Guys I feel like I made history today. Low Carb Flatbread.
If you are someone who eats low carb then you will know what I mean when I say trying to find bread replacement options is NOT EASY.
A lot of keto bread recipes I’ve tried in the past have been huge flops(literally, I’ve seen them deflate before my eyes..LOL). BUT THIS ONE…oh this one is so different.
It’s soft, fluffy, actually tastes GOOD and works as a replacement for so many things! Burger buns, naan bread with dip, cheese bread, pizza crust, you name it!
Did I mention it only takes 2 minutes to prepare and 5-6minutes to bake?
Some Ingredients I’d like to Highlight:
Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Vital Wheat Gluten – If you have questions about why I include this ingredient, I wrote an entire article on what it is and why I use Vital Wheat Gluten on my keto diet! I also included where to buy it, how many carbs it contains..and how to use it in different kinds of baking.
Well guys, it’s been another long day of bread-making/destroying my entire kitchen to the point of no return (if you missed this, I also did a similar experiment last year).
But even if my recipes don’t turn out exactly how I want them to, I just use it as reference for next time, think of what I can change and go from there!
Anyways, I baked 2 different breads in 4 small loaf pans (would have been 3 knowing me if I didn’t run out of ingredients! lol)
I did one with coconut flour and greek yogurt and another that was made with a few more egg whites and mainly almond flour.
Well, I mean they look like bread!
They act like bread, you can slice it and toast it. But they did come out denser then I would have liked (as I was kind of expecting).
On one hand, the coconut flour one had great flavour. I actually just kept picking at the inside of it. But because of the moisture content(likely from too much greek yogurt) it was not fully cooked through even after 50min in the oven, yet the outside was getting QUITE tough and brown. So I decided to call it quits. This one was a slighttt fail. But..
Honestly the almond flour based one I think is fine for eating if you don’t mind it being dense! I am definitely going to be using it for breakfast the next few days.
I am going to work on improving the almond flour-based recipe and lighting it up over the course of the next month so look out for a future post.
For now, here are the 2 recipes I used if you feel like trying one or tinkering with it a bit to get a better result (PLEASE LEAVE A COMMENT IF YOU END UP WITH SOMETHING BETTER!)
High Protein Keto Bread Attempt #1 (Almond Flour-Based):
Add your yeast and sugar to the warm water in a measuring cup.
Add all of your dry ingredients to a large bowl.
When your yeast is bubbly/frothy (2-3min) add it to the rest of the dry ingredients.
At this time, also add your whipped egg whites (and greek yogurt + apple cider vinegar if making recipe #2)
Add an additional tbsp or two of almond flour if needed (recipe #1), Add an additional tbsp or two of water if needed (recipe #2).
Knead the dough for 3-5min.
Place it in a greased bowl, cover with saran wrap and place in previously warmed oven or microwave for 50min.
Remove from the bowl, lightly punch down, separate into two chunks, form each into a rectangular shape and place in a small greased or silicone bread pan. (Alternatively you can make it into a sphere and bake it free-form or in a ramekin).
Let the dough rise for another 35-45min.
Pre-heat your oven to 375* for recipe #1, 350* for recipe #2.
Bake recipe #1 for 30-35min or recipe #2 for an hour or until the center is cooked through.
Remove from oven, turn out of the pan and let cool on a wire rack.
Slice in half, toast, eat immediately etc. UP TO YOU!
For Recipe #1: Each half of a small loaf=1 serving (it’s more filling than you’d think!).
For Recipe #2: 1/5 of the recipe= 1 serving (this recipe yielded more dough)
Nutrition per 1/4 of recipe #1: 20F/6C(NET)/24P
Nutrition per 1/5 of recipe #2: 16.8F/7C(NET)/16.8P
This was a dessert I created so I could still eat banana bread after having my wisdom teeth removed! Haha. If you would like regular banana bread then feel free to only use 1/4 cup almond milk and fully cook the bread. But I have to tell you, this pudding version was quite delicious and I might make it again even when my mouth has healed! Rhubarb is also optional but highly recommended! We grow it in our garden so this was the perfect opportunity for me to use it but chocolate chips would be great too.
The pudding serves 6 and comes in at a modest: 4F/20C/11P & 7.5g fibre per serving.
Made with my new favourite ingredient Vitafiber, a high fibre, calorie syrup substitute for sugar. You can also purchase the powdered form of Vitafiber, which is amazing for use as a flour or sugar substitute in baking specifically.
I’ll link to where you can purchase it if you are interested! 🙂
Whisk together all wet ingredients in a large bowl:
1 whole egg
45g egg whites
1/2 tbsp greek yogurt
200g mashed ripe banana
1/3 cup unsweetened vanilla almond milk
1 tsp pure vanilla extract
1 tbsp(12g) brown sugar
Combine all dry ingredients in a separate bowl.
3 tbsp(21g) coconut flour
1 tbsp(10g) vital wheat gluten
1 1/2 scoops cellucor PB Marshmallow whey
30g vitafiber powder
2 tbsp skim milk powder
2 tbsp splenda (more or less to taste!)
1 tsp baking soda
1/4 tsp salt
Fold the dry ingredients gently into the wet along with 1 tbsp(15g) melted butter until JUST combined.
Fold in 1/2 cup diced rhubarb and scrape the mixture into a small loaf pan sprayed with pam. Bake for 35-40min or until the edges have browned slightly and a toothpick comes out JUST barely clean but the center is still moist(don’t overbake!). Cool before slicing and serving! Enjoy!
