

Storage and Reheating

This recipe stores and reheats perfectly. To store extra chaffles simply place them on a wire rack and allow them to cool completely. Place them in an airtight container or bag and keep them in the refrigerator. To reheat place in the air fryer for 1 minute heated to 350 degrees. Alternatively, you can microwave in 30-second increments until warmed through.

To freeze simply cool completely and place in a freezer-safe bag. The waffles can be frozen up to 3 months. To reheat place in the air fryer for 2 minutes heated to 350 degrees. Flip the chaffles and heat for 1-2 more minutes until warmed through. Alternatively, you can microwave for 60 seconds, then an additional 30-second increments as needed.

Tips and Tricks

Do not overfill the waffle maker. These small machines take very little batter. It is better to put less than you need than more than you need.
To make the perfect sausage stuffed chaffles it is important to keep the sausage patties the right size. If patting out your own sausage patties keep the width to 1/4 inch so it cooks completely.
Change up the flavor profile by using different variations of shredded cheese.
You can also add components to create a really amazing flavor combo. For example, add chopped jalapeños, green onions, and green chilies, or add your favorite all-purpose seasoning.

Recipe FAQ

What waffle maker should I use?

In the photos, I am using a Dash Mini Waffle Maker. I always recommend this particular waffle maker because it makes a great serving size. Also, since waffle makers can vary greatly in size it would be difficult to correctly calculate the carbs using a “standard” size machine. The standard machine size I have may not be the same as yours. For these reasons, I suggest purchasing this very affordable mini waffle maker.

Can I use a different waffle maker?

Of course, just keep in mind this recipe may not yield the same amount and the nutrition may be different using a different-sized machine.

Can I skip the almond flour?

Yes, however, the chaffles will not be as breadlike. If you skip the almond flour the chaffles will be much more eggy.

Other Chaffle Recipes

Sweet Chaffles: packed with sugar-free white chocolate chips for a treat of around 1 net carb each.
Pepperoni Pizza Chaffles: the perfect way to shake up breakfast or makes a quick and easy lunch!
Keto Bacon Cheeseburger: seriously the best way to get your burger fix and keep things low carb.
Breakfast Chaffle Toast: super quick and easy!

Yield: 6

Sausage Stuffed Chaffles

These Sausage Stuffed Chaffles feature crispy, cheesy waffles stuffed with a perfectly cooked sausage patty! Each chaffle contains less than 2 net carbs and requires just 5 simple ingredients!

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 5 minutes

Ingredients

6 sausage patties (uncooked, 1/4 inch thick)
3 large eggs
1 cup shredded cheese (any variety or mixture)
1/4 cup almond flour
1/2 teaspoon baking powder
6 popsicle sticks (optional)

Instructions

Carefully slide a popsicle stick into the sausage patty and set aside. See the images in the post if you are unsure how to do this.
Combine the eggs, shredded cheese, almond flour, and baking powder in a small bowl and mix well.
Preheat a Dash mini waffle maker according to the directions and lightly spray with cooking oil if needed.
Spoon 1 tablespoon of batter into the center of the waffle maker. Next, top with the sausage patty and 1 more tablespoon of the chaffle batter. Cook for 3-5 minutes until steam is no longer coming from the machine.

Notes

This is the waffle maker I used.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

Serving Size:

Nutrition calculated per sausage stuffed chaffle
Amount Per Serving: Calories: 215Total Fat: 15.2gCholesterol: 139mgSodium: 312mgCarbohydrates: 2gNet Carbohydrates: 1.8gFiber: 0.2gSugar: 0.3gProtein: 13.7g

The post Sausage Stuffed Chaffles appeared first on The Best Keto Recipes.

Keto Meatloaf

Annie — Mon, 17 Apr 2023 11:00:00 +0000

This Keto Meatloaf recipe is the perfect low-carb comfort food! You will love this easy dinner loaded with ground beef, vegetables, herbs, and a savory sauce!

