Awesome! I really am looking forward to this. Marscapone summer berry pie, pate d’sucre, and tortierre this fall. As to the meringue…I’ve always wondered if one could do a meringue bomb with albumin powder and that stiff that turns oil into powder and some type of methylcellulose. Wouldn’t it be neat to make a sugar free meringue bomb made with pecan oil, raspberry powder, and lavender flowers. Probably not possible
Ooohhhh, this looks so good, my tongue came up and slapped my eyeballs!! 👀 👅 I would love to see a keto banana pudding cheesecake! 😋😋😋 Thanks for all you do for the keto community!! ❤️💙💜 ~Lana
I'm excited about this pie crust, especially for pot pies. I'm wondering if you ever thought about how to do keto gravy. I was always the go-to gravy maker, but I just can't get it right without using AP flour.
I would love to see a keto recipe for a tempura batter for shrimp or veggies that will stay crisp. Also a keto pasta dough that can be used with pasta machines. Love all the recipes you are doing for the Keto community!!
Take a look at our keto tempura recipe: blog.modernistpantry.com/recipes/gluten-free-keto-tempura-batter/ We'll have to brainstorm for the keto pasta dough
Lemon meringue is one of my favorites. I'm stoked that I can have it again! I would love to see if you could do a German chocolate cake with coconut frosting....my absolute favorite dessert in the world! Thank you!
So glad to find this video, I have tried many keto pie recipes and never had the solution to fix crumbling problem. I think it will also work for my beef pasties.
I'm going to try a variation on your filling to get my key lime pie fix, we'll see how it goes. I'm wondering if this crust will work as a lower carb pot pie crust or as a crust for small baked handheld "folded pies". Can't wait to try!
Wow that’s a great recipe. I would love to see you guys make a Pate en Croute or a Beef Wellington recipe with a version of this recipe. I really hope I win the contest. I would love to share this recipe with some of my patients. Malama Pono , Ikaika
Oh YUM. My favorite kind of pie. I'm new to your channel so not sure what you've presented. I'd be interested in learning about fermentation. Sourkraut, pickles, KimChee, etc. Sure hope I win so I can try that pie.
I would really like to see if it's possible to make sugar free peanut brittle that doesn't have a sweetener after taste and still has crunch. I'm definitely going to try this lemon pie recipe. We love lemony desserts and being keto plus diabetic has been a challenge. I've bought your allulose and use it in my coffee. I haven't tried any recipes yet so looking forward to this. By the way, I'm really enjoying your cooking recipe videos.
Thanks for this! I’ll have to use something other than allulose or BochaSweet as both of these give me gastric distress. Too bad as I thought they’d be my perfect sugar replacement. I’d love to see a keto Yorkshire pudding, please!
@@jangardner1446 well it was over the course of making chocolates and pies from Thanksgiving through new years. When I first started I could have close to a Snickers bar(keto upgrade's recipe) worth and get GI "problems". So we cut the bars in half and stored them in the freezer and could have a half each evening. But now I can have a whole one. I should say there is a lot of allulose in that recipe as it is used for the caramel and the nougat.
So into the future we go 1 week. I will be making a keto pecan pie for my mom's birthday! I have all these ingredients although my gelatin is powdered. But I was going to use allulose. ??Should i cook the eggs in Sous Vide as you did here and add the allulose later with the pecans? Any thoughts or potential tips as you haven't recipe tested this YET! 🤔😏THANKS!
Everything here sounds like how Scott would tackle this recipe. But you may be able to add the allulose earlier in the recipe as it is common to have a caramel color to the filling on a pecan pie
I don't use gelatin often. The recipe calls for it to be bloomed in water. How much water and does all of the bloomed gelatin plus water get added to the lemon juice / egg mixture? I don't know how to account for that fluid.
I am not fishing for extra entries in the giveaway, I promise! Hahaha But I was hoping you could go over another cooking technique made keto. I have not been able to succeed at making flour-free fish quenelles with most types of fish that I can find. I have had success with lingcod and failed with flatfishes, true cod, and rockfish. Do you have insights as to why and do you know of additives that would work to form the dough and have it hold during the cooking process?
This looks great... but it sure was hard when you cut that little pie. Something else I'd like to see would be a flat bread, either tortillas/chapati or naan.
