From the konjac plant root, glucomannan is a soluble plant fiber that also has zero net carbs. It’s used to make keto or low carb noodle replacements that are sold commercially. One of the strongest thickening agents, glucomannan works best when mixed with a bit of cold water, adding it in once your soup, stew, or gravy is finished cooking.
These flours are used to replace all-purpose white flour (from wheat) which is too high in carbohydrates (23 net carbs per ¼ cup) to be used in keto or low carb baking. Made up of finely ground blanched almonds without the skins, this flour is one of the most widely available and lower cost low carb baking ingredients—and one of the easiest to use.
Glucomannan powder (optional) Heat oven to 350 degrees and spray glass or ceramic bread pan well with cooking spray. In a large mixing bowl stir all the dry ingredients together. Melt the butter in a small bowl in the microwave and set aside. Separate the yolks from the whites of the eggs. Place whites in a medium mixing bowl.
This low carb thickener works really well for baked goods, sauces, smoothies, soups, and stews. Most of the time, you'll only need half or one teaspoon for your recipe. A soluble plant fiber derived from the root of the konjac plant, glucomannan is another excellent keto thickener.