Easy and Juicy Homemade Meatloaf

Meatloaf is one of the most comforting foods in the world. Unfortunately, most meatloaves are super dry and pretty bland and also filled with gluten. This keto meatloaf recipe solves all of those issues. This ground beef recipe isn’t dry at all and has so much flavor, with the addition of fresh herbs, onions, garlic, and a sauce that’s sweet and tangy. And this recipe uses almond flour in place of breadcrumbs, making it gluten-free and great for anyone following a keto diet.

This recipe has more flavor than most meatloaves, yet it’s still really easy to make. It’s packed with tons of different flavors and seasonings, but most of the ingredients are things that you probably already have at home. Next time you need a beefy keto-friendly meal, you’ve got to give this meatloaf a try.

Why You’ll Love This Gluten-Free Ground Beef Meatloaf

I make this keto meatloaf all the time. Here are some of the reasons why I know you’ll love it.

Storable. One of the best things about this recipe is that it tastes even better after it’s been sitting in the fridge for a day or two. So you can make a large batch and have leftovers all through the week.
Juicy. You’ve probably had plenty of meatloaves before that are too dry. It’s a common problem with meatloaf recipes. But this keto meatloaf solves that problem. The almond flour absorbs the juice from the beef and the applesauce, keeping the meatloaf moist and tender. Plus, the sauce on top of the meatloaf provides additional moisture.
Protein-packed. This is a great recipe for anyone who is keto, or even just anyone trying to eat a low-carb diet. There’s so much meat in a single serving, and not a whole lot else!

Ingredients for Meatloaf

Here are all the ingredients that you’ll need to make this sweet and tangy meatloaf. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.

For the Keto Meatloaf:

Ground Beef: you can use regular beef or lean beef.
Onion: I use a yellow onion for this recipe, but white and red onions will work fine.
Fresh parsley: adds flavor and depth to the dish.
Garlic: freshly minced garlic is best for this recipe.
Eggs: size large eggs
Applesauce: Make sure to use unsweetened and unflavored applesauce. This helps to keep this dish extra moist and ensures your meatloaf doesn’t dry out as it cooks.
Almond flour: you want to use blanched almond flour.
Spices: garlic powder, onion powder, dried oregano, kosher salt, and black pepper

For the Sauce:

Canned tomato sauce: be sure to use tomato sauce that doesn’t have salt added.
Apple cider vinegar: this balances the sweet and acidic ingredients used in the sauce.
Worcestershire sauce: adds the perfect kick!
Onion powder: helps to add depth and flavor.
Applesauce: make sure that the applesauce you use is unsweetened and unflavored.
Kosher salt: a true flavor maker.

How to Make Keto Meatloaf

This recipe is straightforward and easy to make. In addition to the ingredients listed above you will also need a mixing bowl, spatula, and loaf pan. This is really handy to help you get the meatloaf out of the pan, but it isn’t required. Ready to get started? Here is how we make the best Keto Meatloaf!

Mix the Seasonings

In a medium to large size mixing bowl combine the chopped onion, parsley, garlic, eggs, apple sauce, almond flour, and spices. Mix the ingredients until completely combined.

Add the Beef

Put the ground beef in the bowl with the seasonings, and mix until everything is well combined. This can be difficult to do with a spatula or spoon. If you need to use your hands to mix the ingredients. Remember, the key to a moist meatloaf is to make sure the wet ingredients are mixed well with the beef.

Add Mixture to Pan

Place the beef mixture in the loaf pan and smooth the meatloaf until it is flat on top. I love to use this loaf pan that has a handy tray. This means you can easily pull the meatloaf out of the dish, but it also helps to ensure the grease is drained away from the meatloaf. It is perfect for ensuring you aren’t serving a greasy dish.

Make the Sauce

Next, you need to make the sauce that spread over the top of the meatloaf. Some meatloaf sauces are super sweet because they are ketchup based. This sauce isn’t overly sweet. Instead it has a great savory flavor that really compliments the meat. To make the sauce add all of the sauce ingredients together in a bowl, and whisk to combine.

Top with Sauce and Bake

The final step is to spread the sauce over the top of the meatloaf and bake! Put the meatloaf in a 375 degrees F to the center of the oven and bake for 60-70 minutes, or until the meat is 165F in the middle. Remove the meatloaf from the oven and let it rest on a wire rack for 15-20 minutes before cutting and serving.

