How To Make Keto Bread

Keto Bread

Finding it hard to give up carbohydrates? This keto bread makes the switch much easier, easily being able to still have sandwiches and toast.

When you switch to a ketogenic diet, for most people it is very hard to give up carbohydrates such as bread and pasta. This keto bread makes the switch much easier, easily being able to still have sandwiches and toast.

I didn’t want to release a keto bread recipe without finding the perfect mix of ingredients that I thought was right.

Most bread recipes can taste very eggy, or crumble very easily. This one binds really well with the addition of xanthium gum, holding all the goodness together.

Keto Bread

Prep Time

15 Mins

Cook Time

40 Mins

Nutrition Per Serving

Calories

278kcal

Net Carbs

2g

Fats

28g

Protein

9g

INGREDIENTS

• 1/2 cup Butter melted
• 2 tablespoons Coconut Oil
• 7 Eggs
• 1 teaspoon baking powder
• 2 Cup Almond Flour (Updated From 1 Cup)
• 1/2 teaspoon Xanthium gum
• 1/2 teaspoon Salt

INSTRUCTIONS

1. Preheat oven to 180 c (355 F)
2. Put the eggs into a bowl and beat for 1 - 2 mins on high.
3. Add coconut oil and melted butter to eggs, continue beating.
4. Add remaining ingredients. Will become quite thick
5. Scrape into a loaf pan lined with baking paper.
6. Bake for 45 minutes. (Remove once a skewer comes out of the middle clean).

Nutrition Facts

Keto Bread

Amount Per Serving

Calories 278Calories from Fat 252

% Daily Value*

Total Fat 28g43%

Saturated Fat 14g70%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Total Carbohydrates 2g1%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.

Light Japanese Cotton Cheesecake

Ingredients:

250g cream cheese
80ml corn oil or canola oil
120ml milk
60g corn flour (sifted)
50g castor sugar
6 eggs (separate yolks and whites)
40ml lemon juice
100g castor sugar

Method:

1. First preheat oven at 150 degree C and line bottom of an 8″ round cake pan. Grease the sides.
2. Melt cheese with 50g sugar and oil in a double boiler, whisking until u get a smooth batter. Remove from heat. Add in cold milk and whisk until smooth.
3. Whisk in the egg yolks then add lemon juice. Add corn flour and whisk again until well combined.
4. Next beat up egg whites on high speed and add spoonfuls of the 100g castor sugar until u get firm peaks meringue.
5. Add 1/3 of the meringue into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.
6. Transfer batter into prepared pan (you might have extra if your eggs are large)
7. Bake the cakes in water bath for 80-90 minutes or until cooked.
8. Remove from oven, leave to cool a few minutes before unmoulding. Chill over night before cutting with serrated knife to get neat slices.

How to Make Perfect Caramel Pudding

Follow step-by-step instructional video how to make super soft, fluffy and tasty milk caramel pudding.This is one of my favourite desserts to serve.

Makes 2
W4 inch x D2.5 inch

Ingredients:
½ cup sugar
2 tbsp water
1 cup milk
3 eggs 
1 tsp vanilla extract
a little butter to grease moulds

Method:
1) Cook milk with the ¼ cup sugar without boiling until the sugar is dissolved. 
Let cool.

2) To make the caramel, cook the remaining sugar with 2 tbsp water until brown. 
Then pour equal amounts into the 2 greased pudding moulds.

3) Beat the eggs well with vanilla essence and add to the milk mixture. 
Beat until blended and strain.

4) Pour the egg mixture into the moulds with caramel at the bottom. 
Arrange on a baking tray. Pour 2 cups of hot water into the tray.

5) Bake in an oven preheated to 150°c for 40 minutes.



To Serve Warm:
Chopstick round the edges. Place a serving dish on top of the pudding moulds and turn upside down. Serve warm & Enjoy!

To Serve Cold:
Once you remove the pudding moulds. From the tray and set on a cooling rack. When cool, transfer to the fridge overnight. Serve cold & Enjoy!

Helpful Tips:
Insert a chopstick into the centre of the pudding. The pudding is cooked if comes out clean. It depends the size of your moulds. The pudding can be cooked by steaming over lowest heat for 50 minutes. 

Super Soft and Moist Milk Bread Recipe.