So, I’ve used Allulose from the grocery store and like it above all other sweeteners. However, as far as I can tell, based on what’s in my local stores, it only comes in a granulated form. Some recipes, as you know, call for powered sweetener so I just wiz it up in a dedicated herb grinder. But, in looking at this video it appears as if your brand is already powered, or do my eyes deceive me? Love this video and all others, but especially any and all Keto videos/recipes. I see a WTF Keto cookbook in your future…….please! Thanks guys.
It won’t. Gelatin is not at all the same and it needs to be heated to activate it. You will just end up with grainy texture and it won’t hold together.
![No Dairy, No Problem: Epic Vegan S'mores Ice Cream Sandwich! [WTF Ep 387]](http://i.ytimg.com/vi/Rk-lEPSkm2A/mqdefault.jpg)
Awesome! I really am looking forward to this. Marscapone summer berry pie, pate d’sucre, and tortierre this fall. As to the meringue…I’ve always wondered if one could do a meringue bomb with albumin powder and that stiff that turns oil into powder and some type of methylcellulose. Wouldn’t it be neat to make a sugar free meringue bomb made with pecan oil, raspberry powder, and lavender flowers. Probably not possible
Very interesting idea!
Hey Julie congrats on winning this week's giveaway! Please write in to service@modernistpantry.com to claim your prize 😁
Ooohhhh, this looks so good, my tongue came up and slapped my eyeballs!! 👀 👅
I would love to see a keto banana pudding cheesecake! 😋😋😋
Thanks for all you do for the keto community!! ❤️💙💜 ~Lana
Sounds great!
I'm excited about this pie crust, especially for pot pies. I'm wondering if you ever thought about how to do keto gravy. I was always the go-to gravy maker, but I just can't get it right without using AP flour.
Great idea!
I would love to see a keto recipe for a tempura batter for shrimp or veggies that will stay crisp. Also a keto pasta dough that can be used with pasta machines. Love all the recipes you are doing for the Keto community!!
Take a look at our keto tempura recipe: blog.modernistpantry.com/recipes/gluten-free-keto-tempura-batter/
We'll have to brainstorm for the keto pasta dough
Lemon meringue is one of my favorites. I'm stoked that I can have it again! I would love to see if you could do a German chocolate cake with coconut frosting....my absolute favorite dessert in the world! Thank you!
Great suggestion!
Awesome!!! We need a Keto coconut crème pie!!!?? Don’t forget I recommended Keto Key Lime me!!! I’ve shared your recipes hundreds of times!💜💜💜
Definitely can easily do a keto coconut creme pie with this base recipe
a deep fry batter for making the fried fair foods, like fried butter and other things
So many people are asking! Here's a tempura batter recipe to get you started
blog.modernistpantry.com/recipes/gluten-free-keto-tempura-batter/
Excellent video. I would love to see a video of a base keto version of a donut.
Noted!
This looks really good. A keto Apple fritter sounds good to me! Wonder if that’s doable?
Interesting idea!
So glad to find this video, I have tried many keto pie recipes and never had the solution to fix crumbling problem. I think it will also work for my beef pasties.
Glad it was helpful! This will definitely also work for savory pies
Jamaican beef patties! 🤤
I'm going to try a variation on your filling to get my key lime pie fix, we'll see how it goes. I'm wondering if this crust will work as a lower carb pot pie crust or as a crust for small baked handheld "folded pies".
Can't wait to try!
Yup should be adaptable for key lime. And yes, it should for all other pie types
I’ve been intrigued by all your recipes. I see others asking for a deep fry batter. I would vote for that!
Here's something to get you started!
blog.modernistpantry.com/recipes/gluten-free-keto-tempura-batter/
This is AWESOME! Thank you for introducing us to TI. Can you make Keto Bread with no or very low Carbs? Thank you.
Yes! you can get our recipe here: blog.modernistpantry.com/recipes/crave-able-keto-bread/
Wow that’s a great recipe.
I would love to see you guys make a Pate en Croute or a Beef Wellington recipe with a version of this recipe.
I really hope I win the contest. I would love to share this recipe with some of my patients.
Malama Pono ,
Ikaika
Great idea!
This looks delicious. Will have to try. Could you come up with a keto chocolate chip cookie recipe?
Great idea!
Oh YUM. My favorite kind of pie. I'm new to your channel so not sure what you've presented. I'd be interested in learning about fermentation. Sourkraut, pickles, KimChee, etc. Sure hope I win so I can try that pie.
Welcome to the channel! You can check out all of our fermentation content here:
blog.modernistpantry.com/?s=fermentation
Can you tackle keto gravies?
