Today I received all the ingredients to create the perfect flour. But to my surprise, instead of egg white protein powder, I accidentally ordered whole egg powder. Lesson learned: don't make online purchases at 2am. At first, I was really disappointed, but then I decided to make flour with what I had. After all, 100g of whole egg powder contains 0g of carbohydrates, 0g of sugar, 50g of protein, 40g of fat, and 600 calories. The first thing I made was Belgian waffles using a regular recipe from the internet. I simply replaced the wheat flour with my new flour and sugar with erythritol, then followed the recipe. The waffles turned out just perfect. I couldn't taste the eggs or almond flour, which I don't really like. They taste just like normal. So if anyone has trouble purchasing egg white powder, you can confidently try replacing it with whole egg powder, as long as it doesn't contain sugar or carbohydrates. 100 grams of finished flour: 569c, 22 protein, 42 fat, 7 carb
I have been trying your recipes for several days and the flour with whole egg powder worked for me. I also got white egg protein but didn't see any difference between whole egg powder. So I will go with the whole because in Europe the cost of only white egg powder is much higher. Thank you Victoria. Good bless you.
I know I'm late to the party, but I just wanted to chime in with a different application. I used your flour (with added salt and spices) as a coating for chicken nuggets (can't stand the pork rind recipes), and it was phenomenal!! Best keto fried chicken/nuggets coating I've tried, and I have tried A LOT! Kids couldn't tell the difference! So grateful for your recipes, thank you so much!!
You are gracious to share your recipes. It is apparent lots of hard work and time is involved in developing this flour. Being upfront about this special blended flour, be sure to let user know they can only get this blend through you. I assume you are shopping distrutributers.
@@maureengreen8240 What are you talking about? She GAVE us the recipe!! How insulting that you didn't even bother to watch her video or read the Description before making your weird comment. So sad.
Dr. Pradip Jamandas does the same thing with his knowledge about healthy eating, fasting etc. He doesn’t sell anything either. Everyone copies him and makes a fortune off what they’ve learned from him. You should be proud of yourself young lady. You should get together with with him and do a video.
I just edited my past recipes to be able to use this flour :) I added how much baking power they each need under there ingredients :) please let me know if this helps answer some of your questions!
In this video you did not add the BP when storing. An oversight? Or do you add that when preparing a recipe? Amount please. TY for your due diligence. The keto way is my mainstay🌞
I just made some mini chocolate chip muffins using an old recipe, however, I used your Perfected Keto Flour & BochaSweet sweetener to make the recipe Keto and it came out GREAT! So tasty. Thank you so much for all your work and research in making this flour. I made the flour with all the brands you suggested and it is awesome. Thanks again. As a Christian like you, I believe your Keto channel is your ministry. God bless you.🙏🏽
Thank you for sharing this flour recipe AND your love for Jesus. Your testimony is noticed and appreciated. May the Lord bless you for all you do for others. 🙏🏼❤
@syda aboukhadra Follow the directions in the video and make it yourself. There is even a printable copy of the recipe to download. You can bake just about anything with it.
For anyone who's confused, this recipe has been revised twice. I printed out the Canva recipe after the first revision. The recipe here in the description says 70g Oat Fiber, the revised amount in the first and current "Printed" revisions are 76g. In the description it says 16g Xanthan Gum, The copy I printed out last week or so, from Canva, says 15g, but the current Printed Recipe on Canva, "now" says 18g. Victoria pinned a statement in the comments alerting us that the "Recipe Link", which is the recipe on Canva, is the most up to date version. I saw that, but at first it didn't click, because my printed copy IS revised from the recipe here, Lol. Then I realized there was "another" revision. I'm just thrilled that she's taking the time to really "perfect" this recipe. Thank you Victoria!
I just made some cheese crackers (Cheezits) substituting your perfected keto flour with the almond flour in All Day I Dream About Food's cheese crackers recipe. After the 1st 25 minutes of baking, I kept them in the oven and kept track for another 10 minutes. They turned out crispy and cheesy. Thank you Victoria and Carolyn of All Day I Dream About Food for all your hard work and research to make it easier for us to stay on the low carb lifestyle.
@@victoriasketokitchen I just found your channel and subscribed. I haven't started Keto yet, but plan to and am collecting resources and recipes. I appreciate your intelligence, research, dedication, time, and generosity in sharing this! I look forward to checking out the rest of your channel. Thank you very much. You are also a joy to watch.
