I can tell you this is a good recipe for carnivore burger buns. It will satisfy your craving for a smash burger.

Please excuse the pictures. I was only able to get a picture with one I had frozen (which still turned out really good).

Why You Should Make These Carnivore Burger Buns

• Zero Carb
• Fit a carnivore or keto diet
• Taste good, acts like bread
• Doesn’t fall apart
• Freezes well
• Easy to make
• Nut Free
• Not eggy

As a lover of the keto diet, these are completely carb free and fit into a carnivore diet or a strict low carb diet.

The recipe is simple and versatile, and a great base for other recipes. I recently made baked pancakes tweaking the basic recipe, which I’ll be posting soon.

The basic ratio for the buns: 1 egg, 1 teaspoon baking powder per 1/2 cup powdered heavy cream. You CAN use powdered milk but in that case you will have carbs.

Ingredients

• Eggs
• Powdered Heavy Cream (or powdered milk if you can do the carbs)
• Baking Powder
• Dash salt

If you’re not a strict meat/dairy only carnivore, feel free to play around with toppings such as sesame seeds or poppy seeds.

Unlike some of my other bread recipes, these are completely nut free. The only thing that you might have an issue with is the price of powdered heavy cream.

Ingredients for Carnivore Buns

• Powdered Heavy Cream
• Baking Powder
• Eggs
• Pinch Salt

This recipe makes six burger buns. While the buns do deflate a little, once cooled, they are easily sliced through. My buns touched during baking process, but was not a problem. Also, don’t fret if, when they begin to cool, deflate a little. This doesn’t change how good they are.

Variations

If you’re not pure carnivore, you might try toppings like sesame seeds.

Recipes You Might Also Like

• Keto No Bread Bacon Sandwich
• Perfect New York Steak
• Keto Cheddar Biscuits
• Big Mac Sauce

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Carnivore Buns

Carnivore buns, completely carb free, made with three ingredients.

Course keto bread

Cuisine American

Keyword carnivore

Prep Time 5 minutes minutes

Cook Time 11 minutes minutes

Ingredients

• 1 1/2 cups heavy cream powder
• 1 tablespoon baking powder
• 3 eggs

Instructions

• Prepare baking dish with parchment paper.

  Preheat oven to 350 degrees (bake mode).
• Beat eggs until frothy. I use a kitchen aid mixer, but you can use a hand mixer.
• Mix all dry ingredients together in bowl. Add slowly to egg mixture once eggs are beaten well.
• Use a scoop to make 6 scoops of batter at least 2 inches apart. My ran together, but it wasn't a problem. You can sprinkle flaked salt, sesame or poppy seeds at this time.
• Bake for 10-12 minutes. I baked at 11 minute. If you are using a convection mode, check at 9 minutes.
• Allow to cool. You will be able to slice across to use as buns, using a serrated bread knife.

Notes

Some recipes call for powdered milk (a lot cheaper) but in that case you will have carbs. 

The post Zero Carb Carnivore Burger Buns (Keto, Gluten Free) appeared first on Spinach Tiger.

You need starter, but allow me to demystify that in my recipe here.

My Basic Recipe for easy Sourdough bread.

I know this recipe by heart and have made at least 50 times. Even though I’ve used the same recipe each time, I have gotten better in making it. Practice matters, but no matter what, it still tastes good.

Showstopper Sourdough

I hope you will one day make Camembert Wreath

This is fun and a true showstopper and is easier than you think. Even kids love it.

Sourdough Biscuits

Sourdough biscuits are something fluffy and slightly tangy.

Sourdough Focaccia

Sourdough Focaccia could also be considered a showstopper. I know how people love this.

Sourdough French Toast

I don’t really have a recipe for this, but am sharing it to inspire you to use your sourdough with your favorite french toast recipe.

I LOVE this Bread Slicer

If you’re making your own bread and you want even slices, this bread slicer is amazing.

Consider these Spreads

• Roasted Garlic
• Garlic Confit
• Compound Herbed Butter

Freezing Sourdough Bread to Create Resistant Starch

Did you know that if you freeze sourdough bread prior to eating, you will lower the glycemic count of the bread. The fermentation (process in sourdough) partially breaks down starches, and is healthier than regular bread.

When baked and frozen, the starches recrystallize forming a resistant starch, which lowers blood sugar spike.

Tips for Freezing Sourdough

• Cool Bread Completely, prior to Slicing
• Slice Bread
• Wrap in plastic
• Reheat by lightly toasting frozen bread

To further aid is lowering blood sugar spike, serve with butter, olive oil, cheese to slow the process.

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The post My Favorite Sourdough Recipes and Resistant Starch appeared first on Spinach Tiger.

This is a fathead keto bagels recipe, made with yeast for flavor and gelatin for stretchiness. You can use it like a bagel or think of it as a great sandwich option. It’s a superb roll, shaped like a bagel and holds together. It might be my favorite keto sandwich bread to date.

I came to this recipe from a bakery customer, Kate, who was a student in my keto bread baking class. She found it somewhere on web, adapted her own changes and sent it to me. I made more adaptations, reducing the amount of mozzarella and added a secret ingredient that improved the texture. I’m sure she loves her as much as I love mine.

This is made with a version of fathead dough and yeast.

I am usually not a fan of Fathead Dough. I make an exception here and adapted the recipe to my taste.

