Cucina Pazzo Low Carb/ Keto Bread and Low Carb/Keto Cinnamon Swirl Bread
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- Опубліковано 7 жов 2024
- Welcome to Cucina Pazzo Tonight we have a Two fer! We’re trying a brand new recipe and we’re going to make low carb/keto bread! As a bonus we’re going to make a low carb cinnamon swirl bread. This is so good you won’t believe it’s low carb. Seriously, it’s so good it will fool your senses. This is a recipe that I adapted from another recipe I found online called I don’t sugarcoat. I adapted this recipe to fit more of what I was looking for in low-carb and healthy fat recipes. The base ingredients are similar. The process is a little different. Estimated 12 slices of bread and each slice is 1.85 carbs! That’s it!
Serving size: 2 slices
Protein: 22
Fat: 10.5
Calories:205
Fiber: 9.5
Sugar Alcohol: 3.7
Carbs: 17
Net carbs: 3.7 !!!!!
1 loaf bread
1 cup hot tap water
2.25 tsp instant yeast
1 tsp honey to activate yeast
2 tsp Myokos Butter
2 tbsp avocado oil
2 large eggs room temp slightly scrambled
1 1/4 cup vital wheat gluten 159 gm 1/4
2/3 cup Lupin flour 80 gm1/4
1/2 cup oat fiber 37 gm1/4
2 Tbsp Monkfruit
1 tsp salt pinch
1 tsp xanthan Gum
For cinnamon swirl: add 1-2 tsps avocado oil. 2 tsps Monkfruit sugar and sprinkle cinnamon to coat. You can use butter or butter alternative.
*the yeast eats 98-100% of the honey if you let it sit. I include the honey in the macros just in case. It’s actually less carbs afterwards if you’re worried. Yeast will eat 100% of the honey. It will only eat 80 percent of sugar. Honey is better to get this recipe going.
Directions:
Whisk dry then add wet ingredients. Mix with dough hook for 5-8 min
Let sit for about a half hour then mix for 2-3 minutes.
Cover with plastic wrap and a towel. Let sit for a half an hour in a warm space. Then shape.
Shape then add to bread pan and let sit for an hour and a half to 2 hours.
Bake 375 degrees for 10 minutes and check it. You might need to add foil to the top20-25 min inside temp should be over 190 degrees.
Thank you, thank you, thank you. The flavour of this bread is so amazing! Doesn't have that unusual flavour that comes from the flax seed meal recipes. Superb!
I make a similar recipe into cinnamon bread too. My first loaf came out the same as yours. I did a bit of research and came across an article that said to spray you bread with water after applying the cinnamon so it will stay sealed up when baking. I ended up trying it and it worked.
I should’ve slashed the bread before it went in the oven. I did have a little gap in part of the one loaf of bread. That would’ve solved that. Taste, texture and smell are awesome. I have tried at least 20 other recipes and thrown them all in the garbage. This one is remarkable. .
Can’t wait to make this but maybe you could start a business and sell these frozen so all we have to do is bake it ❣️
Bravissimo! Grazie
thank you
Thank you. Enjoying your channel
I have made a similar recipe and it has worked out well, your ingredients are basically the same just different weights to it. As for the cinnamon loaf, I think if you had rolled it out a bit thinner and used butter to spread on the cinnamon and sugar it would have stuck together better. Plus the rolling it out thinner would have given you more of a swirl. Butter binds together a bit differently than oils. This looks great!
I agree. I should’ve rolled it thinner. One of my friends whose a bakes said I should’ve used water. It would have better adhesion. Butter like for cinnamon rolls doesn’t stick together. It just means I’m not perfect and I get to try again. The bread, part of the recipe is a solid recipe as far as the bite, flavor and the chew. So I wouldn’t change the hydration of water to flours. Normally, if I’m making regular flour bread, then I would roll it up the same whether the cinnamon was in there or not. It did not come unraveled on the other loaf so maybe I don’t need to add anything to make the sugar and cinnamon stick at all.
I made biscotti using similar proportions of lupen flour, wheat gluten, oat fibre, and xanthan gum to those in your bread recipe. I've never attempted them before, but these turned out so good I know I'll make them again--and do better. Cheers.
Great recipe. What's the reason you slightly scrambled the eggs?
To make sure the ingredients are evenly distributed. Most of my recipes are about consistency. Maybe it’s just me being picky. It might not make a difference at all.
I think it means whisked, not cooked scrambled
Love love love the bagel recipe 😋 I was wondering how you measure your flours, by weight or scoop method?
I normally weigh everything. On this last recipe I measured by scooping. What I normally do is fluffed up the flour I’m using and then scoop so it’s not so compacted. This is very close to the bagel recipe is why I have some weights listed in the recipe. I did weigh it out for the bagel recipe.
I am trying this out Tried your bagel recipe but forgot to make a hole in center turned out like a burger bun!! they were delicious! I wonder instead of using the olive oil using softened butter would stick the sugar/cinnamon on better and not unwind I am going to try that will let you know how it works out Thanks again
I think using melted butter is a great idea. I used some avocado oil. I probably should’ve pinched the seam together at the bottom.
Also, many bread recipes call for the dough to double in size for an hour, then press the dough down to push the air out. That takes an hour. Then let it rise another hour. I was trying to save a little time. After the first hour try rolling it.
Hello
I have a proof setting on my oven. Can I use that to rest the dough? If so, for how long?
@@JC-rq2iv personally, I would still let it proof for a couple of hours. Because there’s honey in this recipe, you want the yeast to have time to eat all of that out of there. I used to have an oven with that setting and I really like it because it’s more consistent than sticking it on your countertop. As long as it looks like it’s doubled or tripled in size. I think you’re good.
Thanks very much for uploading this video. Can I use nut flour instead of lupin ? If yes, do I follow the weight throughout??
Well… LupinI beans are a legume. You can try it but it’ll throw the carb count way off. Lupin flour is high in fiber. If you did try it then I would pulverize the nut flour or even use a nut butter. I would think the texture would be very off if you didn’t. And yes, I would use the same weight. I can’t guarantee any kind of outcome.
I’ve tried about 100 different recipes and probably threw away 90 of them. This recipe with the Lupin flour is the closest to regular bread I’ve ever tried. I’m just concerned that if you used the nut flour that you may not like the texture of the bread.
Love your recipes! Can I use regular yeast? You use instant, but thought instant didn't have to be proofed. Also, your written recipe says 1 tsp xanthum gum, but your video says 2 tsp.
Yes, any yeast is fine. Just make sure you use it according to the directions. Different yeasts activate at different temps.
In the video he is making 2 loaves, the written recipe is for 1 loaf
@@debbiekirk7099 , That’s correct. I would guess that most people would make just 1 loaf. Sorry for the confusion.
Anybody tried this in a breadmaker? It’s not a million miles from the recipe I use, but…
Can I make regular bread and not do the cinnamon mixture or do you have a regular keto bread recipe?
Opps - read the title and you do make both. What is the size of the pan?
@@gerij777 , the bread pans are just standard bread pans. The dimensions are 9.25 x 5.2,5 x 2.75 inches. You’re going to love this recipe. This is the best tasting low-carb bread I’ve tried by far.
17 grams of carbs in one teaspoon of honey.
The yeast eats the honey.
@@debb5501 And the yeast is distributed throughout the bread. Do you think the carbs just disappear, like in a magic act?
Keto chefs are the new quacks.
@@snedshill It converts the sugar or carbs into carbon dioxide or sugar alcohol
@@snedshillYep. Yeasts are little magicians/chemists 😂