Keto Spaetzle Almond Flour Food

LOW-CARB ALMOND FLOUR BREAD RECIPE

Steps:

• Place all the dry ingredients in a mixing bowl.
• Add the eggs, coconut oil and warm water. Mix until combined well. Do not over mix.
• Pour into a lined loaf tin or a silicon loaf tin. Bake at 180C/350F for 30 minutes, or until golden on the outside and cooked thoroughly inside. It appears some ovens require a longer cooking time, so please be guided by your oven.

THE BEST LOW CARB KETO POUND CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line an 8.5x4.5-inch loaf pan with parchment paper, so that the paper hangs over the 2 long sides.
• In a large, deep bowl, use a hand mixer at high speed to beat the butter and Besti together, until fluffy.
• Beat in the eggs, one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
• Lower the mixer speed to medium-low. Beat in the almond flour, baking powder, and sea salt. If using xanthan gum, sprinkle (don't dump) it evenly over the batter and beat in at low speed until just combined.
• Scrape the sides of the bowl. The batter will be thick and creamy. Transfer the batter to the loaf pan and smooth the top, rounding slightly.
• Bake for 25-30 minutes, until the top is golden brown. Tent the top with foil, then continue baking for 20-30 minutes, until an inserted toothpick comes out clean. Allow the bread to cool in the pan before moving or slicing.

ALMOND FLOUR PASTA

Steps:

• (If using cheese!) Melt the cheese (2 Ounces) in a large, heat-safe bowl. This can be done in the microwave or in a double boiler.
• Meanwhile, in a medium bowl, combine the dry ingredients.
• Add dry ingredients to the melted cheese, along with eggs (2 large in size). Work quickly to stir everything together and form the dough into a ball.
• Cut the ball into four pieces.
• Place 3 of the four pieces in plastic wrap, and work on 1 piece at a time to shape the pasta. The dough should be easy to form and gummy.
• To form cavatelli, conchiglie or orecchiette:- Roll the dough into a long 1/3″ diameter rope.- Cut the rope into 1/3″ square pieces.- For CAVATELLI: Take each piece of dough and roll it on your surface using your index and middle finger, pulling the dough towards you so it lengthens and forms a slight curl.- For CONCHIGLIE: Take each piece of dough and roll it along the prongs of the back of a fork surface using your index and middle finger, pulling the dough towards you so it lengthens and forms a slight curl.- For ORCCHIETTE: Take each piece of dough and roll it on your surface using the back of a butter knife, pulling the dough towards you so it lengthens and forms a slight curl.
• To form farfalle and garganelli:- Roll your dough between 2 sheets of parchment until it's 1/4″ thick.- Use a pizza cutter to cut the dough into rectangles that are about 1 1/2″ x 1″.- For FARFALLE: Pick up the dough and pinch each square in the center.- For GARGANELLI: Place a chopstick on one corner of the rectangle, and roll the dough. Once you get to the edge, remove the chopstick and pinch the tip so the pasta stays in place.
• Heat olive oil (1 tablespoon) in a large pan over medium heat.
• Once shimmering, add the pasta and toss to coat in the oil.
• Cook until each side gets a bit of color. Cooking the pasta too long will make it hard and brittle.
• Cover in your favorite sauce and serve immediately. Enjoy!

SPAETZLE (GLUTEN FREE)

Steps:

• Mix all the dry ingredients together.
• Whisk together the eggs and milk until well blended.
• Add the moist to the dry and whisk together until smooth and lump free.
• Cover with saran and let rest 5 minutes. The dough will be quite thick.
• Set the spaetzle maker over a pot of lightly salted boiling water.
• Place the batter in the spaetzle maker, slide back and forth to force the batter through the holes.
• After the spaetzle float to the top, let simmer a minute or two, then remove with a strainer.
• Place the noodles into a colander and rinse with cold water.
• Add just a touch of canola oil to the noodles to prevent them from sticking together.
• Cover with saran and refrigerate until service time.
• Saute portions needed in butter until hot and lightly browned. Serve immediately.
• Unused portion can be frozen for future use.
• Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".

KETO NOODLES - LOW CARB EGG NOODLES

Steps:

• In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
• In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
• Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
• Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter. Serve with sauce, if desired.

LOW CARB SPAETZLE NOODLES MADE WITH SOY FLOUR

Steps:

• 1. Mix all ingredients well (dough very stiff).
• 2. If you have a noodle press, it works the best (looks like a huge garlic press)or press dough thru a colander/strainer into a big pot of boiling water, boil for a couple minutes, strain and toss with butter!
• 3. Serve as is or add your favorite lo-carb sauce, stew type meals, soups, the ideas are limitless!