Interesting idea!
I would really like to see if it's possible to make sugar free peanut brittle that doesn't have a sweetener after taste and still has crunch. I'm definitely going to try this lemon pie recipe. We love lemony desserts and being keto plus diabetic has been a challenge. I've bought your allulose and use it in my coffee. I haven't tried any recipes yet so looking forward to this. By the way, I'm really enjoying your cooking recipe videos.
thanks for your feedback!
❤
Thanks for this! I’ll have to use something other than allulose or BochaSweet as both of these give me gastric distress. Too bad as I thought they’d be my perfect sugar replacement.
I’d love to see a keto Yorkshire pudding, please!
We tried out a few sweeteners but liked allulose the best. Hopefully you'll find one that works for you and the recipe!
I have built up a tolerance to the GI issue. as far as normal portions go at least. If I ate the whole thing I bet would a problem
@@ahealthierkirk2558 Thanks for the feedback! How long did it take you?
@@jangardner1446 well it was over the course of making chocolates and pies from Thanksgiving through new years. When I first started I could have close to a Snickers bar(keto upgrade's recipe) worth and get GI "problems". So we cut the bars in half and stored them in the freezer and could have a half each evening. But now I can have a whole one. I should say there is a lot of allulose in that recipe as it is used for the caramel and the nougat.
So into the future we go 1 week. I will be making a keto pecan pie for my mom's birthday! I have all these ingredients although my gelatin is powdered. But I was going to use allulose. ??Should i cook the eggs in Sous Vide as you did here and add the allulose later with the pecans? Any thoughts or potential tips as you haven't recipe tested this YET! 🤔😏THANKS!
Everything here sounds like how Scott would tackle this recipe. But you may be able to add the allulose earlier in the recipe as it is common to have a caramel color to the filling on a pecan pie
@@Modernist_Pantry thanks again!
I want to see you try to make a better version of Cheez-Its :)
Crackers would be a tough one to crack!
I would love to see a low carb faux apple crisp or apple cobbler!
Thanks for the suggestion!
Nondairy cream pies, coconut cream, banana cream, and topped with nondairy whipped cream that can be whipped without a siphon. please.
Noted!
I have to go along with the deep fry batter. That's another keto challenge no one has completely solved.
We can definitely do more about that but here's something to get you started:
blog.modernistpantry.com/recipes/gluten-free-keto-tempura-batter/
If you could come up with a keto pineapple upside down cake I would be very impressed.
Thanks for the suggestion!
I don't use gelatin often. The recipe calls for it to be bloomed in water. How much water and does all of the bloomed gelatin plus water get added to the lemon juice / egg mixture? I don't know how to account for that fluid.
You just need enough water to cover the gelatin, the water used to bloom the gelatin is not added into the sous vide bag.
I am not fishing for extra entries in the giveaway, I promise! Hahaha
But I was hoping you could go over another cooking technique made keto.
I have not been able to succeed at making flour-free fish quenelles with most types of fish that I can find. I have had success with lingcod and failed with flatfishes, true cod, and rockfish.
Do you have insights as to why and do you know of additives that would work to form the dough and have it hold during the cooking process?
A small amount of tripolyphosphate should do the trick:
modernistpantry.com/products/sodium-tripolyphosphate.html
This looks great... but it sure was hard when you cut that little pie. Something else I'd like to see would be a flat bread, either tortillas/chapati or naan.
This recipe can be adapted into a flat bread
So, I’ve used Allulose from the grocery store and like it above all other sweeteners. However, as far as I can tell, based on what’s in my local stores, it only comes in a granulated form. Some recipes, as you know, call for powered sweetener so I just wiz it up in a dedicated herb grinder. But, in looking at this video it appears as if your brand is already powered, or do my eyes deceive me? Love this video and all others, but especially any and all Keto videos/recipes. I see a WTF Keto cookbook in your future…….please! Thanks guys.
Our allulose is what is referred to as a 'crystalline powder' which is still crystalline but finer than sugar
Thanks!
Can I use coconut flour & whey protein isolate? Nut allergies here.
You can try but it would fundamentally alter the recipe and you will have to R&D that version of the recipe
Gonna use the pie crust recipe but the rest is way too complicated. Gonna try gelatin instead of the moo goo crap to see if it works.
It won’t. Gelatin is not at all the same and it needs to be heated to activate it. You will just end up with grainy texture and it won’t hold together.
@@Modernist_Pantry Still gotta try it. Will let you know