Today, I'm delighted to share my review of my luscious new hot chocolate recipe, just in time for Christmas and other winter holiday celebrations and the long, chilly weather during the months that follow them.
Once you taste this decadent cold-weather treat, you'll never want to settle for ordinary hot cocoa again! It's so rich, thick, intensely chocolaty, and indulgent, no one who tastes it will ever guess—or even believe—that this fabulous beverage is also sugar-free and very low in carbohydrates. That means you can enjoy it with your family and friends, even if some of are following a low carb or ketogenic diet.
My carb-loving husband and I, both serious hot chocolate snobs, agree that it's The Ultimate Hot Chocolate Recipe, keto or not!
|
|
©2020 Margaret Schindel, all rights reserved |
Gourmet Hot Chocolate Any Chocolate Connoisseur Will Love (Just Don't Tell Them It's Keto!)
'Tis the season for hot chocolate! During Christmas and other winter holidays, and straight through the cold weather months, hot cocoa a welcome indulgence, warming us from the inside out after we come in from the cold (and especially after we've been playing outside in the snow...or shoveling it!). Unfortunately, for those of us who follow a low carb or ketogenic diet, most keto recipes for low carb hot chocolate just aren't all that tasty or satisfying.
After trying and being disappointed by five or six different keto recipes for hot cocoa and a couple of low carb hot chocolate mixes, I finally realized the only way to find a keto hot chocolate recipe that would live up to my very high expectations standards would be to develop one myself.
It took a lot of experimentation, but the final result definitely has been worth all the time and effort I invested into the process. In fact, this is the closest thing I've ever sipped to the gold-standard chocolat chaud L'Africain at the world-famous Angelina café in the Rue de Rivoli in Paris (where I had the good fortunate to enjoy a cup once, many years ago).
That's why I'm confident that my recipe truly is worthy of the title, The Ultimate Keto Hot Chocolate Recipe. In fact, second only to Angelina's iconic L'Africain, I think this may well be The Ultimate Hot Chocolate Recipe, period.
|
|
©2020 Margaret Schindel, all rights reserved High carb or keto, hot chocolate doesn't get any more sumptuous than this recipe! |
Hot Chocolate or Cocoa? Both!
As my fellow Review This Reviews contributor Wednesday Elf explained in her recent review of National Cocoa Day (which is just five days away, on December 13), although both terms for this beloved beverage are often used interchangeably, the main difference is whether they are made with real chocolate (often ground) or with cocoa powder.
As I experimented with different combinations and proportions of ingredients for my recipe, I found that mixing my favorite Dutched cocoa powder, sugar-free chocolate chips, and Good Dee's Sipping Chocolate low carb hot cocoa mix resulted in the perfect, intense, dark chocolate flavor I wanted.
Combining the cocoa and dark chocolate with macadamia milk (instead of the more commonly used almond milk), heavy cream, and 1/8 teaspoon per serving of xanthan gum, and then using a handheld immersion blender (aka stick blender) to emulsify all the ingredients and thicken the mixture, worked synergistically provided the rich, creamy taste and smooth, luxurious consistency that other low carb hot chocolate recipes and mixes I had tried lacked. Salt and pure vanilla extract to complement the dark chocolate flavor that, together with the smoothness and creaminess rounded out the flavor profile, smoothing out the intense, dark chocolate flavor with to create The Ultimate Keto Hot Chocolate.
Regular, Mint, and Salted Caramel Keto Hot Chocolate
Once I had perfected the recipe, I decided to take this challenge to the next level, creating low carb versions of my husband's favorite hot cocoa flavors that we could both could enjoy: keto mint hot chocolate and keto salted caramel hot chocolate.
I hadn't thought this recipe could get any better, but I was mistaken. The mint and salted caramel variations turned out to be even more delicious than the original version!
The Ultimate Keto Hot Chocolate Recipe
You Don't Have to Follow a Low Carb Diet to Love It!
|
|
©2020
Margaret Schindel, all rights reserved |
Prep Time:
10 minutes
(approximately 6 fluid ounces per serving)
Ingredients
- 4 Tbsp Good Dee’s Sipping Chocolate (no substitution!)
- 2 tablespoons Ghirardelli Majestic Premium cocoa powder
- 4 Tbsp BochaSweet sugar replacement (granulated, not powdered)
- 1/4 teaspoon xanthan gum
- 3/8 to 1/2 teaspoon salt (I used fine Himalayan pink crystal salt, which contains beneficial amounts of 84 trace elements and iron, and is less processed than regular table salt)
- 2 cups Milkadamia Unsweetened Vanilla Macadamia Milk
- 2 Tbsp keto-friendly sugar-free dark chocolate chips (ChocZero dark chocolate chips or Lily’s dark chocolate chips work well in this recipe)
- 2 teaspoons ghee (clarified butter) or butter
- 4 Tbsp heavy whipping cream
- 1/4 teaspoon pure vanilla extract
Instructions
-
Measure the dry ingredients (Good Dee's Sipping
Chocolate, Ghirardelli Majestic Premium unsweetened
cocoa powder, granulated BochaSweet sugar replacement,
xanthan gum, and salt) into a small bowl. Mix well
(pressing out any lumps of cocoa) and set
aside.
