Keto Cinnamon Rolls - Yeast Free

September 09, 2018

•

Featured

Soft and sweet keto cinnamon rolls. These are a yeast free roll and while delicious they arent exactly like raised cinnamon rolls. but take 1/4 the time to make. Check the raised cinnamon rolls recipe as well.

Make sure your dough is absolutely uniform without streaks of almond flour or cheese. The pan below was a bit too large so I moved them to a smaller pan, you want as a little empty space as possible so they run into each other and puff up rarther than spread out.

The number one trick is to bake at high heat to encourage them to rise and set rather than flatten out and spread too much and not to over bake so they dont develop any crunch or hard bottoms. Using parchment paper or good nonstick baking pan will also make removal easier.

Yield: 12Author: Kalm Keto

No Yeast Keto Cinnamon Rolls

prep time: 20 minscook time: 15 minstotal time: 35 mins

ingredients:

• 12 oz shredded mozzarella 
• 2 cups almond flour (200 g)
• 2 tsp baking powder 
• 3 tbsp whey protein isolate 
• 3 tablespoons cream cheese(60g)
• 4  tbsp erythritol - for sprinkling over dough 
• 1 egg
• ¼ stick butter softened 

Filling 

• 1.5 tbsp cinnamon 
• 4-6 tbsp erythritol (depending on your sweetness preference)

frosting 

2 tbps butter, softened 

6 tbps cream cheese 

1-2 tbsp powdered erythritol (taste it for sweetness)

instructions:

Preheat your oven to 400 degrees

Melt the mozzarella and cream cheese until very liquid like and running off a spoon

Mix the almond flour, egg, baking powder, erythritol for the dough, and whey protein until well combined

Add the melted mozzarella and cream cheese and mix thoroughly until well combined and you have completely uniform dough. 

Turn out the dough and roll between two sheets of plastic or parchment paper until you have a large flattened rectangle, it may be easier to make 2 rectangles 

Mix the remaining eryhtritol and cinnamon mixture

Spread the rectangle with softened butter and a sprinkle of the erythiritol and cinnamon mixture 

slice into about 2-2.5" horizontal strips and then roll those strips into cylinders. 

Pack the cylinders of dough into a baking pan, the smaller the baking pan the better, you want them to just fit with a tiny bit of space between them, I used an 8X8 pan, the touching dough will force them to rise instead of spread 

Bake at 400 degrees for 12-15 minutes. You want the dough to be golden on top and just barely set. Over baking will make for crunchy/hard cinnamon rolls instead of puffy and soft like we're aiming for. 

Frosting 

Mix all of the frosting ingredients gently until uniformly combined and spread on the cinnamon rolls, it'll melt into a glaze if the rolls are warm or remain a thick frosting if spread on while rolls are cool. 

NOTES:

If you don't have whey isolate the same amount of oat bran or double that amount of almond flour would also work.

Created using The Recipes Generator

READ MORE

Keto Carrot Cake Waffles

August 01, 2018

•

Featured

 When I came up with these wonderful waffles I was actually halfway to choosing a much less healthy, totally non keto muffin for breakfast. My oh so sweet friend stopped by to chat and just happened to leave behind two of the most gigantic, moist and fluffy muffins that were completely covered in delicious buttery crumble. I decided she could leave them because my daughter absolutely loves blueberry muffins but the longer they sat on the coffee table, the more I could hear them literally screaming to me. The first thing I did was make a pot of coffee to cover the smell and then set about to make some blueberry waffles to combat the craving.

I gathered my dry ingredients and threw open the fridge door only to discover that my daughter had eaten every single blueberry.  Since I was already completely stuck on the idea of something sweet for breakfast I scoured the refrigerator and came across cream cheese and decided on a sweet frosting. From there I kept adding until I developed the carrot cake waffle. They have all the ingredients that give carrot cake its classic flavor (minus the sugar bomb of raisins) but also have protein, healthy fats and very few carbs.

Don't bother leaving the frosting off unless you absolutely hate delicious cream cheese frosting. The nutritional information below reflects the 1 large waffle (all four pieces) and the frosting only contributes 1 carb to to the dish. Indulge in frosting for breakfast, you deserve it.

Yield: 4Author: Kalm Keto

Carrot Cake Waffles

A sweet version of my classic keto waffles with a sweet cream cheese frosting

prep time: 5 minscook time: 10 minstotal time: 15 mins

ingredients:

4 tbsp coconut flour

4 eggs 

4 oz (half a block) of cream cheese 

2 tbsp goldenflax meal (or oatbran) *optional 

1 tbsp of erythritol 

1 tbsp melted butter or coconut oil 

2 tsp baking powder 

1/2  of one carrot, gratted 

2 tsp cinnamon 

1/2 tsp ginger 

1/2 tsp nutmeg 

4 tbsp of pecans (optional) 

Icing 

4 tbsp cream cheese 

1 tbsp powdered erythritol (or sweetener of choice) 

1 tbsp of butter 

1 tsp vanilla extract 

Instructions

Directions

1. Mix all of the waffle ingredients in either a jar large enough for a stick blender or in your blender and blitz until fully combine. Mixture should be a little thinner than traditional pancake or waffle batter. You can add a few splashes of unsweetened nondairy milk to thin your waffles. 
2. For crispier waffles spray your waffle iron between each waffle. 
3. Ladle a small amount of waffle batter in and close the lid. Cook until your waffle maker's light goes off or until you see steam stop coming out of the waffle maker, whichever comes first. 

