Collection of amazing recipes with ketogenic flour (5:1) Ketocuisine Authors Caterina Giannini
Daniela De Toma
Maria Teresa Pilla
Gaetana Arena Ingredients -
½ Kg Ketocuisine flour ½ brewer's yeast 3 eggs pinch of salt ¼ glass oil sunflower 1 glass of warm milk Cheese and salami favorite to pieces / cubes
Add one ingredient at a time, kneading the ingredients together.
bake at 360°C cook for 35/40 min, keeping the pan on the bottom of the oven
Gaetana Arena Ingredients -
½ Kg Ketocuisine flour ½ brewer's yeast 3 whole eggs pinch of salt ¼ plastic goblet of olive oil 1 glass of warm milk
Add cheeses and meats in the mix Let the mix rise and bake at 160°C for about 40 min, keeping the pan on the bottom of the oven
Gaetana Arena Ingredienti -
Â˝ Kg of Ketocuisine flour 1 cube of brewer's yeast pinch of salt half a glass of warm water tomato sauce mozzarella
join the flour, water, cube of brewer's yeast and salt roll out the dough on a baking sheet spread the sauce on the pasta bake at 180Â° for 20 min half cooked add the mozzarella
Gaetana Arena Ingredients -
Â˝ Kg of Ketocuisine flour half glass of water pinch of salt 50g of butter
combine the ingredients together and knead from the compound obtained cut small pieces of pasta wait for the water in a pot boil and put the gnocchi in for 3 min drain the gnocchi and mix with butter
Daniela De Toma KETOGENIC CROISSANTS Ingredients for 16 croissants Dough: 25 oz. KetoCuisine 1 oz fresh yeast 9 oz almond milk ¾ oz Stevia-based sweetener 2 eggs Puff pastry dough: 1 ½ unsalted butter 1 tbsp Stevia-based sweetener Frosting: 1 egg 1 tbsp water ½ tbsp Stevia-based sweetener Chopped hazelnuts at your leisure Procedure • Crumble the fresh yeast in a bowl and add 1 tbsp of KetoCuisine • Add barely warmed almond milk, stirring all the ingredients until the yeast is dissolved. Cover the bowl with a film and leave the batter rest for 30 minutes • While the batter is maturing, combine KetoCuisine and the sweetener in a large bowl, then add the batter to this mixture • Begin to knead KetoCuisine, then add the eggs • Let KetoCuisine absorb the eggs and continue to knead until the dough gets smooth • Put the dough in a large bowl, draw a cross in the center (using a knife), cover the bowl with film, and leave the dough rest for 2 hours or until it’s doubled • Split the dough in 8 balls of similar weight • With a rolling pin, on a surface covered with KetoCuisine, roll out 8 foils • Lay the first foil on a smooth surface and brush softened butter on it, sprinkle a bit of sweetener and overlap the second foil • Again, brush softened butter on the second foil, a bit of sweetener and overlap a third foil. Continue this way until overlapping all the foils. Note: don not put butter or sweetener on top of the last one • With the rolling pin smooth out the puff pastry until you get a foil about 5 mm thick • Cut the foil in cloves, smooth each clove and roll it up from the base of the triangle, thus shaping the croissants • Lay these croissants on a baking tin covered with ovenproof paper, leave generous room between the croissants for expansion. Cover the croissants with a cloth and leave to rise for 1 hour • Preheat an oven to 350°F (about 180°C)
• • •
Make the egg wash by beating together one egg with one tablespoon water. Brush the egg wash gently over the croissants. Sprinkle sweetener and chopped hazelnuts at your leisure Bake croissants in the preheated oven for 45-50 minutes or until toothpick inserted in middle of croissant comes out clean Let the croissants cool down for a few minutes before serving
Daniela De Toma MUFFINS WITH BACON AND SMOKED CHEESE Ingredients for 16 muffin − 250 g KetoCuisine flour − half cube of brewer's yeast (13 g) − 3 eggs − 40 ml of oil sunflower seeds − 100 ml of warm water − 150 g of smoked cheese − 150 g of bacon − Parmigiano enough − Salt and pepper Cooking − − − − − −
Fry the bacon and let it cool, cut the smoked cheese into cubes. In a bowl beat the eggs with the oil. Dissolve the yeast in the lukewarm water and add to the eggs. Add the flour mixture, mixing well and mixing all the ingredients. Add the diced smoked cheese and bacon, parmesan cheese to taste, salt and pepper. Pour the mixture into cups or muffin pan and bake at 180 ° C for about 35 minutes.