Serving Suggestions

This rich meatloaf is best served with some side dishes that bring new flavors to the table, like cheese or vegetables. Here are some of my favorite foods to serve with keto meatloaf.

Tips, Tricks, and Variations

Here are a few different ways that you can make this keto meatloaf perfect every time.

Mix with your hands. When mixing the seasonings into the ground beef, use your hands rather than a spoon. That will ensure that the seasonings are evenly spread through the meat. Make sure that your hands are thoroughly washed before and after, or use food-safe gloves.
Be flexible with the meat. This recipe calls for 2 pounds of ground beef. But since the meatloaf is really just beef and seasonings, you don’t need to be particular about the amount of meat you use. If, for instance, the container of beef at your grocery store is only 1.8 pounds, or a little more than 2 pounds, then that’s totally fine.
Room temperature eggs. For best results, use room-temperature eggs in this recipe. When eggs are at room temperature they mix better with other ingredients. That makes the texture of this meatloaf smoother.
Mix up the herbs. Fresh parsley goes so well with this recipe, but most other herbs do, too. If you want to add extra flavor to this meatloaf, just throw in some of your favorite herbs.
Change the meat. Ground beef is my favorite meat for meatloaf. But you can use other types of meat if you prefer, such as chicken, turkey, pork, veal, or lamb.

How to Store and Reheat Leftover Meatloaf

You can keep leftover keto meatloaf in the fridge for up to 4 days if you store it in an airtight container. To reheat, place the meatloaf in a pan, and drizzle a little bit of beef or chicken stock on top of it. Cover with aluminum foil, and bake in a 250F oven for 20 minutes.

Can This Recipe Be Frozen?

Yes, this is a great gluten-free meal to freeze. Store it in an airtight container and it will last in the freezer for 6 months. Thaw or defrost before reheating.

More Easy Keto Ground Beef Recipes

If you’re anything like me, then you just can’t get enough ground beef. If that’s the case, check out some of my other favorite beefy keto recipes.

Yield: 8 servings

Keto Meatloaf

This keto meatloaf recipe is juicy, tender, and packed with herbs and seasonings. It's gluten-free, easy to make, and stores very well.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the Meatloaf:

2 pounds ground beef (lean or normal)
1 medium onion, minced
2 tablespoons fresh parsley, chopped
3 cloves garlic, minced
2 large eggs, at room temperature
2 tablespoons unsweetened applesauce
1/2 cup blanched almond flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

For the Sauce:

1/2 cup no-salt added canned tomato sauce
1 1/2 teaspoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
2 tablespoons unsweetened applesauce
1/2 teaspoon kosher salt

Instructions

Preheat your oven to 375F and grease a 9x5-inch loaf pan. You can also line a pan with parchment paper that hangs over the edges, to make it easy to remove the meatloaf.
In a large bowl, add all of the meatloaf ingredients except the ground beef, and mix with a spoon.
Add the ground beef to the bowl and use your hands to mix everything together.
Transfer the meat to the loaf pan and smooth the top into an even layer.
Add all of the sauce ingredients to a mixing bowl (it can be the same bowl you used earlier) and whisk to combine.
Spread the sauce over the top of the meatloaf.
Bake the meatloaf in the center rack of the oven for 60-70 minutes, or until the internal temperature reaches 165F.
Cool the meatloaf on a wire rack for 15-20 minutes before slicing and serving. This will allow the meatloaf to firm up so it stays in one piece when slice it.

Notes

Store leftovers in an airtight container in the fridge for 4 days, or in the freezer for 6 months.
To reheat, add slices of meatloaf to a baking dish, and drizzle with beef or chicken broth. Cover with aluminum foil and heat in a 250F oven for 20 minutes.
The meat amount is not exact. It's totally fine if you have a little more or a little less than 2 pounds.
Lean beef will fall apart a little more easily than regular ground beef, but both work great.

