Keto Bread

• 6 Tbs. butter, melted
• 6 Tbs. coconut oil, melted
• 1.25 c. almond flour
• 2 Tbs. coconut flour
• 2 Tbs. ground flax seed
• 2 tsp. psyllium husk
• 2 Tbs. baking powder
• 6 large eggs
• 1 tsp. cinnamon (optional)
• butter/oil to grease pan

Preheat oven to 350 degrees F. Line a 9 inch bread pan with parchment paper and lightly grease it.

Melt the butter and coconut oil together in a small pan. Set aside to cool.

Mix the dry ingredients together in a large bowl.

Lightly whisk the eggs together in a bowl and add them to the butter/oil mix. Gently stir together until combined.

Add wet ingredients to dry ingredients. Gently fold together to combine. Pour into bread pan. Bake for at least 30 min. Check for doneness.

Adapted from Low Carb Keto French Toast – https://www.thatslowcarb.com/low-carb-keto-french-toast/

Squash casserole

Squash casserole

• 2 Tbs. butter
• 8 c. yellow squash, cut in half lengthwise and sliced
• 1 onion, sliced thin and chopped
• 4 eggs
• 2 c. shredded cheese
• 2 c. milk (or heavy cream/yogurt/sour cream combo)
• 0.25 tsp. cayenne pepper
• 1 tsp. salt

Topping

• 0.5 c. almond flour
• 2 Tbs. coconut flour
• 3 Tbs. dried parsley
• 0.5 tsp. paprika
• 1 tsp. garlic powder
• 0.5 tsp. salt

Preheat the oven to 350 degrees F. Butter a 13×9 glass baking dish. Saute the squash and onions in the butter until soft. Mix together the eggs, cheese, milk, pepper, and salt in a bowl. Pour the squash into the 13×9 greased pan, then pour the egg cheese mix on top. Stir gently until combined. In a separate bowl, whisk together the topping ingredients. Sprinkle over the squash, egg, cheese mix and bake for ~45 min.

Cheese Bread

Cheese Bread (adapted from Easy Skillet Keto Garlic Bread at https://ketonoms.com/)

• 1 cup shredded Mexican blend cheese (or Mozzarella)
• 1 Tbsp cream cheese
• 1 Tbsp coconut flour
• 1/2 tsp baking soda
• 1 egg
• 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt

Melt the cream cheese over low heat on the stovetop. Take off of heat, mix in the egg, and set aside. Combine the shredded cheese, coconut flour, baking soda, egg, italian seasoning, garlic powder, and sea salt in a bowl. Add the egg mix to the cheese mix. Cook on a buttery cast iron skillet or in a waffle maker.

Grain-free Biscuits

Grain-free Biscuits (adapted from recipe Paleo Biscuits at mynaturalfamily.com)

• 1 c. almond flour
• 1/3 c. coconut flour
• 2/3 c. tapioca flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 5 Tbs. butter, cold and cut into chunks
• 1/2 c. buttermilk (or 1/2 c. coconut milk + 1 tsp. lemon juice)
• 2 eggs
• 1/2 c. cheese, shredded or cut into chunks.

Whisk together the first six ingredients. Cut the butter into the flour. Whisk together the eggs and buttermilk in a separate bowl. Add the wet ingredients to the dry ingredients and stir until combined (do not overmix). Can mix in 1/2 c. shredded cheese.

Almond flour pie crust

Almond Flour Pie Crust (from Lea Valle. Holy Grail Status: The Perfect Paleo Pie Crust. http://www.foodrepublic.com/recipes/holy-grail-status-perfect-paleo-pie-crust-recipe/)

• 1 c. almond flour
• 1/2 c. arrowroot starch flour
• 1/2 c. coconut flour
• 1/2 tsp. sea salt
• 1/2 c. (1 stick) butter, cold and cut into chunks
• 1 egg
• 1 egg white plus 1 tsp. water (optional)

Combine and stir the flours and sea salt in a large bowl. Dump into a food processor (or use a dough blender) and process with the butter until uniform crumbs form. Add the egg and process again until a dough sticks together. Take out of processor, make a dough ball, wrap it in plastic and put in the fridge for 20 min. Roll out the dough between two pieces of wax or parchment paper until ~1/4 inch thin. Bake at 400 degrees Fahrenheit 15-20 min. (fully baked) or 10-12 min. (partially baked).

Coconut flour biscuits

Coconut flour biscuits (from wellnessmama.com)

• 2/3 c. coconut flour
• 5 Tbs. butter, softened
• 5 Tbs. coconut oil
• 8 eggs, lightly beaten
• 3 Tbs. honey
• 1/2 tsp. baking powder
• 1/2 tsp. cream of tartar
• dash of salt

Mix together, drop by tablespoonfuls onto parchment paper and bake at 400 degrees F for 12 to 15 min (until turning very light brown…bottom burns easily).