-
Pour the Milkadamia unsweetened vanilla macadamia milk
into a 2-cup Pyrex glass measuring cup and microwave
for 60 seconds or until hot. Remove from microwave.
-
Place the sugar-free chocolate chips and ghee or
butter into a 4-cup Pyrex glass measuring cup.
Microwave on high for 45–60 seconds, depending on how
powerful your microwave is. Stir the mixture well to
melt as much of the chocolate as possible, then
repeat, stirring until the chocolate is completely
melted.
-
Stir the hot macadamia milk into the melted chocolate
mixture in the 4-cup Pyrex measuring cup until well
incorporated. Then, microwave for another 60
seconds.
-
Stir in the dry ingredients, and then use an immersion
blender (without any attachments) to blend the
contents of the measuring cup. (I find it helpful to
glide the immersion blender slowly over the bottom of
the cup and tilt it slightly in different
directions.)
-
Add the heavy cream, then blend with the immersion
blender for 20–30 seconds, until the mixture thickens
slightly.
-
Microwave on high for 30–60 seconds, or until very
hot, and stir in the vanilla extract.
- Divide evenly among four small mugs or two large mugs. Top with optional whipped cream, if desired. Serve immediately.
Keto Mint Hot Chocolate Recipe Variation
- Replace the vanilla extract with 3/8 to 1/2 teaspoon (to taste) of pure peppermint extract or pure mint extract.
Keto Salted Caramel Hot Chocolate Recipe Variation
Transform this beverage into a keto salted caramel hot chocolate so divine, it will make you close your eyes and purr with pleasure when you take your first sip! Just make these simple tweaks to my original recipe:
- Increase the amount of salt to 3/4 teaspoon.
- Increase the vanilla extract to 1/2 teaspoon.
- At the end of step 4, blend in 4 tablespoons of ChocZero Caramel Sugar-Free Syrup to the hot chocolate mixture.
Optional Whipped Cream Topping
-
At least 30–60 minutes before you plan to make this
Ultimate Keto Hot Chocolate Recipe, put some heavy
whipping cream in a mixing bowl, stir in a few drops
of vanilla, mint, or peppermint extract, and sweeten
to taste with your favorite keto-friendly, natural,
powdered sweetener (confectioner's sugar
replacement), such as powdered BochaSweet, powdered
monkfruit allulose blend sweetener, or powdered
allulose. Place the mixing bowl with the flavored
cream in the refrigerator to chill, along with a
wire balloon whisk or the whisk attachment of your
electric mixer.
-
After making the hot chocolate recipe through step 6
(before you heat the hot chocolate mixture for the
last time and stir in the extract), whip the cold,
flavored, lightly sweetened cream in the chilled
bowl with the chilled whisk.
- Finish preparing the hot chocolate recipe (steps 7 and 8), topping each mug with a cloud of freshly whipped cream. Finish the whipped cream topping with a light dusting of unsweetened cocoa, if desired.
Recipe Notes
-
Good Dee’s Sipping Chocolate is a key ingredient in
this recipe! You can order it, as well as the Good
Dee’s Dark Chocolate Chips, either on Amazon or on
the Good Dee’s website. Consider adding some of the
delicious Good Dee’s keto cookie mix flavors I’ve
reviewed previously to your cart while you’re at it.
After all, what’s better than cookies and hot cocoa
on a chilly day, especially around the holidays?
Note: If you don't get Amazon Prime free shipping, or the Good Dee's products you want are out of stock on Amazon, or you'd prefer to shop the full selection of Good Dee's products, you can save 15% off your total purchase price any time you use my Good Dee's website affiliate shopping link and enter my unique discount coupon code GOODDEES15MRS during checkout.
-
Using Ghirardelli Majestic Premium Cocoa makes a big
difference in the taste of this decadent hot
chocolate. The more expensive nib-alkalization
process gives it a richer, smoother, better flavor.
Even though the generous 2-pound (32-ounce) canister
looks as though it would be a lifetime supply, I use
this extraordinary cocoa powder so often in this and
other recipes, such as my luscious low carb keto
chocolate yogurt chip pudding parfait recipe (my
favorite quick and easy breakfast, lunch, dinner,
dessert, or snack when I’m in the mood for something
sweet), that I have to replenish my supply a few
times a year.
If you are unable to get the Ghirardelli Majestic Premium and need to substitute a different brand or formula, please make sure to choose a high-quality, unsweetened, alkalized or Dutch-processed cocoa powder. Although your hot chocolate won't taste the same as my original recipe, if you use a different brand of alkalized or Dutch-processed (aka Dutched or "Dutch"), it should still be delicious!
-
Making this hot beverage in a large, flat-bottomed
Pyrex glass 4-cup measuring cup lets you can see
what's at the bottom of the hot mixture, so you know
whether the chocolate chips have melted completely
and, if so, whether all the melted chocolate has
been incorporated into the hot macadamia milk and
melted butter mixture.
-
Using an immersion blender on medium speed creates
the perfect consistency. If you don't own one, you
can use a regular blender, and use a slim silicone
scraper to make sure you get all of your delicious
hot beverage out of the container. My decades-old
stick blender was a gift from someone who knew how
much I enjoy cooking and baking, and that model was
discontinued long ago. However, if you're looking
for a good one, the powerful
Müeller Austria Ultra-Stick 500 Watt 9-Speed
Stainless Steel Immersion Blender
has more than 20,000 5-star ratings on
Amazon.
