Ok. I've been keto for five years and honestly this is the most helpful video I have watched! You are making such great content and super recipes, thank you!!
To combat the strong eggy flavor I often use one whole egg and commercial egg whites to fill out the balance of egg requirement. Some recipes I substitute egg whites for the total egg requirements.
Erythritol is also a sugar alcohol. Allulose does actually crystalize which is nice. I helps the baked goods to brown better. I like Sukrin Gold for brown sugar, I think it works the best.
The secret is: Remove the sugar and use a substitute sweetener instead, you can pretty much make anything. You still have to look for low carb/no carb ingredients too.
I bake egg white bread (no nut flour or fibers needed, just egg whites, egg white powder, cream of Tartar, salt, egg yolks, beef Gelatine, baking soda) and when some goes stale I dry it and ground it to flour. This can be used like flour. I‘m carb intolerant so this is my go to. Since I can’t get Allulose here in Germany (some use Allulose in the egg white bread to give it a crust) I use either butter or egg wash after the bread was 15 minutes in the oven. I also use different heats when baking. Starting with a cold oven, after I put the pans into the oven I turn it on to 140 degree Celsius or 280 degree Fahrenheit for 30 minutes, after15 minutes glazing with butter or egg wash then back for another 15 by 140/280 in the oven then another glazing. Then the pans go for another 15 minutes by 175/350 in to oven. Turning of the oven and let the bread rest in the oven for 15-30 minutes. If you use Allulose you can keep it 30 minutes by 140/280 and then turn up the oven to 175/350 for 150 minutes. This is a tweaked recipe from recipes from Indigo Nili and Ketogenic Woman the original is from Maria Emmerich.
Thanks for crediting Maria - it seems to be forgotten that she created it so long ago! I’ll have to try your method of glazing with butter or egg wash and adjusting temps since I can’t use Allulose.
@@Lucinda_Jackson I subscribed to Maria‘s channel and view her videos just like I view Indigo Nili‘s, Ketogenic Woman‘s, JanetGreta‘s and Amy: Carnivore‘s Angels channels all 4 tweaked the egg white bread recipe from Maria Emmerich and I just grabbed the best from 5 different egg white bread styles and tweaked it for myself like the different heats I use and starting with a cold oven instead a preheated oven. Last Sunday I made a ciabatta style egg white bread and some rolls. Tomorrow I will make focaccia with 2 additions means one with olives and feta cheese (I will back the bread for 15 minutes and poke little holes in it and fill the holes with the olives and the feta cheese) then the usual baking for another 15 minutes on lower temperature and then ramping up the heat to 175/350. The other one will be simply coarse salt with caraway seeds and brushing with butter and later when both focaccias are out of the oven a quick brushing with olive oil to make it taste like the original. When I have enough egg white bread flour I will start with experimenting to create lasagna sheets and noodles and crusts for pizza and pies. I don’t like the fathead doughs and I think with this egg white bread flour I can workout how to make Carnivore pizza crusts and pie crusts which can be used like real pizza crusts and pie crusts without nut flour and mozzarella cheese in the crust cause this is too much cheese for my liking when I have to top it with more cheese when I make pizza. This will stall weight loss but with the egg white bread flour the cheese will be just part of the topping. I also don’t like cheese in a pie crust when I make a cheesecake. Also when I ground the dried egg white bread coarser I can use it for breading like pork rind panko, don’t like the taste of pork rind panko on breaded pork Schnitzel or fish.
@@SimiAcheronsDemon Yep. Maria started the use of her bread to make flour, too, more than 15 years ago. It works so well as breading and in recipes. I was just happy to see you Credit her since most people don’t.
Just starting Keto and have been overwhelmed by what I don’t know. Your video has made me feel like I can now become a genius keto baker! Thank you! Patricia
Annie, you are an angel! Thank you so much for sharing your tips & tricks & also for being honest on what is worth getting or not. I love watching you & appreciate all that you do for your viewers.
