Keto flour is the world’s cheapest flour, but it’s the keto version that has become a popular alternative to bread.
Now, it’s making a name for itself, becoming a staple for people who want a less filling, less restrictive alternative to their favourite baked goods.
This bread recipe is perfect for those who like their keto, gluten-free bread but prefer a different type of bread for their ketosis.
Recipe source: keto.com recipe title keto flour recipe hits new level, hits a viral milestone article The keto world is full of bread lovers who are looking for a way to cut out all the carbs while maintaining a ketogenic diet.
And when you combine the benefits of ketosis with a gluten- free, grain-free or coconut-free recipe, it becomes a perfect bread for anyone wanting a keto-friendly option.
This keto dough recipe hits all the right notes.
It’s not heavy and it’s gluten- and grain- free and is low in calories, making it a delicious alternative to baked goods and even keto cookies.
You can add it to cakes, breads and even pancakes to help reduce the carbs.
The dough will keep for up to six months in the fridge, making this recipe a great option for those looking to reduce their carb intake.
Ingredients: 4 cups flour 2 tablespoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1/4 cup sugar 1/8 teaspoon baking powder 1/3 cup milk 1 tablespoon butter 3 eggs 1 teaspoon vanilla extract 1 teaspoon coconut oil Instructions Preheat oven to 400 degrees F. Combine all the dry ingredients in a bowl.
Add the water and flour mixture to the dry ingredient mixture.
Roll the dough out into a thin rectangle, about an inch wide and about an 8 inch long.
Using a pastry cutter, cut out a rectangle of dough about an 1/16 inch thick.
Place the dough in a greased cookie sheet and bake for about 12-15 minutes until it is golden brown.
Cool the dough for 10 minutes before using it in your keto recipes.
Recipe Notes You can use any flour that is gluten- or grain- Free.
The most popular type is gluten free flour, as well as a variety of wheat, barley, rye, barley malt and flax flour.