KETO BREAD

Keto bread ! I have made so many recipes that where blah to say the least.. Also most breads I have made have a lot of starches (tapioca or arrowroot which are not keto friendly when used in those amounts) or have gums.

This keto (grain free, dairy free, gluten free) bread is life changing to say the least. This recipe is my favorite and a fan favorite in my workshops because: it tastes delicious, it is spongy, not dense and not dry like most keto breads, not eggy (even if it has 7 eggs), it is also dairy free, gluten free, grain free, no yeast, no gums and no added sugars. It makes the best toasts, French toast and even bread crumbs. 

When I was diagnosed with pre diabetes in Nov 2018 I was literally in shock and screamed when I saw my glucometer (glucose meter) measuring 186! Did you know that a blood sugar of over 100 mg/ dL is a danger zone?.. I have known this for at least 10 years… so of course I immediately ran to my doctor and got a series of blood sugar tests (HA1aC which measures your exact 3 month blood sugar levels). I was told yes, you have pre diabetes (my HA1aC was 6.3 and at 6.5 you are diabetic) so I hit rock bottom again.

I knew I had to go on a keto, low carb diet if not I would become a diabetic like my Dad who is now fed through his stomach (one of the consequences of diabetes can be an inability to swallow food (a condition called dysphagia). So if you have a direct gene of diabetes do whatever it takes to naturally lower your blood sugar as fast as you can, and food + lifestyle is the best way to do this. 

I turned my pain into my passion and my passion into my purpose and since I had already made many recipes for Bulletproof I was determined to create new recipes I loved and could eat and that taster BETTER than traditional desserts and breads. So here is my killer keto bread that I am proud to share with you all. Always scale the recipe with my favorite scale and use a Thermomix for best results.

Thanks to Cangshan Cutlery for my amazing bread knife!! It is part of the Chef Thomas Keller’s collection which I am sooo happy to own and cook with every day! 

The pan I used for baking this loaf is here.

 

5.0 from 1 reviews
Keto Bread
 
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Best keto bread for sandwiches, toasts, French Toast #dairyfree, #grainfree, #glutenfree
Author:
Serves: 1 large bread loaf
Ingredients
  • 270 gr almond flour
  • ½ cup + ⅛ cup freshly ground flax seeds (60 gr)
  • 2 tablespoons psyllium husks (10 gr)
  • ⅔ cup avocado oil or olive oil
  • 7 large organic pasture raised eggs
  • ¼ cup water
  • 1 tablespoon apple cider vinegar
  • 4 teaspoons aluminum and gluten free baking powder (at high altitude use half)
  • 1 teaspoon Himalayan sea salt
  • Toppings:
  • Hulled sesame seeds, poppy seeds, flax seeds, hemp seeds, pumpkin seeds (a mixture of any).
Method
  1. Preheat a convection oven to 350 F (170 C). Grease and line a large loaf pan with parchment paper.
  2. Process all ingredients in Thermomix at speed 3 until integrated, scrape bowl and pour batter into prepared baking pan and sprinkle flax seeds + hemp seeds over.
  3. Bake in preheated convection oven preferably about 25 mins or until a toothpick comes out clean (don’t over bake!). Remove from oven, let cool for 10 mins on a cooling rack. Unmold, cool completely and cut with a serrated knife. This bread keeps for about 1 month frozen in a Ziplock bag.
  4. It makes the best French toast, toast, sandwich or anything!

HEALTHY CONDENSED MILK

Paleo, vegan, keto, healthy?

Even more than that I believe 95% of the time that health tastes better. I know that is hard to envision and taste but ever since I can remember healthier ingredients and wholesome products have always tasted better, not to mention that they make me feel better. And being such a FOODIE that is a big claim. Because I do savor the world: ALL THE TIME. I honestly have met few foodies like me.

And sometimes I wake up dreaming about a recipe like this one! I literally dreamt about it..  formula and all.. So I had to make it ASAP. Which I did because when you follow your gut magic happens ALWAYS. Plus I am loving my Thermomix and using it for everything because it makes life easier and I can multitask more and I only need one appliance. If you haven’t gotten on the Thermomix band wagon you are missing out! It has been called a GENIUS FOOD PROCESSOR by Dr Oz, the next frontier of cutting edge technology.  Which I kind of saw coming 13 years ago since I bought my first.