I agree with Brenda .I have commented before but have to again.My husband is a diabetic and on a insulin pump so I try to find sweet treats and now I have a place to start. Thank you. I know this takes time out of your day and you have helped me on our keto journey and because I trust your opinion I have courage to order these products.
What a great video! I just wish you’d been making videos and giving out this information 15 years ago! I know how long it took you to figure out all the conversions because I know how long it took me. This is a truly wonderful gift to your viewers! But we definitely still need you!!! You keep thinking up new recipes and pushing us out of our ruts to try something new!
My last attempt at going keto was before the pandemic. I recently decided to try again after gaining 30 pounds in the last two years. I am so glad I found your channel! There have been a lot of changes since 2020.
You are one of THE MOST creative yet concise KETO RUclipsrs! Thank you, Miss Annie, for bringing that enthusiasm and deep knowledge to each episode. I ❤️, 😍, 💖 me some Miss Annie to keep me encouraged and ON TRACK! DON'T STOP! 😂 GOD BLESS YOU, Miss Annie!
I always love when apricot season rolls around. I can eat half of one and stay in ketosis. I also love indulging in umeboshi from time to time. The salted only version of the pickled Japanese plum.
Thank you, thank, thank you. Cooks, like you, are the ONLY reason i can be successful on a permanent basis. Tyfs. I’m am truly grateful. I’ve lost weight that has has taken me 30 years to find a plan that works for me and that’s been Keto.
Oh you are completely still needed, Annie. We love you and your great videos. It took me awhile to find you in my Keto journey, but you are actually my go to for all keto. Thank you so much for your videos. Your my rock star!!!!!
You are one of my favorite keto content creator’s! ♥️ I am I Certified Pharmacy Technicians and I’m2 yrs Keto. Thank you for your creativity. I am a number 1 fan!!
Have you ever used sugar free pudding mix? I mixed one cup of whole milk stirred into the mix, then I whipped one cup of heavy cream and folded in in. Not sure of the carb count but it is so rich serving size is pretty smalll.
Love catching up with your videos and yes you are our mad scientist keto girl and I just want to thank you for your commitment in posting all these videos! Tips and tricks, secrets, and great revelation that’s what I call it! Okay 👍 I’m ready to get back on track 🥰
The pie part was funny; Ma Ingalls was written to have made a surprise "apple" pie for the family out of a green pumpkin! On the Banks of Plum Creek, I think it was.
Like all your videos, this was full of helpful ideas. I have arrowroot but haven't tried using it-I will now. And seeing you make Fathead dough has changed my life. I tried several disappointing cauliflower crusts but the fathead recipe creates such a beautiful easy to use dough that it's all I use for pizza. And you don't have to wait around for it to rise; I do add some yeast just for the flavor. So thank you.
Thank you so much for doing the heavy lifting on making everything keto. I can't tell you how much I enjoy watching you and making the recipes you share ❤️
So dearest Annie, I have a question for you. I have listened to your instruction So ( 1 cup flour = 1 1/4 almond flour + 1/4 coconut flour) is there anything else should we add?? ( why protein?? egg powder protein)? I would love any feedback from anyone that is a baker. What is the cumbination you use for success?? trying to ketofy some old European recipe's Thank you in advance
You’re truly knowledgeable and master in Keto zone !!! Amazing !!! Thank you so much. AS Asian we have so much light, stretchy, fluffy dough and methods of cooking them, you just give me ideas how to manage and reachable to enjoy my traditional recipes. ❤❤❤❤❤😊
Thank you for such a wonderful video! I follow your recipes and it's only through your channel that I've been able to maintain my keto lifestyle! Love from Romania 🇷🇴 ❤️ God Bless you always 😊😊🙏🙏
Super.. Explanation an why's just go together.. Like the info on zucchini🤔 did not know about the taste changes.. Didnt know either flavored extracts.. Thats awesome... Great video.. Love an share YOUR drops often. 😘👍
Love your channel. Hoping to get back into my keto journey after being off for a year due to chemo and radiation treatments. I need to get this weight off. Thanks for all your ideas.