Nutrition Facts
The Ultimate Keto Hot Chocolate Recipe (Original, Mint, or Peppermint) Nutrition Facts
The Ultimate Keto Salted Caramel Hot Chocolate Recipe Nutrition Facts
The Ultimate Keto Hot Chocolate Recipe by Margaret Schindel
Posts About My Keto Diet Journey
My First Year on The Keto Diet
Preparing to Succeed on the Keto Diet, Part One
Preparing to Succeed on the Keto Diet, Part Two
Low Carb Muffins & Cupcakes: Treats to Enjoy on a Keto Diet
Low Carb Keto Chocolate Yogurt Granola Chip Pudding Recipe
Good Dee’s Keto Cookie Low Carb Baking Mix Review
Hamama Microgreens Growing Kit Review & Success Tips
My Favorite Hamama Microgreens Seed Quilt Accessories
Keto Cheddar Cheese Biscuits With Chives Recipe
The Ultimate Keto Hot Chocolate Recipe
The Best Low Carb Keto Gift Ideas: Keto Gift Guide
The Best Low Carb Keto Cinnamon Muffins
Wholesome Yum Keto Bread Mix and Yeast Bread Recipe
The Good Chocolate 100% Organic No Sugar Dark Chocolate Review
The Best Advice to Maintain Your Keto Diet Weight Loss
My New Irresistibly Delicious Keto Cheese Crackers Recipe
Luscious Low Carb Keto Triple Peppermint Cheesecake Brownies Recipe
Quick & Easy Livlo Blueberry Scones Keto Baking Mix Review
Snack Better With The Best Healthy Keto Cookie Dough Bites
The Best Quick and Easy Low Carb Keto Pizza Recipe
The Best Quick and Easy Low Carb Keto Shortcake Cupcakes Recipe
Comparing the Best Keto-Friendly Chocolate Hazelnut Spreads - No Added Sugars
The Best Low Carb Keto Sandwich and Burger Buns Mix
Blueberry Biscuit Scones — New, Easy, Low Carb Keto Recipe
Reviews of the Keto Diet by Barbara C. (aka Brite-Ideas)
How I Stayed Committed to the Ketogenic Way of Eating
Read More Recipe Reviews by Our Review This Reviews Contributors
Read More Product Reviews by Our Review This Reviews Contributors
Read More Reviews About Health and Wellness by Our Review This Reviews Contributors
FOLLOW US ON:
Wednesday, March 24, 2021
Wholesome Yum Keto Bread Mix and Yeast Bread Recipe
|
| Delicious keto bread that isn't heavy, dense, or crumbly! |
When I began my successful keto diet journey in 2019, Maya Krampf's popular Wholesome Yum website and The Wholesome Yum Easy Keto Cookbook (which I have recommended in my Keto Gift Guide and other posts here on Review This Reviews) quickly became two of my go-to resources for quick and easy, healthy keto recipes and reliable information about the ketogenic approach to eating. Maya also has developed a line of high quality, low carb, gluten free, keto food products made with clean ingredients (including her excellent Besti keto-friendly sweeteners), and new products continue to be added to her Wholesome Yum Foods online shop.
The Wholesome Yum Keto Bread Mix that launched on December 21, 2020 is one of Maya's newest products. I think it's also one of her best!
A few days ago, she also published a new Keto Yeast Bread Recipe for this bread mix that delivers even more impressive and delicious results. I’m excited to share my in-depth product review of this excellent Wholesome Yum mix and compare the differences in between the loaves I've made with original recipe and the new keto yeast bread recipe.
|
| This keto bread mix has all the pre-measured dry ingredients for a delicious, fresh-baked loaf |
Wholesome Yum Keto Bread Mix, Original Recipe (No Yeast)
The directions currently printed on the bag require just three ingredients in addition to the packaged mix: 6 tablespoons of butter, 4 large eggs, and 3/4 cup (6 ounces) of unsweetened almond milk.
You can replace the almond milk with a different keto-friendly milk, if you wish.
Line the Loaf Pan With Baking Parchment Paper
The recipe calls for the prepared bread mix to be baked in an 8" x 4" loaf pan lined with baking parchment paper, with the parchment paper overhanging at least the two long sides of the pan.
However, the 8.5" x 4.5" OXO Good Grips Non-Stick Pro Loaf Pan I have been using (see my product review) has worked fine.
|
| Make sure the parchment paper overhangs the long sides of the pan |
I have been lining the pan with unbleached If You Care Parchment Baking Paper, which is chlorine-free and compostable. It's also silicone coated, and nothing sticks to it!
For environmental reasons, the box doesn't have a serrated metal cutting strip. Since the larger, softer cardboard "teeth" don't cut as cleanly as the metal ones, I just use scissors to trim the a sheet of the desired length.
Allow Time to Bring the Ingredients to Room Temperature
All the ingredients should be at room temperature when make the keto bread dough/batter.
Note: Although there is an asterisked line to this effect in the printed directions on the bag, it's easy to miss, not only because the very small type is hard to read, but also because there are no corresponding asterisks attached to the individual ingredients. (A single asterisk with no corresponding reference is meaningless.) It would be helpful if this were fixed during the next packaging print run.