So if you cook and bake you need a Thermomix ASAP! Get yours here: and when you add it to your cart be sure to select the 6 month interest free option with PayPal

 

HEALTHY CONDENSED MILK
 
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Healthy condensed milk! So perfect! Just 3 ingredients. So simple! Vegan, Paleo, Keto, Low Carb, no added sugar.
Author:
Recipe type: Dessert
Serves: 1 cup
Ingredients
  • 2 cups coconut milk powder I used Enature brand (you can buy a dairy free vegan creamer powder also: just check the ingredient list so that there are no funky ingredients) most can be found on Amazon
  • 1 cup water
  • ½ teaspoon vanilla
  • 2 generous pinches of Maldon Salt or any flaky sea salt
Method
  1. Sift coconut milk, put in a Thermomix and add water, salt and vanilla and mix at medium low speed. Cook at 80 C until thick. Put in a sterilized Mason Jar. Alternatively you can make this in a stainless steel pot and mix at medium heat. But making it in your Thermomix is so much easier, faster and you can almost forget about it while you do something else.

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BEST PALEO LOW CARB SCONES

After weeks of not baking or being very active on my creative content because:

  1. My Dad has been frail (his diabetes has been so difficult and has taken a toll on his life and on our family), as I write this today is #Americandiabetesalertday, Diabetes is a matter near and dear to my heart because I have dealt with my Dad’s illness and seen first hand how devastating and how life consuming it is.
  2. I was feeling stuck trying to be a jack of all trades and being a rockstar at it all whilst looking madly for a house for my Baking School here in Austin and at the same time trying to set up my healthy baking classes through Airbnb experiences which just launched in Austin! Whoohooo.. Still figuring that part out. But hey imperfect action is what entrepreneurship is all about right? And consistency is key.

Anyway back to these scones! When Bulletproof reached out to me a few months ago and asked me to develop 4 Bulletproof friendly pastries for them I was beyond honored, challenged and grateful! One of my wellness heroes is Dave Asprey and I listen to his podcast every week. I am a raving fan of his Bulletproof lifestyle, bars, ingredients and supplements. When I made these scones I remember the feeling of complete bliss and utter satisfaction of having created a recipe that not only was Bulletproof friendly (gluten free, dairy free, low glycemic, grain free and compliant with the Bulletproof road map (something you need to look into). When you read about it you’ll see that there are literally very few flours and sweeteners to bake with and the ones that are BP friendly have a scientific reason why: all ingredients are the healthiest to give you the most energy and what I call high performance foods.

I am thrilled to be a consultant for Thermomix and have been using and loving my cooking food processor for 13 years! I highly recommend it for everything: from making these scones to making pizza sauce.


Best Paleo Low Carb Scones
 
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Paleo low carb scones, crispy on the outside, moist inside. I developed this recipe for Bulletproof (not a sponsored post, thanks Bulletproof for the ingredients for this recipe!). The perfect balance of paleo flours makes these scones just like traditional ones, you will love the texture! I love baking with Lakanto Sweetener to create low carb pastries.
Author:
Recipe type: Dessert
Serves: 8 large
Ingredients
  • 1 ½ cups blanched almond flour (165 gr)
  • ½ cup coconut flour (47 gr)
  • ½ cup arrowroot flour (70 gr)
  • ¼ - ⅓ cup Lakanto Classic sweetener (depends on how sweet you want them, I used ¼ cup)
  • ½ cup Bulletproof ghee, cold, in pieces (sub for ¼ cup refined coconut oil + ¼ cup palm shortening for a vegan option)
  • ½ - ⅔ cup coconut yogurt such as Coyo brand as needed (or sub for cold coconut cream from a can/ thick part only)
  • 2 tablespoons organic flax seeds freshly ground (grind these in a coffee grinder) we don’t recommend you buy flax meal it’s not Bulletproof friendly, you can substitute for the same amount of Bulletproof Collagen!
  • 1 tablespoon aluminum and gluten free baking powder such as Rumford
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
  • 1 teaspoon fine sea salt
  • ½ cup currants or Bulletproof chocolate chopped into chunks or blueberries or cranberries
  • Zest of 1 Meyer lemon
Method
  1. Preheat oven to 350 F.
  2. In your food processor (I used my Thermomix) incorporate the flours, sweetener, lemon zest, and dry ingredients. Then add cold ghee and process until crumbly (check that your butter looks like lentils) remove mixture from food processor and put into a large bowl: add currants and add the coconut yogurt (small amount first) combine just until integrated. Don’t over mix.
  3. Line a baking tray with Silpat or Silpain or parchment paper. Put the dough onto the baking tray and form into a round ball, press down to form a 2″ high round loaf. Cut into 8 slices and shape nicely formed triangles: freeze for 30 mins, brush with extra coconut cream, then bake in a preheated oven at 350 F for 5 minutes until golden brown. Lower temperature to 340 F until baked through (they must be crunchy on the surface and moist inside) total temperature takes about 20 min.
  4. Notes: you can make ½ recipe just use half all the ingredients.
Nutrition Information
Serving size: 8

 

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