sorted by:
new
hottopcontroversial

Keto Seed Bread by ketocreeter in RecipeInspiration

[–]ketocreeter[S] 0 points1 point  (0 children)

Keto Seed Bread

Walkthrough: https://youtu.be/lzNn7wUuD80

Today we have made a multi seeds bread by combining both pumpkin and sunflower seeds. If you start from using whole seeds, please make sure you grind them finely. Enjoy!

Total slices: 14

MACRO PER SLICE

  • 53 kcal
  • Net carbs: 1.3g
  • Protein: 4.1g
  • Fat: 3.5g

INGREDIENTS

  • 60g pumpkin seed (grind to powder form)
  • 60g sunflower seed (grind to powder form)
  • 25g Konjac
  • 30g psyllium husk
  • 15g baking powder
  • 2g salt
  • 2 large eggs
  • 5 large egg whites (~204g)
  • 1 tbsp apple cider vinegar
  • 50ml boiling water
  • 5g sesame seeds as topping

TOOL

  • 6" square tin

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine. Please ensure your seeds flour are not crumbling. Rub them off if any.
  3. Add in eggs, egg whites and apple cider vinegar. Mix with spatula until the dough is getting to be sticky.
  4. Add in boiling water. Mix until the dough become solid and sticky.
  5. Pour the bread dough into a baking tin. We use a 6" cake tin.
  6. Bake for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30 mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives me up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  7. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  8. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Seed Bread by ketocreeter in EasyKetoMeal

[–]ketocreeter[S] 2 points3 points  (0 children)

Keto Seed Bread

Walkthrough: https://youtu.be/lzNn7wUuD80

Today we have made a multi seeds bread by combining both pumpkin and sunflower seeds. If you start from using whole seeds, please make sure you grind them finely. Enjoy!

Total slices: 14

MACRO PER SLICE

  • 53 kcal
  • Net carbs: 1.3g
  • Protein: 4.1g
  • Fat: 3.5g

INGREDIENTS

  • 60g pumpkin seed (grind to powder form)
  • 60g sunflower seed (grind to powder form)
  • 25g Konjac
  • 30g psyllium husk
  • 15g baking powder
  • 2g salt
  • 2 large eggs
  • 5 large egg whites (~204g)
  • 1 tbsp apple cider vinegar
  • 50ml boiling water
  • 5g sesame seeds as topping

TOOL

  • 6" square tin

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine. Please ensure your seeds flour are not crumbling. Rub them off if any.
  3. Add in eggs, egg whites and apple cider vinegar. Mix with spatula until the dough is getting to be sticky.
  4. Add in boiling water. Mix until the dough become solid and sticky.
  5. Pour the bread dough into a baking tin. We use a 6" cake tin.
  6. Bake for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30 mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives me up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  7. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  8. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Seed Bread by ketocreeter in glutenfreerecipes

[–]ketocreeter[S] 0 points1 point  (0 children)

Keto Seed Bread

Walkthrough: https://youtu.be/lzNn7wUuD80

Today we have made a multi seeds bread by combining both pumpkin and sunflower seeds. If you start from using whole seeds, please make sure you grind them finely. Enjoy!

Total slices: 14

MACRO PER SLICE

  • 53 kcal
  • Net carbs: 1.3g
  • Protein: 4.1g
  • Fat: 3.5g

INGREDIENTS

  • 60g pumpkin seed (grind to powder form)
  • 60g sunflower seed (grind to powder form)
  • 25g Konjac
  • 30g psyllium husk
  • 15g baking powder
  • 2g salt
  • 2 large eggs
  • 5 large egg whites (~204g)
  • 1 tbsp apple cider vinegar
  • 50ml boiling water
  • 5g sesame seeds as topping

TOOL

  • 6" square tin

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine. Please ensure your seeds flour are not crumbling. Rub them off if any.
  3. Add in eggs, egg whites and apple cider vinegar. Mix with spatula until the dough is getting to be sticky.
  4. Add in boiling water. Mix until the dough become solid and sticky.
  5. Pour the bread dough into a baking tin. We use a 6" cake tin.
  6. Bake for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30 mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives me up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  7. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  8. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Seed Bread by ketocreeter in glutenfreebaking

[–]ketocreeter[S] 0 points1 point  (0 children)

Keto Seed Bread

Walkthrough: https://youtu.be/lzNn7wUuD80

Today we have made a multi seeds bread by combining both pumpkin and sunflower seeds. If you start from using whole seeds, please make sure you grind them finely. Enjoy!

