These are amazing. Like I cannot contain my excitement.
I have been attempting low-carb bread and bagel recipes for AGES AND AGES.
I feel like I’ve finally cracked the code.
These bagels not only LOOK like real bagels, they also toast up perfectly like real ones!!
I’m actually almost in tears (okay not really) but I’ve missed bagels so much being on a keto diet and these are such a nice replacement. They also aren’t hard to make! Sure anything yeast risen takes a bit of extra effort but these are worth it. Plus the flavour possibilities are endless…
Just a quick note, these bagels are NOT gluten-free but they are low-carb. You can totally eat these on a keto diet if you do not have a gluten allergy. Just as with anything, make sure they fit your daily carb count. (These are 5g of NET carbs each).
GUYS IT’S BEEN A WHILE BUT I’M BACK AND MORE EXCITED THAN EVER TO RELEASE SOME NEW EPIC RECIPES I’VE BEEN HOLDING ON TO!
This one literally blew me away. I mean I feel like I’ve stepped up to the next-level of low-carb baking with this recipe.
If you know my blog then you know I had a previous “Amazing 10 Min Flat Bread” go viral.
That low-carb flat bread was great and I still am proud of it to this day but I mean this recipe…for a little extra time (but hardly any extra work) makes that recipe look like yesterday’s news.
This new low-carb flatbread is stretchy, easily foldable, DOESN’T FALL APART. It has the texture and mouth feel of real flat bread..PLUS you can freeze it for later use without it becoming dried out quickly. Continue reading “EASY LOW-CARB FLAT-BREADS (YEAST RISEN!)”→
This cake is super moist, soft, fluffy and delicious. You’d never know it wasn’t loaded with sugar.
Don’t be afraid by the ingredient list, this cake is actually VERY simple to make and requires little effort on your part. It’s best served the next day so if you don’t mind a little waiting time..it’d definitely worth it. Continue reading “Low-Carb Cinnamon Roll Cake”→
I literally cannot express how EXCITED I am to share this low-carb pizza.
I have spent hours, days, weeks, months..TRYING to come up with the perfect versatile low-carb dough recipe. I have wasted countless bags of almond flour, coconut flour, yeast packets, olive oil…you name it.
Guys I feel like I made history today. SERIOUSLY. 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? Continue reading “THE AMAZING 8min LOW-CARB FLATBREAD”→
Keto Cinnamon Rolls…saying those three words together is just plain weird right?
But maybe not.
Keto Cinnamon Rolls are DEFINITELY a thing, but making keto cinnamon rolls vs. the regular flour and sugar laden cinnamon rolls is a whole other ball game.
First off, almond flour, the base to this recipe, has no gluten. Gluten is the protein found in bread that gives it it’s elasticity and airy-ness. No gluten=no gluten strands formed=dense “bread”.
Thus, in this recipe I have added vital wheat gluten(the isolated protein from bread) back to the recipe, this means we have all the gluten we need, without the carbs!
Tip:*Xanthan gum is also great for creating a similar texture to gluten!*
I’ve also added a teaspoon of sugar to this recipe. (OMG SUGAR, SAM, WHAT ARE YOU THINKING, THIS IS A KETO RECIPE!! SUGAR??).
Yes, I realize sugar is not keto guys, I haven’t lost it(yet) but thankfully yeast is a pretty greedy little monster and will eat up all of that sugar for us while it activates!
(I feel like I can relate to this on a physical level..GIVE ME ALL THE SUGAR.)
But it’s pretty great, huh?
This recipe also offers a whopping 20g of protein and 4g of fibre per serving making this a totallllly acceptable breakfast option (or lunch or dinner..I don’t judge).
What doesn’t this recipe offer??
Okay, maybe a self-baking option…but I mean where’s the fun in that? Obviously watching dough rise is one of my favourite past times..
But enough jokes, since this recipe isn’t going to bake itself, this is where you come in.
Combine all dry ingredients except the reserved flour in a large bowl.
Heat your butter, milk and water in a microwave safe cup for roughly 50s to a minute.
Stir the warm mixture into the dry ingredients along with the egg.
Use a spoon to start forming a dough. Add the extra 1/4 cup almond flour as you go to make it less sticky.
Use your hands to begin kneading the dough.
Knead it for roughly 3-5min (it contains quite a bit of vital wheat gluten so we want to be careful we don’t over-knead or it will become too dense).
Next form the dough into a neat ball and sprinkle the bottom/sides of your bowl with almond flour before placing it back down.
Cover the bowl with a towel and move it to a warm location like an oven that still has a bit of heat in it but is not hot, or use the microwave method (just heat water or nothing particular in it for about a minute or so before placing the dough in to rest).
After and hour, remove the dough from the bowl and place it on an (almond) floured surface.
Roll the dough to be a rectangle roughly 12×9 inches in size (about 1/4 inch thick)(see instructional photo for a better idea-don’t mind the 5-year-old style rolling pin)
Using a spoon, spread the butter gently over the entire surface of the dough then combine your cinnamon and sweeter of choice and sprinkle on top.
Roll the dough, long-side to long-side, being careful not to tear it. Tuck in the ends and use your fingers to press any cracks back together if they do occur.
Next, slice the dough into 7 even pieces and place them, inner-side up, in a butter or coconut oil greased baking dish.
*Cover the rolls and let them rise for another 30-45 minutes in a warm location.
Finally, bake the rolls uncovered at 375* for 15-18min. (I purposely took them out a little early so they wouldn’t over-bake).
Combine your coconut oil and cream cheese in a microwave-safe dish and microwave it for 30 seconds.
Mix in your egg whites, vanilla and sweeter and almond milk until it becomes smooth.
Drizzle or spread on the glaze on each cinnamon roll and then don’t wait for them to cool at all, just tear them straight out of the pan and devour them like a crazy hungry keto monster.
JK. If you want to be normal and not burn your mouth(that definitely didn’t happen to me…..)then wait for the cinnamon rolls to cool before gently removing them from the dish with a knife or spatula (trust me, it will make your life SO much easier).
NOW you can devour them. ENJOY!
Destroyed.
Store in an air-tight container in the fridge or freeze until you have another cinnamon roll craving!
*Note : You CAN skip step 14 if you are in a hurry BUT I recommend completing the recipe as written for best results.
Nutrition per 1/7 of recipe WITH frosting (these are SO filling btw guys): 31F/5C(NET)/20P
Nutrition per 1/7 of recipe WITHOUT frosting: 27.5F/4.8C(NET)/20P
*If you get a chance, please give me a quick follow on Pinterest. I have just started an account and will be sharing some of my recipes there first! All you have to do is click the pinterest button at the bottom of this page and it will take you to my account, or click the follow button in the homepage main side bar! Thank you for your amazing support guys, as always!
HOLY CRAP GUYS.
Guys I feel like I made history today. SERIOUSLY. 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.