Keto Pizza Crust Recipe

Annie — Tue, 04 Apr 2023 11:00:00 +0000

Follow this step by step guide to make the BEST Keto Pizza Crust Recipe! This crust is made from a fat head dough base and is low carb, grain and gluten free!

Life would be pretty sad without pizza. Now, if you are keto, low carb, or gluten free you don’t have to go without! This is the only Keto Pizza Crust recipe you will ever need! You can use any of your favorite toppings on this crust to make a pizza you love! Follow the step by step guide below for a low-carb 14-16″ crust (depending on how thin you stretch it).

Ingredients for Keto Pizza

As always, this is a quick overview of the ingredients you will need to make the perfect keto pizza crust! To make low carb pizza you will need:

Mozzarella Cheese: Grab a bag of regular, pre shredded mozzarella cheese, you don’t need fresh or fancy mozzarella for this recipe.
Cream Cheese: I suggest the brick style cream cheese for this recipe.
Almond Flour: this is the brand I use. I do not suggest substituting coconut flour.
Baking Powder and Salt: provides lift and rise to the crust and helps provide the perfect texture.
Eggs: size large eggs are needed for this recipe.

How to Make Keto Pizza Crust

In addition to the ingredients above you will need a pizza pan, a microwave safe bowl and a spatula. Making the crust moves very quickly, so prep your ingredients first. To make the perfect pizza crust follow the steps below:

Prepare the Flour

In a bowl combine the almond flour, baking powder and salt until completely combined.

Beat the Eggs

In another bowl beat the eggs very well. Set aside.

Melt Mozzarella and Cream Cheese

In a large, microwave safe bowl add the mozzarella and cream cheese. Microwave in 30 second increments, stirring in between each cycle.

Add the Flour and Eggs

It may take 2-3 30 second cycles before the cheese has melted completely. When the cheese is completely melted and easy to stir add half of the almond flour and using a silicone spatula work it into the dough. Once a dough begins to form add the remaining flour and continue to stir. Use your spatula and create a well in the dough. Add the beaten egg and stir as best you can.

The dough will be lumpy and you will feel like it will never be smooth, but it will! After you’ve worked it as much as you can with the spatula use your clean hands to knead the dough until all the egg is incorporated. This may take up to 6-7 minutes.

Spread onto Pan

Spread the crust onto a greased pizza pan. Be sure to leave a bit of a rise around the edges for your crust. My pan is 14″, but the dough has enough stretch that you could spread it for a 16″ pizza if you preferred.

Pre-bake the Crust

Preheat the oven to 400 degrees F. Bake the crust without any toppings for 7 minutes. Once you have baked the crust remove it from the oven and if it has puffed up carefully poke a few holes in the crust to release the air.

Keto Pizza Toppings

Since the carb loaded portion of a pizza is the crust, most toppings are safe for a keto diet but I’ve broken things down below so you can build the best keto pizza!

Meats: Popular keto-friendly pizza toppings include meats such as sausage, pepperoni, salami, bacon, and ham.
Vegetables: bell pepper, red onion, black olives, mushrooms, spinach, kale, tomatoes or pepperoncini peppers.
Cheeses: mozzarella, provolone, parmesan, asiago or feta.
Sauces: low carb marinara, pesto, or Alfredo sauce.

If you like this keto pizza crust, try these other keto crust options:

Keto Pizza Bagels – Chewy, crispy keto bagels make great mini pizza crusts, especially great for lunches and kids’ meals.
How to make a Chaffle Pizza – These little individual pizzas are made using fluffy chaffles for the crust, so this is perfect for those who love a thick crust!
Keto Pizza Muffins – An easy fathead dough fits all your favorite pizza toppings in this little muffin cup recipe.
Keto Chicken Bacon Ranch Pizza – Stretch that fathead dough for a thin pizza crust that gets perfectly crispy!
Keto Fruit Pizza – When you’re craving a dessert pizza (SUCH a hit at kids’ parties!), this keto cookie crust is perfect!

Recipe FAQ

What kind of mozzarella should I use?

Bagged, pre-shredded mozzarella is all you need for this recipe. I do not suggest a ball of fresh mozzarella, it just doesn’t melt the same and will not provide the same texture.