Fathead dough often uses more mozzarella cheese in the dough than I’m comfortable with. I only use 8 ounces of high quality mozzarella, which is one ounce per bagel. They are filling and one will be all you need.

Keto Bagel Dogs

You can warp the dough around uncooked hot dogs. Bake for 15-20 minutes. So good.

Macros

Calories: 275 Carbs: 4 Fiber: 4 Net Carbs: 0 Fat: 22 g Protein: 16 g

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The boys, who are major bagel lovers, liked these and thought they would be amazing for egg sandwiches.

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Fathead Keto Bagels

Keto Friendly Bagels made with yeast and gelatin. Easy to prepare, bake, toast and freeze.

Course keto bread

Cuisine American

Keyword gluten free, keto bagels, keto bread

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 Bagels

Calories 275kcal

Ingredients

• 2 teaspoon yeast
• 1 teaspoon sugar, honey or Inulin
• 2 tablespoons warm water 30 ml
• 8 ounces mozzarella
• 2 tablespoons cream cheese
• 170 grams almond flour 1 1/2 cups plus 1 tablespoon
• 1 tablespoon gelatin powder
• 2 teaspoons baking powder
• 3 eggs 2 for dough, 1 for brushing
• 1/2 teaspoon salt
• various toppings sesame seeds, poppy seeds, everything bagel

Instructions

• Warm water to 110 F. (42 C.) to activate yeast. No higher or you kill yeast.
• Add yeast and sugar, honey or inulin to water. Allow to sit for 7 minutes. It should look foamy if it's alive.
• Gather all dry ingredients and whisk.
• Make a well in midst of dry ingredients and mix in yeast mixture with hands to form dough.
• Add 2 beaten eggs to dough and mix thoroughly.
• Microwave mozzarella 30 seconds at a time until melted. Add in cream cheese. Add to dough. Mix with hands thoroughly.
• Prepare baking sheet with parchment or silpat.
• Divide the dough evenly into 8 balls. Form bagels, by pressing a hold in each center. Do this on the baking sheet you are going to use, as the dough is sticky and hard to move. To maintain that hole, it should measure two inches or It will close up. If it closes up the bagels will still be fine.
  
• Set in a warm place to proof for about fifteen minutes.
• Preheat oven to 350 Degrees F. 180 C.
• Beat remaining egg beaten and brush on bagels. Top with your choice of sesame seeds, poppy seeds etc. We like adding Maldon Flaked Salt.
• Bake until golden brown, about 15-20 minutes. You want them as brown as you can get them without burning them.
• Once bagels are placed in plastic bag, they will become more moist and will be eaten reheating in oven or toasting.

Nutrition

Serving: 1of 8 | Calories: 275kcal | Carbohydrates: 4g | Protein: 16g | Fat: 22g | Fiber: 4g

The post Fathead Keto Bagels Recipe with Yeast appeared first on Spinach Tiger.

The good news here is you only need the oven for about twenty minutes. The dough for overnight focaccia is made the night before (while you’re watching TV) and baked the next day.

This is an overnight focaccia recipe, because when the dough ferments and proofs in the refrigerator (slowly) it is benefited by added flavor.

I have made focaccia before, but never an overnight version. I like doing bread overnight because it breaks up the time and gives the dough a chance to ferment longer and taste better.

The Night Before

(2 Hours, 20 Minutes, 5 Minutes Active Time)

You will need more than two hours at night available.

• First Twenty Minutes: Prepare the dough.
• 1. Mix yeast with water. Add remaining flour. Mix till incorporated..
• 2. Add remaining flour. Mix for two minutes.
• 3. Add salt. Mix until fully incorporated.
• 4. Add olive oil. Mix. Rest, covered, 10 minutes.
• Next Two Hours:
  • Stretch and Fold. Cover for one hour.
  • Stretch and Fold. Cover for one hour.
  • Stretch and Fold. Cover and place in refrigerator overnight.

The Next Morning (1 hour, 20 minutes)

• Take dough out and put on baking sheet (with parchment paper). Cover for one hour.
• Bake Time: 20 minutes.

Baked with some salt and rosemary, it is so good, and a family favorite no matter how you eat it. Pulled into pieces at the counter, served with dinner or made into sandwiches, you will make this over and over again.

What Kind of Flour Do You Use for Focaccia?

I like a combination of bread flour and all-purpose flour in a 1-1 ratio. The bread flour gives structure and all purpose flour keeps it fluffy. I always use organic unbleached.

How Do You Know When the Focaccia is Ready to Bake?

The focaccia dough should spring back slowly. If you look below you might see the pattern of me hands pushing the dough to fit the pan. The dough was full of bubbles and you and you want that.

Trust me, this overnight focaccia recipe is perfection. It’s easy and so good for sandwiches for game day or any day.

Game Day Party Sandwiches

I will come back with another post on how to make the perfect Italian focaccia sandwiches, so be sure to subscribe and never miss a recipe.

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More Recipes You May Love

• USA Baking Pan (this is the perfect size for this recipe)
• Plastic Bowl with Lid for Dough
• Organic Bread Flour

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Overnight Focaccia

Make focaccia dough tonight and bake it in the morning.