Today was a great day, finished all my cardio, slept in a bit & oh..just got the best package ever. Don’t you love it when you hear the doorbell ring and you just know..Yup, like Christmas morning, my Cellucor 3 pack of protein showed up! Of course I tore into them and opened each one immediately (although I wasn’t planning to use them until later). They all smelt amazing. I ordered the Molten Chocolate and Cor-fetti cake batter flavours. In this recipe I used the chocolate of course..because I am a chocolate girl 100%. But I am crossing my fingers that Cor-fetti will change that for me.
Anywho, whipped up this little aesthetic beauty before bed. I am currently writing this post as I posted a photo without the recipe and am now getting multiple complaints..haha I guess i should stop torturing you all with my food porn but I can’t help but be a bit lazy when It comes to typing out the recipe.
BUT I am doing this for you guys at 1:00am because I love you all soooo much and I know you can’t wait another minute to make one of these delicious creations for yourself.
Did I mention this was outrageously delicious & chocolatey? Oh, and yes. The macros are for the entire single serving loaf. So no sharing required. (Not like that was an option anyways.. 😉 hehe. )
Okay, done rambling, here’s what you’ve been waiting for.
27g (0.8 scoop) Cellucor Molten Chocolate Whey (you could probably do a full scoop, just fitting my macros here, haha)
1 tbsp almond flour
1 tbsp unsweetened cocoa powder
1/16 tsp baking soda
1/16 tsp baking powder
dash of salt
1-2 tsp truvia sweetener (more or less to taste, also depends on the ripeness of your banana, I usually use a little extra as the sweetness tends to diminish a bit with baked goods using protein powder)
1/2 mashed ripe banana(63g)
2 tbsp egg whites
2 tbsp 0% plain greek yogurt
1 tsp coconut oil melted
1/4 tsp vanilla extract
1 tsp mini chocolate chips (6g) (I used the enjoy life brand)
1/2 tbsp natural almond butter
Directions:Preheat your oven to 350*F. Spray a single serving loaf pan or ramekin with pam/olive oil spray, set aside. Combine your dry ingredients until no clumps are left. Combine the wet ingredients in a separate bowl. (Do not stir in chocolate chips or the almond butter!). Next stir the wet into the dry ingredients and combine until smooth, taste and add additional sweetener as desired. Spoon the batter into your greased ramekin or pan, now swirl in the almond butter and sprinkle chocolate chips on top. Place in the centre of the oven for 15-20min. (Baking time will vary depending on the pan you choose, DO NOT OVERBAKE. )Watch closely and when a toothpick comes out clean, it’s done! You can also under bake it slightly if you are one of those people like me that like things a little fudgey still in the centre…haha. And that’s it! Let it cool for about 5 minutes and eat with a spoon or cool completely and remove from the ramekin/pan and place on a plate. Top with whatever your heart (*ahem* macros..) desire. Enjoy!
The long title is totally worth it when you find out how moist & delicious this bread is! It’s not dry or rubbery like some protein powder baked goods turn out. Topped with some Maple Butter…omg, this is to die for. I have nothing left to say other than…try it for yourself!
I didn’t create this recipe but I changed it slightly! The original can be found here :):
12 tbs (72g) PB2
1/4 c (26g) ground flax
1 scoop (28g) peanut butter protein powder (I used whey gourmet, chocolate PB)
2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
1/2c (88g) plain greek yogurt
1-2 tsp truvia sweetener (or sweetener of choice, to taste)
1/4 c liquid egg whites
1 tsp pure vanilla extract
3 small ripe mashed bananas (about 300g without skin)
2 tbsp mini chocolate chips (30g)
Optional: Swirl in some melted pb on top of the loaf before baking!
Directions: Pre heat your oven to 350 degrees. Spray your loaf pan with non stick spray. In a bowl, mix your PB2, flax, protein powder, baking powder and cinnamon. In a separate bowl whisk together your wet ingredients. Combine Wet/dry ingredients then pour into your loaf pan. Sprinkle with chocolate chips. Place in the oven and bake for about 40-45 minutes or until toothpick comes out clean and top is lightly browned. Remove from oven, let cool before cutting into 12 slices. Enjoy with any type of PB on top! I prefer PB & Co maple PB or Cinnamon Raisin Swirl. *Tastes even better the day after baking.*
So like I said I would, I tested out my awesome new Cinnabun Trutein Protein Powder. It worked really well in my overnight proats . I found it’s very similar to the vanilla trutein though, not that that’s a bad thing!
Later that same day I didn’t have much of an actual lunch since I ended up going to a gym for the first time in my life! I found that I actually still prefer working out at home. I think I just feel like everyone is staring at me at the gym haha. But I do have to admit they have some pretty awesome high-tech treadmills that make mine at home look like a dinosaur.
After my workout I had a protein bar & later had a hard boiled egg with lots of hummus and veggies. I also made…BANANA BREAD! I have been dying to make this ever since I saw we had 3 super ripe bananas. Perfect! This banana bread is so healthy and delicious! I substituted mini choco. chips for the walnuts in the original recipe and left out the water and just added 1/2 tsp baking soda + a little less than 1 tsp baking powder. I also used 1 1/2 tsp cinnamon and a pinch of nutmeg. I can’t believe this stuff is healthy! But nope no artificial sweetener or sugars added, only honey :).
These are absolutely perfect. Slight crunch on the outside with a delicately soft centre. They taste just like the ones you would get at a restaurant. But they are 100x better for you! Take me to the recipe!