When a recipe calls for room temperature ingredients, they should be at approximately 70 °F (21 °C), with the exception of butter. Room temperature butter should be a bit cooler, roughly 65 °F (18 °C). It has reached the correct temperature when it is still a bit cool to the touch and retains its shape, but has softened enough to leave an indentation when pressed with a fingertip.
|
| One bag of mix + butter, eggs, and almond milk = quick and easy keto bread! |
Why Using Room Temperature Ingredients Matters When Making The Keto Bread Mix Batter
Using room temperature butter, eggs, and almond milk allows the butter to cream properly and the eggs and butter to be fully incorporated into the creamed butter, so there are no remaining clumps of butter after the dry ingredients in the Wholesome Yum Keto Bread Mix are added.
Conversely, using ingredients that are too warm or too cold will likely produce less-than-optimal results.
When I tried the Wholesome Yum Keto Bread Mix for the first time this January, the New England winter meant that our north-facing kitchen (with its large expanse of windows) was quite chilly. As a result, even after sitting out on the counter for a couple of hours, my "room temperature" eggs, and almond milk were much cooler than 70 °F (21 °C), and even my butter was colder than 65 °F (18 °C) and had very little "give" when pressed with a fingertip.
As a result, even after being creamed at high speed with my trusty KitchenAid mixer for for nearly 15 minutes, the butter never softened fully, and when I added the eggs and almond milk to it, they wouldn't incorporate smoothly, no matter how long I beat the mixture.
You can see in following photo that the first batch of keto bread dough/batter didn't come together as smoothly as it should and would have if my kitchen hadn't been so chilly.
|
| A cold kitchen made my butter a bit uncooperative! |
In retrospect, I could have put the unshelled, room temperature eggs in a bowl of warm water for 5–10 minutes and warmed the almond milk gently on the stovetop or in the microwave. However, the butter still would have been a problem, since using any form of added heat to soften butter without melting it is a tricky proposition.
The Wholesome Yum Keto Bread Mix Recipe Is Pretty Forgiving
|
| The first loaf I made with this keto bread mix turned out well, even with the too-cool ingredients |
Making low carb, gluten-free bread with Wholesome Yum Keto Bread Mix was easy. The hard part was waiting until the next day, as the package directions recommend, before slicing into the loaf so I could taste it!
|
| A lighter, less dense texture than most keto bread |
Although it is possible to find low carb bread recipes that don't contain almond flour, most of them do. Ground almonds are heavier than grain flours, lack gluten for structure, and interact differently with leavening agents. As a result, most loaves made from a keto bread recipe are pretty dense, and tend to crumble easily.
So, when I cut into the loaf I made with the Wholesome Yum Keto Bread Mix, I was very pleased to see small air pockets, indicating a somewhat lighter, less dense texture than most low carb bread made with almond flour. (You can see the air pockets better in the close-up photo of my half-sandwich.)
Not only did it make great toast, it also was less crumbly than most other keto-friendly almond flour breads, which allowed me to make a sandwich that didn't fall apart as soon as I bit into it!
|
|
My sweet half-sandwich on keto bread made with the Wholesome Yum mix
(Note: For scale, this is a salad plate.) |
After making a great slice of toast, the next thing I tried was a sandwich. I had just received my order of keto-friendly Good Good sweet raspberry jam (which is currently out of stock, but other flavors are available, including Good Good Sweet Blueberry Jam) and ChocZero Chocolate Hazelnut Spread (a keto diet friendly alternative to Nutella), so I decided to cut a slice in half and make myself a raspberry-chocolate hazelnut half-sandwich. (Hey, don't knock it until you try it! I like to think of it as a 21st-century update to the Fluffernutter, a lunchbox favorite back in the 1960s, when I was a kid, that I can't imagine eating today.)
I was able to eat my half-sandwich without the bread crumbling or breaking, which was a major improvement over most other keto bread recipes or mixes I had tried.
The New Keto Yeast Bread Recipe Makes an Even Better Low Carb Loaf
Even though I was pleased with the results I was getting from Maya's new keto bread mix and had already begun to write a product review of it for Review This Reviews, I was extremely excited by her revelation last month in one of the Wholesome Yum Facebook groups I belong to that she had been working on a keto yeast bread recipe for the new mix and thought she was close to perfecting it.
I knew that adding yeast to the batter/dough would result in a taller loaf with a lighter, airier, more sponge-like texture and might also give the bread some of the flavor characteristics of conventional yeast breads.
I decided to hold off on my product review of the bread mix until the new recipe had been published, so I could compare it to the original and confirm or correct my assumptions about the effects of adding yeast to the batter.
|
| Feeding the yeast with inulin allows this keto yeast bread recipe to be 100% sugar free |
The Yeast Bread Version of the Recipe Adds Two Ingredients
Active Dry Yeast
You can use any brand of active dry yeast, such as Fleischmann's or Red Star. I decided to order my favorite from my BK (before keto) baking, SAF-Instant Premium Yeast - Red, which is widely used by professional bakers and consistently produces superior results with any type of bread, pizza, croissant, or other unsweetened doughs.
I discovered the red SAF-Instant Premium Yeast many years ago on the King Arthur Baking website (a reliable source of baking expertise and a go-to resource for baking enthusiasts). The fact that it's the yeast they use most often in their test kitchens was a good enough endorsement for me!