My trick for bananas for banana but bread is 1 brick of cream cheese, creamed with banana flavoring and 2 eggs... same texture as a banana. Just add vanilla, nuts and flour substitute. ❤
Thank you for your expertise and suggestions! This is a great help in mixing up recipes! You’re one of my favorites and now you made my hero list! As a senior citizen with limited resources, this really helps! 👏🏽👏🏽👏🏽😍
I tried the link for the vanilla syrup and I can’t find it anywhere! Is there a different kind maybe? Love how you tell us the ratio’s for all ingredients for regular ingredients. I find this so helpful as I am new to Leto cooking and love my sweets!!
Just want to say Thanks for all your wonderful recipes and hints using Keto! Love your site! Can’t always get same items here in Canada, but generally good substitute. 🇨🇦❤️👏💐🇨🇦😊
You are a wealth of knowledge, thank you. I wonder why you didn’t mention Stevia in your sweetener section. Also I heard Buckwheat is Keto friendly. I actually just bought some today. It looks very finely ground.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
The restaurant industry needs to watch this video and take notes.
Just the kind of info everybody on Keto needs.
Yes! Glad I could help!
Please put out a book.......Please. I so enjoy your content! You are pure magic. Thank you.
Ok. I've been keto for five years and honestly this is the most helpful video I have watched! You are making such great content and super recipes, thank you!!
To combat the strong eggy flavor I often use one whole egg and commercial egg whites to fill out the balance of egg requirement. Some recipes I substitute egg whites for the total egg requirements.
Erythritol is also a sugar alcohol. Allulose does actually crystalize which is nice. I helps the baked goods to brown better. I like Sukrin Gold for brown sugar, I think it works the best.
Impossible to get allulose in europe tho 😭😭😭
Where do you live? I am german we can order it from the website iHerb
Allulose is not an invert sugar. It will not recrystalise once it is melted or carmalised.
@@pamelakoretsky9909 💀
@Sky-fk5tl Try I Herb ...I live in the UK and get it shipped in . It's the best sweetener in my opinion ❤
You are amazing!! Best carb to keto conversion video ever! You're a boss!
Yay! Thank you! I'm glad you enjoyed the video!
Thanks for the conversion for almond and coconut flour!
The secret is: Remove the sugar and use a substitute sweetener instead, you can pretty much make anything. You still have to look for low carb/no carb ingredients too.
Artists and Scientists make great cooks :)
Wow that zucchini ‘apple’ pie looked so good!
I bake egg white bread (no nut flour or fibers needed, just egg whites, egg white powder, cream of Tartar, salt, egg yolks, beef Gelatine, baking soda) and when some goes stale I dry it and ground it to flour. This can be used like flour. I‘m carb intolerant so this is my go to. Since I can’t get Allulose here in Germany (some use Allulose in the egg white bread to give it a crust) I use either butter or egg wash after the bread was 15 minutes in the oven. I also use different heats when baking. Starting with a cold oven, after I put the pans into the oven I turn it on to 140 degree Celsius or 280 degree Fahrenheit for 30 minutes, after15 minutes glazing with butter or egg wash then back for another 15 by 140/280 in the oven then another glazing. Then the pans go for another 15 minutes by 175/350 in to oven. Turning of the oven and let the bread rest in the oven for 15-30 minutes. If you use Allulose you can keep it 30 minutes by 140/280 and then turn up the oven to 175/350 for 150 minutes.
This is a tweaked recipe from recipes from Indigo Nili and Ketogenic Woman the original is from Maria Emmerich.
Thanks for crediting Maria - it seems to be forgotten that she created it so long ago! I’ll have to try your method of glazing with butter or egg wash and adjusting temps since I can’t use Allulose.
