KETO CORN BREAD

slow-cooker-beef-and-black-bean-chili-with-corn-bread-67-web (1)What Ketonian could ever say they feel deprived! Serving up KETO SPICY CHILI with a KETO Broccoli Salad buttered bread and KETO Three Chocolate Fixes to a few neighbors tonight! Of course they do not know that they will be eating diet food!  A practical joke that is fun for me and good for them!  My sister sent me a picture of the loaf she made today and my recipe will be just a bit different.CornBread-0916

INGREDIENTS FOR A LOAF OF BREAD.  PER SLICE OF THIS LOAF: Calories: 90; Fat: 8g; Protein: 4g; Carbs: 2.25g; Fiber: 0.9g; Net Carbs: 1.35g

  • 1 1/2 Cup coconut Flour
  • 6 Large eggs Separated
  • 4 tbsp Butter melted
  • 1/2 heavy whipping cream
  • 2 packets of Stevia
  • 1/4 teaspoon salt
  • 3 tsp Baking powder 
  • 1/4 tsp Xanthan gum ( helps to bind)
  • 1 sachet of dried yeast
  • Dissolve yeast in 2 tbl warm water + 1/4 tsp Stevia, to activate for 2 minutes.
  • DIRECTIONS FOR A LOAF OF CORNBREAD in a meatloaf pan
    1. Preheat oven to 375.  Take eggs out of fridge. Melt butter for 30 seconds.  Prepare small dish of dry ingredients bake powder, salt, gum, 1 packet Stevia.

      20180309_154018 (1)

      Small dish of dry, small dish of yeast + water, small dish butter + red dish egg yolks

    2. Separate the egg whites from the yolks. Add 1 packet Stevia to the egg whites beat with hand mixer until peaked

    3. In a stand mixer combine the egg yolks, 1/3 of the beaten egg whites, glass dish of melted butter, 1 cup of almond flour, 1/2 cup coconut flour and small dish of dry ingredients. Mix with dough arm until combined. This will be a lumpy thick dough until the remaining eggwhites are added.

       

    4. Add the remaining 2/3 of the egg whites, add the soaked yeast and mix on low until fully incorporated. Be careful not to overmix for bread with volume!
    5. Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy the smell of home baked bread – the yeast did NOT make it rise, a good aroma, with a texture of corn bread.  Perfect for crumbling on top of a bowl of KETO SPICY CHILI

      20180309_163320

      Our dinner guest Francisco brought the Arepa bread from Venezuela.  Francisco loved the chili,  corn bread and the desert below!

      20180309_173820

      Frozen raspberries, nuke for 30 seconds, add whip cream and slivered almonds

      Such fun sharing recipes with my sister Mary in Arizona, she made my apron. My husband loves it when I wear my apron cuz something good is cookin!

       

One thought on “KETO CORN BREAD

  1. INTERESTING HOW TO MAKE TOAST IN THE 17th Century TO MAKE DRY TOAST.
    1725. To make dry toast properly, a great deal of attention is required; much more, indeed, than people generally suppose. Never use new bread for making any kind of toast, as it eats heavy, and, besides, is very extravagant. Procure a loaf of household bread about two days old; cut off as many slices as may be required, not quite 1/4 inch in thickness; trim off the crusts and ragged edges, put the bread on a toasting-fork, and hold it before a very clear fire. Move it backwards and forwards until the bread is nicely coloured; then turn it and toast the other side, and do not place it so near the fire that it blackens. Dry toast should be more gradually made than buttered toast, as its great beauty consists in its crispness, and this cannot be attained unless the process is slow and the bread is allowed gradually to colour. It should never be made long before it is wanted, as it soon becomes tough, unless placed on the fender in front of the fire. As soon as each piece is ready, it should be put into a rack, or stood upon its edges, and sent quickly to table.

    TO MAKE HOT BUTTERED TOAST.
    1726. A loaf of household bread about two days old answers for making toast better than cottage bread, the latter not being a good shape, and too crusty for the purpose. Cut as many nice even slices as may be required, rather more than 1/4 inch in thickness, and toast them before a very bright fire, without allowing the bread to blacken, which spoils the appearance and flavour of all toast. When of a nice colour on both sides, put it on a hot plate; divide some good butter into small pieces, place them on the toast, set this before the fire, and when the butter is just beginning to melt, spread it lightly over the toast. Trim off the crust and ragged edges, divide each round into 4 pieces, and send the toast quickly to table. Some persons cut the slices of toast across from corner to corner, so making the pieces of a three-cornered shape. Soyer recommends that each slice should be cut into pieces as soon as it is buttered, and when all are ready, that they should be piled lightly on the dish they are intended to be served on. He says that by cutting through 4 or 5 slices at a time, all the butter is squeezed out of the upper ones, while the bottom one is swimming in fat liquid. It is highly essential to use good butter for making this dish.

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