Tuesday, December 22, 2020

Keto Bread (Keto Stuffing and Keto French Toast)


A few months ago I set out to make an entire Thanksgiving meal that was keto friendly (Be sure to check back for that post). 
One of my favorite dishes to come out of that was this keto stuffing. It is delicious and you'd never know it wasn't "regular" stuffing. You only use half the loaf of bread you make which means you can make a delicious, keto friendly French toast with the other half! You can't lose!
I'm going to post 3 recipes in this post: the first is for the bread, the second will be for the stuffing, and the third will be for the French toast. Be sure to pin or save this recipe for your next holiday dinner! It's a keeper. :) 
FYI - I find the bread eaten on it's own does taste a little eggy BUT in the stuffing and as French toast it is not eggy at all. 

Keto Bread

6 eggs, separated
1/2 tsp cream of tartar
5 Tbsp butter, melted
1 1/2 cup almond flour
3 tsp baking powder
pinch salt

Preheat oven to 375. Line an 8 X 4 loaf pan with parchment paper. 
Beat egg whites and cream of tartar until soft peaks form. Set aside.
Beat yolks, butter, almond flour, baking powder, and salt. Beat in 1/3 of the egg whites. Dough will be lumpy and thick. Fold in remaining egg whites - do not overmix!
Spread into the prepared loaf pan. 

Bake at 375 for approximately 30 minutes. Toothpick inserted near center should come out clean. 

Let cool about 10 minutes and then remove to wire rack.

Let cool completely before slicing into 20 slices. If you look closely at the above photo you can see I marked off where to cut the slices to make them even. Not necessary but I find it makes cutting the bread easier. 

According to MyFitnessPal the nutritional counts per slice are: 98 calories, 8.5 fat, 1.9 carb, 0.9 fiber, and 3.7 protein. That means 1 net carb per slice. (Loaf should be cut into 20 slices.) 
Freezes well. 

Keto Stuffing

10 slices "Keto Bread Recipe" above
2 Tbsp parsley
1 Tbsp rosemary
1 Tbsp thyme
1/4 cup onion, diced
5 green onions, diced
3 stalks celery, diced
2 Tbsp garlic, minced
8 oz sausage, cooked and crumbled
1 cup broth
1 cup whipping cream
2 eggs

Preheat oven to 200. Line a cookie sheet with parchment paper and set aside. 
Cut the keto bread into cubes.

Place on cookie sheet and sprinkle with the parsley, rosemary, and thyme. 

 Bake at 200 for an hour. Give it a stir at the half way mark to ensure even cooking. Bread should be browned and toasty. 

Remove from oven and set aside. 
Turn heat in oven up to 350. 
In a large bowl place the onion, green onions, celery, garlic, and sausage. Stir in the toasted bread.

In a separate bowl, whisk together the broth, whipped cream, and eggs. 
Pour this over the bread mixture and stir very gently. (I use my hands)
Spread in a 10 inch oven safe dish sprayed with cooking spray. 

Bake at 350 for about an hour, stirring at the half way mark. 
Serve hot. 

According to MyFitnessPal the nutritional counts per serving are (recipe makes 9 servings): 200 calories, 18 fat, 2.8 carbs, 0.8 fiber, 4 protein. That's 2 net carbs per serving. 
Leftovers reheat well in the microwave. 

Keto French Toast

2 Tbsp whipping cream
1 egg
1/8 tsp cinnamon
1/4 tsp butter
3 slices "Keto Bread Recipe" above

For Serving
whipped cream
keto friendly syrup
dash cinnamon

In a small container whisk together the cream, egg, and cinnamon. 

Heat a non stick frying pan over medium heat and melt the butter in the pan. 
Gently dip a slice of bread into the egg mixture and flip to coat well. 
Place in the pan and repeat with remaining bread. Cook over medium heat for about 2 minutes then gently flip over and cook another minute or two. Toast should be golden brown. 
Serve hot with a little keto syrup, whipped cream, and a sprinkle of cinnamon. 

So good and so filling!

According to MyFitnessPal the nutritional counts are (recipe makes 1 serving):
400 calories, 37 fat, 7 carbs, 3 fiber, 12 protein. That's 4 net carbs!

As I mentioned above - eating the bread on it's own I find it a little eggy tasting. But turn it into stuffing or French toast and it is just like "regular" bread. I'm going to be experimenting to see what else I can make with it! It's a pretty versatile recipe. :) 

Wednesday, December 2, 2020

Keto Fried Fish Batter with Easy Tartar Sauce


You might have come to this recipe because of the word "keto" in the title but I have to tell you, whether keto or not, this is one of the best fried fish recipes EVER. 
So crispy and flavorful!
The homemade tartar sauce goes very well with it too so I recommend spending the extra few minutes and whipping it up! 
I have found a lot of gluten free batters are soft and never really get that crispiness I am looking for. Not so with this one though! You get a crunch that makes the fish inside seem even more tender! I used basa fillets but you could substitute your favorite fish no problem. 
Whether you are following a keto/gluten free eating plan or are just looking for an amazing fish batter - give this one a try! I Promise you won't regret it. 

Keto Fried Fish Batter

Tartar Sauce
1 cup mayo
1 Tbsp lemon juice + zest of half a lemon
1 pickle, chopped fine
1 Tbsp dried parsley
2 tsp dried dill
salt & pepper

1 Tbsp powdered parmesan
2/3 cup almond flour
1/2 tsp garlic powder
1/2 tsp dried parsley
2 tsp baking powder
2 Tbsp cornstarch
2 eggs
1/3 cup sparkling water
6 - 8 pieces fish (boneless/skinless)
Oil for deep frying

Prepare tartar sauce - mix together the tartar sauce ingredients and chill until ready to use. Make up at least an hour ahead of time, up to a day ahead, so flavors have a chance to develop.

Prepare fish - Stir together the powdered parmesan, almond flour, garlic powder, parsley, baking powder, and cornstarch. In a separate bowl, whisk together the eggs and sparkling water. 
Stir the dry ingredients into the wet ingredients until just mixed. 
Pat the fish fillets dry.

Heat oil in a large pot to 350 degrees. 
Dip a piece of the fish into the batter, gently shake off any extra, and then carefully place in the heated oil. Cook 3 - 4 pieces at a time - do not crowd the pot or the oil temperature will drop too much. 

Cook about 2 minutes on each side, until golden brown and fish is cooked through.
Using a slotted spoon, remove the fish from the oil and set on paper towel to absorb any excess oil. 

Serve with homemade tartar sauce.

Look at all that crispiness!

You can easily double or triple the recipe if you are feeding more people!

FYI - leftovers can be stored in the fridge but are best eaten within a day. The crispiness disappears the longer it sits. Reheat in a 350 oven for best results. Of course, you can microwave leftovers, but they will be a bit soggier.