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)
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