I want to teach people the correct way to make pastries, keto or not. My channel is more like a cooking show (how to) with Pastry shop quality desserts rather than just quick fast recipes. I want my recipes that I give to you to come out as perfect as if I made them for you, and to do that I give step by step instruction and helpful tips along the way, to ensure that the recipe comes out perfect. I also let you know the reasons I choose the ingredients I do for the recipe, which will better help you to understand what each ingredient does in a pastry and sometime substitutes for that ingredient.
Awesome, I can’t wait for your rendition of a marshmallow! And I thought I’d seen all of your videos, maybe I have but I certainly don’t remember this one. Thank you. And yes I love watching both of you lol!
I've tried a few times. Erythritol makes them crystallized and grainy. Allulose makes them stay wet. I've had some luck dehydrating them but they turn brown.
I've been struck with inspiration (thanks to you!) and am going to try this recipe but with (in addition to the cinnamon) ginger, nutmeg & cardamom to see if I can get it taste like speculaas cookies!
I have no idea about the chemistry of allulose so I can’t speak to the crystallization. I do know that if you want to prevent sugar from crystallizing in a recipe you do not scrape the sides. Fudge, divinity, caramel can go terribly wrong if you scrape the sides.
Yeah for the sweetened condensed milk that doesn't matter with allulose. I don't stir it at all when making caramel and such though. But I've never had allulose crystallize on me.
Looks really good Alycia. Thanks! QUESTIONS: Is 1 batch of these enough to make a crust for a cheesecake? If so, what size cheesecake will it work for?
I LOVE that you watched your video and then added new information. Very helpful. I would love to see more like this and looking forward to a possible lower carb version. THANK YOU!
For me, this recipe made 8 bisquits @ 5/8" tall. Baked at 410F for 14 minutes on middle rack; probably could have pulled them at 12 or 13 minutes. I used ISOPURE Creamy Vanilla Protein Powder and they are sweet and perfect for strawberry shortcake or butter & jelly. Thanks for the warning that after the first half of baking time they brown up quickly! VERY VERY HAPPY WITH THIS RECIPE!!!! I used Bamboo flour. Will try oat fibre next time.
Great video! Thanks for all your hard work. I really appreciate all your experimenting keto folks. What do you think about substituting Bochasweet (xylitol) with a little bit of blackstrap molasses for the Lankato brown? Would it still be crispy, do you think?
Thanks! You're welcome. Not sure it still would be crispy. I've used xylitol in the past to keep my ice cream soft. So I think it's more similar to allulose than erythritol.
I so appreciate all the work and research you do to make keto desserts. Getting tired of almond crusts for all my baking that I would love to have these on hand for crusts for cakes and pies. Can recipe be doubled and how would I store the extra batch?
Aww thank you. Yeah i never really liked nut based crusts for my desserts. I've made a 4x batch before they stay fine on the counter or pantry as long as the are baked and a dry crispy cracker in a ziplock or other air tight container.
@@JenFine223 thanks! I'm not sure. I've only ever used hot cinnamon extract which isn't the same. I don't think it would be any better or worse though.
YUM! I didn't miss it the 1st time... I forgot 🤕🤪 So this is great!! Plus there is no whey in it so I can make it!! WOOT WOOT! Though You put oat in & I don't eat grains or dairy but today we have bamboo fiber... So I will sub that for oat... You think 1 for 1? They will be crackers regardless & I also LOVE S'mores so WIN/WIN!! Thank You beautiful Lady for Your scientific brain & all Your hard work!! 😍🤗🏅🏆
Lol. You can sub the bamboo for the oat in the same ratio. Just don't add all the fat at once in case you don't need it all to get a packable consistency. You don't want it too wet or dry. Aww thank you, you're very welcome!
I'm not saying your recipes need to be different. I know they are great. Just want to share something I've found with tons and tons of experimenting. I use a ratio of 4 parts coconut flour to 3 parts oat fiber. I do this by weight not volume. Seems to give me the best balance whether I'm combining with other ingredients or not. Also very picky about brands. But Nunaturals was the nastiest oat fiber of all the brands I've tried. I had the same issue with the brand you used to use that turned out to be too dark when i bought it. I went back to lifesource and won't use anything else. I've also tried at least 12 different brands of coconut flour and there is absolutely nothing that parallels Nutiva brand. When I bought it I was completely amazed by how smooth it is because no other brand came close. I did buy the Walmart brand on your recommendation just to see how it compares but haven't messed with it yet. I also haven't started messing around with egg white powder either. Excited to try this recipe!
Bummer , Me, I, and Myself, cannot use erythritol. It does a job in my BP. Used it two times, two different days, and both times it raised my BP to dangerous levels.
Looks yummy delicious 😋😋😋, as always, dear Alycia 👍👍❣ Have you ever tried or tried to make an *Amaretti*, this is a traditional italian cookie and in Germany it will be served with a cup of coffee 😋😋😊!? Nice greetings from Germany, Ela 🤗
Thanks! I've heard of them but never tried them I don't think. Maybe when I was younger and my grandma Distefano was still alive. She baked a lot apparently but don't remember much. Maybe I'll look it up, thanks!
UR keto pancake recipe is still my absolute favorite (I am not a huge fan of almond flour)! Folks - please try her pancake recipe.....The texture is ah-mazin (like real pancakes).....I use Zevia soda as my carbonated ingredient.....I make your pancakes every week.....Appreciate UR work & artistry.....I will definitely try these Graham Crackers.....
Aww that's an oldie but goodie, maybe I'll follow that one sometime. It's been so long since I've watched it. Good idea with the zevia! Thank you! I hope you enjoy this recipe!😊❤️
Perfect timing! I want S'mores on my birthday 9/4! Thanks for the video, somehow your videos weren't being recommended to me anymore... but got the notice about today's, so yay!
It was sooo good! It will be a good birthday treat! You're welcome! If they haven't been recommending my videos, I've been putting up one a week, so you have some catching up to do, lol! Thanks for the comment!😊
This is just what I need for a graham cracker crust. Your vanilla waffers would make a good crust also, but some times you just need a graham cracker crust. I can’t believe I haven’t seen this in your collection. OMG!!! And S’mores are back on the table. So excited. You are amazing.
Glad I can help! That's another reason I like doing these types of videos for people that missed the original. Hope you enjoy and thanks for commenting!
Loved this. Great collaboration with the past version of Alycia!😂 Can't wait to try this. Do you think 'keto' honey would ruin this? If not, how much would you add and when? With the butter and vanilla?
Thanks! I was thinking about that when I was editing and talked about honey. That didn't exist when I made my first video, lol. Saw 2 brands one with allulose, one without. I wonder if it will keep it from being crispy. If I did try it, I would minus some butter and add it too the butter and vanilla.
@@KetoUpgrade biscotti is the best and if you could make this crispy crunchy cookie, it would make all the difference in my keto dessert lifestyle. Imagine it cumbled into ice cream or a pie crust or dipped in chocolate………..imagine the pistachios or almonds or dried blueberries or cranberries inside those cookies ❣️ many thanks 😊
Oh my goodness,I've missed smores every time we go camping! I have tried roasting sugar free marshmallows you get at the store and that was a disaster lol