@@Lucinda_Jackson I subscribed to Maria‘s channel and view her videos just like I view Indigo Nili‘s, Ketogenic Woman‘s, JanetGreta‘s and Amy: Carnivore‘s Angels channels all 4 tweaked the egg white bread recipe from Maria Emmerich and I just grabbed the best from 5 different egg white bread styles and tweaked it for myself like the different heats I use and starting with a cold oven instead a preheated oven.
Last Sunday I made a ciabatta style egg white bread and some rolls. Tomorrow I will make focaccia with 2 additions means one with olives and feta cheese (I will back the bread for 15 minutes and poke little holes in it and fill the holes with the olives and the feta cheese) then the usual baking for another 15 minutes on lower temperature and then ramping up the heat to 175/350. The other one will be simply coarse salt with caraway seeds and brushing with butter and later when both focaccias are out of the oven a quick brushing with olive oil to make it taste like the original.
When I have enough egg white bread flour I will start with experimenting to create lasagna sheets and noodles and crusts for pizza and pies. I don’t like the fathead doughs and I think with this egg white bread flour I can workout how to make Carnivore pizza crusts and pie crusts which can be used like real pizza crusts and pie crusts without nut flour and mozzarella cheese in the crust cause this is too much cheese for my liking when I have to top it with more cheese when I make pizza. This will stall weight loss but with the egg white bread flour the cheese will be just part of the topping. I also don’t like cheese in a pie crust when I make a cheesecake. Also when I ground the dried egg white bread coarser I can use it for breading like pork rind panko, don’t like the taste of pork rind panko on breaded pork Schnitzel or fish.
@@SimiAcheronsDemon
Yep. Maria started the use of her bread to make flour, too, more than 15 years ago. It works so well as breading and in recipes.
I was just happy to see you Credit her since most people don’t.
Just starting Keto and have been overwhelmed by what I don’t know. Your video has made me feel like I can now become a genius keto baker! Thank you! Patricia
Best keto on youtube, she can turn anything into keto in a simple tutorial
Annie, you are an angel! Thank you so much for sharing your tips & tricks & also for being honest on what is worth getting or not. I love watching you & appreciate all that you do for your viewers.
I agree with Brenda .I have commented before but have to again.My husband is a diabetic and on a insulin pump so I try to find sweet treats and now I have a place to start. Thank you. I know this takes time out of your day and you have helped me on our keto journey and because I trust your opinion I have courage to order these products.
What a great video! I just wish you’d been making videos and giving out this information 15 years ago! I know how long it took you to figure out all the conversions because I know how long it took me. This is a truly wonderful gift to your viewers! But we definitely still need you!!! You keep thinking up new recipes and pushing us out of our ruts to try something new!
I think she might have been too young to do this 15 years ago!!! LOL
@@kathylong2513
No kidding! It wasn’t meant literally.
This is GOLD!. Thank you so much. 👍
You're very welcome!
My last attempt at going keto was before the pandemic. I recently decided to try again after gaining 30 pounds in the last two years. I am so glad I found your channel! There have been a lot of changes since 2020.
What a generous video to share!! Love your recipes but this ‘tips and tricks’ video is great for the newbie who hasn’t followed you forever! Thanks!!
You are one of THE MOST creative yet concise KETO RUclipsrs! Thank you, Miss Annie, for bringing that enthusiasm and deep knowledge to each episode. I ❤️, 😍, 💖 me some Miss Annie to keep me encouraged and ON TRACK! DON'T STOP! 😂 GOD BLESS YOU, Miss Annie!
Thank you for making this tutorial idiot proof without talking down Your recipes have not failed me yet. Wonderful!
Good afternoon KetoFocus. That looks delicous. I love the way you arrange your pantry turning desserts KETO.
I always love when apricot season rolls around. I can eat half of one and stay in ketosis. I also love indulging in umeboshi from time to time. The salted only version of the pickled Japanese plum.
