Many of my recipes include this blend of Keto Flour.  It is made from a lot of various fiber and protein powders, when combined, mimic the behaviors of starch and gluten in baking.  Sometimes I use it alone, and sometimes I build it up with other ingredients.  It’s a wonderful tool to create baking “bulk” with very low net carbohydrate content. Make a scaled-up batch and store in an airtight container.

Experimental All-Purpose Keto Flour
Yields: 214 g (approx. 2 2/3 cups)
Nutrition: Per 20 g (1/4 cup) serving: 83 cal, 0. 1 g net carb, 1 g fat, 12 g protein

  • 60 g micellar casein
  • 40 g whey protein isolate, unflavored
  • 60 g inulin fiber
  • 20 g egg white powder
  • 20 g egg yolk powder
  • 4 g xanthan gum
  • 10 g psyllium husk (I use powdered)

Want to help fund my supplies?