In addition to improving bread dough baking results, a 1-pound vacuum-sealed bag/brick of SAF-instant yeast ends up costing much, much less per use than the 4-ounce jars or strips of three individual packets of active dry yeast sold in supermarkets.
I keep mine in the freezer in an airtight container, where it remains good for years, and unopened packages have a two-year shelf life.
Tip: If you're not following a low carb or keto diet, use SAF-Instant Premium Yeast - Gold, rather than the one in the red package, for making conventional sweet dough recipes.
Inulin Powder
In this recipe, the active dry yeast is fed with powdered inulin, a soluble fiber and prebiotic, instead of the sugar or other high glycemic index sweeteners that recipes typically used for that purpose.
I was in such a rush to order inulin powder for this recipe that I inadvertently ordered a huge 2.2-pound bag of it on Amazon (with free Amazon Prime delivery)! However, since it you need only one teaspoon of it per 2¼ teaspoons (or one packet) of active dry yeast, I recommend buying a smaller package, such as this 8-ounce bag of 100% pure inulin powder that is made in the USA (in Utah) from non-GMO Jerusalem artichokes, sometimes called sunchokes.
Wholesome Yum Keto Yeast Bread Recipe
To make the keto yeast bread recipe, you start by mixing the batter according to the original recipe, then fold in active dry yeast bloomed in lukewarm water mixed with inulin powder, and set the covered yeast batter aside in a warm spot to proof. After the yeast bread batter/dough has been allowed to rise for an hour, it is transferred to the parchment-line loaf pan and baked at the same temperature, and for the same length of time, as the original recipe. And, like the original recipe, the baked loaf should be removed to a cooling rack and left until it has cooled completely (overnight, if possible) before you slice into it.
Here are the ingredients, tools, supplies, and equipment you will need to make Maya's new keto yeast bread recipe.
Ingredients:
- 2¼ teaspoons (or 1 packet) active dry yeast
- 1/4 cup (59 ml) lukewarm water, 105–115 °F (41–46 °C)
- 1 teaspoon of inulin powder *
- 1 bag Wholesome Yum Keto Bread Mix
- 6 tablespoons butter **
- 4 large eggs ** (not medium, extra-large, or jumbo size)
- 3/4 cup (6 fl. oz.) unsweetened almond milk ** ***
Tools, Supplies, and Equipment:
- A hand mixer or stand mixer
- A large mixing bowl
- A rubber scraper (to scrape the bowl and beaters)
- Plastic wrap (to cover the bowl of prepared yeast dough before setting it aside to proof/rise) ****
- An 8" x 4" loaf pan
- Baking parchment paper to line the pan (I highly recommend using unbleached baking parchment)
- A cooling rack
* The inulin powder is a prebiotic fiber that is used in this recipe to feed the yeast. It is a keto-friendly alternative to feeding the yeast with sugar, honey, or other high-glycemic sweeteners that can elevate your blood glucose and insulin levels. If you follow a strict sugar-free or keto diet and want to ensure that your keto bread is absolutely sugar free, the inulin in this recipe is an essential ingredient that cannot be substituted. However, for people whose dietary requirements and preferences are less strict, the recipe also offers the option to replace the teaspoon of inulin powder with a teaspoon of coconut sugar.
** At room temperature
*** Use plain, unsweetened almond milk for this recipe. Unless the package specifically says "unsweetened almond milk," assume it contains added sugar, and is not suitable for a low carb, sugar-free, or keto diet.
**** I recommend biodegradable, reusable beeswax food wrap as a more sustainable and environmentally friendly alternative to disposable plastic wrap (aka cling film). It's available either precut or in rolled sheets that you can cut to size, as needed. Although I own and use both types, I'd suggest buying an uncut roll to ensure that you'll have a large enough piece to cover your large mixing bowl while the keto bread batter is proofing.
Directions:
Follow Maya's full Keto Yeast Bread Recipe on Wholesome Yum, which provides not only step-by-step directions with photos, but also helpful tips, refrigerator and freezer storage instructions, and an FAQ that answers questions such as as whether yeast and inulin are keto-friendly ingredients.
This Keto Yeast Bread Recipe Turned Out Even Better The Second Time!
Update 4/8/21: Last weekend, we finally had a warm-ish spring day here in New England (a "balmy" 58 degrees Fahrenheit, lol!). I had just finished the last slice from my first loaf, and hoped that my room temperature eggs, butter and nut milk would be warmer and more cooperative this time. Indeed, they were! I was able to get the butter to cream properly, so it was nicely pale and fluffy. And the eggs and nut milk (I used macadamia nut milk this time) were fully incorporated into the creamed butter, so there were no large lumps of butter in my yeast bread batter, which made it much easier to smooth the top after transferring it to the parchment paper-lined loaf pan.
 |
| My second keto yeast bread loaf |
Comparing Wholesome Yum Keto Bread Mix Original and Keto Yeast Bread Recipes
Height
When I followed the original Wholesome Yum Keto Bread Mix recipe printed on the bag, the top of the baked loaf remained lower than the rim of the baking pan.
|
| The basic recipe without yeast produces a shorter loaf |
However, when I followed the new keto yeast bread recipe, the batter's volume increased considerably as it proofed, which produced a baked loaf that was taller than baking pan.
|
| Adding yeast to the original batter recipe produces a larger, taller loaf that rises above the pan rim |
Size and Texture
The recipe printed on the bag produced slices that were slightly larger, and had more air pockets and a lighter texture, than typical keto breads.
