Skip to main content

Homemade Keto Bread 自制低碳生酮面包


Though I am not in ketogenic diet, I always wanted to try out the Keto recipe. A keto diet meaning a low carb and high-fat diet that can help to burn fat more effectively. And that is why NO sugar and starch ingredients involved into keto diet. Well, this is a healthy living target and it's gluten free which is good for improving stomach bloating. See, what I found in my pantry !  flaxseeds, oat fiber, sweetener, xantha gum and ground almond. So, here I go again !  Please read on for more.


This kind of baking the absorption rate is very high. The next round I need to add in extra fluid by increasing coconut milk to 120ml to maintain the moisture. I'm sure there will be an improvement.

Ingredients :
(A)
2 tspn  yeast
1 TB  honey
120ml  water
(mix together and let to sit for 10 minutes)

(B)
110gm   egg white
1 whole egg
80ml  coconut milk  (need to increase to 110ml)
60gm   butter, melted
1 TB  vinegar/apple cider

(C)
150gm  almond flour/meal
70gm    flaxseed flour/meal
50gm    oat fiber
2 tspn   xantha gum
2 tspn   baking powder
1/4 tspn  salt
(combine all ingredients and mix well)

Method :
(1)  combine egg white and egg then stir in mixture (A) and whisk till light & formy.

(2) next, stir in vinegar & butter and continue beating till well cooperated.


(3) then add in mixture (C) in 3 batches alternately add in coconut milk till everything completed.

Once its done, it will look like soft paste as shown the above picture.

(4)  transfer batter to a 4x9" baking tray lined with baking paper and let to rest for 45-50 minutes or till double in size, or when batter reached to the top level as picture shown below.

(5)  finally, bake at preheated oven 195'C for about 45-50 minutes or till tester came out clean.

When the baking is done, quickly unmould the bread and let it sit on a rack to cool down.

Now, you can carefully slice the bread when its completely cooled. Awesome texture !

Oh my, I had a slice of melted cheese on it ! Yummmm..... incredible texture. I really need this kind of baking more for healthier living. clap... clap .... clap..... Hope you guys will like it too.
Labels:

Popular posts from this blog

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...
Read more

Deep Fried Cheesy Taro Balls 台式炸起司芋头酥

This is another version of taro balls that I am working with, unlike the common taro ball called "wu kok'. 'Wu kok' has 5 spice aroma and with the hairy outstanding crust and savory fillings. But this version of taro ball is in a very clean flavour, which is sweet and salty and cheesy at the same time. Kind of melting you away.....  haha......   Please read on for more. Note for my dearest readers :  For further enquiry, kindly email directly to me. Thank you. When you are in the market, go look for taro that is around 530gm cause after all the cutting and cleaning it will became 400gm something. Ingredients : 400-420gm  taro (after cleaning) 80gm  sugar 1/2 tspn  salt 1 TB  cooking oil 4 TB  wheat starch **200gm   mozzarella cheese, grated **100gm   bread crumb Method : (1)  wash & skinned the taro, then slice it into small portions. (2)  next, steam for 25 minutes or till soft. (2...
Read more

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...
Read more