Can I use Coconut Flour?

This recipe is formulated specifically for almond flour.

Can I make this on a sheet pan?

Yes, you can use a sheet pan verses a pizza pan.

Can I grill keto pizza crust?

Yes. We have grilled this keto pizza but it is necessary to grill it on the pizza pan and not directly on the grill.

Yield: 8 slices (1 14" pizza)

Keto Pizza Crust Recipe

Follow this step by step guide to make the BEST Keto Pizza Crust Recipe! This crust is made from a fat head dough base and is low carb, grain and gluten free!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

2 cups shredded mozzarella cheese
2 ounces cream cheese, softened
1 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, beaten

Instructions

Review the photos above before you begin. Prep the ingredients before you start, because you need to work quickly with the dough.

Preheat the oven to 400 degrees F.
In a small bowl add the almond flour, baking powder and salt. In another bowl beat the eggs and set aside.
In a large micorwave safe bowl add the shredded mozzarella and cream cheese. Micorwave in 30 second increments, stirring in between, until the cheese is completely melted and smooth.
Add half the almond flour and stir well. Add the remaining almond flour and the beaten eggs. The mixture will be lumpy and you may feel like it will never come together, but it will! Stir well with a silicone spatula and when you have worked the dough as much as you can with the spatula use your clean hands to knead the dough until a soft, pliable ball has formed.
Spread the dough onto a greased pizza pan.
Pre-bake the crust 7 minutes. Remove the crust from the oven and if it has puffed up carefully poke holes to deflat the crust.
Add your toppings and bake the pizza 15-20 minutes until the crust is golden brown and the pizza is melted.

Keto Dinner Rolls

Annie — Mon, 27 Mar 2023 11:00:00 +0000

These Keto Dinner Rolls are perfectly soft and fluffy, you would never guess they are low carb! This homemade bread recipe is the perfect addition to your dinner table and only takes 30 minutes.

Cheesy Keto Dinner Rolls in 30 Minutes

Almost every meal is made better if you add some dinner rolls to the menu. Rolls are the perfect side dish: they’re delicious on their own, help balance out a meal, and can be used to sop up any extra sauce or juice. These keto dinner rolls are some of my absolute favorites. They’re so rich and cheesy, with both mozzarella and cream cheese. But they’re still light and fluffy, with a hearty flavor from the almond flour and flaxseed meal.

And best of all? They’re so easy to make. They only take about 15 minutes of prep work, and another 15 minutes in the oven. And then, just like that, you’ll have the perfect sidekick for just about any meal!

Why You’ll Love This Keto Dinner Roll Recipe

This is one of my go-to bread recipes. Here’s why I think you’ll love it.

Quick and easy. This recipe only takes about 30 minutes to make, and it only uses a handful of ingredients. You can easily throw them together for any weeknight meal.
Super cheesy. Everybody loves cheese. But most bread recipes that have cheese in them aren’t actually very cheesy. This recipe has a large amount of both cream cheese and shredded mozzarella cheese, and you can taste both. It’s one of the cheesiest bread recipes I’ve ever tried.
Way better than store-bought. Unfortunately, most keto bread at the grocery store is pretty disappointing. They’re usually dense, bland, and super dry. I promise you these keto rolls are better than any keto bread that you’ll find at the grocery store!

Ingredients Needed

Here are all the ingredients you need to make these cheesy 30-minute keto dinner rolls.

Shredded mozzarella cheese – You can shred your own cheese if you want, but pre-shredded works just fine for this recipe.
Cream cheese – For best results, make sure to use full-fat cream cheese.
Large eggs – binds the dough and helps provide a fluffy taste and texture.
Almond flour – If possible, use superfine blanched almond flour.
Flaxseed meal – this is what I use.
Baking powder and Fine sea salt: provides lift, rise and flavor.
Butter – Butter is optional, but adds extra richness to the rolls. You want to use unsalted butter.

How to Make Keto Dinner Rolls

Here’s how to make these quick and easy rolls.