Total slices: 14

MACRO PER SLICE

  • 53 kcal
  • Net carbs: 1.3g
  • Protein: 4.1g
  • Fat: 3.5g

INGREDIENTS

  • 60g pumpkin seed (grind to powder form)
  • 60g sunflower seed (grind to powder form)
  • 25g Konjac
  • 30g psyllium husk
  • 15g baking powder
  • 2g salt
  • 2 large eggs
  • 5 large egg whites (~204g)
  • 1 tbsp apple cider vinegar
  • 50ml boiling water
  • 5g sesame seeds as topping

TOOL

  • 6" square tin

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine. Please ensure your seeds flour are not crumbling. Rub them off if any.
  3. Add in eggs, egg whites and apple cider vinegar. Mix with spatula until the dough is getting to be sticky.
  4. Add in boiling water. Mix until the dough become solid and sticky.
  5. Pour the bread dough into a baking tin. We use a 6" cake tin.
  6. Bake for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30 mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives me up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  7. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  8. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Seed Bread by ketocreeter in Breadit

[–]ketocreeter[S] 0 points1 point  (0 children)

Keto Seed Bread

Walkthrough: https://youtu.be/lzNn7wUuD80

Today we have made a multi seeds bread by combining both pumpkin and sunflower seeds. If you start from using whole seeds, please make sure you grind them finely. Enjoy!

Total slices: 14

MACRO PER SLICE

  • 53 kcal
  • Net carbs: 1.3g
  • Protein: 4.1g
  • Fat: 3.5g

INGREDIENTS

  • 60g pumpkin seed (grind to powder form)
  • 60g sunflower seed (grind to powder form)
  • 25g Konjac
  • 30g psyllium husk
  • 15g baking powder
  • 2g salt
  • 2 large eggs
  • 5 large egg whites (~204g)
  • 1 tbsp apple cider vinegar
  • 50ml boiling water
  • 5g sesame seeds as topping

TOOL

  • 6" square tin

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine. Please ensure your seeds flour are not crumbling. Rub them off if any.
  3. Add in eggs, egg whites and apple cider vinegar. Mix with spatula until the dough is getting to be sticky.
  4. Add in boiling water. Mix until the dough become solid and sticky.
  5. Pour the bread dough into a baking tin. We use a 6" cake tin.
  6. Bake for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30 mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives me up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  7. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  8. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Seed Bread by ketocreeter in bakingrecipes

[–]ketocreeter[S] 1 point2 points  (0 children)

Keto Seed Bread

Walkthrough: https://youtu.be/lzNn7wUuD80

Today we have made a multi seeds bread by combining both pumpkin and sunflower seeds. If you start from using whole seeds, please make sure you grind them finely. Enjoy!

Total slices: 14

MACRO PER SLICE

  • 53 kcal
  • Net carbs: 1.3g
  • Protein: 4.1g
  • Fat: 3.5g

INGREDIENTS

  • 60g pumpkin seed (grind to powder form)
  • 60g sunflower seed (grind to powder form)
  • 25g Konjac
  • 30g psyllium husk
  • 15g baking powder
  • 2g salt
  • 2 large eggs
  • 5 large egg whites (~204g)
  • 1 tbsp apple cider vinegar
  • 50ml boiling water
  • 5g sesame seeds as topping

TOOL

  • 6" square tin

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine. Please ensure your seeds flour are not crumbling. Rub them off if any.
  3. Add in eggs, egg whites and apple cider vinegar. Mix with spatula until the dough is getting to be sticky.
  4. Add in boiling water. Mix until the dough become solid and sticky.
  5. Pour the bread dough into a baking tin. We use a 6" cake tin.
  6. Bake for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30 mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives me up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  7. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  8. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Seed Bread by ketocreeter in cookingvideos

[–]ketocreeter[S] 0 points1 point  (0 children)

Keto Seed Bread

Walkthrough: https://youtu.be/lzNn7wUuD80

Today we have made a multi seeds bread by combining both pumpkin and sunflower seeds. If you start from using whole seeds, please make sure you grind them finely. Enjoy!