Course Bread

Cuisine Italian

Keyword focaccia

Ingredients

• 350 grams bread flour
• 350 grams all purpose flour
• 500 grams water
• 30 grams olive oil
• 1 teaspoon yeast (I used instant yeast)
• 25 grams salt
• Mixture olive oil/water as needed for top
• 1 teaspoon flaked sea salt

Instructions

Day 1 – The Night Before

• Mix yeast and warm water (85 degrees).
• Add half of the flour. Mix with wooded spoon until creamy.
• Add remaining flour. Knead in mixer for two minutes on low or until fully incorporated.
• Add salt. Mix another minute, making sure all salt is incorporated.
• Add olive oil until completely absorbed.
• Cover, rest 10 minutes.
• Stretch and fold. Rest for one hour.
• Stretch and fold. Rest for another hour.
• Cover with plastic wrap and refrigerate overnight, 12-18 hours.

Day 2 – Baking Day

• Remove from refrigerator.
• Focaccia should be more than doubled by this time.
  
• Oil a large baking sheet (13 x 9.5) with olive oil. Place dough on baking sheet. Do not stretch out yet.
• Cover for one hour. Set the oven 500 degrees on bake mode.
• After one hour, stretch dough out to fit the pan.
  
• Pour water and olive oil mixture over the focaccia (about 1/4 cup).
  
• Use finger tips to make the focaccia holes all over.
• Sprinkle with flaked sea salt.
• Reduce heat to 480 degrees F. Bake for 20 minutes or until golden brown. After ten minutes turn around in oven for more even baking.
  
• Focaccia makes great sandwiches. Cool. Cut into squares and use bread knife to cut crosswise.
  

The post Overnight Focaccia appeared first on Spinach Tiger.

They are a top seller in my keto bakery. 

I promise. The texture is everything I wanted it to be, but the taste is even more surprising. The sweet potato taste comes through and grips the soul with just a tad of sweetness without added sugar. 

If you’re new around here, you may not know that I’m a bit of a biscuit expert. There are over 25 biscuit recipes here ranging from old fashioned Southern fluffy to gluten free to grain free with many variations.  Thousands of people visit my regular grain free recipe every month and I know they will love these even more.

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Adding just a mere quarter cup of mashed sweet potato has taken the keto friendly, grain-free biscuits from good to great at only 2 net carbs.

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You can do a lot with these biscuits by changing the profile from sweet to savory.

Cold butter is added to the dry ingredients (mainly almond flour and coconut flour) and then using my hands, I mix in the mashed sweet potato. It looks like this.

Whipped Egg Whites are one of the Secrets to my grain free sweet potato biscuits.

Can I use boxed egg whites?

Yes, you can use boxed egg whites. They work just as well. Use about 1 cup.  Make sure your bowl is grease free and whip until fluffy.

How to Separate Egg Whites

Do not break each egg into separated whites. Break each egg in a separate bowl, one at a time. Put yolks in one bowl, egg whites in another. Keep breaking eggs in that first bowl, always one at a time. You can’t use any egg where the yolk broke, because if even a smidgen of yolk gets into the whites, it won’t work.

Grain Free Sweet Potato Biscuits

Use an ice cream scooper and a silpat on a baking tray or parchment paper.

Then I fold in the whipped egg whites and place them on a parchment paper.

Grain Free Sweet Potato Biscuits Can Be Sweet or Savory

When I made my first batch, I sweetened up the sweet potatoes with a little swerve and cinnamon and served them with a cinnamon butter.

When I made my second batch of grain free sweet potato biscuits, which roared with flavor and just the right texture, I made them savory by adding fresh sage, parsley and a dash of celery salt.

I have already made these biscuits into a new version of grain free stuffing, as Thanksgiving is right around the corner. I’ve already stuffed chicken breasts and pork chops, so please stay tuned.

There are so many possibilities for these biscuits and I cannot wait to expand on this recipe and bring you new grain free, keto friendly creations, like my grain free biscuit egg cups.

How to Save Time: Make a biscuit mix

You can put all the dry ingredients in ziplock bags and have ready. Mix your almond flour, coconut flour, ground golden flax, baking powder, salt. Grab a bag, add butter, sweet potato. Bake.

This Keto Stuffing Recipe is more  AMAZING when you use these grain free sweet potato biscuits.

Please follow me on Pinterest. There is a Spinach Tiger Board which houses all my pictures/recipes in one place for easy browsing. 

More Keto Biscuits and Bread from Spinach Tiger

• Keto Cheddar Bay Biscuits
• Keto Dinner Rolls
• Keto Tortillas
• Keto Chicken and Biscuits
• Keto Sweet Potato Bread
• Low Carb Sweet Potato Muffins
• Sausage Sweet Potato Breakfast Casserole

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Grain Free Sweet Potato Biscuits

Grain Free Sweet Potato Biscuits, so fluffy and good and makes great stuffing.