Prep. Preheat the oven to 400F, and grease a 9×13-inch baking dish.
Mix the dry ingredients. Add the almond flour, flaxseed meal, baking powder, and salt to a bowl, and whisk to combine.
Prepare the cheeses. Add the cream cheese and shredded mozzarella cheese to a microwave-safe mixing bowl.

Melt the cheese. Heat the cheese in the microwave for 30 seconds, then stir. Repeat until the cheese is fully melted.
Add the eggs. Put the eggs in the bowl with the melted cheese.

Whisk. Whisk the eggs into the melted cheese until everything is mostly combined.
Add the wet ingredients to the dry ingredients. Pour the egg and melted cheese mixture into the bowl with the dry ingredients.

Mix. Mix the ingredients together until a dough ball starts to form.
Knead. Knead the dough until it becomes soft and everything is well mixed. This should take about 1-2 minutes.

Portion the dough. Divide the dough into 12 equal-sized pieces.
Make the dough balls. Roll each piece of dough into a ball, and place it in the prepared baking dish, forming a 3×4 grid.
Bake. Put the rolls in the oven and bake until golden brown, about 15-18 minutes.

Cool. Remove the rolls from the oven and put the baking dish on a wire cooling rack. If you want, you can brush some melted butter over the top.

Tips and Tricks

Here are some tips for making the best possible keto dinner rolls.

Use room temperature eggs. Whenever possible, it’s best to use room temperature eggs when baking. When eggs are at room temperature, they’ll better mix with other ingredients, making the dough smoother.
Let cool. These rolls smell delicious, so it’s tempting to eat them while they’re super hot. But the longer you let them cool, the more the rolls will firm up, making the texture much better.
Whisk quickly. When you add the eggs, make sure to whisk them in very quickly. If you let them sit in the bowl with the melted cheese, the eggs will begin to cook, which you don’t want to happen.

Serving Suggestions

I’m a fan of serving these keto dinner rolls with pretty much any meal. But I think they go perfectly alongside a hearty, saucy entree. Here are a few of my favorite things to serve these rolls with.

How to Store and Reheat Leftovers

You can store leftover keto dinner rolls in the fridge for up to 4 days. Just make sure that you keep them in an airtight container or bag. Reheat them in the microwave on 80% power for 20-30 seconds.

Can I Freeze Keto Dinner Rolls?

Absolutely! I like to store them in a double layer of airtight plastic bags, and then they’ll last for 3 months in the freezer. Thaw or defrost completely before reheating in the microwave, or reheat on medium heat in the toaster oven.

More Easy Keto Breads to Try

Some people think that you can’t have good bread and other baked goods with a keto diet, but that couldn’t be further from the truth! Here are some of my favorites to make.

Yield: 12 rolls

Keto Dinner Rolls

These Keto Dinner Rolls are perfectly soft and fluffy, you would never guess they are low carb! This homemade bread recipe is the perfect addition to your dinner table and only takes 30 minutes.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

3 cups shredded mozzarella cheese (12 ounces)
4 ounces cream cheese
2 large eggs, at room temperature
2 cups almond flour, spooned and leveled (ideally the "superfine blanched" version)
1/4 cup ground flaxseed meal, spooned and leveled
2 teaspoons baking powder
1 teaspoon fine sea salt
1 tablespoon unsalted butter, melted (optional)

Instructions

Preheat the oven to 400F, and grease a 9"x13" baking dish.
In a large bowl, whisk together the almond flour, flaxseed meal, baking powder, and salt. Set aside.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Heat for 30 second intervals, stirring in between until fully melted (about 1 ½ minutes total). Once melted, quickly whisk in the eggs until mostly combined.
Mix the melted cheese mixture into the dry ingredients until a thick dough forms.
Knead the ball of dough until everything is very well incorporated and you have a soft and cohesive ball of dough, about 1-2 minutes.
Divid the dough into 12 equal portions, and roll each portion into a ball. Place into the prepared pan in a 3x4 grid.
Bake for 15-18 minutes, or until the center of each roll is golden brown.
Remove the rolls from the oven and place the pan onto a wire cooling rack.
Optionally, brush each roll with melted butter. Allow rolls to cool completely before serving.