Daniela De Toma SALTY SPONGE CAKE ROLLS Ingredients for sponge cake roll − − − −
125 g of KetoCuisine flour 4 eggs a pinch of baking soda Salt
Ingredients for filling − − − − −
100 g of ricotta 100 g of cream cheese (Philadelphia) Chive 80 g of baked ham (or other) Salt and pepper
Cooking • Separate the yolks from the whites. • Beat the egg yolks with a pinch of salt • Whip the egg whites until stiff with a pinch of baking soda and then add the sifted flour while continuing to mount . • Add to the mixture of egg whites and flour, the beaten egg yolks gently stirring the mixture with a wooden spoon with a movement that goes from the bottom to the top . • Level the dough on a baking sheet covered with parchment paper and bake the sponge salt and bake at 200 degrees for 15-20 minutes. • Turn over time the sponge cake on a sheet of parchment paper wet , roll it up in a damp cloth and let it rest for half an hour ( this step is essential for the sponge to soften . ) • In a bowl the ricotta with Philadelphia cheese , chives , salt and pepper. • Unroll now the sponge and spread a layer of cream cheese , then cover with slices of ham. • Roll back the whole and seal with plastic wrap , then let stand the roll in the fridge for half an hour or until ready to serve . • Cut the salty roll into slices and serve.
Giuseppina Mascolini Ingredients -
300 g Ketocuisine© flour 150 g STEVIA© 1 egg 150 g butter 300 g sugar free jelly ½ yeast bag
Spread flour on the surface Add butter and knead Add STEVIA, the egg and the yeast and knead all ingredients Let the mix rest for about 30 min in the refrigerator Roll out the dough in the pan and add jelly on top Bake at 180°C for 30 min
Mrs. Sassano Ingredients -
500 g Ketocuisine © flour 500 g Type 00 flour 100 g STEVIA © 60 g salt 40 g brewer’s yeast 500 ml water
Maria Teresa Pilla
INGREDIENTS FOR THE DOUGH BRISE ': • 80g butter • 300g of flour ketogenic + a handful to handle the dough on the work surface • 10ml of cold water
INGREDIENTS FOR THE FILLING: • 500g chicken breast • 300g of mushrooms • 100ml of white wine • 250ml fresh cream • Basis for fry (onion, celery, carrots) • 4 tablespoons of extra virgin olive oil • Salt • Pepper • 2 tablespoons Worcestershire sauce
PREPARATION OF BASE Mix the flour and the ketogenic cold butter pieces, for the mixture is sandy. Slowly add the cold water and knead. The result will be a soft dough. Wrap the dough in plastic wrap and let rest in refrigerator for at least 40 min.
PREPARING THE FILLING In a non-stick frying pan and make warm the oil. Add the mixture to fry. Pour into the pan the chicken breast into pieces and let it cook for a few minutes. Add the mushrooms and allow to dry the mixture for about 6-7 minutes. At this point, pour in the wine and allow to dry for another 10 min. Add the Worcestershire sauce and fresh cream a little at a time. Let the whole for about 10-15 minutes, stirring occasionally. Season with salt and pepper and allow to cool
COMPOSITION Grease and lightly flour a round baking pan about 25cm in diameter. Flour the work surface to be able to handle the dough prepared beforehand, that will be very soft. Coat the bottom and the edges of the pan with the dough and level with the help of a spoon. Fill the pan with the filling and leveling too. With the advanced pasta you could compose decorations resting on the filling. Bake in a preheated oven at 190 degrees for about 60 min. Before serving, let stand the chicken pie for 10 min.
