Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
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Update on 12th June;
Sorry folks, I forgot to mention in the video that before baking, you need to chill the tray of cut dough in the freezer for 5 mins or 15 mins in the refrigerator. This is to prevent the butter from melting and leaking out during baking before the scones are cooked. After chilling, bake in oven immediately.
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If you love scones, these are the best keto scones - soft, buttery, flaky and so delicious. I have experimented so much to get the flakiness which I actually thought was not possible with low carb flours. Surprisingly, it worked! The techniques I learnt and practiced on these scones worked wonders and I am so happy with the result.
The key is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers. The other thing that helped with the flakiness is the laminating of the dough which creates layers for flakiness.
With only a few ingredients and using these techniques, you can create the best keto scones which are as good, if not better than regular scones. I will be coming out with a series of scone recipes - the next one will be Keto Blueberry scones with lemon glaze and Keto scones with bacon (how can we not have a savory scone!). Stay tuned!
These scones are so yummy with crème fraiche, clotted cream and strawberry chia jam. I actually have a keto strawberry chia jam video here so if you're interested, just click this link • HOW TO MAKE KETO STRAW...
The recipe can be viewed and printed at this link ;
docs.google.com/document/d/13...
[Total servings = 7]
NUTRITION INFO PER SERVING
Total carb = 7.5 g
Dietary fiber = 3.7g
Net carb = 3.8 g
Calories = 285
Total Fat = 24.5 g
Protein = 9 g
INGREDIENTS
Almond Flour = 360 g / 3 cups
Cold Butter = 60 g / 1/4 cup (cut into mini cubes)
Erythritol = 50 g / 1/4 cup (or any keto sweetener to taste)
Eggs = 1 large + 1 large egg yolk (reserve the white for brushing) [Beat with a fork]
Baking Powder = 12 g / 3 tsp
Salt = 1/2 tsp
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a big bowl, add the almond flour, baking powder, salt and erythritol. Mix until well
combined.
3. Add the cold butter and use your fingers to mash the butter into small pieces. Then switch to flattening those pieces of dough between your hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers.
4. Once the dough looks like crumbles then add the eggs and mix for a while, just until you can still see the lumps and loose flour.
5. Pour dough onto a clean and floured surface.
6. Use a bench scraper to push the pieces of dough together and shape the dough into a rectangle then fold the two short ends. This is called laminating or creating layers for flakiness. Repeat the folding for another time.
7. Shape the dough into 3/4" or 1" height.
8. Use a 2 1/2" cutter to cut out the dough. After you have pressed the cutter into the dough, please do not twist or turn the cutter as this will seal the sides and inhibit the rise of the dough.
9. Place the cut dough onto a baking tray lined with parchment paper.
10. Brush with egg whites and sprinkle with brown sweetener or any keto granulated sweetener.
11. Chill the tray of cut dough in the freezer for 5 mins or refrigerator for 15 mins. This is to prevent the butter from melting and leaking out during baking while the scones are not cooked yet.
12. Bake for about 15 to 20 mins or until golden brown.
13. Cool completely (But who can resist a warm scone haha..).
14. These scones are best served on the day they are made.
15. They can be kept at room temperature for a few days, refrigerated for 1 to 2 weeks and frozen for months.
16. They can be reheated in the oven.
10 июн 2020
