Keto Yeast Bread – Grain Free, Gluten Free, Low Carb

Okay – I have been asked to blog this bread for a long time. I have held off for a few reasons.

Mostly, I wanted to test it out in the kitchen a handful of times first.

The other being one of the ingredients. So, without a huge in depth research based essay and sugar and yeast I am just going to tell you this and you make a decision for yourself if you’d like to make and try this bread or not… as with all things keto that sit on that yes/no/maybe fence. This recipe has 1 tsp of sugar in it. The sugar is mixed with the yeast to activate the rise. It has VERY little impact on the carb count in this bread and long story short – yeast eats sugar (before it even gets mixed into the dough) – so, while I calculated the macros with the full tsp of sugar – the jury is out if even that much is actually metabolized in the bread. I created this recipe because I had tried a half dozen other low carb breads and couldn’t get a good rise. I’m not going to lie – this one passes the sniff test, it is flexible like “real bread” and it gets a decent rise as well as having one of the most bread-like flavors of most recipes. I created it for my children – I don’t miss bread badly enough to have it. I made it to get my children through the “sandwich” phase.  When I was finding pieces of this (kind of pricey to create) bread sitting around with the peanut butter or meat licked or picked off, I knew we had made it over the hump… I no longer make this, I have actually given the last two loaves away to keto friends. But, if you are just “low carb” and not keto, or you need a crutch to get through, this is your recipe you have been looking for. Enjoy!

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*Pardon the cell pic – I haven’t baked it and taken shots with the fancy cam! 🙂

What You Need

Dry Ingredients

1 ¼ cup almond flour (not meal!)

¾ cup psyllium husk powder – I highly recommend NOW brand, others tend to leave a purple hue in your baking.

1 cup whey unflavored powder (THIS is the cleanest brand you will find – no soy)

2 tsp baking soda

3 tsp xanthan gum

1 tsp Pink Himalayan Salt

Wet Ingredients 

12 oz egg whites

1 tsp cream of tartar

3 egg yolks

2 tsp apple cider vinegar

3 tbs bacon grease

 

Yeast Mixture

1 packet fast rising yeast

2 tbs warm / hot water

1 tsp sugar

 

The Execution

Place all dry ingredients your food processor- pulse until well blended and fine. Set aside.

Put egg whites and cream of tartar in your stand mixer (I use a Kitchen Aid – at the very least you need a handheld electric mixer). Mix until you have peaks on your egg whites. For added effect, freeze your mixing bowl for a few minutes first.

While peaks are forming mix yeast, water and sugar – it should create a little rise in 5 min.

When whites are stiff and peaky – add yolks and apple cider vinegar and yeast mixture. Mix for a few seconds. Do not let the whites collapse completely, just a couple rotations in the mixer.

Then add 1/2 the dry mixture, mix for a few seconds. Add the rest. mix until it is doughy. Pour into well greased bread pan, smooth dough across the pan.

Bake at 325 for 45-60 min (it should look dry, brown and slightly crisp on the outside).

Let it cool on a baking rack, then slice thinly – I make 22-26 slices per loaf.

It is also great to aim for 22 thin slices with thick ends and cut the ends into tiny squares, dry them out and season and bake them into keto croutons!

 

Keto “Wild Rice” – Low Carb, Grain Free, Egg Free, Gluten Free

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What You Need:

1 head of cauliflower, riced or 16oz bag of cauliflower crumbles

1 cup hemp seeds

1/2 cup sliced almonds

4 tbs butter

Seasoning

  • 1teaspoon dry chopped onion flakes
  • 12teaspoon dry parsley flakes
  • 14teaspoon garlic powder
  • 14teaspoon onion powder
  • 12teaspoon ground cumin
  • 14teaspoon ground ginger
  • 12teaspoon black pepper
  • 12teaspoon salt
  • 1/2 cup chicken stock

The Execution

Rice your cauliflower using a food processor… I suggest THIS ONE – if you are doing this from a head of cauliflower, make sure to squeeze the riced cauliflower out in a towel a few times to remove as much moisture as possible.

Mix all your dry seasonings together in a separate bowl.

On the stove over med-high heat melt butter into your saucepan, then add cauliflower and hemp seeds. Add seasoning mix and chicken stock and cook until well absorbed.  Add in sliced almonds, mix everything thoroughly.  Serve with your favorite meat dish.

 

Macros: 222 calories, 20g fat, 10g protein, 4g (net) carbs (6 total, 2 fiber)

Makes six servings

Keto Kid Tips – Pro Tip #1

So you want to have “keto kids”. Cool. Now, how do we go about getting from a processed “carbage” pantry to easy grab-and-go keto options? Well… there are a ton of ways to do this and I will get to all of them eventually. But, I want to share my favorite keto kid tip with you now.

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I discovered these trays while bargain shopping one day. I had been in search of a perfect “bento” type option for my {now} three year old for his lunch box for preschool. I wanted it to have plenty of compartments, not just three. I couldn’t find exactly what I was looking for, well shy of spending $25+ online for something. Then I stumbled on this bad boy and it was a game changer! “Bento box”? Nope. It’s an extra large ice tray… with a lid. PERFECT!

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Toddlers like little bits of everything. Heck… I am the same way, I like a little of all sorts of stuff. Kids, toddlers, adults… anyone. These are perfect for day-long keto eating. I highly suggest you buy them. I found them locally – but chances are slim you will too. So, I suggest getting them HERE. The price is great and they will seriously make keto snacks and lunches on the go so easy for your kiddos.

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We take them with us to friends houses so we don’t run into hunger in a home with less than keto-friendly options, they are great for the movies, school lunches, picnics, road trips etc. And… they are super easy to pack in the evening and toss into the lunch box first thing in the morning!

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So… for this self-proclaimed brilliant tip and tool… you are ever so welcome! 🙂

Chicken Enchiladas

Who doesn’t love Mexican food? And… when one transitions to a ketogenic lifestyle, this means Mexican food is mostly out the door. I wish, I really do, that I could take credit for this genius idea. And, more than that, I really wish I could give credit where credit is due. But, I saw this idea years ago, in passing, in an old low carb group I belonged to on Facebook that has since been deleted… so I have no way of finding the comment that the creator of this idea made to give them credit. That being said – this dish is amazing, it is genius and you need it in your life!IMG_8960

What you need:

1 lb thick sliced deli chicken (we either get Boar’s Head Chipotle Chicken or the Sriracha Chicken from BJs)

12 oz shredded cheddar cheese

1 can enchilada sauce (you really do not need the whole can – just until you feel you’ve coated the pan evenly.

What to do:

Sprinkle a generous amount of cheese into each slice of chicken and roll it, just like a tortilla

Place rolled chicken enchiladas into a well greased baking dish (I use an 8×8 metal pan)

When the pan is full of enchiladas, pour the can of sauce over the top.

Then, sprinkle remaining cheese over the top.

Bake at 350 for 20-30 minutes (until cheese is slightly browned and edges of the enchiladas are slightly crisp).

Serve and ENJOY!

Macros: 

Cal: 325, Fat: 22g, Protein: 29g, Carbs: 2g

(Dish makes six servings)