Notes

I use Bob's Red Mill Superfine Almond Flour (blanched)
Store in an airtight bag in the fridge for 4 days, or in the freezer for 3 months.
You can reheat in the microwave on 80% power in 20-second intervals.
You can grate your own cheese, but pre-shredded works well in this recipe.
To cut this recipe in half, bake the rolls in a loaf pan or a circle baking pan for 13-15 minutes.
You can also bake the rolls on a rimmed cookie sheet, just make sure to line it with parchment paper or grease it with cooking spray.

Nutrition Information:

Yield:

Serving Size:

1 roll
Amount Per Serving: Calories: 212Total Fat: 8.3gCholesterol: 48.2mgSodium: 447.6mgCarbohydrates: 5.7gNet Carbohydrates: 3.8gFiber: 1.9gSugar: 1.5gProtein: 13.8g

The post Keto Dinner Rolls appeared first on The Best Keto Recipes.

Low Carb Bread

Annie — Tue, 14 Mar 2023 11:00:00 +0000

This low carb bread recipe is a soft and moist keto bread that you can easily make at home. It’s perfect for sandwiches and toast!

Healthy Homemade Low Carb Bread

I’m a huge fan of bread, but unfortunately, most keto bread at the store is dry and dense. So I was pretty excited when I found this low carb bread recipe. It’s super moist and tender, just like non-keto bread. This recipe quickly became a go-to recipe for me, especially because it’s so easy!

This recipe takes less than two hours to make, and most of that is when the bread is in the oven. It’s perfect with breakfast, lunch, or dinner, or eaten all by itself as a snack.

Why You’ll Love This Low Carb Bread Recipe

I keep this bread around at all times. Here are some of the reasons why I love it, and why I think you’ll love it too.

Super soft. Unlike many loaves of keto bread, this recipe isn’t dense or dry at all. If you made someone a sandwich on this bread, they’d never know it was keto-friendly. The trick is to use egg whites and some xanthan gum. These ingredients add airiness to the dough and help the bread hold in moisture.
Easy to make. It only takes about 15 minutes to prepare this bread. The rest of the cooking time is spent with the bread in the oven. You barely have to work at all to make amazing low carb bread.
Versatile. This bread can be used in so many different ways. You could eat it as toast with breakfast, or make a sandwich with it for lunch. It could be served instead of rolls with dinner, or you could eat it for a snack.

Ingredients Needed

Here’s everything you need to make this low carb bread. Make sure to check out the recipe card at the bottom of the article to see the exact amounts of each ingredient.

Psyllium husk whole leaves: this is the product I use.
Ground flaxseed meal: this is the product I use.
Almond flour – I like to use superfine, blanched almond flour.
Sea salt – It’s best to use fine sea salt for this recipe.
Baking powder: adds lift and rise.
Xanthan gum: helps prevent the bread from crumbling.
Water – The water needs to be boiling.
Apple cider vinegar: changes the pH in the batter and provides an better taste and texture.
Egg whites: adds rise and binds the bread together.

How to Make Keto Bread

Here’s how to make this tasty, moist bread. It’s pretty easy!

Prep. Preheat the oven to 350F. Then coat an 8×4-inch loaf pan with cooking spray or parchment paper.
Blend. Add the flaxseed meal and psyllium husk flakes to a blender, and blend until finely ground. This is an optional step that takes about 30 seconds but makes the bread much more smooth.
Mix the dry ingredients. Add the psyllium husks, flaxseed meal, almond flour, baking powder, xanthan gum, and salt to a mixing bowl. Stir to combine.

Whip the egg whites. Add the egg whites to a stand mixer. Use the whisk attachment to whip the whites on high speed until stiff peaks form. This should take 5-8 minutes.
Mix the liquids. Add the apple cider vinegar to the boiling water, and stir to combine.

Add the wet and dry ingredients. Pour the liquid into the bowl with the dry ingredients, and mix until a thick dough forms. This should take about 1 minute.
Mix in some of the egg whites. Add about a cup of egg whites to the dough, and mix quickly until the dough loosens up.