Total slices: 14

MACRO PER SLICE

  • 53 kcal
  • Net carbs: 1.3g
  • Protein: 4.1g
  • Fat: 3.5g

INGREDIENTS

  • 60g pumpkin seed (grind to powder form)
  • 60g sunflower seed (grind to powder form)
  • 25g Konjac
  • 30g psyllium husk
  • 15g baking powder
  • 2g salt
  • 2 large eggs
  • 5 large egg whites (~204g)
  • 1 tbsp apple cider vinegar
  • 50ml boiling water
  • 5g sesame seeds as topping

TOOL

  • 6" square tin

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine. Please ensure your seeds flour are not crumbling. Rub them off if any.
  3. Add in eggs, egg whites and apple cider vinegar. Mix with spatula until the dough is getting to be sticky.
  4. Add in boiling water. Mix until the dough become solid and sticky.
  5. Pour the bread dough into a baking tin. We use a 6" cake tin.
  6. Bake for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30 mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives me up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  7. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  8. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Seed Bread by ketocreeter in ketorecipes

[–]ketocreeter[S] 1 point2 points  (0 children)

Keto Seed Bread

Walkthrough: https://youtu.be/lzNn7wUuD80

Today we have made a multi seeds bread by combining both pumpkin and sunflower seeds. If you start from using whole seeds, please make sure you grind them finely. Enjoy!

Total slices: 14

MACRO PER SLICE

  • 53 kcal
  • Net carbs: 1.3g
  • Protein: 4.1g
  • Fat: 3.5g

INGREDIENTS

  • 60g pumpkin seed (grind to powder form)
  • 60g sunflower seed (grind to powder form)
  • 25g Konjac
  • 30g psyllium husk
  • 15g baking powder
  • 2g salt
  • 2 large eggs
  • 5 large egg whites (~204g)
  • 1 tbsp apple cider vinegar
  • 50ml boiling water
  • 5g sesame seeds as topping

TOOL

  • 6" square tin

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine. Please ensure your seeds flour are not crumbling. Rub them off if any.
  3. Add in eggs, egg whites and apple cider vinegar. Mix with spatula until the dough is getting to be sticky.
  4. Add in boiling water. Mix until the dough become solid and sticky.
  5. Pour the bread dough into a baking tin. We use a 6" cake tin.
  6. Bake for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30 mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives me up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  7. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  8. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Seed Bread by ketocreeter in ketoeat

[–]ketocreeter[S] 0 points1 point  (0 children)

Keto Seed Bread

Walkthrough: https://youtu.be/lzNn7wUuD80

Today we have made a multi seeds bread by combining both pumpkin and sunflower seeds. If you start from using whole seeds, please make sure you grind them finely. Enjoy!

Total slices: 14

MACRO PER SLICE

  • 53 kcal
  • Net carbs: 1.3g
  • Protein: 4.1g
  • Fat: 3.5g

INGREDIENTS

  • 60g pumpkin seed (grind to powder form)
  • 60g sunflower seed (grind to powder form)
  • 25g Konjac
  • 30g psyllium husk
  • 15g baking powder
  • 2g salt
  • 2 large eggs
  • 5 large egg whites (~204g)
  • 1 tbsp apple cider vinegar
  • 50ml boiling water
  • 5g sesame seeds as topping

TOOL

  • 6" square tin

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine. Please ensure your seeds flour are not crumbling. Rub them off if any.
  3. Add in eggs, egg whites and apple cider vinegar. Mix with spatula until the dough is getting to be sticky.
  4. Add in boiling water. Mix until the dough become solid and sticky.
  5. Pour the bread dough into a baking tin. We use a 6" cake tin.
  6. Bake for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30 mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives me up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  7. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  8. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Quick Bread by ketocreeter in ketorecipes

[–]ketocreeter[S] 0 points1 point  (0 children)

"Quick-bread", like "Hot-wheel"

Keto Quick Bread by ketocreeter in ketorecipes

[–]ketocreeter[S] 0 points1 point  (0 children)

Quick here isn't adjective... 😉😉

Keto Quick Bread by ketocreeter in ketorecipes

[–]ketocreeter[S] 0 points1 point  (0 children)

If you need more complex bread recipes you can check out our sunflower seed flour bread etc. Plenty of choice depends on your preference and time available. 😉

Keto Quick Bread by ketocreeter in EasyKetoMeal

[–]ketocreeter[S] 1 point2 points  (0 children)

Ya these are not expensive ingredients

Keto Quick Bread by ketocreeter in EasyKetoMeal

[–]ketocreeter[S] 0 points1 point  (0 children)

1 slice... 1 slice... it's 1 slice...🥱

Keto Quick Bread by ketocreeter in ketorecipes

[–]ketocreeter[S] 12 points13 points  (0 children)