As the baker in the family and now not being able to eat sugar and low carbs due to weight loss surgery, your flours and recipes have saved me! Being that they are also gluten free means I can also recreate my late Grandmother's recipes for my sister and nieces that have Celiac disease. I made double batches of peanut butter and chocolate chip cookies for Thanksgiving with your cake and cookie flour 1:1 with a white flour recipe, and they were gone in two days! You deserve all the praise and I tell/share your recipes with everyone I can. Cannot wait for your delicious creations! May you and your lovely family have a wonderful Christmas and blessing for the New Year.
I just made another batch of this wonderful flour! Today I used it for a REGULAR recipe for Chocolate Zucchini Muffins. I replaced the 2 c. of 'normal' flour with 210gr of Victoria's flour, replaced the sugar with Swerve and that’s it! It made 40 mini muffins!!! Regular recipe said it would make 12 reg muffins!! They rose beautifully and are light and airy! Couldn't be happier! Thanks, Victoria!!
Finally, someone who did the science.. so many keto recipes not backed up by legit science. It's the money people spend on failures to keep healthy, no thanks to food industries manipulating the so-called nutritional charts we all learnt in our school years. Thank you bro, from NZ 🇳🇿 🙏
Victoria, I just made the chocolate cake for my family (added my own keto icing since my liquid allulose isn’t in yet) and no one knew it was keto. They just thought it was good and cooked from scratch. Both were true. Thx for this four recipe.
Outstanding! Just don’t eat too much! Almonds are high in oxalates. (May cause kidney stones, joint pain, and other health problems etc) Eat it with some calcium foods to help bind the oxalates and prevent absorption. Also consume enough citric acid foods to urinate and flush the oxalates out of the body.
Victoria, you're such a blessing!! I'm in tears! I made my grandmother's Italian cookie recipe with your flour and subbed out the sugar and it's amazing! LEGIT like the real sugar and flour filled thing! 😍🙌🙏 Merry Christmas! This is the best gift! 🎄🎁🧑🎄 Thank you so much!!
This is amazing…I can make one meal, one cake, one batch of cookies for my whole family instead of one for me and another for them! Thank you for sharing your research to better our lives! ♥️
I thought I'd let you know I made the entire bag of almond flour into this flour mixture. You were right as usual, about 4 recipes in the bag I'll have about 18 cups of your Perfected Keto Flour to really get some baking and cooking done. The more things I try the more excited I get about getting back into keto. You are great and your efforts are so very welcome by the keto community. No overwhelming amounts of eggs, cheeses, chicken, cauliflower, etc. And with the price of these items increasing so high, I'm sure your better recipes will be saving us lots of money overall. All the more reason to follow you! Thank you and God Bless.
I made an Italian cream cake today out of the cakes and cookies flour, and it was amazing. I made brown butter chocolate chip cookies for Thanksgiving with it, and they were all gone. No one could tell. Both recipes were from a Southern Living cookbook. I love that I can bake anything now. I don't have to search for keto recipes.
Last night I made a white sauce with the perfect flour as a thicker. I did a cauliflower cheese bake. I fry of diced bacon and put in spinach in the cheese sauce. Also fresh parsley, season with salt, pepper, garlic. Omg it was beautiful. Xxxx
Victoria, I just made my husbands aunts cheese biscuits using this flour - you cannot tell the difference. I am beyond excited to try a range of other recipes ❤. The recipe is an old family favourite.
Victoria, it is 11 am. on Sunday morning in Missouri. On the counter is a batch of Glenn1 and Friends biscuits and Simple Life's Cranberry tart...(subbing out your flour for the wheat flour, and sweetener). Family members have already torn into the biscuits, and my husband is on his third slice of the tart. THEN they asked me what was I going to eat. After five years Keto, the were convinced these bakes were wheat flour bakes. Excellent flour replacement. Brava!
For anyone who wonders, Costco Kirkland brand almond flour is equal in quality to blue diamond. I've purchased Ave used many brands including both of those and they work equally well. Sam's club sells the blue diamond brand. So just depends where you're shopping. Also LifeSource brand oat fiber is super fine and fluffy, very white, and NO weird taste at all. Been using these for 4 years.
Oh and i just bought her recommended brand of oat fiber (modern mountain) and there is no difference between it and the life source brand in color, texture, flavor, or nutrition facts, except that the life source brand cost less on netrition website (if you are already buying enough to get free shipping). LifeSource brand is also cheaper per pound on Amazon. You get a 3 lb bag for the same price as a 2.5 lb bag of the modern mountain
Thank you so much for your work to make this flour. I used 1/2 cup of your PKF with 1/2 cup avocado oil to make a dark roux for gumbo. It worked! It's delicious with the same texture. I've tried 2 other low-carb roux recipes before, and those don't hold a candle to this! I also love that it's gluten-free. My cast iron skillet did have some graininess left in the bottom, but the gumbo wasn't grainy. THANK YOU!!!