For the Water-Roux:
• 5 tbsp (50g) bread flour
• 250ml (225g) cold water

Directions:
1) Mix the water and bread flour together. bring to a boil over low to medium low heat, Whisking until thickened and completely smooth. Be careful not to burn. You will make about 220g-240g water-roux and two batches of 2lb loaf. Set aside to cool until ready to use or cover and refrigerate overnight.

Helpful Tips: You can just cut the water-roux starter recipe in half, if you are not ready to bake your next batch.

Incredibly soft, fluffy, pillowy milk bread made using a water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. once you try it, your house will smell like a bakery. I love the smell of fresh baked bread and this sandwich bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again. Homemade is always best made!

Ingredients
● 112g cold milk
● 6g sweetened condensed milk
● 33g sugar
● 3g dried yeast
● 1 whisked egg
● 110g-120g water-roux / tangzhong
● 300g bread flour 
● 48g cake flour
● 6g milk powder
● 25g salted butter

You'll make one large 2lb or two small 1lb loaf tins

Method:
1) In a large bowl, Add cold milk, sweetened condensed milk, sugar, dried yeast, whisked egg, water roux, bread flour, cake flour and milk powder. use chopsticks or a fork to mix well. 

2) Add in soften butter and knead up to down, beat the dough by hand until soft, springy and shiny.

3) Cover the dough with the lid and allow to cold rise overnight or rise directly in the warm place for 2 hours until double or triple in sized. 

4) Transfer the dough to a clean floured surface and knead with clean hands until smooth. deflate thoroughly, divide into 3 equal portions roll into smooth log. once shaped, place in the greased loaf pan, cover the lid and rise again in the warm place for 1 - 2 hours. 
-------------------------------------------------------------------------------------------------------------------------
(Suggested Rising Methods. Put the dough in the oven with 2 cups of hot/boiling water underneath and close the oven door). Let the bread dough rise in oven to desired height for 1 - 2 hours.

5) ) Preheat the oven to 170°C, and Bake for 45 minutes.
Everyone's oven is different, you have to adjusting the temperature and baking time. Remove from the oven and transfer  to a wire rack to cool completely. Store a loaf of bread in an airtight container and keep fresh for 2 days or kept in a freezer for 1 month.

Helpful Tips:
Do not use serrated knives to cut this kind of soft bread, I used very sharp fillet knives instead.

Pandan Chiffon Cake

Egg White

1. 5 egg whites
2. ¾ tsp. of vinegar
3. (1/4 cup) 60 grams of white sugar

Egg Yolk Batter

1. 5 egg yolks
2. (1/4 cup) 60 grams of white sugar
3. (3/4 cup) 100 grams of plain flour
4. (2 tbsp.) 20 grams of corn starch
5. 1 tsp. baking powder
6. ¼ tsp. salt
7. 1 tsp. pandan paste
8. (1/4 cup) 65 ml of vegetable oil
9. (1/4 cup) 65 ml of coconut milk + 2 tbsp. of water
10. 35 grams of pandan leaves, chopped

Instructions

1. Preheat oven to 160C or 140C fan-forced.
2. To extract pandan leaves,
3. Puree coconut milk, water and pandan leaves in a chopper until smooth.
4. Then, strain the mixture. Discard the residue.
5. Let’s start mixing the egg yolk batter,
6. In a large bowl, whisk egg yolks and sugar vigorously for about a minute until pale in color.
7. Next drizzle in pandan-coconut mixture and pandan paste.
8. Add in oil.
9. Lastly, sift in plain flour, corn starch, baking powder and salt.
10. Stir until well combined and set aside while you whisk your egg whites.
11. For the egg whites,
12. In your stand mixer, whisk in egg whites and vinegar on high speed until frothy. Then, gradually add in sugar and continue whisking until stiff peaks.
13. Fold in egg white mixture a large dollop at a time into the egg yolk batter.
14. Transfer into a 21 cm ungreased tube pan. Use a skewer and run around the batter to remove large air bubbles. Drop the pan to also remove large air bubbles.
15. Bake it in the oven for about 55 minutes to an hour.
16. Invert the cake with the pan immediately after baking and let it cool completely.
17. Once cooled, run a knife around the sides and bottom. Serve.