Thank you, thank, thank you. Cooks, like you, are the ONLY reason i can be successful on a permanent basis. Tyfs. I’m am truly grateful. I’ve lost weight that has has taken me 30 years to find a plan that works for me and that’s been Keto.
Oh you are completely still needed, Annie. We love you and your great videos. It took me awhile to find you in my Keto journey, but you are actually my go to for all keto. Thank you so much for your videos. Your my rock star!!!!!
You are one of my favorite keto content creator’s! ♥️ I am I Certified Pharmacy Technicians and I’m2 yrs Keto. Thank you for your creativity. I am a number 1 fan!!
This was really helpful. I'd never have thought that I might enjoy zucchini pie. Wow.
No Annie, we do need and appreciate you! 😊 You are my go to when I don't know what I'm doing (which is often).
You are the best a best at helping people achieve achieve keto eating!!!!! Thank you so much 💓
Have you ever used sugar free pudding mix? I mixed one cup of whole milk stirred into the mix, then I whipped one cup of heavy cream and folded in in. Not sure of the carb count but it is so rich serving size is pretty smalll.
Love catching up with your videos and yes you are our mad scientist keto girl and I just want to thank you for your commitment in posting all these videos! Tips and tricks, secrets, and great revelation that’s what I call it! Okay 👍 I’m ready to get back on track 🥰
I never thought to use zucchini for apple pie, great idea.
The pie part was funny; Ma Ingalls was written to have made a surprise "apple" pie for the family out of a green pumpkin! On the Banks of Plum Creek, I think it was.
This was very helpful because I often try to make normal recipes keto but could just not figure out how much of the almond or coconut flours. Thanks!
I would love a cook book. We are new to Keto and reslly miss a lot of stuff we cannot eat.
Like all your videos, this was full of helpful ideas. I have arrowroot but haven't tried using it-I will now. And seeing you make Fathead dough has changed my life. I tried several disappointing cauliflower crusts but the fathead recipe creates such a beautiful easy to use dough that it's all I use for pizza. And you don't have to wait around for it to rise; I do add some yeast just for the flavor. So thank you.
"Keto" Martha Stewart! Your incredible!
Sooo helpful! Going directly into my favorites as a reference guide!
Very informative 😀
I made the zucchini muffins you just posted. My whole family loves them!
Another great option was adding sparkly glitter nails to your vid which made your demos super bomb!
Thank you so much for doing the heavy lifting on making everything keto. I can't tell you how much I enjoy watching you and making the recipes you share ❤️
Have you published a cookbook?! I would buy it! 😁
This is just a great video I am sure I will go back to over and over!
I've been waiting for this type of information... especially from someone I trust. Thanjs!!!
This is the most informative video I’ve watched in a while.
I will try the apple pie trick. Thanks for sharing
I use the golden lankanto in tea. I've found it's a nice honey replacement for our family.
I love your creation, I use your recipes a lot and they are so good.
We always need you. Hands down one of the best keto baking video, well it make sence when it comes from a scientist. Thank you so much
Thank you so much for this video and especially for all the links to buy these products to make these recipes. I look forward to making some of them!
So dearest Annie, I have a question for you. I have listened to your instruction So ( 1 cup flour = 1 1/4 almond flour + 1/4 coconut flour) is there anything else should we add?? ( why protein?? egg powder protein)? I would love any feedback from anyone that is a baker. What is the cumbination you use for success?? trying to ketofy some old European recipe's Thank you in advance
You’re truly knowledgeable and master in Keto zone !!! Amazing !!! Thank you so much. AS Asian we have so much light, stretchy, fluffy dough and methods of cooking them, you just give me ideas how to manage and reachable to enjoy my traditional recipes. ❤❤❤❤❤😊
Most useful info for Keto warriors. This has cleard up so many of my questions.
Thank you!
