DirectionsStep1Proof the yeast by adding it to 1/4 cup (60ml) of the warm almond milk (40C/105F) together with the inulin. Cover and put in a warm place for around 7 minutes to ensure it starts to bubble.Step2Mix the dry ingredients in a bowl – almond flour, unflavoured whey protein powder, Lakanto Classic, baking powder and xanthan gum.Step3In a second bowl or in a food processor, beat the eggs until frothy, about 2 minutes.Step4Add the melted butter, yeast mixture and the remaining almond milk to the eggs and mix until well-combined. Then, add the dry ingredients and blend. A sticky dough will form.Step5Line a 9 x 6 inch baking pan or casserole dish with parchment paper and fill in the dough. Dip a spatula in water to prevent sticking and smooth the top.Step6Cover with oiled cling film and / or a tea towel and rest in a warm place (on a radiator, for example, or in the oven on the lowest setting) for 45 minutes until the dough has fluffed up and increased in size notice…Step7Make small hollows in the surface of the dough with your fingers. Brush the dough with 1 tbsp almond milk. Cut butter into small pieces and place in the hollows.Step8Now, sprinkle Lakanto Classic and almond slivers over the dough. Cover again with the tea towel and let the keto butter cake rest a further 20 minutes in a warm place.Step9Preheat the oven to 180 Celsius / 350 Fahrenheit and bake for 25 to 30 minutes or until golden brown. Important!!!: After 15 minutes place an aluminium foil lightly on top of the pan to avoid excessive browningIngredientsIngredients1 sachetActive Dry Yeast (9g/about 2 tsp)¼ cupAlmond Milk (unsweetened, 60 ml/lukewarm)1 tablespoonInulin3 Eggs (large)¼ cupButter (melted, then cooled)¼ cupAlmond Milk (60ml/warm, this is in addition to the almond milk used to proof the yeast)3 cupsAlmond Flour (300g see notes)5 tablespoonsWhey Protein Powder (30g)⅓ cupLakanto Classic (67g, use 1/2 cup/100g for a sweeter cake)2 teaspoonsBaking Powder¼ teaspoonXanthan Gum1 tablespoonAlmond Milk (unsweetened, warm)3 tablespoonsButter (40g, cold, cut into cubes)½ cupFlaked Almonds (50g)¼ cupLakanto Classic (50g)See moreNutritionalNutritional310 CaloriesFrom sugarfreelondoner.comRecipeDirectionsIngredientsNutritionalExplore furtherKeto Butter Cake: Low Carb & Sugar Free Joy Filled Eatsjoyfilledeats.comKeto Bundt Cake- Just 2 grams carbs! - The Big Man's Worldthebigmansworld.comKeto Butter Cookies (Just 4 Ingredients!) - Oh So Foodieohsofoodie.comKeto Kentucky Butter Cake - The Hungry Elephantthehungryelephant.caThe ONLY Keto Pound Cake Recipe You'll Ever Need - …ketoconnect.netRecommended to you based on what's popular • Feedback
Apple Kuchen
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WEBOct 17, 2023 · 4. While the dough is rising, prepare the streusel topping. In a separate bowl, combine softened butter (1 cup), sugar (2/3 cup), and all-purpose flour (1 2/3 cups) until …
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WEBMay 13, 2016 · Press dough into bottom of a greased 9″x13″ baking dish. Onto the rhubarb. Slice it and toss it with 1/2 cup sugar. Spoon evenly …
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WEBSep 18, 2021 · STEP 2: Pour the batter onto the prepared baking sheet and smooth the surface with a spatula. STEP 3: Now top the batter with halved plums (cut side up). Finely dust the plums with cinnamon and ground …
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WEBJan 18, 2020 · Anyways, cook the bread in the oven at 350 Degrees Farenheit for around 15 minutes. Cook just until the top is firm and golden brown. Let the bread cool down in the dish until it reaches room …
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WEBJun 19, 2020 · Spread the batter into a prepared pan and arrange the apricot slices on top. Bake the cake for 15 minutes. To make the custard, combine 1/4 cups of cream with flour in a medium mixing bowl, and …
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