THANK YOU FOR THIS AWESOME GIFT! Such a game changer. I just made my families favorite double fudge brownies using your perfected flour, and just switching out the 1 1/2 cups of regular sugar for the same amount of Bocha Sweet sugar substitute and my “doubting Thomas” husband never knew the difference because it tastes 99% like the regular recipe. He is diabetic and has pretty much hated every low carb recipe I’ve made over the last 3 years except this brownie recipe and my Toll House chocolate chip cookie recipe made with your perfected Keto flour as well. It’s so nice to be able to make my tried and true recipes with just using your flour and swapping out the sugar. I will be a loyal follower from here on in. No need to look elsewhere. Not only are you saving us money but you are saving us a ton of time in experimenting with others recipes only to fail time and again. You are a genius and a blessing. Thank you from the bottom of my heart.
Would love to have your recipes! My husband of 20 years is also diabetic and I just adore him. Keeping him healthy is a task! He doesn’t like keto baked recipes one bit. 😂
@@thecomeaufamily actually the recipes I use are tried and true like from the back of a nestles chocolate chip bags, like their double fudge brownie recipe where I substitute Victoria’s flour, for reg flour, Allulose for the sugar, and lily’s sugar free chocolate chips for the regular ones and everything else is the same. All substitutions are the same amount as the regular recipes. That’s the beauty of Victorias flour, and why it’s such a gift. No more experimenting. Take a recipe you love and swap out the flour for Victoria’s flour; swap out sugar for Allulose or Swerve and any other ingredients like chocolate chips for sugar free. For example I made oatmeal raisin cookies today using the recipe on the box of oatmeal, and yes I used oatmeal and 1 cup of raisins substituting the sugar for Allulose and Victorias flour for regular flour and I also made the cookies small, getting 70 cookies from the batch; so if my husband has 2 cookies, he’s consuming about 4-5 carbs which to a diabetic is both satisfying and “legal”. I hope that helps and happy baking. Victoria also has a recipe to make your own brown sugar Allulose, honey, sweetened condensed milk, sugar free Karo syrup while using cheaper and easily sourced ingredients. She’s figured out a way to make everything you need low carb with a minimal amount of ingredients. I am saving a ton of money thanks to her genius. Good luck and God bless
@@mamakovi4309 thank you hun! I’m gonna try! I’m new to this… it’s been quite an adjustment! We are just 2 months in and the amount of new staples and different way of cooking has my head spinning. Several ingredients to make flour, several different kinds of sweetener. I’m slowly filling up my pantry. I made fathead dough pizza crust pizza last night, hubby hated it. It’s wearing me thin, hahaa. He says the texture of almond flour makes him gag. He’s not a rude or complicated guy, just having a hard time adjusting. I did order some Hero bread, and he danced for joy. It fortunately was delivered as I was baking the pizzas and I was able to make him a burger. Happy camper. I hear Hero bread is ok, but should be limited. This is so hard!! I’ve been an excellent cook my whole life, now the whole house is upside down.
You’re very welcome and I understand fully, I’ve been at this since 2015 when there weren’t a lot of options for flour, sugar, decent recipes or some folks out there willing to experiment and share what they’ve learned. The more you try, the more you learn what will work for both you and your hubby. You Tube is a wonderful community for learning…my 2 cents worth: stick with almond flour, coconut flour and Allulose, swerve, and while Bocha sweet is a tad expensive, it makes great brownies, cookies and fudge. Allulose also is a wonderful sugar for making syrups, sweetened condensed milk, honey etc - it’s just not as sweet; so hang in there and you too will figure it out. God bless and I’ll be praying your hubby has an aha moment!
@@mamakovi4309 thank you so much for the great tips! I’m taking notes! (And for the prayers) haha! I need them too, to get through this crazy hump! But we must be doing something right, our clothes are getting baggy! 😂
I made a recipe for White Chocolate Macadamia Nut cookies 8 years ago and thought they were the best cookie ever! But went keto about 7 years ago and never made again. Well, that's all changed as of yesterday. I made the cookies using your new flour and they're delicious! Taste just the same. Only changed sugar, chips, and the flour. I was so excited! It worked!! Now, on to my next recipe! Thank you Victoria for all your hard work going into this flour!