Daniela De Toma SWEET MUFFIN WITH ALMOND AND RICOTTA Ingredients • 350 g of KetoCuisine flour • 2 eggs • 250 g of ricotta • 60 g of sweetener made from stevia extract • 4 tablespoons of almond flour • 1 vial of almond flavoring • One teaspoon of baking soda • Chopped almonds to decorate Procedure • Work the eggs with the sugar • Add the sieved ricotta, almond flour and almond flavoring • Incorporate finally the flour and add the baking soda KetoCuisine • Pour into muffin tins and sprinkle with a little 'of chopped almonds • Bake at 170 ° C for about 30 minutes until lightly browned (do the toothpick test to check cooking)
Ingredients: • • • • • • •
60 gr. Stevia sweetener 3 eggs 4 carrots (250 gr. Approx) 250 g ketogenic flour 1 vial almond aroma 1 package yeast 1 pinch of salt
Cooking Centrifuge the carrots, and keep the pulp. Mix with electric whisk the egg yolks with Truvia, add the pulp of the carrot and the vial of almond flavor. Whip the egg whites with a pinch of salt, add them to the mixture. Add gradually the Ketocuisine flour and then add the carrot juice in which was dissolved the packet of yeast. Pour the mixture into molds and place in preheated oven at 150 degrees for about 45 min.
Maria Teresa Pilla
INGREDIENTS FOR THE BASE: • 80g butter • 300g of ketogenic flour • 10ml of cold water INGREDIENTS FOR THE FILLING: • 600g of Philadelphia Balance • 250g fresh cream • 30g Dietor • Half of lemon juice • grated peel of one lemon • 10g of gelatin • A dash of milk PREPARATION OF BASE Mix the ketogenic flour and cold butter pieces, until the mixture is sandy. Slowly add the cold water and knead. Wrap the dough in plastic wrap and let rest in refrigerator for at least 40 min. Then spread it all over the bottom of a cake tin and level with the back of a spoon. Bake at 180 degrees for about 40 min. If the base appears too dark during cooking, cover the pan on top with aluminum foil and continue cooking.
PREPARING THE FILLING Fit the electric mixer with the cream. With the whisk mix the Philadelphia and Dietor, lemon juice, zest and whipped cream. Soak the gelatine in cold water for a few minutes. Squeeze it and dissolve
it in a little milk over low heat and add it to the cream cheese. Pour the mixture on the basis gunned down and let stand in refrigerator for 4-5 hours. Finally, decorate to taste with lemon slices and candied peel.
Ingredients (6 people) -
150 g milk 120 g butter 30 drops liquid sweetner (STEVIA) 140 g whole eggs ÂŠ 300 g Ketocuisine flour 50 g extra dark chocolate chips 1 bag of yeast 1 pitch of salt
Warm the milk up for 2 min, then pour it in a mixer Add butter, liquid sweetner (STEVIA) and eggs and mix for 20 seconds Mix up flour, yeast, salt and mix for 15 sec at medium speed Add extra dark chocolate chips Pour the mix in the pre-shaped containers Bake at 180Â°C for 20 min
Daniela De Toma Ketogenic Almond-flavored cookies Ingredients - 300 g KetoCuisine © flour - 1 egg - 70 g butter - 30 g sweetner (STEVIA©) - 5 table spoons almond flour - 1 almond flavor vial
Preparation - Soften butter, cut it and place it in a bowl with the sweetner and knead until it turns into a cream - Add the egg and the almond flavor, keeping kneading until the mix gets homogeneus - Add the almond flour and then the Ketocuisine flour kneading by hands, thus obtaning a homogeneous mix - Let the mix rest one hour in the refrigerator - Shape the mix using two table spoons - Place the mix into the pre-shaped containers - Bake the cookies at 180°C for about 15 min - Cookies must stay clear and should not be removed from the pan before getting cool (because of their friability)
We added some Manitoba flour to the 5:1 Ketocuisine ÂŠ flour, we added some grams of oil, salt, water and a pitch of instant yeast (proportions may vary according to the ratio we want to reach). We obtained a dough, similar to the pizza one. We baked this dough in the oven at 170Â°C for 10 min and we obtained a nice focaccia bread we can stuff as we prefer.
Mac Keto & Cheese 4:1 Calories 283 Cooked weight 98 grams Cream, 36%, g 15 Noodles, Angel H Pasta, Orzo, Fettcni,-Miracle Nd, g 44 Cheese, Kraft Cheddar (mild,medium,sharp), g 16 Butter, g 10 KetoCuisine, g 13 Cooking Instructions: Shred cheese, put aside half for later. Melt butter & half shredded cheese slowly. Then add cream and slowly blending in KetoCuisine. Do not over heat or the oils will separate. When the above is blended together, pour warm cheese sauce over noodles. Sprinkle with remaining cheese.