You are a great help for us newbies! Thank you.
Wow looks so amazing so beautiful recipe
Wooooow what a keto specialist!... Thanks so much!
I think you’re the bomb! 😂 I appreciate all you do to give me as much help as I can get to be successful. 😉 blessings! 💞
So generous of you, I’m amazed. Thank you!
Wow this was super informative. Thanks for all your videos. Have a great day
Awesome video tips. Thank you!
Thank you for such a wonderful video! I follow your recipes and it's only through your channel that I've been able to maintain my keto lifestyle! Love from Romania 🇷🇴 ❤️ God Bless you always 😊😊🙏🙏
I loved this! Thanks for sharing your tips with us.
This was great information. Thank you so much.
Merci!
Lot’s of good information! Thank you! Saving to my Keto cooking folder!
Thank you so much for sharing your genius ideas. Off to see the mad scientist recipes..
Thank you so much for that information! I like to bake keto desserts and these tips will greatly help me.😀
Wow! I had no idea there was such a difference between the flour varieties. Thank you for the explanation. Love your channel!!!
Thanks for explaining the differences. This will really help!
Genius! Thank you!
Thanks!
oh my goodness I needed this thank you 💖
Your channel is full of great information, I love it! Thank you for sharing all your knowledge on keto.
Thank you so much Annie. You're such a good cook. ❤🥰💕💗
You’re welcome ❤️ And thanks for saying that 😁
Excellent tips, especially how to measure flour subs, thanks!
Great information. Can use this to make some new and interesting dishes
LOVE this video! Thank you for putting all these together! I just subscribed because of this video!
Thank you so much for sharing all your expertise. I just started keto & your channel has been so helpful! 😊
Super.. Explanation an why's just go together.. Like the info on zucchini🤔 did not know about the taste changes.. Didnt know either flavored extracts.. Thats awesome... Great video.. Love an share YOUR drops often. 😘👍
Very smart!! Will use all your expert ratios and ideas!
Oh girl, we still need you!!
So excited about this video! Thank you for making it!
do you ever use any paddy pan squash? I grow it for its firmer texture as compared to regular yellow squash
This is the best Keto learning experience I’ve seen. Your videos are the best ever! Thank you so much 😊
Love your channel. Hoping to get back into my keto journey after being off for a year due to chemo and radiation treatments. I need to get this weight off. Thanks for all your ideas.
My trick for bananas for banana but bread is 1 brick of cream cheese, creamed with banana flavoring and 2 eggs... same texture as a banana. Just add vanilla, nuts and flour substitute. ❤
Thank you for your expertise and suggestions! This is a great help in mixing up recipes! You’re one of my favorites and now you made my hero list! As a senior citizen with limited resources, this really helps! 👏🏽👏🏽👏🏽😍
I tried the link for the vanilla syrup and I can’t find it anywhere! Is there a different kind maybe? Love how you tell us the ratio’s for all ingredients for regular ingredients. I find this so helpful as I am new to Leto cooking and love my sweets!!
This information is a goldmine and will help me so much on my long and so far very happy journey with keto and staying healthy,thank you so much xx
This was so informative and helpful!!! Thank you!!! I love your videos 😊
Aww thanks!
Thank you so much for this wealth of information! So many Products and the best ones to use! Thanks again!
This was great. The explanations for the different types of ingredients is very helpful!
Thanks! Great Video!
Just want to say Thanks for all your wonderful recipes and hints using Keto! Love your site! Can’t always get same items here in Canada, but generally good substitute. 🇨🇦❤️👏💐🇨🇦😊
Annie, keep the science going. LOVE your recipes!
You are a wealth of knowledge, thank you. I wonder why you didn’t mention Stevia in your sweetener section. Also I heard Buckwheat is Keto friendly. I actually just bought some today. It looks very finely ground.
Thank you so much, you are so inspiring for me!
Excellent tips!!! Great video!!!!