As you can see, the slices of this loaf, which was made with the Wholesome Yum Keto Yeast Bread Recipe, were significantly larger and had many more air pockets and and an even lighter texture vs. those cut from previous loaf made with the original Wholesome Yum Keto Bread Mix recipe.
Time and Effort
The time it takes to bloom the yeast and fold it into the prepared batter is minimal.
However, the yeasted dough also needs to be covered and set aside to proof before it is transferred to the parchment paper-lined pan, which add 60 minutes to the total time, start-to-finish .
On the other hand, since the batter doesn't need to be monitored while it's proofing, that time can be spent elsewhere, on other activities.
Bottom Line
Unless I'm pressed for time or can't start baking until later in the day, I consider the superior loaf produced with Maya's new Wholesome Yum Keto Yeast Bread Recipe well worth the minimal additional effort and the one-hour delay while the batter is proofing.
However, even without the addition of yeast, the Wholesome Yum Keto Bread Mix is a convenient, time-saving, and delicious option for making freshly baked, keto-friendly bread.
Wholesome Yum Easy Keto Bread Mix and Yeast Bread Recipe by Margaret Schindel
Posts About My Keto Diet Journey
My First Year on The Keto Diet
Preparing to Succeed on the Keto Diet, Part One
Preparing to Succeed on the Keto Diet, Part Two
Low Carb Muffins & Cupcakes: Treats to Enjoy on a Keto Diet
Low Carb Keto Chocolate Yogurt Granola Chip Pudding Recipe
Good Dee’s Keto Cookie Low Carb Baking Mix Review
Hamama Microgreens Growing Kit Review & Success Tips
My Favorite Hamama Microgreens Seed Quilt Accessories
Keto Cheddar Cheese Biscuits With Chives Recipe
The Ultimate Keto Hot Chocolate Recipe
The Best Low Carb Keto Gift Ideas: Keto Gift Guide
The Best Low Carb Keto Cinnamon Muffins
Wholesome Yum Keto Bread Mix and Yeast Bread Recipe
The Good Chocolate 100% Organic No Sugar Dark Chocolate Review
The Best Advice to Maintain Your Keto Diet Weight Loss
My New Irresistibly Delicious Keto Cheese Crackers Recipe
Luscious Low Carb Keto Triple Peppermint Cheesecake Brownies Recipe
Quick & Easy Livlo Blueberry Scones Keto Baking Mix Review
Snack Better With The Best Healthy Keto Cookie Dough Bites
The Best Quick and Easy Low Carb Keto Pizza Recipe
The Best Quick and Easy Low Carb Keto Shortcake Cupcakes Recipe
Comparing the Best Keto-Friendly Chocolate Hazelnut Spreads - No Added Sugars
The Best Low Carb Keto Sandwich and Burger Buns Mix
Blueberry Biscuit Scones — New, Easy, Low Carb Keto Recipe
Reviews of the Keto Diet by Barbara C. (aka Brite-Ideas)
How I Stayed Committed to the Ketogenic Way of Eating
Read More Recipe Reviews by Our Review This Reviews Contributors
Read More Product Reviews by Our Review This Reviews Contributors
Read More Reviews About Health and Wellness by Our Review This Reviews Contributors
FOLLOW US ON:
Wednesday, August 3, 2022
Blueberry Biscuit Scones — New, Easy, Low Carb Keto Recipe
Recently I decided to bake a batch of low carb blueberry scones using my favorite mix, the Livlo Blueberry Scones Keto Baking Mix I reviewed in December. It was nearly bedtime and I was tired and not paying close enough attention, and just after I incorporated the small cubes of butter into the Livlo Baking Mix with my pastry blender, I realized that I had added an entire stick of butter (1/2 cup) rather than the half stick (1/4 cup) that was called for. This low carb keto baking recipe is the result of that happy accident, after I turned this "lemon" situation into "lemonade."
Although I didn't have a second package of the blueberry scones mix in the pantry, I did find a bag of Livlo Biscuits Keto Baking Mix, which calls for the same added ingredients in the same quantities and the same baking instructions. By adding it to the bowl with the scones mix and butter cubes, then adding four eggs instead of two and stirring in a cup of fresh blueberries, I not only salvaged the situation but invented a new low carb, keto baking treat.
My husband devoured two as soon as they came out of the oven and dubbed this biscuits and blueberry scones hybrid "biscones." His tongue-in-cheek quip has become their official name in this household.
I promptly ordered more of both Livlo keto baking mixes so I could make another batch of blueberry "biscones" last night. Although the texture is different from either drop biscuits or blueberry scones made with wheat flour, these tender, tasty treats are delicious.
Anyone who follows a low carb or keto diet will love the macros for these delightful baked goods. Each blueberry biscuit scone has just 184 calories, 2.6g of net carbs, 3.6g of fiber, 17g of fat and 5.6g of protein.
This recipe makes 20 yummy blueberry "biscones," enough to share with others. They don't have to be watching their calories or carbs to enjoy them!