Butternut Squash Soup 3:1 Calories 574 Cooked weight: 219 grams Broth, Swanson Chicken 99%fat-free (canned), g 12 Onions, raw, g 4 Squash - Butternut, cooked, g 74 Cream Cheese, Philadelphia Brand, g 20 KetoCuisine, g 52 Butter, g 13 Other ingredients: Salt, pepper, parsley & water Cooking Instructions: In a saucepan sautĂŠ finely chopped onions in butter. Add broth, puree butternut squash, salt & pepper. Mix 1/4 cup cool water with KetoCuisine then blend into saucepan. Place over low heat, add 10 grams of cream cheese. Stir until melted. Pour into bowl and place remainder 10 grams of cream cheese in center. Garnish with parsley. *may let soup sit while spices blend *may add more water for a thinner soup
Pumpkin Coconut Milk Soup 3:1 Calories 428 Cooked weight: 216 grams Pumpkin, canned - unsweetened, g 90 Broth, Swanson Chicken 99%fat-free (canned), g 20 Onions, raw, g 4 Lime juice - fresh, g 1 Coconut Milk - cultured;Plain - So Delicious, g 35 KetoCuisine, g 31 Butter, g 21 Other ingredients: Garlic, Ginger, Parsley, Salt & water Cooking Instructions: In a saucepan, sautĂŠ finely chopped onions, sliver of fresh garlic & ginger with butter. Add puree pumpkin, broth, coconut milk to saucepan. Mix 1/8 cup of water with KetoCuisine then blend into saucepan. Heat through. Remove from heat and add lime juice, salt & parsley. *may let soup sit while spices blend *may add more water for a thinner soup
Tomato Basil Soup 3.5:1 Calories 568 Cooked weight: 248 grams Cream, 36%, g 15 Broth, Swanson Chicken 99%fat-free (canned), g 20 Carrots, raw, g 6 Onions, raw, g 6 Tomato, raw, g 90 Tomato paste, canned, g 5 Cheese, Kraft Cheddar (mild,medium,sharp), g 8 KetoCuisine, g 53 Butter, g 11 Other ingredients: Basil, Parsley, Salt & water Cooking Instructions: In a saucepan sautĂŠ chopped onions, shredded carrots in butter til tender. Stir in chopped tomato. Cover & simmer 10 min. Remove from heat, mash/purĂŠe well. Add broth, cream and tomato paste mix well. Add pinch of basil, parsley, salt. In another bowl blend KetoCuisine with 1/4 cup cool water and add to soup. Return to heat through. Sprinkle with shredded cheddar cheese and serve. *may let soup sit while spices blend *may add more water for a thinner soup
Guacamole 4:1 Calories 292 Prepared weight: 130 grams Onions - raw, g 3 Tomato - raw, g 6 Cilantro - fresh, raw, g 3 Lime juice - fresh, g 5 KetoCuisine, g 25 Avocado, California or Mexico (Hass), g 70 Other ingredients: Salt & water Instructions: Mash avocado, add finely chopped onion, tomatoes, cilantro and pinch of salt. Blend lime juice, KetoCuisine with 1 tbsp water and add to avocado mixture. Serve Guacamole into clean avocado shell for fun! Guacamole can be used as a dip or spread onto sandwiches. *adding these items will alter the ratio KetoCuisine Tips: let sit while spices blend, may add more water to make thinner
Meatloaf 3:1 Calories 795 Cooked weight: 170 grams (+ 61 grams of cream & 23 grams of mayo) Cream 36%, g 61 Mushrooms, canned, g 18 Onions, raw, g 18 Peppers, green - raw, g 18 Tomato puree, Contadina canned, g 16 Egg, raw (mixed well), g 10 Beef, ground 80% lean - RAW, g 70 KetoCuisine, g 30 Mayonnaise, Hellmann's/Best Foods, g 23 Cooking Instructions: Set cream aside to serve as beverage. Set mayonnaise aside, to be used as “dip”. Weigh ground beef, add egg and tomato sauce. Mix well. Add KetoCuisine & vegetables to meat mixture. Using silicone mini loaf pan, bake at 350 °F for 30 minutes. Allow meatloaf to cool to absorb the oil.
