Keto/Low Carb Loaf Bread

This keto bread is going crazy on the internet right now. Low carb bread is very popular in the world of ketogenic bread. Carb free bread just reminds people that you can still use bread on the ketogenic diet, but only by using a low carb bread recipe. The best low carb bread should fit into your low carb food list nicely, along with other low carb bread brands. This low carb bread recipe is a gluten free low carb bread, or sometimes people use low carb bread. Its suitable for the Atkins diet, or use instead of Atkins bread.

Ingredients
* 1/2 cup coconut flour
* 10 tbsp butter, melted
* 8 eggs
* 2 tbsp sour creαm
* 1 1/2 tsp bαking powder
* 1/2 cup cheddαr cheese

Instructions
1. Preheαt oven to 350. 


2. Melt butter αnd set αside until it is room temperαture. 


3. Once butter is room temperαture αdd αll other ingredients αnd stir to combine.


4. Greαse loαf pαn or line with pαrchment pαper.


5. Pour bαtter in α loαf pαn αnd cook for 45-50 minutes or until α toothpick inserted in the center of the loαf comes out cleαn.


6. Before serving, fry eαch slice in butter in α skillet or toαst in the αir fryer or toαster oven. This step is key to α piece of greαt tαsting breαd. 


a

Blueberry Breakfast Grilled Cheese

Made this AMAZING creation this morning as a special treat for my daughter’s 2nd birthday breakfast.
Pretty sure this is going to be a staple breakfast until (if ever) I get sick of it lol

I was inspired by this ‘Blueberry French Toast Sandwich’ recipe I saw on Pinterest.

Although I do love my sweets, I’m not one for an overly sweet breakfast so I adapted it and have renamed it accordingly.

Here is my “Blueberry Breakfast Grilled Cheese” (could also be known as “homemade blueberry pop tart” because that is totally what it reminded me of while eating it!)




Blueberry Breakfast Grilled Cheese 

 Ingredients:

•     Cream cheese
•     Icing sugar
•     Whole wheat bread
•     Butter
•     Blueberries
•     Sandwich maker (I’m sure you could use a frying pan, but the sandwich maker sealed everything in which was perfection)

Directions:

1.     Mix cream cheese with icing sugar (to taste – I didn’t want it super sweet)
2.     Butter outside of bread
3.     Spread cream cheese mixture on the inside of one slice of bread
4.     Place butter side down on sandwich maker and top with blueberries
5.     Place second piece of bread butter side out on top
6.     Close lid
7.     Grill for about 1 minute

Coconut Banana Bread

Just made this today.. Really yummy, but the coconut flavor is not overpowering. It is actually hard to detect and I'll probably add more next time I make it.

Coconut Banana Bread

Ingredients:

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium overripe bananas, mashed (about 1 cup)
• 1 cup light coconut milk
• 1 cup sweetened flaked coconut (or shredded coconut)

Directions:

Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside.
*I used 4 mini loaf pans, as you can see.

In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extract.

Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.

Gradually mix in the dry ingredients alternately with the wet ingredients. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut.

Pour the batter to the prepared baking pan.

Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.
*Adjust time if you use mini loaf pans. Mine took about 45 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Cinnamon Pumpkin Bread

I made this last Sunday and my son and husband said it was the BEST thing I had EVER made. They begged me to make again soon, and double it, one loaf for each. So that's what I'm doing today, even got my son (age 7) to help since he's so excited for it.. :)

Cinnamon Pumpkin Bread

Ingredients:

Bread:

•     2 Tbsp unsalted butter
•     1/2 cup milk
•     2 1/4 teaspoons (1 envelope) active dry yeast
•     3/4 cup pumpkin puree
•     1/4 cup white sugar
•     1 tsp salt
•     2 1/2 cups bread flour
•     1 cup granulated sugar
•     2 tsp ground cinnamon
•     1/2 tsp fresh ground nutmeg
•     2 Tbsp unsalted butter

Buttered Rum Glaze:

•     2 Tbsp unsalted butter
•     1/8 cup brown sugar
•     1 1/2 Tbsp milk
•     3/4 cup powdered sugar
•     1 Tbsp rum

Directions :

1. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black).
2. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
3.  Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
4. Then add the the pumpkin, salt, and 1 cup of flour.
5.  Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky.
6.  If the dough is too moist, add extra flour 1 tablespoon at a time.
7.  Move dough to a lightly oiled bowl and cover with a clean towel.
8.  Allow to rise in a warm place for 60-90 minutes or until doubled in size.
9.  While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.
10.  Making sure sugar evenly absorbs the butter.
11.  Set aside.
12.  Next, grease and flour a 9×5 loaf pan and set aside.
13.  When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes.
14.  Roll dough into a 20×12 inch rectangle.
15.  Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds).
16.  Stack strips vertically into the loaf pan.
17.  Cover the pan with a clean towel and let rise for 30-45 minutes.
18.  In the meantime preheat an oven to 350 degrees.
19.  After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
20.  To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan.
21.   Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Moist Pineapple Banana Bread

I made this yesterday using Domata gluten free flour, fresh pineapple and 1/2 butter + 1/2 coconut oil. Wonderful! It was a little dry as gf flour tends to absorb more liquid. I'll add some liquid next time (if using canned pineapple, use some of the juice.) Husband and teen daughters loved it fresh and also broiled for breakfast.

Recipe >> Moist Pineapple Banana Bread @ jamhands.net