I have been off Keto and have an autoimmune disease. I just had a pacemaker put in! I want you to know that you have given me the jumpstart to want to go back! Thank you for these recipes. I am grateful to you for your research! God Bless you-What an inspiration! I am also a Christian! Keep Going Victoria-Camille
I chose a recipe randomly online that was full of sugar as I wanted sweet Pumpkin Muffins. I used your PKFlour and they turned out DELICIOUS! Thank you so much, @Victoria'sKetoKitchen for all your hard work! Praising the Lord for your channel!😃🥰
Hi Victoria, I used this flour to make rum cake tonight and it turned out PERFECTO! I can't thank you enough for developing and sharing this recipe with all of us! You are truly a blessing. May God always blesses you and your loved ones and Happy New Year!
I want to thank you for sharing your hard works to all of us. May God bless you & your families throughout your life journeys with good health, happiness & wealth 🙏 Greetings from Indonesia ❤
I have to say that you’re 100% correct in using all ingredients you recommend, it made such a big and wonderful difference in texture and flavor. Thank you for all you do ❤️
Victoria - today I made Keto Cherry Scones using your Perfected Keto Flour recipe and they turned out to be fabulous! Right now I am making pancakes using your PKF. I will let you know how it goes. Thank you so very much for your diligence & hard work! xo
I just made two-ingredient biscuit (self-rising flour and heavy whipping cream) using your flour. I honestly teared up eating it! I had perfected my biscuits before going keto/low-carb and it's something I have missed. Not only the biscuits themselves but the joy I found making biscuits on the weekend. I'm floored how delicious, light and flaky they turned out. This is definitely a keto miracle! I can't wait to try other recipes! Bless you and your family this Christmas season!
@audreyharder7202 Of course! I used Hillbilly Kitchen's two-ingredient biscuit recipe/video. I made Victoria's flour into self-rising flour then sifted and added 1/2 to one cup of heavy whipping cream to get to biscuit dough consistency. I rolled out, cut and baked 350 degrees for about 15 minutes. It's a rough recipe but flexible. Made biscuits and gravy for my crew for Christmas and no one knew the difference! Have a blessed day!
Victoria's flour totally makes these biscuits! I've made them three times successfully! I've not had biscuits in almost a year and she has made it possible again! Enjoy!
Thank you so much Victoria. This flour is going to save my keto and gluten free journey! You could have easily bagged and sold this flour, but you are so kind and loving to share the recipe with us. Thank you. again. I will be tuning in to your channel every Tuesday and Friday.
Hi. Back again! Rereading the recipe, I think this was another revision! Thanks for being so precise. I’ll be making the sponge cake in the cute cube containers…I had nothing in that size…NOW I do. Thanks again. vj
Victoria thank you for sharing this recipe which took three years to master to perfection. You are truly a great 🌟 star . From Johannesburg South Africa 🇿🇦
I just tried this yesterday. Omg I can't believe how soft and so much more like cake they turned out. Even my mom liked it. I've watched a lot of your videos and will admit I was still a little skeptical. Thank you for proving me wrong. I think you have a winner here!
Hi Victoria, I put your flour to the test by using it and my mothers recipe of just two ingredients flour and sour cream, to make English or in my case fluffy Australian scones ( not related to American scones) and oh my gosh. I can’t tell you how many keto flours I’ve tried but they would always be rocks. Your flour is amazing, light, fluffy scones that can be eaten hot with diabetic jam and cream and don’t fall apart. Thank you thank you - this is a life changer. X robbi
Update....I made your new flour and used it in a regular blueberry scone recipe...OMG...you did it!!! This recipe turned out amazing, I added all ingredients as it was written and it was perfect!!! I wish I could send a picture for others to see. ☺️❤️☺️
I recently got all the ingredients and did some experimenting today! I made very simple biscuits by adding the baking powder you specify and some water. I baked them in a muffin pan in the air fryer oven. I can’t wait to try all your recipes as well as white flour recipes using your Perfected Keto Flour. Icould not believe I wasn’t eating a white flour bread product. You are a genius! Thank you Victoria ! 😊
I'm so excited! I watched this video when it first came out and couldn't wait until I could make it. I got a kitchen scale for Christmas but didn't have the means to get the oat fiber or egg white protein powder until now! They're being delivered today 🥰 I can't wait to try this flour!