Veggies and Dip 3.5:1 Calories 289 Prepared weight: 120 grams Broccoli, raw, g 22 Celery, raw, g 30 Peppers, sweet yellow - raw, g 25 KetoCuisine, g 30 Mayonnaise, Hellmann's/Best Foods, g 8 Other ingredients: water & spices Cooking Instructions: Blend together KetoCuisine, mayo, 2 tsp water & pinch of your favorite spices. Let sit while flavor/spices blend together.
Avocado Fries 4:1 Calories 202 Cooked weight: 50 g Flour, Coconut, g 2 Egg (raw, mixed well), g 3 Avocado, California or Mexico (Hass), g 29 Oil, Coconut - unrefined (regular or organic), g 6 KetoCuisine, g 13 Cooking Instructions: Mix KetoCuisine, flour & a pinch of salt on a plate, set aside. Place sliced avocado in egg then coat with KetoCuisine mixture and fry in hot coconut oil. Turning to brown both sides.
Hot Chocolate 3:1 Calories 494 Approximate weight: 211 grams Cream, 36%, g 64 Agave nectar, g 4 Cherries, sweet - raw, g 2 Cocoa, Hershey's (unsweetened), g 8 KetoCuisine, g 33 Other Ingredients: Water & cinnamon Cooking Instructions: Blend 1/2 cup of water with KetoCuisine in a saucepan and place over low heat. Mix in with a whisk cocoa, agave nectar & 54g of cream. When heated, pour into mug and top with 10g of whipped cream, a cherry, then a pinch of cinnamon.
Blueberry Milkshake 3.5:1 Calories 350 Approximate weight: 148 grams Cream, 36%, g 18 Blueberries, frozen unsweetened, g 35 KetoCuisine, g 38 Other ingredients: water Cooking Instructions: Measure KetoCuisine into drinking glass, add 3 Tbsp water, cream and blend well. Mash blueberries and add to glass. Using whisk or hand mixer blend together til frothy. May add crushed ice to increase volume. View our instructional video at http://youtu.be/LfnI77EfOVU
Banana Milkshake 4:1 Calories 152 Prepared weight: 71 grams Cream, 36%, g 22 Banana, fresh, g 6 KetoCuisine, g 10 Other ingredients: water & sweetener of choice Cooking Instructions: Measure KetoCuisine into drinking glass, add pinch of sweetener, add 3 Tbsp water, cream and blend well. Mash very ripe banana and add to glass. Using a whisk or hand mixer, blend together til frothy.
Raspberry Smoothie 4:1 Calories 140 Prepared weight: approx. 82 grams Raspberries – fresh, g 11 KetoCuisine, g 19 Other ingredients: sweetener & water Cooking Instructions: Blend KetoCuisine with ¼ cup water. Pour into a glass, add mashed raspberries, pinch of sweetener & crushed ice. Mix well.
Bread/Pizza Crust 5:1 535 calories Cooked weight: 77 g
Egg (raw, mixed well), g 24 Mayonnaise Hellmanâ€™s/Best Foods, g 18 KetoCuisine, g 52 Other Ingredients: water
Cooking Instructions: Spray mini loaf pan. Mix together all ingredients. Add a little bit of water to thin it out if needed. Bake at 350 approx. 15 min. Can be made into a pizza crust by pouring it on a sheet pan. Add protein and carbs to lower the ratio. Can be used for bologna sandwiches, egg sandwiches. Works well for school.
Parmesan Cheese Bread 3.5:1 Calories 304 Cooked weight: 50.3 g Egg (raw, mixed well), g 12 Cheese, Kraft cheddar, g 6 Cheese, Parmesan grated, g 3 Mayo-Real Mayonnaise Kraft, g 9 KetoCuisine, g 26 Other ingredients: Pepper, garlic powder, Italian seasoning & water Cooking Instructions: Dough mixture: Mix together egg, mayonnaise, and KetoCuisine. Season with pepper, garlic powder, and Italian seasoning to taste. Mixture will be dry. Add water in small amounts until you reach a spreadable consistency. Stir well and spread dough mixture onto parchment paper in a circle. Should look like a small pizza when finished. Topping: Top dough mixture with cheddar cheese and parmesan cheese and spread as evenly as possible over dough. Bake at 350째F for 8-10 minutes or until edges appear light brown.