For the icing

1. For the frosting beat the cream cheese, butter , vanilla and confectioners sugar substitute with a whisk until just combined. I pipped mine with a rose tip but you can always just put a dollop in the middle of your waffles with a spoon.

NOTES:

Make sure your waffles have cooled a bit before adding the frosting or it will melt into a glaze - unless glaze is your kind of thing, then put the icing on immediately.

Created using The Recipes Generator

READ MORE

Flaxmeal Keto porridge

April 09, 2018

•

Breakfast

This is the closer I could get to the feel of oatmeal. Its not quite the same texture but very close and its equally as filling and its nice way to have a warm breakfast on keto that doesnt involve eggs. I strongly prefer golden flaxmeal and its not available in large bags from Costco. Costco carries four lb bags of Bob's Red Mill Golden Flaxmeal for around $8.00 and its delicious.



Yield: 4Author: Kalm Keto

Flaxmeal Porridge

prep time: cook time: total time:

ingredients:

1 cup golden flaxmeal

2 cups almond milk - unsweetened Delicious Organic Unsweetened almond milk with cashew

2 Tbsp Erythritol 

Flavorings of choice 

- peanut butter 

- unsweetened maple syrup 

- unsweetened blueberry jam 

instructions:

1. Place flaxmeal and nutmilk and sweetener in a medium sauce pot over medium heat 
2. Cook, stirring frequently for around two minutes if you overcook the oatmeal it will become slimy in texture rather than simply a little thick.

Created using The Recipes Generator

READ MORE

Eggs Benedict

March 20, 2018

•

Breakfast

This recipe is a mixture of classic techniques and recipes including; poached eggs, blender hollandaise and an easy microwaved almond flour bread. To get everything on the table I suggest making the microwave easy bread, then making the hollandaise, followed poaching the eggs. As the last set of eggs are poaching begin toasting the bread slices and the tavern ham (I microwave the ham just to speed things up). It may seem like a lot of steps but they go by very quickly.

First Start by bringing a pot of water with a large circumference on medium heat until it comes to a steady simmer then you can move on to the microwave bread. I use a deep 12” skillet with about 3” of water

Microwave Almond Bread 60g almond flour (use a fine almond flour)
This microwave mug bread recipe comes from the Head Bangers Kitchen website and can be found here

INGREDIENTS

-         20 g salted butter - melted

-         1 tsp baking powder

-         2 eggs

1.     Mix all of the microwave almond flour bread ingredients together in a small bowl

2.     Split the batter into two standard coffee mugs

3.     Microwave Each for 90 seconds

4.     Turn the mug breads out onto the counter and let them cool just until you can handle them then slice each into 4 pieces, set aside.

Easy Blender Hollandaise sauce

-         1 Tbsp lemon juice

-         2 egg yolks

-         10 Tbsp of unsalted butter – melted

-         Dash of hot sauce, any kid will do

-         Salt (to taste start, with ¼ tsp ,)

1.     Place the egg yolks and lemon juice, hot sauce and salt into your food processor, blender, or a narrow container you can insert a stick blender inside. Process a few seconds until the egg yolks are pale in color and lighter in texture.

2.     Very slowly start to add the butter to the egg yolk mixture while the processor or blender is running, run your appliance on its lowest speed if you have multiple speed settings. Make sure to go very slowly pouring in the warm melted butter, so you don’t break the sauce (breaking a sauce means your fat and liquids separate), this is similar to making a mayonnaise.

3.     Once all the butter is incorporated your sauce should be very thick. Move it out of the blender and taste, if necessary add a dash more hot sauce, salt or lemon juice. To hold the hollandaise I usually pour hot water into a thermos, empty the thermos, dry it and scoop the hollandaise inside until I’m done preparing the rest of the dish. Alternatively, you can put it on the back of the stove in any container to keep warm while you work.

Poached eggs

INGREDIENTS

-         2 Tbsp vinegar

-         8 eggs

-         Large pan of simmering water (small bubbles)

1.     Add the vinegar to the water and make sure its at a simmer

2.     Crack a single egg into a very small bowl or dish (this is so you can get the egg very close to the water before releasing it which will keep the whites closer to the yolk and prevent spreading)

3.     Lower the small dish as close to the water as you can and gently slip the egg into the water. Repeat with 2-3 of the eggs making sure not to crowd the pan at all.

4.     When the whites are firm and solid, about 2.5 – 3 minutes, bring the eggs out of the pan very gently with a slotted spoon and set on a plate on top of a paper towel

5.     Repeat with the remaining eggs

FINAL ASSEMBLY 

1.     Place two slices of toasted mug bread on a plate, I butter both halves but its optional

2.     Layer on two slices of warm ham, I use a nitrate free tavern ham.

3.     Gently place two poached eggs on the ham, then layer on the hollandaise sauce. 

READ MORE