I love oatmeal peanut butter cookies. I know the oatmeal makes them not keto, but to minimize the effect, I tried your flour. I used non-sugar sweeteners, and non-sugar chocolate chips, and natural peanut butter. They came out so well, so tasty! Thank you for all your effort, Victoria ! Blessings. ❤
I used your flour to convert a cookie recipe from Wise Guide. They turned out perfect. I needed a cookie recipe for me or that was sugar and wheat flour free. Thank you soooo much for this recipe!!!
I just made my favorite carrot cake recipe with your flour mix and allulose as a sweetener. It is amazing - I think I should have used a bit more sweetener....I don't think allulose is 1:1. The flour is wonderful, many thanks!
Thank you for sharing and for inspiring by living well. I can't wait to try this as I have been reducing the gluten and sugar in my diet. I also love the diverse comments. Everyone has different needs and different diets and are using the flour to help them out. Take care!
Merry Christmas....Thank you so very much for all your hard work. I hope you have made my holiday exciting. I have used your all purpose flour..it is marvelous. I made a Red velvet Cake, Belgian waffles and the Toll house cookie recipe with your flour and my sugar free substitutes ....they did not taste KETO....You are a Genius....You should package this recipe....Thank you..I hope you and your family have a Very Blessed and wonderful Christmas.
THANK YOU SO VERY MUCH. I WILL ORDER THE BRANDS YOU HAVE SHOWN AND TRY MY HAND AT BAKING WITH IT. THANK YOU FOR THE EFFORT AND TIME YOU HAVE PUT INTO ALL MEASUREMENTS. WHAT A JOY TO HAVE IT ALL INCLUDED.
Good evening Victoria. Wow. This is most definitely great news. A special type of flour that can turn everything KETO. I'm definitely gonna try that. Thanks for sharing and have a great weekend. 😊
Well, this is just great! For the first time in 6 years of keto, i've been able to have Welsh cakes on St. Davids day, and *they taste just like normal*. Thanks for such a great recipe/ingredient!
Hi Victoria, I just want to say a huge thank you!! I came across this video about a month ago and then had to go on a search-finding mission for the egg white protein powder of which none of my usual stores carried. I rarely order online but went through iHerb to get it. Allulose is not in the Canadian market but was able to get that as well from iHerb. I made your perfected flour yesterday and my first use was making Chicken Fingers for myself and my son. I have food intolerances as well as being a T2 Diabetic but he does not. He is also my "Guinea pig" for testing out recipes on to see if he can tolerate (taste, texture, etc) my foods. Well, the flour is a winner on both sides of the camp. I had used the flour with added seasonings to coat the chicken strips, then dipped them in a egg/cream wash then dipped in crushed pork rinds and baked. He ate 6 pieces!!! His only complaint was that the breading became a bit soggy as it cooled. I figure I can fix that in my air fryer the next time I make them. I have lots of other recipes to go through again plus try some of yours to try this flour out on but as it stands right now, I can get rid of all the other flours I've made and didn't really like and replace it all with this one. So once again, a HUGE thank you from this Canadian gal!!
Thank you for all the time and effort you expended on perfecting keto flour. I was wanting to make my family keto bread. Your hard work makes this possible. Blessings to you and yours. ❤️❤️❤️❤️
I just made chocolate chip cookie recipe i found online using your flour, allulose for white sugar and swerve brown sugar, and lillys chocolate chips plus followed baking powder, soda, salt, vanilla, egg according to recipe and it tastes like and has texture like a regular chocolate chip cookie. Game changer for being on this lifestyle for my health.
Victoria. I've used all 3 of your flours and want to thank you for all your hard work. We appreciate you. I made a chicken pot pie tonight and used the Perfected Keto Flour in my oil pie crust recipe. My husband is happy for me with my weight loss on keto but he's hesitant to do away with his pastas and breads. I have to tell you he went back for seconds on the pot pie and said the crust tasted really good. Win Win.
Blessings to you Victoria! As they say "no good deed goes unpunished"! Your wonderful work to get us all a true white -flour 1:1 replacement seemed to confuse many! I was thiiiisss close to making the two "old" versions of your bread and pastry versions so I am delighted to find this new recipe that does it all! And I totally understand the baking powder instructions! Thank you so much and wishing you and your family Merry Christmas!
Tonight I used your flour recipe to to make Korean corn dogs they were so yummy. I used a cup of your flour one egg 1tsp of baking powder and 3 tbs sugar substitute and 1/2 tsp of salt and 1/2 to 3/4 cup low carb milk and mixed it all together in a cup and dippped a string cheese in it and then rolled it in pork panko and fried it. Thank you so much for taking the time to make this flour.