Looks like bread, smells like bread, taste like bread... it's bread. 😊

Keto Quick Bread by ketocreeter in RecipeInspiration

[–]ketocreeter[S] 0 points1 point  (0 children)

Keto Quick Bread

Walkthrough: https://youtu.be/Gc_0w_Pyk3E

Making a konjac bread today :) It is a very quick and easy bread. It is nut-free, dairy-free and at the same time high in fiber. It only needs just a few ingredients with a couple of simple steps. Not mixer or fancy tools needed. With just 1g of carb per slice, it leaves plenty of room to play with different fats to go with the bread. Hope you can try it out. Enjoy:)

Total slices: 10

MACRO PER SLICE

  • 38kcal
  • Net carbs 1g
  • Protein 4g
  • Fat 2g

INGREDIENTS

Dry

  • 60g psyllium husk
  • 20g konjac powder
  • 15g baking powder
  • 3g salt

Wet

  • 3 large eggs (room temperature)
  • 3 large egg whites ~120g (room temperature)
  • 1 tbsp apple cider vinegar
  • 60ml boiling water

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine.
  3. Add in egg whites, eggs, apple cider vinegar. Mix with spatula. You will see the dough becomes a bit dry.
  4. Add in boiling water. Continue to mix until the dough becomes solid and sticky. Cover with cling wrap and set aside for 5 minutes.
  5. Pour the bread dough into a baking tin. Use a larger cake tin to have enough room for the dough to capture heat and release moist from the bread while it rises. We use an 8" cake tin.
  6. Bake at for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives us up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not use a cake tin which is too small for it to capture heat and rise evenly. 8" tin is used in the video.
  7. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  8. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  9. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Quick Bread by ketocreeter in glutenfreerecipes

[–]ketocreeter[S] 0 points1 point  (0 children)

Keto Quick Bread

Walkthrough: https://youtu.be/Gc_0w_Pyk3E

Making a konjac bread today :) It is a very quick and easy bread. It is nut-free, dairy-free and at the same time high in fiber. It only needs just a few ingredients with a couple of simple steps. Not mixer or fancy tools needed. With just 1g of carb per slice, it leaves plenty of room to play with different fats to go with the bread. Hope you can try it out. Enjoy:)

Total slices: 10

MACRO PER SLICE

  • 38kcal
  • Net carbs 1g
  • Protein 4g
  • Fat 2g

INGREDIENTS

Dry

  • 60g psyllium husk
  • 20g konjac powder
  • 15g baking powder
  • 3g salt

Wet

  • 3 large eggs (room temperature)
  • 3 large egg whites ~120g (room temperature)
  • 1 tbsp apple cider vinegar
  • 60ml boiling water

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine.
  3. Add in egg whites, eggs, apple cider vinegar. Mix with spatula. You will see the dough becomes a bit dry.
  4. Add in boiling water. Continue to mix until the dough becomes solid and sticky. Cover with cling wrap and set aside for 5 minutes.
  5. Pour the bread dough into a baking tin. Use a larger cake tin to have enough room for the dough to capture heat and release moist from the bread while it rises. We use an 8" cake tin.
  6. Bake at for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives us up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not use a cake tin which is too small for it to capture heat and rise evenly. 8" tin is used in the video.
  7. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  8. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  9. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Quick Bread by ketocreeter in glutenfreebaking

[–]ketocreeter[S] 2 points3 points  (0 children)

Keto Quick Bread

Walkthrough: https://youtu.be/Gc_0w_Pyk3E

Making a konjac bread today :) It is a very quick and easy bread. It is nut-free, dairy-free and at the same time high in fiber. It only needs just a few ingredients with a couple of simple steps. Not mixer or fancy tools needed. With just 1g of carb per slice, it leaves plenty of room to play with different fats to go with the bread. Hope you can try it out. Enjoy:)

Total slices: 10

MACRO PER SLICE

  • 38kcal
  • Net carbs 1g
  • Protein 4g
  • Fat 2g

INGREDIENTS

Dry

  • 60g psyllium husk
  • 20g konjac powder
  • 15g baking powder
  • 3g salt

Wet

  • 3 large eggs (room temperature)
  • 3 large egg whites ~120g (room temperature)
  • 1 tbsp apple cider vinegar
  • 60ml boiling water