Recommended Tools and Equipment for Making Low Carb, Keto-Friendly Blueberry "Biscones"
In addition to basic baking tools and equipment like baking sheets, cooling racks and a measuring cup, here are some of the other items you will need to make this recipe, including my personal product recommendations.
Silicone Baking Mats or Unbleached Baking Parchment Paper
You will need either silicone baking mats or unbleached parchment paper to line your baking sheets to keep the biscones from sticking. (I often use a silicone baking mat topped with a sheet of parchment to help keep my baking trays clean.) The Katbite Silicone Nonstick Baking Mat Set of 3 is inexpensive, works well and is a great value. In addition to two 11 5/8" x 16 1/2" mats for lining half sheet pans, it also comes with a bonus 11 1/2" x 8 1/2" mat for lining a quarter sheet pan, which I use in one of my toaster oven baking trays. As of this recipe's publication date, the price for all three mats is less than $15 on Amazon with free Prime delivery.
I use unbleached baking parchment and love the convenience of flat, pre-cut sheets. Before I discovered them, I used to hate trying to wrestle with the stubborn, curling edges of the sheets torn from a roll! I can recommend the Baker's Signature Precut Non-Stick & Unbleached Parchment Paper Baking Sheets which come in a variety of shapes and sizes.
Large Mixing Bowl
Since you will be making two batches of baking mix batter or dough in one bowl (one each of the Livlo keto blueberry scones mix and one of the Livlo keto biscuits mix) and adding an extra cup of fresh blueberries, you'll need to use a large mixing bowl. Whenever I'm mixing a batter or dough by hand, I prefer using the appropriate size bowl from my OXO Good Grips 3-Piece Stainless Steel Mixing Bowl Set, which includes 1.5-quart, 3-quart and 5-quart bowls, rather than the bowl from my KitchenAid electric stand mixer. The round interior bottoms of the OXO bowls make it easy to stir and scrape ingredients cleanly, and the non-skid exterior bottoms prevent the bowls from sliding even when they are tilted at an angle. For this recipe, the 5-quart bowl is the perfect size.
Silicone Spoon Spatula (AKA "Spoonula")
One of my favorite silicone cooking and baking spatulas is the GIR Premium Silicone Ultimate Spoonula, Ultimate 11 inch, a combination silicone spatula and spoon with a deep, spoon-like "bowl" and a thin, flexible edge that scrapes up every last bit of dough or batter easily. I love my pretty teal GIR "spoonula," but it also comes in other colors and sizes.
Pastry Blender AKA Pastry Cutter
I started baking when I was a kid and was taught to make biscuits by "cutting in" the butter into the dry ingredients with two knives, using a scissor-like motion. It was only later in my years as a baking enthusiast that I discovered the joy of using a pastry blender, also called a pastry cutter. It makes quick work of cutting the chunks of very cold butter into small, "petite pea-sized" bits while coating them in the flour mixture and distributing them evenly throughout the dry ingredients.
Two years ago, I bought a new pastry blender that works much, much better than any other I have used. The Spring Chef Dough Blender Large Pastry Cutter is a heavy-duty, professional grade pastry blender with sharp yet thick, sturdy blades and a comfortable, wide, soft-grip handle. It comes in a choice of 3" and 4" sizes (I bought the larger, 4" model) and a range of grip colors. I recommend it highly to anyone who makes biscuit dough, pie crusts, etc., by hand rather than in a food processor.
Spring-Action 4-Tablespoon Stainless Steel Scoop
I have a collection of trigger or spring-action stainless steel scoops that I use constantly for baking and cooking, for everything from portioning cookie dough and cupcake batter to making evenly sized meatballs. Most of mine are made by Norpro, which are excellent quality, very durable and easy and comfortable to use and measure accurately.
By trial and error, I found that my Norpro 56mm 4-Tablespoon Stainless Steel Scoop is the perfect size for dividing the blueberry biscuit scones batter evenly into 20 nicely shaped mounds. Being able to easily make all the biscones the same diameter, height and volumes helps ensure that they bake evenly at the same time. It's also helpful if you are tracking the calories, carbohydrates, and other nutrition metrics of the food you consume.
Low Carb Keto Blueberry Biscuit Scones Recipe (AKA "Biscones")
|
| These 10 fragrant, freshly baked low carb, keto blueberry biscuit scones are just half the recipe's yield; the other 10 have been frozen to enjoy in the future. |
These keto-friendly, low carb blueberry "biscones" are quick and easy to make, thanks to two delicious Livlo Keto Baking Mixes with clean, wholesome ingredients. Just add cold butter, eggs and fresh blueberries!