Goldfish Crackers 3.5:1 Calories 305 Cooked weight: 45 g Bob's Red Mill coconut flour, g 3 Cheese Kraft cheddar (mild sharp cheddar), g 14 Butter European, g 8 KetoCuisine, g 25 Other ingredients: Garlic salt, water Cooking Instructions: Weigh all ingredients and season with garlic salt to taste. Combine in food processor until mixture has a sand consistency. Pulse in 1/4 tsp of water and dough will be able to be rolled. Chill in freezer for about 5 minutes. Roll out on parchment paper and cut out desired shape. Place cut pieces onto parchment paper covered cookie sheet. Bake at 350째F for 7-8 minutes or until edges are light brown and crispy.
Keto Croissants 4:1 Calories 489 Cooked weight: 75 grams Truvia Natural Sweetener, g 1 Egg (raw, mixed well), g 11 Yeast - active, dry, g 3 Butter, g 2 Nuts, Pecans – raw, g 8 Almond Milk - Unsweetened - Silk Pure – Wwave, g 10 KetoCuisine, g 55 Cooking Instructions: Measure Truvia .25 gram mix in with butter & save to brush over croissants before cooking. Combine yeast, 2 grams KetoCuisine with warm almond milk. Cover with plastic wrap, set aside for 20 min.Mix remainder Truvia with Ketocuisine & make a well in the center to pour in yeast mixture. Blend very well - it will look dry. Pour in egg & blend well. Cover with plastic wrap & let sit for approx. 20 min. Divide dough into 6 or 8 even pieces. Place one at a time between two sheets of wax paper & roll into a thin rectangle. Place on a clean piece of wax paper. Repeating with each piece and place the rectangles all on top of one another 6 or 8 layers. Place another sheet of wax paper over the layers and flatten to a 1/2 cm rectangle. Cut out triangles & roll into croissants and place on parchment paper. Brush with sweetened butter, sprinkle with finely chopped pecans. Bake 350°F for approx. 20 min. until golden. Tip: To make next to perfect rectangles: Use your wax paper to fold the dough to make a straight
Peanut Butter Cookies 3:1 Calories 301 Cooked weight: 46 grams Calumet baking powder, g 0.5 Simply Jiff Peanut Butter, g 16.5 Egg Raw, g 6.5 KetoCuisine, g 15 Butter, g 11 Other ingredients: baking soda & sweetener of choice Cooking Instructions: Mix Baking Powder, KetoCuisine and a pinch of baking soda and set aside. Soften butter and peanut butter and add egg. Mix well. Combine dry and wet ingredients and sweetener of choice and mix well. Bake at 375째F for 10 minutes. Let cool on parchment paper.
Short bread Cookies 4:1 Calories 582 Cooked weight: 46 grams (+ 81 grams cream) Cream, 36%, g 86 Cornstarch, g 3 Truvia Natural Sweetener, g 1 Cherries, sweet - raw, g 1 Flour, Coconut, Bulk Barn, g 3 Egg, yolk, raw, g 5 Butter, g 8 KetoCuisine, g 26 Other ingredients: nutmeg & sweetener of choice Cooking Instructions: In a bowl combine KetoCuisine, flour, Truvia, cornstarch with a pinch of nutmeg. Blend in egg, 5g cream into dry mixture. Using two knives cut butter into dry ingredients until crumbly. Form into a ball of dough & place in fridge to cool. Place a piece of dough inside cookie cutter to form shape. (Easier than rolling the dough - less waste!) Placing cookie on parchment paper, topping with a piece of cherry and bake in a warm oven for approximately 12-15 minutes on 350째F. Remainder of cream 81 grams to drink or whipped with a dash of sweetener.