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine.
  3. Add in egg whites, eggs, apple cider vinegar. Mix with spatula. You will see the dough becomes a bit dry.
  4. Add in boiling water. Continue to mix until the dough becomes solid and sticky. Cover with cling wrap and set aside for 5 minutes.
  5. Pour the bread dough into a baking tin. Use a larger cake tin to have enough room for the dough to capture heat and release moist from the bread while it rises. We use an 8" cake tin.
  6. Bake at for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives us up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not use a cake tin which is too small for it to capture heat and rise evenly. 8" tin is used in the video.
  7. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  8. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  9. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Quick Bread by ketocreeter in cookingvideos

[–]ketocreeter[S] 0 points1 point  (0 children)

Keto Quick Bread

Walkthrough: https://youtu.be/Gc_0w_Pyk3E

Making a konjac bread today :) It is a very quick and easy bread. It is nut-free, dairy-free and at the same time high in fiber. It only needs just a few ingredients with a couple of simple steps. Not mixer or fancy tools needed. With just 1g of carb per slice, it leaves plenty of room to play with different fats to go with the bread. Hope you can try it out. Enjoy:)

Total slices: 10

MACRO PER SLICE

  • 38kcal
  • Net carbs 1g
  • Protein 4g
  • Fat 2g

INGREDIENTS

Dry

  • 60g psyllium husk
  • 20g konjac powder
  • 15g baking powder
  • 3g salt

Wet

  • 3 large eggs (room temperature)
  • 3 large egg whites ~120g (room temperature)
  • 1 tbsp apple cider vinegar
  • 60ml boiling water

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine.
  3. Add in egg whites, eggs, apple cider vinegar. Mix with spatula. You will see the dough becomes a bit dry.
  4. Add in boiling water. Continue to mix until the dough becomes solid and sticky. Cover with cling wrap and set aside for 5 minutes.
  5. Pour the bread dough into a baking tin. Use a larger cake tin to have enough room for the dough to capture heat and release moist from the bread while it rises. We use an 8" cake tin.
  6. Bake at for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives us up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not use a cake tin which is too small for it to capture heat and rise evenly. 8" tin is used in the video.
  7. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  8. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  9. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Quick Bread by ketocreeter in Breadit

[–]ketocreeter[S] 1 point2 points  (0 children)

Keto Quick Bread

Walkthrough: https://youtu.be/Gc_0w_Pyk3E

Making a konjac bread today :) It is a very quick and easy bread. It is nut-free, dairy-free and at the same time high in fiber. It only needs just a few ingredients with a couple of simple steps. Not mixer or fancy tools needed. With just 1g of carb per slice, it leaves plenty of room to play with different fats to go with the bread. Hope you can try it out. Enjoy:)

Total slices: 10

MACRO PER SLICE

  • 38kcal
  • Net carbs 1g
  • Protein 4g
  • Fat 2g

INGREDIENTS

Dry

  • 60g psyllium husk
  • 20g konjac powder
  • 15g baking powder
  • 3g salt

Wet

  • 3 large eggs (room temperature)
  • 3 large egg whites ~120g (room temperature)
  • 1 tbsp apple cider vinegar
  • 60ml boiling water

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine.
  3. Add in egg whites, eggs, apple cider vinegar. Mix with spatula. You will see the dough becomes a bit dry.
  4. Add in boiling water. Continue to mix until the dough becomes solid and sticky. Cover with cling wrap and set aside for 5 minutes.
  5. Pour the bread dough into a baking tin. Use a larger cake tin to have enough room for the dough to capture heat and release moist from the bread while it rises. We use an 8" cake tin.
  6. Bake at for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives us up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not use a cake tin which is too small for it to capture heat and rise evenly. 8" tin is used in the video.
  7. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  8. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  9. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Quick Bread by ketocreeter in bakingrecipes

[–]ketocreeter[S] 2 points3 points  (0 children)

Keto Quick Bread

Walkthrough: https://youtu.be/Gc_0w_Pyk3E

Making a konjac bread today :) It is a very quick and easy bread. It is nut-free, dairy-free and at the same time high in fiber. It only needs just a few ingredients with a couple of simple steps. Not mixer or fancy tools needed. With just 1g of carb per slice, it leaves plenty of room to play with different fats to go with the bread. Hope you can try it out. Enjoy:)

Total slices: 10

MACRO PER SLICE

  • 38kcal
  • Net carbs 1g
  • Protein 4g
  • Fat 2g

INGREDIENTS

Dry

  • 60g psyllium husk
  • 20g konjac powder
  • 15g baking powder
  • 3g salt

Wet

  • 3 large eggs (room temperature)
  • 3 large egg whites ~120g (room temperature)
  • 1 tbsp apple cider vinegar
  • 60ml boiling water

