THE ULTIMATE KETO BREAD MACHINE-A Guide For Bagels, Buns, Crusts, and Muffins: 101 Low-Carb Ketogenic Breads For Healthy Weight Loss And Fat Burning by GINA MORGAN

Author:GINA MORGAN
Language: eng
Format: azw3, mobi
Published: 2020-05-25T18:30:00+00:00

Serves - 24

Ingredients

Cookies:

1 stick plus 1 tablespoon softened butter ½ cup granulated Swerve or Erythritol

1 teaspoon sugar-free vanilla extract

1 large egg

2 cups plus 2 tablespoon almond flour

¼ cup Dutch-process cocoa powder

¼ cup black cocoa powder 3 tablespoons flax meal

2 tablespoons ground chia seeds

½ teaspoon glucomannan powder or xanthan gum ½ teaspoon baking soda

1 teaspoon cream of tartar or apple cider vinegar ¼ - ½ teaspoon of sea salt

2 tablespoons cacao powder (for dusting the dough) Filling:

¾ stick softened butter

2 tablespoons softened

1.1 oz. Coconut butter or blanched almond butter 1 cup powdered Swerve or Erythritol

1 teaspoon sugar-free vanilla extract

Optional: 1-2 teaspoons natural food coloring Directions

Combine all the dry ingredients (almond flour, both types of cocoa powder, flax meal, ground chia seeds, glucomannan powder, baking soda, cream of tartar, and salt) in a mixing bowl.

Add vanilla extract, swerve, and the softened butter together in another bowl.

Use an electric mixer to beat until well mixed and creamy.

Add the eggs; then beat again.

Don’t become disturbed if it splits a bit.

Add almost half a cup of the dry mixture whilst beating gradually and then add all the dry mixture beat until you have a sticky dough.

Set the dough a piece of cling film; then wrap around until it becomes a flat “loaf”.

Store in a refrigerator for 2 hours or overnight to chill.

Preheat the oven to 3500F (fan assisted).

When chilled, cut half of the dough; return the rest of the dough into the refrigerator.

Sprinkle a non-stick mat with some of the remaining cacao powder.

Place the dough on the mat and put cling film on top or use a rolling with a silicon layer.

Roll out until thin, about ¼ -inch thick.

Roll the dough into a ball and repeat the process.

Shower with more cacao powder required.

Cut the cookies with a 6 cm diameter cutter.

Cautiously lift the cookies off the mat using a sharp knife.

Put on a greaseproof lined baking tray.

Please don’t move them around as they may break apart.

Bake for 8 to 10 minutes, or until set.

Remove from the oven and allow them to cool down absolutely, about 1 to 2 hours or overnight.

Don’t touch the cookies before they are cool.

Allow them to crunchy up on a cooling rack.

When the cookies are cool you can prepare the filling.

Cream the coconut butter, vanilla extract, softened butter, and powdered swerve together in a mixing bowl.

If you desire to make the piping bag easier, place it vertically in a tall glass.

Put the buttercream inside the piping bag.

Optionally, you can put some of the buttercreams in the bowl and then add natural food coloring.

Pipe the buttercream in the middle of half of the cookies.

Put another cookie on top and softly squeeze until the buttercream gets to the edges.

If using food coloring, add it to the remaining buttercream and beat once more.

Fill the piping bag.

Pipe the buttercream in the middle of half of the cookies.

Add another cookie on top and smoothly squeeze to uniformly deal out the filling.

Once done, place in an airtight container.

Serve immediately when the buttercream is soft or chill until set about 30 minutes.

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