Snickerdoodles 3.5:1 Calories 315 Cooked weight: 60 grams Cream 36%, g 5 Baking powder (Calumet, Kraft), g 1 Truvia Natural sweetener, g 5 Egg (raw, mixed well), g 15 Butter, g 10 Almond flour, g 9 KetoCuisine, g 21 Other ingredients: salt & cinnamon Cooking Instructions: Preheat oven to 350 째F. Place parchment paper on baking sheet. Cream together eggs, cream, and butter. Set aside. In a separate bowl, mix all dry ingredients (including pinch of salt and pinch of cinnamon). Add dry ingredients to wet ingredients and mix well. Drop batter in preferred size onto parchment paper. Bake for 8-10 minutes or until edges appear light brown.
Pumpkin Custard 4:1 Calories 543 Cooked weight: 152 grams Cream, 36%, g 35 Pumpkin, canned - unsweetened, g 60 Egg (raw, mixed well), g 19 Nuts, Pecans, raw, g 8 KetoCuisine, g 30 Butter, g 15 Other Ingredients: ginger, nutmeg, cinnamon and sweetener of choice Cooking Instructions: Blend together purĂŠe pumpkin, egg, 15 grams of cream, 20 grams KetoCuisine and melted butter. Add a pinch of nutmeg, ginger, cinnamon and mix well. Pour into mini silicone cups or ramekin dishes. Place into a pan & fill pan 1/3 of warm water, creating a bath for the silicone cups or ramekin dishes. Cook in a preheated oven 350 Â°F for approximately 25 min. Remove dishes from bath & let cool. Topping: Whip 20 grams of cream, gently fold in 10 grams of KetoCuisine and add a few drops of sweetener of choice. Remove custards from cups only when completely cool, drop a dollop of whipped cream on each, top with pecan pieces and a pinch of cinnamon.
Pumpkin Pie 3:1 775 Calories Cooked Weight: 218 grams Cream, 36%, g 70 Pumpkin, canned - unsweetened, g 77 Flour, gluten, g 7 Egg (raw, mixed well), g 12 Coconut Milk, Unsweetened, Thai Kitchen, g 30 KetoCuisine, g 53 Butter, g 5 Other Ingredients: Cinnamon, nutmeg, cloves & sweetener Cooking Instructions: Reserve 35g of cream for whipped topping and 2g of butter for pie plate. Blend all ingredients together adding a pinch of cinnamon, nutmeg, cloves with a few drops of sweetener. Pour into buttered pie plate & bake in a preheated oven at 400 F for 10 minutes then reduce heat to 325 F for approx. 15 minutes. Pie is ready when inserted knife comes out clean. Serve with 35g of whipped cream.
Avocado Chocolate Pudding 4:1 Calories 220 Prepared weight: 60 grams Cream, 36%, g 8 Cocoa, Hershey's (unsweetened), g 2 Agave nectar, g 1 KetoCuisine, g 10 Nuts, Pecans, g 4 Avocado, California or Mexico (Hass), g 31 Oil, Coconut - unrefined (regular or organic), g 4 Other ingredients: pure vanilla Cooking Instructions: Mash avocado well, blend everything together with two drops of vanilla, saving pecans to sprinkle on top.
Chocolate Pudding 4:1 Calories 451 Cooked weight: 84 grams (+ 10g cream) Cream, 36%, g 50 Extract, Pure Vanilla, g 2 Cocoa, Hershey's (unsweetened), g 3 Egg Yolk- raw, g 10 KetoCuisine, g 33 Other Ingredients: sweetener of choice & hot water Cooking Instructions: Reserve 10g cream for whipped topping. Weigh cocoa and add a few drops of hot water to cut the bitterness of the cocoa. Next blend all ingredients well, adding several drops of sweetener. Pour into ramekin dish & bake 325째F for approximately 20 min.
Vanilla Pudding 4:1 Calories 363 Cooked weight: 69 grams (+ 10g cream) Cream, 36%, g 41 Extract, Pure Vanilla, g 2 Egg Yolk- raw, g 18 KetoCuisine, g 23 Other Ingredients: sweetener of choice Cooking Instructions: Reserve 10g cream for whipped topping. Blend all ingredients well, adding several drops of sweetener. Pour into ramekin dish & bake 325째F for approximately 25 min.
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Published on Mar 24, 2014
Have recipes to share? Join the Glut1 Deficiency community on RareConnect: https://www.rareconnect.org/en/community/glut1-ds/understand