Course Biscuits

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1/4 cup cooked mashed sweet potato
• 1 teaspoon cinnamon
• 1 tablespoon Swerve (or equivalent
• 2 teaspoons baking powder
• 1 cup fine blanched almond flour Order Here
• 2 tablespoons coconut flour
• 2 tablespoons golden flax meal Order Here
• 1/2 teaspoon salt
• 2 tablespoons unsalted grass-fed butter
• 5 egg whites Can use 1 cup boxed egg whites

Instructions

• Prepare a baking sheet with parchment paper or silpat. Preheat oven to 425 degrees F.
• Mix sweet potato with cinnamon and swerve. Mash. Set aside.
• Mix remaining dry ingredients. Add butter, Mix.
• Add sweet potatoes. Mix. Set aside.
• Separate egg whites. Make sure the bowl and whisk you are using to whip your egg whites is very clean with no grease or egg whites won't whip. If you are separating your own eggs, please use three bowls. One to break each egg in, one at a time. One to transfer each yolk to. The third bowl is the one you will be using to whip eggs. You cannot get any yolk in the whites which is why you break each egg one at a time.
• Whip egg whites to a firm snow. Start whipping on low setting for first few minute and eventually turn up to medium high.
• Spread the dry mix over the whipped egg whites and fold in.
• Use an ice cream scoop with a lever if you have one to scoop biscuits onto baking sheet.
• Bake at 425 degrees for ten minutes. Check to see at 5 minutes to see if getting too brown. If already brown, put foil loosely.
• Bake five more minutes.
• Note: if just making biscuits (not stuffing), add in some cinnamon, nutmeg and a little swerve.
• If making savory for stuffing, skip the swerve, add in chopped sage, a dash celery salt instead of salt, black pepper, a little chopped parsley.

Video

Nutrition

Carbohydrates: 4g | Protein: 8g | Fat: 11g | Fiber: 2g

The post Grain Free Sweet Potato Biscuits (Keto, Paleo) with Video appeared first on Spinach Tiger.

There is nothing like sourdough bread out of your own oven. The outside is crispy, crunchy and chewy, while the inside is spring. The tang of a fermented loaf promises a satisfaction that is hard to beat.

ANYONE CAN MAKE SOURDOUGH if they use this recipe.

I am reposting this because I’ve made three loaves in the last week and tweaked my recipe once more. My family noticed the difference and say it’s the best bread I’ve ever made and better than we buy at the Farmer’s Market.

EVERYONE loves this bread. It’s above average and the recipe is so easy and straightforward, you will be able to bake a sourdough loaf that your family loves.

Most of the sourdough recipes I have made here have come from my favorite sourdough book. This recipe is an adaptation of one of the recipes I’ve used most often.

I decided that I would share it, because this is for the everyday person who hasn’t devoted a lot of time to baking sourdough and might be a bit intimidated.

This loaf, while delicious, had sporadic holes, which led me to add more water and change the flour. The point is that I’ve never made a bad sourdough loaf, but some were better than others.

What is Sourdough Bread?

In basic terms, it’s made with flour and water and leavened with a sourdough starter (fermented mix of flour, water, wild yeast), not using commercially sold yeast. It has a delicious aroma and tang due to the fermentation. It should have a crusty crust and a springy inside with lots of holes.

In complex terms, there are hundreds maybe thousands of ways to combine flour, water, and salt to get a of loaf of bread and there are volumes written about it.

There are so many opinions on water to flour ratio, temperature of water, temperature of room, how long to bulk rise, final rise, refrigerate, etc. and how to handle the dough. I have seen spread sheets on making sourdough that take a genius to decipher. You don’t need to do that.

This is why I’m sharing this. If you’re new to sourdough, this is a great place to start and you will have a way to make sourdough bread without intimidation for the rest of your life.

This is a high hydration recipe, meaning a more water in the recipe. High hydration results in bigger holes and we want bigger holes (a more open crumb) in our sourdough. I used to follow the book’s exact high hydration recipe, but I wasn’t getting the bread I wanted. It was a very good loaf of bread, but didn’t have the exact interior I was looking for.

While the loaf on the left is good, the loaf on the right is bigger and turned out better, as I made a few changes that I’m sharing here in the recipe. The loaf on left was over-proofed; the loaf on right perfectly proofed. See below to know how to test.

Tips on Proofing Sourdough

There is a window for perfectly proofed sourdough, but the timeline on this recipe will help you reach that without too much fretting. I have never had a proofing issue with this recipe.

• Perfect Proof Time: Press finger lightly into dough and if it slowly springs back, it’s ready to bake. Don’t wait.
• Under-Proofed: The dough springs back too fast and disappears. Continue proofing, while heating oven 30 mins. Check in 30 minutes.
• Over-Proofed: The dough doesn’t spring back at all. You missed the baking point. Do not slash. Bake right away. Your bread will not rise as much, but will still taste good.

A good spring means your bread got off to a good rise in the oven before it began to crust and you will have an even loaf. Not flat. Not dense.

My Secret to a Good Spring

One of the things I have discovered after years of baking sourdough bread is a combination of bread flour and a 00 all-purpose flour. The soft wheat combined with the bread flour for some reason gives my bread just the right amount of stretch and spring. We have noticed the difference.

However, if you don’t have 00 flour, following these directions will still result in a great loaf of sourdough bread. The bread below is made with traditional all-purpose flour and still has the holes.

You do not need a proofing basket, and can use a deep glass bowl, but I like the shape it gives.

