Recipes
Burger buns
You will need:
• 2.3 full cup warm water (552g)
• 11.5 TBS room temperature liquid white eggs (189g)
• 4.6 TBS Apple Cider Vinegar (70g)
• 16oz of this Mix Package
Preparaion
Preheat your oven to 400° and line or grease a pan. (Approx. 8 x 16)
1. Add the warm water, egg whites, and apple cider vinegar to a large bowl.
2. Add the contents of this package and briskly mix with the fingers of your hand or your hand-held mixer.
3. The mixture will quickly form a dough. When it does, use both hands to squeeze and knead the dough about 30 times.
4. Divide the dough into 16 equal sections and shape them into balls.
5. Use the palm of your hand to press each ball into a flat patty, about ½” thick.
6. Place the patties on the prepared sheet pan and use damp hands to smooth the tops and edges.
7. Bake for 30 minutes or until golden brown.
Notes: You can use wet hands to smooth the shaped loaf a bit but it will naturally have cracks and wrinkles in it before baking. Cover the top with parchment paper ONLY if it begins to brown too much. You can separate the yellow part of an egg and cover the rolls. You can also add on top seasoning of your choice such as poppy seeds, everything bagel, rosmerry, sesame seeds, etc.
Cinnamon Roll
You will need:
• 1 full cup warm water (240g)
• 5 Tbs room temperature liquid white eggs (82g)
• 2 Tbs Apple Cider vinegar (30g)
• 6.5 Tbs soften butter
• 1/4 cup Keto Factory sugar replacement (granulated sweetener)
• 1/4 cup grounded cinnamon
• Contents of the 7 oz Cinnamon Roll Mix
Preparaion
Preheat your oven to 400 degrees F and spray or butter a 9" x 12" baking pan.
1. Add the warm water, egg whites, and apple cider vinegar to a large bowl.
2. Add the contents of this package and briskly mix with your fingers or your hand-held mixer.
3. The mixture will quickly form a dough. When it does, use both hands to squeeze and knead the dough about 30-40 times.
4. Turn the dough onto a sheet of plastic wrap or a baking liner and use a rolling pin or your hands to flatten the dough into a rectangular shape, about 10” x 14”. It should be about 1/2” thick.
5. Spread the dough with soft butter and sprinkle with sweetener and cinnamon.
6. Lift the edge of the wax paper closest to you and start to roll the dough lenthwise. Squeeze and roll fairly tight.
7. Once in a log shape, use a knife or pastry cutter to cut into 7-8 sections. Place each roll into the prepared pan *leave a little space between each roll they can puff and brown when they bake).
8. Bake on the center rack of your oven for about 30-35 minutes, until beginning to brown.
9. Cool to room temperature or, if desired, combine butter or cream/cream cheese with a powdered sweetener and spread on top while still warm.
Note: For ‘mini-cinnies’, divide the dough into 2-3 sections and roll smaller, tighter rolls.
Keto Chocolate Fudge Brownies
Ingredients:
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup liquid allulose
1/4 cup melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1/3 cup sugar-free chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan.
In a bowl, whisk together the almond flour, cocoa powder, baking powder, and salt until well combined.
In another bowl, mix the liquid allulose, melted coconut oil, eggs, and vanilla extract until smooth.
Combine the wet and dry ingredients, and stir until just combined. Fold in the sugar-free chocolate chips if using.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
Allow the brownies to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Once cooled, cut into squares and serve.
These keto chocolate fudge brownies are rich, decadent, and perfectly sweetened with liquid allulose, making them a delightful treat for anyone following a keto diet.
Enjoy your delicious and guilt-free keto dessert!