Cakes & Bakes: Keto soda bread

This keto soda bread is my favourite ketogenic bread that I’ve made to date. I think it’s because it’s naturally sweet… and is gorgeous toasted with a big pat of butter on top.

It’s made using the same method as traditional soda bread. However, the wheat flour is exchanged for half & half almond and coconut flour. I’ve also swapped the buttermilk for half & half full fat Greek yoghurt and full fat milk… because it contains more fat. Finally, I added and egg to help bind it all together.

You need to bring the dough ball together quite tightly as the finished loaf can be very crumbly. That’s why I recommend that you wait until it’s completely cooled before you attempt to slice it. I know, the waiting is difficult!

Justin had a portion toasted with egg, bacon and tomato. I had it toasted just with an egg, over easy. Tomorrow I’ll try it with cheese on toast or sliced avocado.

If you want to try my recipe, you can save it to Pinterest.

Keto soda bread

2018-08-22 10:46:49

Serves 8

Cook Time

35 min

Cook Time

35 min

Ingredients

150g/5¼oz almond flour
150g/5¼oz coconut flour
1tsp cream of tartar
1tsp bicarbonate of soda (baking soda)
pinch of salt
50g/1¾oz cold butter, cubed
150g/5¼oz full fat Greek yoghurt
1 egg, beaten
150ml/5¼fl oz whole milk

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Instructions

Preheat oven to 190ºC/375ºF/Gas mark 5
Line a baking tray with parchment paper
In a large mixing bowl, combine all the dry ingredients, removing any lumps
Rub in the cubed butter and make a well in the centre
Pour in the yoghurt, milk and beaten egg and knead to a soft dough. Bring together and shape into a round
Place on the prepared baking tray and, using a sharp knife, mark with a deep cross
Bake for 30-35 minutes until the top is a lovely golden brown
Allow to cool completely on a wire rack before breaking off chunks or slicing or it will crumble

H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Keto baked vanilla cheesecake

I’m still on my keto mission to find the most awesome no-carb or low-carb dessert. One of my favourite things to make (and eat) is this Gordon Ramsay cheesecake recipe. So I took that as a starting point to convert it into a keto baked cheesecake.

The usual digestive biscuit base has been swapped for one made from ground almonds, butter and a tiny bit of sweetener.

I also used a teaspoon of xanthan gum in place of the cornflour in the cheesecake mixture. If you don’t have any in your cupboard I wouldn’t worry, I don’t think it’s necessary and will probably leave it out next time I make it.

I’m beginning to get used to less sweetness and sugar in my meals – just like I haven’t been able stand sugar in my tea or coffee since I first gave it up 20 years ago!

If you’d like to try my recipe at a later date, you can post it to Pinterest by clicking here

Keto baked vanilla cheesecake

2018-08-15 12:48:34

Serves 8

Cook Time

1 hr

Cook Time

1 hr

For the base

150g ground almonds
1 smidgen scoop 100% pure Stevia powder
40g salted butter, melted

For the filling

280g full fat cream cheese at room temperature
1 large egg at room temperature
½tsp xanthan gum
2 smidgen scoops 100% pure Stevia powder
½tsp vanilla extract
150g full fat sour cream at room temperature

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For the base

Preheat the oven to 150ºC/300ºF/Gas mark 2
Put the ground almonds into a medium-sized mixing bowl, sprinkle over the Stevia and stir in the melted butter until fully combined and the contents come together
Press the mixture firmly into the bottom of an 18cm/7-in spring-form cake tin using the back of a dessert spoon
Refrigerate while you prepare the filling

For the filling

In a stand mixer, using the K-beater attachment, beat cream cheese on the lowest speed until it’s light and fluffy
In a measuring jug, whisk together the egg and vanilla extract
In a little ramekin or bowl, mix the Stevia with the xanthan gum (I use a little skewer)
Sprinkle the powder mixture on to the beaten egg ensuring that you get rid of any lumps before slowly adding the mixture a bit at a time - with the mixer going on low - to the cream cheese
Add the soured cream and mix until just combined
Pour the mixture into the chilled crust and bake for an hour
Turn the oven off and leave the cheesecake in there with door ajar for another hour
Remove from the oven and transfer the tin to a wire rack to cool completely
Chill overnight prior to serving

Notes

Serve with a dollop of whipped cream and fresh berries

H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Keto coconut flour bread

Another week, and I’m still sticking to my temporary ketogenic diet. Of everything I’ve been cutting out, I’ve really been missing bread. Sourdough is unfortunately, not an option. I’ve tried a couple of different recipes and am pretty happy with this keto coconut flour bread loaf.

Not only is it ketogenic, it’s gluten free as well if that’s the option you need. There’s very little flour in the recipe so the consistency is more a batter than a dough.

I’ve used xanthan gum as a gluten substitute to thicken and stabalise the mixture. The combination of the bicarbonate of soda and apple cider vinegar causes a ‘fizz’ that makes the bubbles and, along with the yeast, gives the rise. The uncooked loaf is pretty wobbly so be very, very careful when putting the tin in and out of the microwave and into the oven – the bubbles burst and the rise can collapse easily.

Click here to save the recipe to Pinterest for later!

Keto coconut flour bread

2018-07-25 15:10:49

Serves 4

Cook Time

40 min

Cook Time

40 min

Ingredients

1tsp sugar
7g/¼oz active dry yeast
200ml/7fl oz warm water
75g/2⅔oz coconut flour
½ tsp xanthan gum
¼tsp bicarbonate of soda
pinch salt
3 eggs, beaten
1½ tsp apple cider vinegar

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Instructions

Line a 1kg/2lb loaf tin loaf tin with parchment paper
Put the sugar and yeast into a measuring jug and pour over the warm water. Stir until there are no lumps left
Set aside and allow to proof for 10 minutes. (Ensure the yeast mixture is bubbling before you add it to the dry ingredients otherwise the loaf won't rise properly)
In a separate mixing bowl, add the coconut flour, xanthan gum, bicarbonate of soda and salt. Stir until well combined. Make a well in the centre
Pour the beaten eggs, apple cider vinegar, and proofed yeast mixture into the well in the dry ingredients
Combine with a spatula until everything is combined together and there are no lumps
Pour into the prepared loaf tin
Fill a microwave-safe mug with water and heat in the microwave for 2 minutes or until it boils
After the water is heated, add the loaf tin, uncovered, to the microwave with the mug of hot water
Leave the loaf tin in the microwave (with the microwave off) with the mug of water for ½ an hour
After ½ an hour carefully remove the loaf tin (you don't want the aerated batter to fall) and reheat the water for a minute
Carefully replace the loaf tin to the microwave with the mug of water for another ½ hour
Preheat the oven to 175ºC/350°F/Gas mark 4
Remove the tin from the microwave carefully, the bread should have risen nicely
Slide the tin carefully into the preheated oven and bake for 40-50 minutes or until a skewer inserted in the centre comes away clean
Remove the parchment-covered loaf from the tin and allow it to cool completely on a wire rack before slicing and serving

Notes

Try it toasted with butter or for cheese on toast

H is for Home Harbinger https://hisforhomeblog.com/