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Easy Sourdough Bread Recipe

How to Make Easy Sourdough Bread Recipe with Tips

Course Bread

Cuisine American

Keyword bread, sourdough

Prep Time 10 minutes minutes

Cook Time 53 minutes minutes

Resting Time 10 hours hours

Servings 8 pieces

Equipment

• Dutch Oven
• Parchment Paper
• Lame
• Food Scale
• Food Thermometer
• Proofing Bowl

Ingredients

• 400 grams unbleached bread flour
• 100 grams unbleached all purpose flour 00 see notes
• 12 grams sea salt
• 50 grams bubbly starter recipe here
• 385 grams warm water (filtered) 80-85 degrees F.

Instructions

• Prepare starter by feeding several hours In advance to have bubbly starter.
  
• Combine bread flour and 00 all purpose flour and salt. Set Aside
• Put warm water In glass bowl (85-90 degrees). Add Starter, stir into water. If starter doesn't float, it's not active enough. Feed starter with equal parts warm water and flour and wait until it's very bubbly.
• Add flour to water/starter bowl. Mix with hands to a rough dough. Cover with damp towel for one hour. After an hour, form dough roughly into a ball. Cover with damp towel overnight for 10-12 hours. Place in warmest part of the kitchen.

  Or if you start this in morning, refrigerate after 8 hours.
• Replenish starter with 25 grams water, 25 grams starter.
• Once dough has rested for 8 hours, it should have doubled.
  
• Now, you can spread flour on counter, place dough on floured surface and stretch dough out as shown. Use finger to poke holes. Allow to rest 10 minutes.
  
• Bring dough together gently, pulling edges up and over from each end, forming a dough ball. Do this from every side, gently until the dough resists, maybe 10 times. Pull dough up and over as If to wrap the dough. You want to get the dough ball firm.
• Place in your sourdough bowl, smooth top side down, seams up. The smooth side will be your top. Keeping the bottom with seams up will allow air bubbles to form there, thus, when baked those air bubbles at the bottom will help bread rise in oven.
• Cover with plastic or damp cloth. Refrigerate for 6-24 hours. In this particular loaf, I refrigerated 24 hours as my plans for the bread had changed. Either way brings a great loaf of bread.

Ready to Bake

• Take dough out of refrigerator, while preheating oven to 500 degrees F.

Test for Proofing

• Allow oven to heat up for at least 30 minutes. I did NOT preheat my dutch oven.
• Test dough for proofing. If after poking gently with finger, dough quickly bounces back, it's under-proofed, needs more proofing. You're probably at a perfect point waiting for oven to heat, while it proofs more. The perfect proofing point will result when gently poking, dough slowly bounces back. It's ready to bake. If the dough appears over-proofed, no bounce back at all, you can still bake it, but it will not have an optimal rise and will be dense.
• Using a lamé, or very sharp knife, slash the dough to allow for steam.
  
• Reduce heat to 450 degrees F. Bake in dutch oven with lid on for 20 minutes. Take off lid, bake for 25-30 minutes. Bread Is done when internal temperature is 208 degrees F.
• Cool for one hour minimum. If you try to cut sourdough high, it might be gummy. Wait (If you can). Use serrated bread knife.

  NOTE: We often cut right into the bread and we have not had a gummy bread, but that can happen.
  

Notes

Use an Italian 00 flour if you can for your all purpose. It makes a difference. 

The post Easy Sourdough Bread Recipe appeared first on Spinach Tiger.

I’m already thinking about you making a batch for your bestie and enjoying such a lovely treat without grain, without gluten and without guilt.

My Journey as a Keto Baker and Keto Bakery Owner

Before I get down to sharing this recipe for keto strawberry biscuit with you, I want to have a little chat.

In the past six years, I have completely changed my kitchen to predominantly low-carb, gluten free and keto friendly. My journey started many years ago trying out paleo, which I still think is a great life style as long as you don’t overdo the honey, maple syrup and sweet potatoes. I also played around gluten free with rice flours and tapioca.

I don’t recommend such gluten free flours for daily eating as they spike blood sugar. Along came a strong need for good, grain free baking recipes.

Admittedly, I was overwhelmed with a huge challenge. Can I make biscuits, cakes and pie crusts that are grain free and low carb and have it be worthy of my time and palate?

My most important consideration was you. Can I give you recipes you can repeat at home and eat with joy? Can I help you have a healthier world?

Not only was I intensely interested in a new way of baking, but there’s a big purpose behind it. Together we are fighting for our life, our mobility, our brains, our joints, and we are staving off chronic disease from sugar and grains.

If this resonates with you, and you are trying to swim through all the recipes on line or seek advice for how to bake grain free, I’m here to tell you, I don’t just throw up recipes because keto is trendy. I’m in this for the long game. This is one of the reasons I keep working with my basic recipes to keep the fun going and give you variety like keto strawberry biscuits.

A few years ago I opened a keto home bakery, which forced me to be even more diligent in developing consistent recipes that would be well received. I am still testing and retesting recipes to bring you what I believe to be the best keto baked goods. Take a moment to subscribe and enjoy.

It’s quite different to give recipes on a website than to actually bake and sell them.

The Best Keto Strawberry Biscuit

These are made with the base of my ever famous, most amazing grain free biscuits, the ones I sell in the bakery. The base was something I got lucky with. In the first few months of its development, I tweaked here and there, but now I wouldn’t change a single thing. It’s the same base I use for my keto cheddar biscuits and my keto cinnamon biscuits.