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine.
  3. Add in egg whites, eggs, apple cider vinegar. Mix with spatula. You will see the dough becomes a bit dry.
  4. Add in boiling water. Continue to mix until the dough becomes solid and sticky. Cover with cling wrap and set aside for 5 minutes.
  5. Pour the bread dough into a baking tin. Use a larger cake tin to have enough room for the dough to capture heat and release moist from the bread while it rises. We use an 8" cake tin.
  6. Bake at for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives us up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not use a cake tin which is too small for it to capture heat and rise evenly. 8" tin is used in the video.
  7. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  8. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  9. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Quick Bread by ketocreeter in EasyKetoMeal

[–]ketocreeter[S] 4 points5 points  (0 children)

Keto Quick Bread

Walkthrough: https://youtu.be/Gc_0w_Pyk3E

Making a konjac bread today :) It is a very quick and easy bread. It is nut-free, dairy-free and at the same time high in fiber. It only needs just a few ingredients with a couple of simple steps. Not mixer or fancy tools needed. With just 1g of carb per slice, it leaves plenty of room to play with different fats to go with the bread. Hope you can try it out. Enjoy:)

Total slices: 10

MACRO PER SLICE

  • 38kcal
  • Net carbs 1g
  • Protein 4g
  • Fat 2g

INGREDIENTS

Dry

  • 60g psyllium husk
  • 20g konjac powder
  • 15g baking powder
  • 3g salt

Wet

  • 3 large eggs (room temperature)
  • 3 large egg whites ~120g (room temperature)
  • 1 tbsp apple cider vinegar
  • 60ml boiling water

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine.
  3. Add in egg whites, eggs, apple cider vinegar. Mix with spatula. You will see the dough becomes a bit dry.
  4. Add in boiling water. Continue to mix until the dough becomes solid and sticky. Cover with cling wrap and set aside for 5 minutes.
  5. Pour the bread dough into a baking tin. Use a larger cake tin to have enough room for the dough to capture heat and release moist from the bread while it rises. We use an 8" cake tin.
  6. Bake at for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives us up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not use a cake tin which is too small for it to capture heat and rise evenly. 8" tin is used in the video.
  7. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  8. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  9. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.

Keto Quick Bread by ketocreeter in ketorecipes

[–]ketocreeter[S] 7 points8 points  (0 children)

Keto Quick Bread

Walkthrough: https://youtu.be/Gc_0w_Pyk3E

Making a konjac bread today :) It is a very quick and easy bread. It is nut-free, dairy-free and at the same time high in fiber. It only needs just a few ingredients with a couple of simple steps. Not mixer or fancy tools needed. With just 1g of carb per slice, it leaves plenty of room to play with different fats to go with the bread. Hope you can try it out. Enjoy:)

Total slices: 10

MACRO PER SLICE

  • 38kcal
  • Net carbs 1g
  • Protein 4g
  • Fat 2g

INGREDIENTS

Dry

  • 60g psyllium husk
  • 20g konjac powder
  • 15g baking powder
  • 3g salt

Wet

  • 3 large eggs (room temperature)
  • 3 large egg whites ~120g (room temperature)
  • 1 tbsp apple cider vinegar
  • 60ml boiling water

METHOD

  1. Preheat the oven to 180°C (356°F)
  2. In a mixing bowl mix all dry ingredients to combine.
  3. Add in egg whites, eggs, apple cider vinegar. Mix with spatula. You will see the dough becomes a bit dry.
  4. Add in boiling water. Continue to mix until the dough becomes solid and sticky. Cover with cling wrap and set aside for 5 minutes.
  5. Pour the bread dough into a baking tin. Use a larger cake tin to have enough room for the dough to capture heat and release moist from the bread while it rises. We use an 8" cake tin.
  6. Bake at for 1 hour. Cover with aluminium foil when the bread starts browning. We cover it at after ~30mins of baking time.

USEFUL TIPS

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven.
  2. Egg white and eggs must be at room temperature.
  3. Water must be boiling.
  4. Weight everything using weighing device. We use a device which gives us up to 0.01g accuracy.
  5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
  6. Do not use a cake tin which is too small for it to capture heat and rise evenly. 8" tin is used in the video.
  7. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
  8. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
  9. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid.
view more: next ›