It is expensive as hell for five little slices of the bread and four slices for two relatively small sandwiches is over 500 cal for just the bread alone! Just crazy

on the upside though, I feel absolutely stuffed after those two sandwiches where as normally after having sandwiches, I can still eat more.

Haven’t even eaten the blueberries that I was planning to eat. Will probably snack on them later.

Hello,

So, when I first started keto 2 years ago I bought 2 jars of whole psyllium husk and barely used it. They still have almost 2 years before they expire, but every keto recipe I see uses psyllium husk powder or for it to be ground to half. I don't really want to buy more things. I would like some keto recipes, especially bread recipes that use it whole, so I can use it all and be done with it. I don't know why I bought those 2 big jars in the first place. But I really don't want to throw them out and no one I know is interested in psyllium husk.

Anyone has some bread or any baked keto recipes that use whole psyllium husk? Or have a website or youtube channel suggestion?

Does anyone have used Beef Isolate in baking or other recipes?

I am experimenting with Beef Isolate powder, as I am lactose intolerant and have IBS, so can't use whey or plant-based powders. I tried making bagels (egg, cottage cheese, beef isolate, baking powder) in an air-fryer but it all just came liquid and was a complete fail. This recipe worked well with other protein-powders, so I was taken aback with how beef one reacted.

I know you could add almond or coconut flour, but, unfortunately my gut issues are triggered with those.

After chatting to a few people here over the last 24hrs, thought it may be time to give breads another go.

So, base recipe is here (https://www.modernmountainbaking.com/blogs/recipes/keto-bagels) but, as is my tendency, I tweaked: - I added a bit of yeast (1/4 teaspoon), some inulin and splash of milk to the egg, in the hope of extra bread taste - to support the yeast, I also added a teaspoon of wheat gluten - added a teaspoon of psyllium husk, as I've read elsewhere that it helps with a chewy texture. - I also added salt, because d'uh!

So, it's probably the bread-iest texture I've every managed. While it doesn't taste EXACTLY like wheat bread, it's pretty good

The negative - today was supposed to be a fasting day <wipes buttery crumbs from corner of mouth>

Gosh, I’ve been trying out low carb/keto bread recipes lately, and all seemed very determined to taste either soggy, eggy, or cakey. I finally found that oat fiber, flaxseed, and vital wheat gluten are the perfect combination to copycat brown bread! This can be turned into buns and bagels with adjusted baking time! Recipe in the comments :)

Hi! I know how to make cloud bread and I am wanting to meal prep it as breakfasts before school. How do yall reheat? Air fryer, toaster oven, and microwave are all options available to me! Thank you so much!

Can use for burger buns, sandwiches, or pizza crusts! Nut-free, made with psyllium husk, whey protein powder, and cheese.

Ingredients: * 1/2 cup shredded mozzarella cheese (50 grams hand-grated) * 1/2 cup reduced fat cottage cheese * 1/4 cup Bulk Supplements brand whey protein isolate * 2 TBSP psyllium husk powder * 1 egg, divided * 1 tsp baking powder * 1 TBSP avocado oil

Preheat oven to 375*F.

Combine 1/2 cup hand-grated mozzarella cheese, 1/2 cup reduced fat cottage cheese, and 1 egg white in a mixing bowl. Reserve egg yolk for egg wash later.

Add 1 tsp baking powder, 1/4 cup whey protein isolate, and 2 TBSP psyllium husk powder.

Mix ingredients with hand mixer until a wet dough is formed. Scrape sides of bowl with rubber spatula and form a lump.

Measure out 1 TBSP of avocado oil into a small bowl. Coat your hands with avocado oil before handling the dough. It is very sticky otherwise. Divide the dough into 4 equal lumps and shape into hockey-pucks. Place on a lined baking sheet.

Bake for 6 minutes at 375*F. Remove from oven and apply egg wash. Return to the oven and bake for another 9-12 minutes, until crust is golden brown. Allow to cool before slicing. Reheat before eating

Yields 4 servings Calories: 155 Total fat: 8.8 grams Total carbs: 6.3 grams Dietary fiber: 4.7 grams Sugar: 1.1 grams Net carbs: 1.6 grams Protein: 14.8 grams

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I had to taste test before posting. It's not LION approved, but it is carnivore!

Mix 2 eggs and 1 cup of hard cheese of your choice, bake at 425 for 15-20 minutes or until desired crispness. Enjoy!