Ingredients for Keto Strawberry Biscuits

• Almond Flour
• Coconut Flour
• Egg Whites
• Golden Flax
• Baking Powder
• Salt
• Butter
• Swerve (or erythritol of choice)
• Fresh Strawberries, diced

Baking Tips for Keto Strawberry Biscuits

• Keep your dry ingredients, except the swerve, in bags to make keto biscuits anytime.
• Gently toss the strawberries with some Swerve Confectioner’s sweetener if you have it.
• Place strawberries in biscuits after they are already on the baking sheet, which allows you to gently place them, keep things even, and not turn your batter pink.

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More Grain Free Keto Biscuits from Spinach Tiger

• Grain Free, Keto Biscuit Recipe
• Sugar Free Strawberry Sauce
• Keto Strawberry Muffin
• Keto Strawberry Shortcake
• Cheddar Bay Keto Biscuit
• Keto Sweet Potato Biscuit
• Keto Cinnamon Biscuit
• Keto Chicken and Biscuits
• Egg Frittata Biscuits

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Keto Strawberry Biscuits

Grain Free Keto Biscuits with Fresh Strawberries

Course Breakfast Bread

Cuisine American

Keyword grain free brownies, keto biscuits, strawberries

Prep Time 10 minutes minutes

Servings 12 biscuits

Calories 202kcal

Ingredients

• 8 egg whites or 1 cup boxed egg whites.
• 2 cups blanched almond flour
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 4 tablespoon golden flax meal
• 4 tablespoon unsalted butter
• 1 cup fresh strawberries grated

Instructions

• Pre-heat oven to 425 degrees F.
• Prepare baking sheet with silpat or parchment paper.
• Mix all dry ingredients in large bowl.
• Cut in butter, mixing in with hands.
• Whip egg whites to soft peaks . Fold into mixture.
• Use an ice cream scoop to scoop 12 biscuits onto baking sheet.
• Cut Strawberries in quarters. Roll in confectioner's sugar. Put strawberries in biscuits after they are on the baking sheet, so they don't smush and turn batter pink.
• Bake at 425 degrees F. for 15 minutes or until golden brown.

Nutrition

Serving: 1of 12 | Calories: 202kcal | Carbohydrates: 4g | Protein: 5g | Fat: 19g | Fiber: 2g

The post Keto Strawberry Biscuits appeared first on Spinach Tiger.

Last year we went to an Irish cooking class. Honestly, I wasn’t expecting much, but thought it would be a fun social event. This class surprised me. It was delicious, comforting, and exceeded our expectations. On a side note, I’m only 3/4 Italian heritage; the rest is a mix of Scotch, Irish, English, and it was fun embracing this cuisine.

The menu included Irish Stew, Colcannon, Shamrock Salad and a delicious Irish soda bread. I’ll share the recipe for the Irish stew and the Irish soda bread. This makes a great snow day meal, and that’s exactly what we did last week.

Irish Stew – What is it?

So what is Irish Stew anyway? It’s a true meat and potatoes dish, but a little different from a typical beef stew. Often known as Mulligan Stew, it developed as a meat and vegetable dish sometime in the 17th or 18th century, for farmers and shepherds who would welcome a simply made, hot meal on a damp, cold day.

Irish stew is typically made with beer, and usually no thickener is used to make a more gravy-like stew. Since we are major soup and broth lovers in this house, we love it more broth-like.

The Irish also relied on cabbage, turnips, and onions, in addition to milk, cheese and beef from cows. You could replace the potatoes with turnips for a low carb stew, but cook only at last twenty to thirty minutes because they cook fast and will turn to a bitter mush.

Beef or Lamb Irish Stew

Lamb is more typical in Ireland, but beef is used more in the states. If you love the idea of a lamb stew, you have to make this Hunger Games Lamb Stew I made years ago.

Or go ahead and use lamb for this recipe. Many people don’t give lamb a fighting chance, and a leg of lamb can be very tasty and affordable (Costco has a good price).

Beer for Irish Stew

The typical beer for the best Irish Stew is Guinness. I was snowed in and used what this beer I found in the fridge. It worked fine. You could also sub with a cup of red wine, but this is Irish stew, so use beer if you can.

If you can’t use beer for whatever reason, substitute with more beef broth, and 2 tablespoons Worcestershire Sauce.

Process for Making the Best Irish Stew

Just like all other stew recipes, the meat should be a little marbled, seasoned with salt and pepper and browned really well before adding it to the broth. This stew doesn’t require flouring first, but if you want a thicker stew you can do that.

Once the meat is browned add garlic and cook for just a minute to bring flavor. Add in remaining vegetables (except potatoes), broth and bring to a boil. Turn down the heat, add in the beer. Cook for 30 minutes. Add in bite-sized potatoes and cook for another 60 minutes. I keep the carrots in quite large pieces and put them in from the beginning. If you are going to substitute turnips for potatoes, add them in at the last 30 minutes of cooking or you will have mush.

Tips for Best Irish Stew

• Irish stew is typically brothy. You can thicken, but our family likes the brothiness.
• Keep carrots in large pieces so they don’t get mushy.
• Add potatoes at last 30 minutes. I prefer golden yukons.
• Make sure to brown the meat on all sides.

Finish: Taste for seasoning. Add chopped parsley. Serve immediately.