Servings
20
Ingredients
- 1/2 cup (1 stick) butter, very cold, cut into 1/4" cubes
- 4 large eggs, lightly beaten
- 1 package Livlo Blueberry Scones Keto Baking Mix
- 1 package Livlo Biscuits Keto Baking Mix
- 1 cup organic fresh blueberries, rinsed and patted dry
Instructions
|
| Setting out and preparing the ingredients makes everything go even quicker. |
- Preheat the oven to 350 ℉. Line two full-size baking sheets (or four smaller baking trays, if baking in a countertop oven) with silicone nonstick baking mats or unbleached baking parchment sheets. Cut the butter into 1/4" cubes, beat the eggs lightly and rinse and dry the fresh blueberries.
|
| My large, sturdy pastry blender makes cutting in the butter cubes a snap! |
- Empty both the bags of keto baking mix into a large mixing bowl. Stir the cold butter cubes into the dry ingredients with a silicone spoon spatula (spoonula), then use a pastry blender to "cut in" the butter into smaller pieces and distribute them evenly throughout, scraping the sides and bottom of the bowl and the blades of the pastry blender as needed.
|
| Stirring in the lightly beaten eggs creates a stiff batter or dough. |
- Stir in the beaten eggs with the silicone spoon spatula to form a thick batter or dough, scraping the bottom and sides of the bowl.
|
| Adding fresh blueberries ensures that every bite is filled with juicy, flavorful berries! |
- Stir in the fresh blueberries until evenly distributed.
|
| A 4-tablespoon scoop makes it easy to portion the dough into uniformly sized and shaped mounds. |
- Use the 4-tablespoon stainless steel scoop to portion the dough evenly into 20 mounds on the lined baking sheets or trays.
- Bake until the tops of the blueberry biscones are golden, approximately 15 minutes. Do not overbake!
|
| Make sure to let them cool on the baking sheets for a few minutes before transferring the biscones directly to the cooling rack. |
- Transfer the baking sheets to cooling racks and let the biscuit scones cool for a few minutes before removing them from the pans. (Lifting them off the baking sheet while still hot makes them prone to crumbling.)
Nutrition Facts
The following was calculated by entering the nutrition data for each of the ingredients into a "custom recipe" in the Carb Manager app.
Amount Per Serving (1 blueberry "biscone" (1/20 recipe))
|
Calories |
184 |
Total Fat |
17g |
Sat. Fat |
0.5g |
Trans Fat |
0g |
Cholesterol |
0mg |
Sodium |
5.1mg |
Total Carbohydrate |
9.2g |
Dietary Fiber |
3.6g |
Total Sugars |
1.5g |
Added Sugars |
0g |
Sugar Alcohols (Erythritol) |
3g |
Protein |
5.6g |
|
Net Carbs |
2.6g net carbs |
Recipe Notes
These blueberry biscones are delicious as is, but even better if you split, butter and lightly toast them or drizzle them with a bit of glaze (the instructions for making a glaze are on the Livlo Blueberry Scones Keto Baking Mix package).
They're great for breakfast, brunch, dessert, or as a low carb snack with a cup of tea or coffee or a glass of cold nut milk or other low-carb, plant-based milk.
Since this recipe makes 20 biscuit scones, I like to freeze some of them to enjoy at a later date.
Blueberry Biscuit Scones — New, Easy, Low Carb Keto Recipe by Margaret Schindel
Posts About My Keto Diet Journey
My First Year on The Keto Diet
Preparing to Succeed on the Keto Diet, Part One
Preparing to Succeed on the Keto Diet, Part Two
Low Carb Muffins & Cupcakes: Treats to Enjoy on a Keto Diet
Low Carb Keto Chocolate Yogurt Granola Chip Pudding Recipe
Good Dee’s Keto Cookie Low Carb Baking Mix Review
Hamama Microgreens Growing Kit Review & Success Tips
My Favorite Hamama Microgreens Seed Quilt Accessories
Keto Cheddar Cheese Biscuits With Chives Recipe
The Ultimate Keto Hot Chocolate Recipe
The Best Low Carb Keto Gift Ideas: Keto Gift Guide
The Best Low Carb Keto Cinnamon Muffins
Wholesome Yum Keto Bread Mix and Yeast Bread Recipe
The Good Chocolate 100% Organic No Sugar Dark Chocolate Review
The Best Advice to Maintain Your Keto Diet Weight Loss
My New Irresistibly Delicious Keto Cheese Crackers Recipe
Luscious Low Carb Keto Triple Peppermint Cheesecake Brownies Recipe
Quick & Easy Livlo Blueberry Scones Keto Baking Mix Review
Snack Better With The Best Healthy Keto Cookie Dough Bites
The Best Quick and Easy Low Carb Keto Pizza Recipe
The Best Quick and Easy Low Carb Keto Shortcake Cupcakes Recipe
Comparing the Best Keto-Friendly Chocolate Hazelnut Spreads - No Added Sugars
The Best Low Carb Keto Sandwich and Burger Buns Mix
Blueberry Biscuit Scones — New, Easy, Low Carb Keto Recipe
Reviews of the Keto Diet by Barbara C. (aka Brite-Ideas)
How I Stayed Committed to the Ketogenic Way of Eating
Read More Recipes by Our Review This Reviews Contributors
Read More Product Reviews by Our Review This Reviews Contributors
Read More Reviews About Health and Wellness by Our Review This Reviews Contributors
FOLLOW US ON:
Cynthia SylvestermouseDawn Rae BMary Beth - mbgphotoBrite-IdeasWednesday ElfOlivia MorrisRenaissanceWomanLou16The Savvy AgeMargaret SchindelRaintree AnnieTreasures by BrendaSam MonacoTracey BoyerBarbRadBev OwensBuckHawkDecoratingforEventsHeather426Coletta TeskeMissMerFaeryMickie_G
Review This is Dedicated to the
Memory of Our Beloved Friend and Fellow Contributor
We may be apart, but
You Are Not Forgotten