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 a9" 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.
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! Check our article and discover the difference between natural and artificial keto sweeteners.
Ingredients:
- Shrimp: 12-16 medium-sized shrimp, peeled and deveined
- Keto Konjac rice: 1 cup, rinsed and drained
- Spinach: 1 cup fresh spinach leaves, washed
- Coconut milk: 1 cup (full-fat for keto)
- Curry powder: 2 tablespoons
- Ginger & garlic: 1 tablespoon each, minced
- Onion: 1 small onion, finely chopped
- Olive oil or coconut oil: 1 tablespoon for cooking
- Lime: 1 fresh lime, cut into wedges (for serving)
- Fresh cilantro: ¼ cup chopped, for garnish
- Salt and pepper: To taste
- Chili flakes or powder: Optional, for added spice
Instructions:
Prepare the Shrimp:
- In a pan over medium heat, add oil and sauté the chopped onion until soft and translucent, about 3-4 minutes.
- Add the minced garlic and ginger, cooking for another minute until fragrant.
- Build the Curry Base:
- Stir in the curry powder, letting it toast lightly for 30 seconds to release its flavors.
- Pour in the coconut milk and bring to a gentle simmer. Season with salt and pepper to taste.
- Cook the Shrimp:
- Add the shrimp to the curry sauce and cook until pink and opaque, about 4-5 minutes.
- Add the spinach leaves and stir until they wilt into the sauce, which should take about 1-2 minutes.
- Prepare the Konjac Rice:
- While the curry is cooking, rinse the konjac rice thoroughly under cold water. Drain well.
- Heat the rice in a separate pan for 2-3 minutes to remove excess moisture, then stir it into the shrimp curry.
- Serve and Garnish:
- Plate the Keto Shrimp and Konjac Rice Curry in bowls. Garnish with fresh cilantro, a sprinkle of chili flakes if desired, and lime wedges on the side.
Enjoy !
Why This Recipe Works for Keto:
Low-carb rice: Konjac rice is extremely low in carbs, making it the perfect alternative to regular rice.
High-fat ingredients: Coconut milk and shrimp provide healthy fats and protein, keeping you satisfied and within your keto goals.
Check our Article about 7 Compelling Reasons to Try the Keto Diet
Ingredients:
- 1 pack of konjac fettuccine (rinsed and drained)
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup Parmesan cheese (grated)
- 2 garlic cloves (minced)
- Salt and pepper to taste
- Optional: Grilled chicken or shrimp for added protein
- Fresh parsley for garnish
Instructions:
- Prepare the Konjac Fettuccine: Rinse the konjac noodles under cold water and drain.
- In a food processor, blend the basil, garlic, pine nuts, and Parmesan cheese until finely chopped.
- Slowly add the olive oil while the processor is running until the pesto becomes smooth and creamy. Season with salt and pepper.
- In a heated pan, toss the konjac fettuccine with the pesto sauce and cook for 3-4 minutes, allowing the noodles to absorb the fresh basil flavors.
- Serve immediately, optionally garnishing with halved cherry tomatoes and mozzarella balls.
Enjoy !
Why This Recipe Works for Keto:
Low-carb rice: Konjac Fettuccine is extremely low in carbs, making it the perfect alternative to regular Fettuccini pasta.
Why Use Konjac for Keto Pasta Dishes?
At Keto Factory, we offer keto fettuccine that are a perfect solution for keto dieters. Low in carbs, high in fiber, and incredibly versatile, they’re an easy way to keep enjoying pasta on a ketogenic diet. Check out our konjac noodle selection and explore more keto-friendly ingredients.
Check our Article about 7 Compelling Reasons to Try the Keto Diet
Ingredients:
- 2 packet of Keto Factory Spaghetti
- 1 or 2 Chicken Breast
- 2 tbsp avocado oil or olive oil
- 1 bell pepper, thinly sliced
- 1 zucchini, julienned
- 1 Onion
- 5 Mushrooms
- ½ Cup Broccoli
- Himalayan Salt
- 2 tbsp Amino Sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds (optional)
Instructions:
- Open and drain the Keto Factory spaghetti.
- Rinse and set aside.
- Slice the Onions, Peppers and Mushrooms.
- Cut on cube the chicken breast.
- Heat the avocado oil in a pan or wok over medium-high heat.
- Stir-fry the chicken cubes – add salt to taste
- Remove chicken from the pan or wok and set aside
- Stir-Fry bell pepper, mushrooms, onions and broccoli for 3-4 minutes until tender.
- Add salt and cayenne pepper to taste.
- Add the drained Keto Factory spaghetti and Amino sauce to the pan.
- Stir-fry everything together for another 2 minutes.
- Drizzle sesame oil over the top and sprinkle with sesame seeds (optional).
- Serve hot and enjoy.
Why This Recipe Works for Keto:
Low-carb Spaghetti: Konjac Spaghetti is extremely low in carbs, making it the perfect alternative to regular spaghetti pasta.