keto bread

Print Recipe Pin Recipe

Hot Cross Buns

Soft, sweet, and rich, these buns will be the star of any brunch table.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: buns

Calories: 87.3kcal

Author: Taffiny Elrod

Ingredients

BUNS

1 serving Orange Cream Keto Chow
1/3 cup psyllium husk powder (1.75 oz.)
1/3 cup coconut flour (1.25 oz.)
1/4 cup granulated erythritol
2 tsp. baking powder
1/4 tsp. orange extract or zest of 1 orange
1/4 tsp. lemon extract or zest of 1 lemon
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
2 Tbsp. butter, melted
1 cup boiling water
2 Tbsp. freeze dried blueberries (optional)

ICING

2 Tbsp. powdered erythritol
2 tsp. heavy cream, plus more as needed
1 tsp. lemon juice

Instructions

Preheat the oven to 375℉ and line a large baking sheet with parchment paper.
Using an electric mixer with a paddle attachment, combine Keto Chow, psyllium husk powder, coconut flour, erythritol, baking powder, orange and lemon zest, cinnamon, allspice, and nutmeg. Mix on low to combine.
Add the melted butter and boiling hot water. Carefully mix on the lowest setting until the water is absorbed, then turn the speed up to medium and mix until a soft dough forms.
Add the dried blueberries, if using, and mix briefly to incorporate them into the dough.
Divide the dough into eight equal pieces and roll them into balls. Wet your hands lightly with cool water if they are too sticky to roll. Space them evenly on the prepared baking sheet.
Bake for 30-40 minutes, or until golden brown, round, and puffed. They should sound slightly hollow when tapped on the bottom.
Serve warm with plenty of butter or allow them to cool completely and decorate with royal icing.
To make the icing, stir heavy cream and lemon juice into the powdered erythritol. If it is too thick, add more heavy cream or water a tsp. at a time until thin enough to pipe but still thick enough to hold together in a string when piped.
Pipe a cross or other decorative shapes on the cooled buns and allow the icing to set for at least half an hour before serving.

Nutrition Facts

Hot Cross Buns

Serving Size

1 bun

Amount per Serving

Calories

87.3

% Daily Value*

Fat

Saturated Fat

2.7

Trans Fat

0.1

Polyunsaturated Fat

0.13

Monounsaturated Fat

0.95

Cholesterol

11.3

Sodium

241.3

Potassium

225.54

Carbohydrates

20.6

Fiber

7.4

Sugar

0.6

Sugar Alcohol

10.84

Net Carbs

2.35

Protein

3.9

Vitamin A

234.58

Vitamin C

17.33

Calcium

160.26

Iron

0.42

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

BUY NOW

By Taffiny Elrod|2021-03-19T14:09:14-06:00March 17th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto easter, easter, orange cream keto chow, Chef Taffy Elrod, keto bread|2 Comments

Apple Fritter Bread
Gallery
Apple Fritter Bread

Recipes, Keto Chow Recipes

Apple Fritter Bread

BUY NOW

Print Recipe Pin Recipe

5 from 1 vote

Apple Fritter Bread

Prep Time30

Cook Time45

Total Time1 15

Course: Desserts

Keyword: Amanda Balle, Apple Pie

Keto Chow Flavor: Apple Pie

Recipe Creator: Amanda Balle

Servings: slices

Calories: 135.7kcal

Author: Amanda

Ingredients

BREAD

1 serving Apple Pie Keto Chow
3/4 cup almond flour
2 tsp baking powder
1/2 tbsp ground cinnamon
1/2 cup butter softened
1/4 cup granular erythritol
2 large eggs
1/3 cup low carb milk
3/4 cup chayote or zucchini peeled and diced

CINNAMON TOPPING

1/2 tsp granular erythritol
1/2 tsp cinnamon

GLAZE

1/4 cup powdered erythritol
2 tbsp low carb milk

Instructions

Preheat oven to 375℉ and line an 8x4 bread pan with parchment and grease.
In a bowl, mix together Keto Chow, almond flour, baking powder and cinnamon with a fork until combined.
With an electric mixer, blend the butter and sweeteners; then add eggs one at a time, blending in between. Add the dry ingredient mixture to the butter mix and combine. Blend in the milk.
Gently fold chayote or zucchini into batter and then spread into the pan.
Bake at 375℉ for 40 minutes. Sprinkle on the cinnamon topping and bake for 5 more minutes. This will give it the dark classic fritter look.
Cool for five minutes and then remove from the pan and pour on glaze. Try to wait until completely cool before slicing–if you can!

