White Lions Tea House - Orillia

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Keto Friendly breads

I missed the convenience of sandwiches and something under my poached egg the most when I started on the Keto diet.  So here are a couple of recipes I have made several times and enjoy.  The bread tastes almost like a pumpernickle and also works well grilled and toasted. (we use it in our panini press too)

Sandwich bread:
1/2 cup ground psyllium husks (I get them at Bulk Barn)
1 tsp baking powder
1/2 tsp sea salt
1/4 cup unsweetened smooth almond butter (made with blanched almonds)
5 large eggs
1/4 cup olive oil
1/3 cup water
1/4 cup unflavoured gelatin

Line a loaf pan with parchment leaving handles over the sides.
Mix in a small bowl the first 3 ingredients.
Using a stand mixer or hand mixer, blend the almond butter, eggs and oil.
Place water in a small saucepan and sprinkle the gelatin on top. Do not stir. After 5 minutes, turn the burner on to medium and whisk until the gelatin has dissolved and the mixture resembles goo.  Continue to whisk until the mixture is smooth then add it to the almond butter mixture and mix by hand with a spatula until smooth.
Add dry ingredients to the west and mix with spatula until incorporated.  The dough will be very sticky.
Scrape the dough into the loaf pan and smooth out the top as best you can.  Bake for 1 hour or until the top begins to brown and a toothpick comes out clean. Remove from pan using the parchment handles and place on a cooling rack removing the parchment.  Allow to sit for at least 1 hour before slicing.

Brioche:

3 hard boiled eggs (cooled)
3 eggs
2 Tbsp of meringue powder
1 tsp baking powder
1/4 tsp sea salt
1 Tbsp coconut flour
Puree everthing together in a blender.  Pour into well greased muffin cups (12), 4 greased ramekins or a prepared loaf pan.  Bake 12 minutes for muffins, 15 minutes for ramekins or 35 minutes for loaf.

I prefer the ramekins and I slice each into 3 layers.  Great for poached eggs or toast.

My Keto Muffins (make a great breakfast snack):

2 1/2 cups of shredded Mozzarella
4 oz cream cheese
2 eggs
2/3 cup almond flour
4 tsp baking powder
dash of sea salt (the cheese is already salty so this is optional)
Optional - add 1/4 to 1/2 tsp of dried herbs (I like thyme)
Melt 1 1/2 cups of the Mozza with the cream cheese in the microwave. Mix the dry ingredients. Add the eggs and the dry ingredients to the melted cheese mixture and add the remaining shredded cheese. Form into a ball and wrap in plastic. Let it rest in the fridge for 20 to 30 minutes.  Line a muffin tin with parchment muffin cups or grease them extremely well with butter.  Divide into 8 to 10 pieces (formed into balls) and put into prepared muffin pan.  Bake at 425o for about 10 minutes until lightly golden.

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