Irish Soda Bread in the Oven

This recipe for soda bread is glorious. Crispy on the outside, fluffy on the inside and just a tad sweet with golden raisins. Feel free to use brown raisins, currents, or dried fruit of choice.

Traditional Vs. This Recipe for Soda Bread

• Traditional Recipe: No Butter, Egg or Sugar. Made on top of the stove. (per my Irish Cookbook)
• This Recipe: Baked on oven. Butter in recipe similar to American biscuits.
• Both recipes use flour, buttermilk and baking soda.

Tips for Irish Soda Bread

• If you don’t weigh out the flour, please spoon in your measuring cup.
• Keep ingredients cold, especially butter.
• Mix egg into the buttermilk first.
• Make your own buttermilk: add a teaspoon distilled vinegar or lemon juice, and wait about 10 minutes.
• Keep dough sticky and don’t over-mix. Treat soda bread same way you would treat American biscuits. Sticky is good.
• Cold butter (pea size) that doesn’t get smeared into the flour. Makes for fluffy inside.
• Raisins: I prefer golden raisins, but you can leave them out or replace with other dried fruit.
• Best eaten same day, and out of the oven, but can be reheated up to two days.

Don’t wait until St. Patrick’s Day to try these recipes. They are perfect for comfort and chasing away the winter blues. Please leave me a comment, letting me know if you have ever made Irish Stew, and if you have a different version, I’d love to hear about it.

More Stews from Spinach Tiger

• Hunger Games Lamb Stew
• Italian Beef Stew
• Veal Stew with Onion Sauce
• Beef Bourguinon
• Veal Stew with Turnips and Purple Potatoes

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Irish Stew, Irish Soda Bread

Easy Irish Stew made with beef, carrots, potatoes with Irish Soda Bread Recipe

Course Stew

Cuisine Irish

Keyword Irish Soda Bread, Irish Stew

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Servings 6

Ingredients

IRISH STEW

• 3 tablespoons olive oil
• 2 pounds Beef chuck stew meat
• salt, pepper
• 1 onion diced
• 2 carrots
• 2 stalks celery
• 3 garlic cloves minced
• 4 cups beef broth
• 1 16 ounce bottle Beer (Guiness or Your Choice)
• 6 sprigs fresh thyme or 2 t dried thyme
• chopped parsley for garnish
• 3 cups cubed (large) yellow yukon potatoes or russet

IRISH SODA BREAD

• 1 3/4 cup buttermilk
• 1 large egg
• 4 1/4 cup all purpose flour
• 3 tablespoons sugar optional
• 1 teaspoon salt
• 5 tablespoons unsalted cold butter
• 1/2 cup raisins optional

Instructions

• Heat olive oil in dutch oven you will be making stew in.
• Season cubed meat with salt and pepper and brown on all sides. You may need to work in batches so as to not steam the meat. Transfer to a plate. Meat does NOT need to be cooked through. It will cook in the stew broth,
  
• Add more oil if needed and cook onion, carrots and celery for about five minutes. Season with salt and pepper. Add thyme.
• Add meat back.
• Add broth and beer.
  
• Cook on very low for about two hours. Add potatoes in during the last 30 minutes.
  
• Garnish with parsley. Serve.

IRISH SODA BREAD

• Mix flour with salt, sugar, baking soda.
• Add raisins if using.
• Cut in butter. Butter should be cold and pea size.
• Add buttermilk (can make with regular milk and teaspoon of white vinegar).
• Use a wooden spoon or your hands to mix. It should be sticky dough. Use some extra flour to form into a round. DO NOT OVER MIX.
• Bake in cast pan or griddle at 375 degrees F. for 35-50 minutes. My oven cooked very fast. Internal temperature should be 208 degrees F.

The post Best Irish Stew, Oven Baked Soda Bread appeared first on Spinach Tiger.

Spiced with cinnamon and flavored with a bit of maple and orange extracts, it reminds me of my mom’s stove top sweet potatoes. (In fact if you make these, you can use the leftovers to make these mini breads.

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sweet Potato
• Cinnamon
• Canadian Maple Extract
• Orange Extract (optional)

Mini Loaves

This recipe will make three small mini loaves and these are the pans I use. These loaves make a great breakfast.

Sweet Potato Bread for Breakfast

I highly recommend this hit your breakfast/brunch table. Yesterday I ate a piece for breakfast and never was hungry again for dinner. This is one of the reasons these kinds of cakes/muffins/breads to have early in the day. The almond flour, coconut flour, eggs and avocado oil help to keep appetite in check.

Can You Eat Sweet Potatoes on a Keto Diet?

The hard answer is no. The answer here for sweet potato bread is yes. I only use one sweet potato to make three loaves or 18 slices or 6 slices per loaf. Net Carbs: 4.

Macros: Net Carbs: 4 Fat: 15 g. Protein: 6 g.

