Keto Fathead Bread Food

FATHEAD DOUGH RECIPE

Steps:

• Preheat oven to 375 degrees F
• In a microwavable friendly bowl add cheese, almond flour and cream cheese. Microwave on high for 60 seconds.
• Stir until slightly combined and place back into the microwave for another 60 seconds, or until cheese is warm and melted.
• Add egg and large pinch of salt. Stir dough together until it forms a ball and egg is mixed in. Allow dough to sit for 15 minutes. Use for whatever you have in mind! Pizza, Bagels, Cinnamon Rolls etc.

KETO-FRIENDLY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 4x8-inch loaf pan with cooking spray.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add cream of tartar, continuing to beat until soft peaks form. Set aside.
• Combine coconut flour, almond flour, arrowroot powder, baking powder, and salt in a bowl and mix well.
• Beat egg yolks using an electric mixer in a bowl until thick. Add coconut oil and honey; mix well. Add flour mixture and stir until well combined. Fold in 1/4 of the beaten egg whites until incorporated. Add 1/2 the remaining egg whites and gently fold until only small amounts of egg whites are visible. Repeat with remaining egg whites. Pour mixture into prepared loaf pan and smooth the top.
• Bake in the preheated oven until nicely golden brown on top, about 35 minutes. Remove from oven, set on a wire rack, and let cool for 10 minutes. Run a knife around the sides, tip out bread onto a rack, and let cool completely.

KETO FATHEAD ROLLS

Steps:

• Preheat the oven to 425°
• In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
• In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
• Work mozzarella/cc mixture into dough. Dough will be sticky. Stir in cheddar cheese.
• Spoon dough onto plastic wrap. Dust the top of it with almond flour.
• Fold the plastic wrap over the dough and gently start working into a ball.
• Cover and refrigerate 30 minutes.
• Cut dough ball into 4. Roll each section into a ball. Cut the ball in half. This is your top and bottom bun !
• Sit cut side down on parchment paper or very well greased sheet pan.
• Bake 10-12 minutes or until golden and set up.

FATHEAD DOUGH RECIPE

Steps:

• Measure out flour (and other dry ingredients if making modified fathead dougset aside.
• Put cream cheese and mozzarella cheese together in a microwave safe bowl.
• Melt cheese in the microwave in 30 seconds increment stirring in between until well melted (usually takes about 1 min 30 secs to 2 mins max to get cheeses fully and evenly mixed)
• Add the flour to the melted cheese and mix this gives the cheese sometime to cool off before adding the beaten egg(s).
• Add the egg(and mix till well combined. The dough becomes very sticky at this point.
• Let it rest for about five minutes

KETO BREAD

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-5-inch loaf pan. Line the pan with a piece of parchment paper long enough to have a 2-inch overhang on 2 sides (this will help you lift the bread out of the pan).
• Whisk the almond flour, baking powder and salt together in a large bowl. Whisk in the egg yolks and butter.
• Beat the egg whites in another large bowl with an electric mixer on medium-high speed until they hold soft peaks. Stir about a third of the whipped egg whites into the almond flour mixture. Then gently fold in the remaining egg whites, being careful not to overmix (it's okay if there are some egg white streaks in the batter).
• Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a rack. Use the parchment to help lift the bread out. Slice for sandwiches or toast or eat with a slather of butter. Wrap and store at room temperature for up to 5 days.

KETO ITALIAN BREADSTICKS RECIPE

Steps:

• Preheat the oven to 350F or 218C.
• Shred mozzarella and place it into the nonstick pot. Heat it up and while mixing it slowly with a spatula, make sure all of the mozzarella is fully melted.
• Once your mozzarella is fully melted, add butter and cream cheese and combine together while still hot.
• Switch of the heat and slowly one by one add all of the other ingredients. Keep mixing best with a plastic spatula and make sure all of the ingredients are fully combined into one dough.
• Add Eggs and combine fully until you get a perfect consistenc for working with dough
• Separate the fathead dough into 8 pieces. Take each piece and with your hand roll it into small buns. In this step, you can still work each of the bun into a more smooth consistency for you to be able to roll the breadstics easier.
• Let it sit for 15-30 minutes.
• Prepare your baking sheet covered with either a parchment paper or a silicone sheet.
• Once all prepared, roll each of the bun into a log and place it onto a baking sheet.
• Season it with extra Italian herbs and corse salt.
• Bake for 15 Minutes and enjoy.

LOW CARB KETO BREAD

Steps:

• Preheat oven to 350F and make sure the oven rack is set in the middle of the oven.
• Add the macadamia nuts to a food processor or a powerful blender and process for about 30 seconds, until almost creamy.
• While the machine is running, add the eggs one at a time, making sure each one has been incorporated into the batter before adding the next one.
• Turn the machine off and add the salt, lemon zest, baking soda, and lemon juice right on top of the baking soda to activate it. Turn the machine on and process for another 15 seconds.
• Turn the machine off and add the softened coconut butter process until smooth and creamy.
• Turn the machine off and add the baking powder and process for 15-20 seconds. Adding the baking powder will ensure that the bread doesn't turn greenish in color. It's important to mix it at the end (not when you're adding the baking soda and lemon juice, as that will change the texture of your bread).
• Line the inside of a non-stick 10 x 4.5 inch bread or meatloaf tin with parchment paper, see how we did this in the video below. If you don't have parchment paper, rub the inside with coconut oil or avocado oil or spray it with a cooking spray. Pour the batter into the tin and tap it on the counter a couple times. Sprinkle as much of the everything bagel seasoning as you would like and use your finger to gently press it down into the batter so it does not fall off.
• Bake in the oven for 40-45 minutes, or until nicely golden brown on top. Remove from oven, allow to sit in tin for 5 minutes, and then lift bread out using the parchment paper and transfer to a cooling rack for 15 minutes. If you don't have a rack, rest the bread on the side of a plate so it can breathe.
• Slice the bread and enjoy! Bread will keep for 3 days in the fridge in an airtight container or can be frozen for 3 months. Watch the video below to see how we make an epic griddled roast beef sandwich!

THE BEST KETO BREAD RECIPE

Steps:

• Preheat oven to 375.
• Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
• In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
• Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it's volume!
• Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.

KETO FATHEAD BREAD

Steps:

• Place mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high, 20 seconds at a time, until melted.
• Whisk egg in a bowl until beaten. Mix in almond flour, baking powder, and garlic powder until well combined. Work mozzarella mixture into the dough until sticky. Stir in Cheddar cheese. Transfer the dough to a sheet of plastic wrap and fold plastic wrap over the dough. Gently work the dough into a ball. Refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
• Remove dough from refrigerator and unwrap. Cut dough into 4 equal pieces and roll each piece into a ball. Cut each ball in 1/2 to form a top and bottom bun. Place dough, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until golden and set up, 10 to 12 minutes.

5-INGREDIENT KETO FLATBREAD

Steps:

• Preheat oven to 350
• Melt cheese and cream cheese
• Mix in the egg and almond flour
• Flatten the mixture on top of a baking sheet lined with parchment paper
• Sprinkle garlic on top
• Bake for 20 min