The french toast ingredients:
2-4 slices of keto bread
1 teaspoon ground cinnamon
2 tablespoons swerve
2 tablespoons butter
1/4 cup half and half
1/2 teaspoon vanilla extract
1/2 cup sugar free maple syrup
Bread recipe by u/moose_tassels (this is a very complex process. If you have a bread machine like me, skip to the bottom for my reduced version of this recipe. I took out some ingredients and it didn’t change the flavor much.):
Edit: The carbalose flour on Amazon is by Tova/Carbquick and has a higher net carb count than the Dixie brand. It will still work, but your net carbs will be higher. Tova has 19 grams net per cup vs. 8 grams net per cup for Dixie, which is the approximate amount used here. This will put your net carbs at around 3g per slice. Still keto! Just something to keep in mind.
Also, lupin flour is made from a legume. The interwebs tell me that if you are allergic to peanuts it’s possible that you might have a reaction to it. Safety first!
I’m finally able to experiment with breads again, and I’ve branched out into different shapes, as well as feeling more comfortable with other ingredients. With a yummy taste and lovely texture, perfect for sandwiches or toast, or whatever…..this is the result.
If you are new to low-carb breads, a few things to note.
- A high-carb syrup is used to feed the yeast. Don’t panic! This is used up by the yeast and none of it remains.
- One of the many side effects of this is that low-carb breads tend to only get one good rise, so there’s no punching it down and letting it rise back up to develop texture and flavor. In this recipe I’ve created a sponge to help combat these issues.
Below is the recipe:
115g carbalose flour(not all carbalose flours are the same, this is the lowest net carb version I’ve found)
26g oat fiber
123g vital wheat gluten
90g lupin flour (not all lupin flours are the same – I’ve poured several pound of disasters out in my compost. I use this one)
1.5 tsp salt
1 tsp xanthan gum
1/4 tsp ginger
2 eggs, room temp
26g sour cream, room temp
2 tbsp olive oil
1.5c water, divided
1/8 c butter, softened, cut into small pieces
1.5 tsp corn syrup or honey, divided
3.5 tsp instant yeast, divided
Combine the dry ingredients minus the yeast.
Make the sponge: scoop out ¾ c of the mixture, and combine them in a bowl with ½ c cool water, ½ tsp of corn syrup, and ½ tsp of yeast. Let this sit for 4-6 hours, or better yet, over night.
When your sponge is ready, prepare a cup of warm-ish water. Mix ½ cup of the water with 1 tsp of corn syrup and 1 tbsp instant yeast. Using the paddle attachment on a stand mixer, mix in the sponge along with the other wet ingredients (minus the butter). Pause the machine and sift in the dry ingredients. Mix for a couple of minutes with the paddle mixer, then add in the butter, and if it seems dense or tough, add more warm water. I usually add another 1/3 to ½ cup. Then switch to the dough hook and mix on low for 10 minutes. If the dough is shaggy or sticky, try kneading for a few more minutes before adding any more flour. If you do need to add more flour, dust your work surface with carbalose, dump the dough out onto it, dust more on the ball of dough, and knead it in by hand.
If it’s not shaggy or sticky, turn it out onto your work surface. No additional flour should be necessary, even for dusting. Knead it briefly to help form it into a roughly 6” ball, tucking the edges in and pinching them as you go. Using a sharp knife, slash an X in the top.
Cut a piece of parchment paper to fit comfortably in your 6 quart dutch oven. Place the parchment on a cookie sheet, place the ball on the parchment, and place all of it in a warm place. Depending on your location, humidity, elevation, etc., proving time could be 30 minutes, could be a few hours.
As it proofs, place a 6 quart cast iron dutch oven with a lid in your oven and preheat it to 450 degrees for at least 30 minutes.
When your dough has proofed and your dutch oven is hot, take your dutch oven out, place your dough and parchment in the pan, and put on the lid.
Turn the oven down to 375F, and bake for ~30 minutes, until the crust is golden brown and the internal temp is 190 degrees. Take it out of the dutch oven, let it cool on a rack until completely cool.
I can usually get 15-17 slices out of it – I’m a weirdo who likes the end pieces. Macros per slice are: 103 calories/8.0 carbs/6.2g fiber/1.8g net carbs/4.2g fat/12.7g protein.
REDUCED VERSION – this is my take of the above recipe created by u/moose_tassels. I used bread machine so it’s a lot quicker and easier.
1 cup – Dixie brand carbalose flour
¼ cup – oat fiber
¾ cup – vital wheat gluten
¾ cup – Lupina Lupin Flour
1 tsp – tsp salt
½ tsp – xanthan gum
2 tsp – sugar
1 TBSP – instant yeast, divided
2 eggs – room temp
1 TBSP – sour cream, room temp
1 cup – water, divided
4 tsp – butter, softened, cut into small pieces
Put the wet ingredients into the bread machine first. Then the dry ingredients. Lastly, put the instant yeast on top of the dry ingredients and start the machine.