Raining cats & dogs all day today, so I stayed in and made brownies.
Raining cats & dogs all day today, so I stayed in and made brownies. If you’ve been looking for a sugar-free, grain-free version that will help keep you on track, these might fit the bill. I haven’t missed any baked goods or sweets w/a ketogenic lifestyle much, and before I started this way of life almost a year ago, I’d say it was at least a couple years since I had any brownies, so these were able to fool me just fine. I may just try them on my family and see how fooled they are, too. Recipe below, courtesy of Keto Connect
https://www.ketoconnect.net/recipe/keto-brownies/
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Best of all, these don’t taste like almond flour, protein powder, or all eggs, like so many low carb/keto treats often do.
No hash?
Please put in email box and ship to me after injecting marijuanas
I made some not long ago with almond flour. Maybe after next week when I’m on vacation I’ll do it again.
Coconut flour? Hmmm…. Have you used it for other stuff?
Kelleigh E. not really. I was always seeing it called for in keto bread recipes and so I bought a big bag of it and now I can hardly find ways to use it. It actually works like regular flour, except that it is really absorbent (A LOT) and can smell a little like coconut, but with as much chocolate as these have in them, no taste of it at all.
I was thinking fried chicken.
Yum. I’d need a big ole glass of milk!
I don’t drink milk
I know. I do though! ?
Carrie Canup
Are you implying I should make you some Hari Bhanu?
OOH BURN
Have you tried that cloud bread Bobbi Jo Woods ?
Nope, because I’m sure it will taste like an overcooked egg. Almost all manner of “bread” that is low carb is pretty much like that. People who like eggs may love that stuff as a bread substitute, but not me.
I hate the taste of eggs (even though I eat them every day, lol). I must have my eggs frothed and scrambled beyond recognition and smothered with cheese, herbs, onions, strong flavors so that I can no longer taste how they taste.
I don’t miss bread/rolls/tortillas, etc., because I’m someone who loves eating massive amounts of green vegetables with meat, so I am OK with not having the cloud/oopsie bread.
/rant
We are exactly alike on eggs. That is exactly how I make mine too.
I am a sammich lover. Bread lover. I hate trying to recreate but was thinking it might be a good placeholder. You put enough butter and cheese on anything (savoury) and it is delish regardless.
You may want to try my almond bread, then, if you really need that.
I’m so used to burgers without buns (turkey, salmon, beef, etc.) that I don’t even think of it anymore. And anytime I eat something that perhaps others would pile onto rice or noodles, I always eat it over steamed/stir-fried vegetables, something else I don’t even think about anymore.
Anyway, here’s the bread: Just be careful because even though almond flour is low carb, it’s still a HEAP of ground up nuts, and nuts are easy to go overboard on and can fill up your calories for the day without a lot of thought. Ya know those almond flour parmesan cheese crackers I was making all the time? I could easily wipe out a whole batch in 3 days, and one tray makes about 10-12 servings. While I don’t miss bread, “replacements” can cause triggers in some folks to go back to eating non low-carb foods, or, in my case…too much overeating of the things that are good/allowed. Either way, we’re doing ourselves a disservice.
Almond bread:
1.5 tablespoons butter
1 large egg
2 tablespoons flax seed meal (can also use psyllium husks/husk powder)
2 tablespoons coconut flour
1/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup brewed cold coffee (optional, I added it in place of water to try to add some brown color to the bread – just use water if you want–but you do have to use one or the other, the 1/2 cup liquid is not optional)
Melt the butter in the microwave for 20-30 seconds
Add the egg, mix the butter and egg together well with a whisk or hand mixer.
Add the dry ingredients to the egg & butter, mix well and spread into a rectangular or square microwave-safe dish, microwave 3-4 minutes, let sit a couple minutes, then tip the bread over onto a pate or cutting board, let cool and slice into 4 pieces (mine was thick, so I could slice it in half and then each slice, I could cut lengthwise).
If you wanted this to be a bun/biscuit shape instead of rectangle slices, you can do all the steps in a large mug, small bowl or ramekin (bowl or ramekin should be a couple inches deep, at least), then slice it into 2-4 tops and bottoms for a sandwich or something.
I tried to put my pieces in the toaster but one slice fell clean through the wires and started to burn against the heating element, so if you insist on toasting, make sure your slices are thick enough or else use a toaster oven or the oven, to toast it.
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