低碳烘焙配方選

1 饅頭 上氣蒸20分鍾

雞蛋2隻 羅漢果糖 10g 亞麻籽粉 18g（換成椰子粉/杏仁粉） 芝麻醬 25g 花生醬 15g 泡打粉2g（換即發酵母） 鹽 適量

OR 蒸蛋糕 

雞蛋4 赤蘚糖醇 40g 杏仁粉/椰子粉各40g 可可粉25g 重奶油40g 泡打粉適量

 

 

3 Best keto Bread Ever (instant yeast) tried  燕麥亞麻籽酵母麵包

1/2 cup of Oat Fiber, 2/3 cup of Flaxseed Meal, 1.25 cups of Vital Wheat Gluten, 鹽/代糖少許, 1/2 teaspoon Xanthan Gum, 8g INSTANT Yeast+ 溫水 ,1 teaspoon Honey, 2 Eggs, 30g Butter

(oven 150° F (turned off) for dough proofing 30-60min)

375° F 25min

Or  杏仁粉酸奶麵包 （酵母）

6 Large Eggs; 1 cup of Greek Yoghurt (285g); 1 cup of Almond Flour (96g); 60ml of Psyllium Husk; 10 grams Baking Powder; 1/2 teaspoon of Salt (2.5g / 0.09oz); Seeds of your choice

 350° F 55min

 

4 杏仁粉麵包-3

• 6 Separated Eggs • 1 Whole Egg • 75g salted Butter • 180g Almond Flour • 2tsp Baking Powder • vinegar   375° F 40 min

or

• 6 Separated Eggs • 4 tsp Butter • 225g Almond Flour • 3tsp Baking Powder •salt   375° F 30 min

 

5 椰子粉白吐司 (酵母)

dry yeast 2g, Water 30g, whipping cream 130g, Coconut flour 30g, Psyllium husk powder10g, 3eggs, Erythritol 30g, salt 1g

OR  椰子粉阿洛酮糖白吐司

100g coconut flour, 20g psyllium husk powder, 8g instant Yeast, 23 g allulose, 4 big egg white, 165 g hot water, 120 g whipping cream

350° F 35 min

OR 椰子粉香蕉麵包

2 medium bananas, very ripe 3 eggs 2 tablespoons coconut oil 1/3 cup sour cream 1/8 tsp Kal Stevia 2 cups almond flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup chopped pecans or walnuts (optional) Preparation: Preheat oven to 350 degrees F. 45min -1 hour

 

6 烤箱版 【生酮芝士蛋糕 】

蛋糕底：果仁碎、杏仁粉/椰子粉/chia粉、赤藻糖醇、融化黃油、香草精。350度，10分鍾。

蛋糕體：cream cheese, yogurt/sour cream, 赤藻糖醇, heavy cream, 2 eggs, lemon juice,  香草精

320度，一小時。

 

 

 

7 椰子粉花生醬磅蛋糕

Salted Butter75g, Erythritol 40g, 3eggs, peanut butter 40g, coconut flour 20g, baking powder 2g 淡忌廉whipping cream 40g

350度F 35MINS

 

8 蛋黃椰子曲奇

黃油200克 椰子麵粉80克 蛋黃2.5個 赤蘚糖醇50克 140度烤15分鍾，轉成120度烤15分鍾

OR

1/4 cup Butter 3 cup almond flour 1Egg white 1/2cup Erythritol 2oz Cream cheese 2tsp Vanilla extract Salt 350度F 15MINS

9 巴斯克烤芝士蛋糕

雞蛋3個 淡奶油100g 奶油奶酪200g 赤蘚糖醇35g 香草精少量

華氏430度40分鐘，然後下降溫度再烤10分鐘

10 日式輕乳酪蛋糕

227g 奶油芝士。45ml 淡奶油。4個 雞蛋。 35g 赤蘚糖醇。 1/4茶匙 塔塔粉/檸檬汁/白醋（可省）

250 °F 30min, 300 °F 30min, 250 °F 45min, 關火後烤箱裏放10分鍾。

OR

雞蛋3隻 Cream Cheese 168g 羅漢果糖 50g 無糖豆奶 60ml 檸檬汁 few drops

320°F 10min, 280°F 40min.

 

11 戚風蛋糕

雞蛋3 杏仁粉45g 黃油/冷榨椰子油24g 溫水24g 赤蘚糖醇30g 塔塔粉：適量 檸檬汁：適量 香草精：適量

OR 椰子戚風蛋糕

3 雞蛋，牛油果油 55g，淡奶油 48g，椰子粉 21g，Erythritol 25g，檸檬汁/醋 5g

260°F 40 minutes, then 300°F 20 minutes

 

 

12 夾心抹茶muffin  (tried good)

Sour Cream 90g，Matcha powder 6g，Erythritol 50g，1 egg，coconut flour 30g，Baking powder 5g

filling: cream cheese (softened)