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More Keto Friendly Quick Breads

• Keto Pumpkin Bread
• Keto Orange Cranberry Bread

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Keto Sweet Potato Bread

Sugar free, grain free, Low Carb Sweet Potato Bread with Pecan Topping

Course Dessert Keto

Cuisine American

Keyword keto, grain free, sweet potato cupcakes

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 12 Muffins

Calories 190kcal

Equipment

• 3 Mini Bread Pans Buy Here at Amazon

Ingredients

Dry Ingredients

• 2 1/2 cups almond flour blanched
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric optional
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons cinnamon

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1/4 cup coconut or almond milk if needed
• 1 teaspoon vanilla extract
• 1 small sweet potato
• 3 drops orange extract see notes
• 6 drops maple extract

Topping

• 1 cup chopped pecans

Instructions

• Bake or Microwave Sweet Potato. Bake at 400 for 35 minutes or until soft. It's easier to microwave for about 6 minutes. Cool.
• Use a spoon to take sweet potato out of shell. Use fork to smash. Don't puree. You will want small flecks of sweet potato in the batter. You should have at least a half cup of sweet potato.

INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including spices, Swerve granulated Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well
• Stream in avocado oil.
• Add in smashed sweet potatoes.
• Add in dry ingredients. Mix on low until just incorporated.
• Batter is thicker than cake batter, but you might want to dd coconut milk or almond milk of the batter seems too thick.
• Top with chopped pecans.

Prepare Bread Pans

• Place parchment pan in each bread pan, so that it comes up the sides. as seen in picture.
  
• Bake for 25 to 30 minutes at 350 bake. Inside temperature should reach 207 degrees F. If you are using a convection oven, bake at 325. I actually baked one of these in a toaster oven.
  

Notes

Orange Extract. If you don’t have this, use some orange zest or a small squeeze of orange. You can always skip the orange, but I  find it adds that extra something.

 

Nutrition

Serving: 1Cupcake | Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Fiber: 3g

The post Keto Sweet Potato Bread appeared first on Spinach Tiger.

Golden Flax Meal and Walnuts add Interest

The flour base is my usual almond and coconut flour with the addition of some golden flax meal. I wanted my pumpkin bread to be a bit denser than my usual recipe. I  went back and forth in my mind between pecans and walnuts and I chose walnuts for that very specific memory from childhood. I  think it was the right choice, but you could certainly go with pecans.

Tips for Making Keto Pumpkin Bread

• Do a spice taste test by microwaving a teaspoon of batter. Adjust to your taste.
• Use parchment paper, as high protein flours like nut flours tend to stick.
• Mix your dry ingredients well with a mix, so the baking powder isn’t clumped in one bite.
• Fold dry ingredients gently into the wet ingredients.
• Use avocado oil because it’s healthy and tasteless. Can use melted butter or olive oil.
• Add a little tiny bit of blackstrap molasses, for a brown sugar taste.
• Take internal temperature of pumpkin bread to 207 degress F.
• Use maple extract if you have it instead of vanilla.
• Cool for at least 15 minutes before removing from bread pan.
• If you don’t have parchment paper, cool bread completely before removing.
• Top with Glaze if you want the pumpkin bread to be sweeter.
• Make sure walnuts are fresh; they can go rancid.
• Sweeten bread with Swerve granulated.
• Make glaze with Swerve Confectioner’s. Wait until bread is completely cool to glaze.
  

Ingredients for Keto Pumpkin Bread

• Almond Flour
• Coconut Flour
• Baking Powder
• Xanthan Gum
• Golden Flax Meal
• Salt
• Swerve Granulated
• Eggs
• Pumpkin Puree
• Avocado Oil
• Pumpkin Pie Spice
• Walnuts

Note on Using Organic Keto Pumpkin: Organic Pumpkin is not as deep of a color and your bread could look a little more yellow than orange. Of course, it’s still good.

Why do I Make 2 Small Loaves instead of One Large Loaf?

I use these small loaf pans because almond flour tends to burn and get a little crusty if baked too long. Baking one large loaf may brown too much while cooking the necessary 45-50 minutes for a large loaf. Baking in smaller loaf pans only takes 25-30 minutes and each will yield 10 slices. The other loaf is perfect for the freezer or a friend.

Macros

Calories:172 Carbs:6 Fiber:3 Net Carbs:3 Protein:6 Fat:14

More Keto Pumpkin Recipes from Spinach Tiger

• Keto Pumpkin Cookies
• Keto Pumpkin Bundt Cake
• Keto Pumpkin Streusel Muffins
• Keto Crustless Pumpkin Pie Squares
• Keto Pumpkin Cheesecake
• Keto Pumpkin Muffins
• Keto Pumpkin Pie
• Keto Pumpkin Scones

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Keto Pumpkin Bread

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

Keyword keto pumpkin bread, keto, grain free, pumpkin bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Slices

Calories 172kcal

Ingredients

Dry Ingredients

• 2 cups almond flour 224 grams
• 2 tablespoons coconut flour 28 grams
• 4 tablespoons Golden Flax Meal
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons pumpkin spice Homemade Recipe Here
• 1 cup chopped walnuts

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Glaze

• 1/2 cup Swerve confectioner's sweetener
• 4 tablespoons heavy cream or water

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well.
• Stream in avocado oil.
• Add pumpkin puree and vanilla. Mix well.
• Add in dry ingredients. Mix on low until just incorporated.
• Line bread pans with parchment paper. Give sides a light spray.
• Pour into two small bread pans. (8 x 4)
• Small: Bake 25-30 minutes until internal temperature 207 degrees F.

Glaze

• Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Nutrition

Serving: 1of 20 | Calories: 172kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 3g

The post Keto Pumpkin Bread, Grain Free, Gluten Free, Paleo appeared first on Spinach Tiger.