Add the rest of the egg whites. Fold in the rest of the egg whites in 2 additions. Keep stirring until the batter has a single color and consistency. This should take about 2-4 minutes.
Transfer the dough. Pour the dough into the loaf pan and level it.

Bake. Add the loaf pan to the center rack of the oven, and cook until the bread has a browned crust. This should take 70-80 minutes.
Cool. Let the bread cool for 1 hour before eating.

Tips for Success

Here are some tricks and tips to use when making this low carb keto bread.

Use room-temperature eggs. Try to take the eggs out of the fridge about 30 minutes before you make this bread. If the egg whites are up to room temperature, they’ll mix better with the rest of the ingredients. This will make for smoother bread.
Don’t overmix. When adding the egg whites to the dough, make sure to not overmix. The more you mix the dough, the more the egg whites will deflate. As the egg whites deflate, the bread will become dense. Mix until the dough is well incorporated, then stop immediately.
Cool the bread. Make sure to let the bread cool for at least an hour before eating it, and preferably longer. By letting the bread cool down, it will become a better consistency when you cut into it.
Make extra. I love to make multiple loves of this keto bread at a time. It stores well, so you can make extra, and then you’ll have bread whenever you want it!

Serving Suggestions

I’m a fan of classic flavor combinations. So I love to have some bread with soup. Here are some of my favorite soups to serve with this fresh-baked keto bread.

But my favorite thing to do with this bread is to make a sandwich. It’s a great sandwich bread!

How to Store and Reheat Leftovers

Store leftover keto bread in an airtight bag. It will last in the cupboard for 4 days, or in the fridge for 6 days. Reheat in the toaster on a medium setting.

Can I Freeze Low Carb Bread?

Yes, this bread will last in the freezer for 3 months. For best results, cut the bread, wrap it in plastic wrap, then place it in an airtight bag. Reheat in the toaster on a medium-high setting.

More Easy Keto Breads to Make

Here are a few more keto breads for you to try making at home!

Yield: 12 slices

Low Carb Bread

This low carb bread is more soft and moist than most keto breads. It's easy to make, and perfect for sandwiches.

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Ingredients

1/2 cup psyllium husk whole flakes, spooned and leveled
1/2 cup ground flaxseed meal, spooned and leveled
2 1/4 cups almond flour, spooned and leveled
1 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon xanthan gum
1 cup boiling water
1 tablespoon apple cider vinegar
6 large egg whites, at room temperature

Instructions

Preheat the oven to 350F, and prepare an 8x4-inch loaf pan with cooking spray or parchment paper. Set aside.
Optionally, blend the psyllium husk and flaxseed meal in a blender for about 30 seconds, until they're extra finely ground.
Transfer the psyllium husk and flaxseed meal to a large mixing bowl, along with the almond flour, salt, baking powder, and xanthan gum. Whisk to combine.
Whip the egg whites in an electric stand mixer fitted with a whisk attachment on high speed, until stiff peaks form, about 5-8 minutes.
Mix the apple cider vinegar into the boiling water, and pour it over the ingredients. Mix quickly until a thick dough forms, about 1 minute.
Working quickly, add about 1 cup of the whipped egg whites to the bowl of dough, and mix vigorously until the dough becomes looser.
Fold the remaining whipped egg whites in 2 more additions, being careful not to mix. Otherwise the egg whites will deflate. Fold the batter enough that it is a uniform color and consistency. This may take 2-4 minutes.
Transfer the batter to your prepared loaf pan and spread into an even layer.
Bake in the center rack of the oven for 70-80 minutes. The outside of the bread should form a nice browned crust.
Allow the bread to cool for about 1 hour before slicing.

Notes

To save time, you can boil the water by heating it in the microwave.
Store the bread in a ziplock bag on the counter for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to 3 months.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 163Total Fat: 3.8gCholesterol: 0mgSodium: 233.3mgCarbohydrates: 7.5gNet Carbohydrates: 2.9gFiber: 4.6gSugar: 0.9gProtein: 5.8g

The post Low Carb Bread appeared first on The Best Keto Recipes.