Nutrition Facts

Apple Fritter Bread

Serving Size

1 serving

Amount per Serving

Calories

135.7

% Daily Value*

Fat

12.2

Saturated Fat

5.4

Trans Fat

0.3

Polyunsaturated Fat

1.28

Monounsaturated Fat

4.61

Cholesterol

52.4

Sodium

230.7

Potassium

211.3

Carbohydrates

15.4

Fiber

1.7

Sugar

0.6

Sugar Alcohol

12.25

Net Carbs

1.42

Protein

4.9

Vitamin A

364.72

Vitamin C

10.65

Calcium

152.58

Iron

0.71

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

BUY NOW

By Amanda|2021-02-10T09:27:00-07:00February 4th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: amanda balle, amandaeatsketo, keto bread, Keto Chow Apple Pie, Apple Fritter, apple pie|3 Comments

Lemon Poppyseed Scones
Gallery
Lemon Poppyseed Scones

Recipes, Keto Chow Recipes

Lemon Poppyseed Scones

START COOKING

Print Recipe Pin Recipe

Lemon Poppyseed Scones

Light, tender, scones with the classic combination of lemon and poppyseeds. Serve with unsalted butter or clotted cream for a traditional accompaniment to afternoon tea.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Desserts

Keyword: Chef Taffiny Elrod, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Chef Taffiny Elrod

Servings: scones

Calories: 186.7kcal

Author: Taffiny Elrod

Ingredients

1 cup almond flour
1 serving Lemon Meringue Keto Chow
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
1 tbsp poppy seeds plus more for garnish
1/4 cup (2 oz) cold unsalted butter cubed
1 large egg
1/4 cup sour cream
1/4 tsp lemon extract

FOR GLAZE

2 tbsp powdered sweetner
1 tsp fine lemon zest
2 tsp lemon juice

Instructions

Preheat the oven to 350 F and set a rack to the center of the oven. Line a baking sheet with parchment paper.
In a large mixing bowl mix almond flour, keto chow, coconut flour, baking powder, baking soda, and salt. Stir in the poppyseeds.
Add the cubed butter and cut it in with a pastry blender or rub it in with the tips of your fingers until the mixture has the consistency of rough sand.
In a separate bowl beat the egg well, then mix in the sour cream and lemon extract.
Stir the egg mixture into the dry ingredients and stir until it starts to hold together. Gently press it together until it comes together into a ball of dough.
Place it on the parchment paper on the baking sheet and pat it into a circle about an inch thick and six and a half inches across.
Cut the circle in half and then each half into quarters to make eight triangles. Pull the pieces apart slightly so there’s a little space between each one.
Place them in the preheated oven and bake 15 – 20 minutes until they are golden around the edges and starting to brown on the bottom.
While they are baking, make the glaze by stirring the lemon zest and juice into the powdered sweetener.
When the scones come out of the oven brush a thin layer of glaze on each one and sprinkle with poppy seeds while the glaze is still soft.
Serve warm or cold.

Nutrition Facts

Lemon Poppyseed Scones

Serving Size

1 scone

Amount per Serving

Calories

186.7

% Daily Value*

Fat

15.4

Saturated Fat

5.6

Trans Fat

0.3

Polyunsaturated Fat

2.05

Monounsaturated Fat

6.71

Cholesterol

44.3

Sodium

292.7

Potassium

332.53

Carbohydrates

10.1

Fiber

3.6

Sugar

1.3

Sugar Alcohol

3.8

Net Carbs

2.67

Protein

7.7

Vitamin A

367.69

Vitamin C

15.67

Calcium

173.6

Iron

0.95

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

START COOKING

By Taffiny Elrod|2021-02-01T08:54:13-07:00January 30th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: lemon, Chef Taffy Elrod, keto scones, Lemon poppyseed scones, keto bread|0 Comments