How About A Nut-Free Keto Flour Substitute?
A NEW KETO PROTEIN FLOUR!
In the keto world it’s rare to see a substitute for all purpose flour that is a nut-free keto flour.
Usually, we use almond flour, coconut flour, flax meal, and a whole variety of fiber powders to attempt to recreate baked goods that we once enjoyed before embarking on a keto way of life.
I have my own low carb baking blend that I’ve used with tremendous success over the years.
It’s fantastic for converting all my old recipes into keto friendly versions.
And I still use my baking blend to this day!
On a seemingly unrelated note, there is a phenomenon in the keto space has been the Egg White Protein Bread that has swept through keto circles like wildfire.
There are countless versions of this “bread” and loads of ideas on how to use them.
However, it’s tricky working with meringues and not every batch comes out as expected.
This flour was birthed from the idea of using failed egg white breads.
The beauty in this flour is that those who:
- are allergic to nuts,
- have aversions to fiber powders, or
- generally wish to reduce the fat and carbs that typical keto flours contain,
can use this “flour” as a substitute to the substitute!
This nut-free keto flour can easily be used in quick breads, cakes, cookies, brownies, and a variety of other baked goods.
I originally dubbed this “Wendy’s Power Flour” as I first saw Wendy (@Loving it on Keto just about everywhere on the inter webs) share this idea. But the recipe has evolved into it’s own thing and is officially “ProFlo”, or “protein flour”.
A couple of notes:
1. You’ll get the best results using a dehydrator. This also means your oven will be free to attempt another egg white protein bread!
2. Using a high speed blender helps the flour become a more consistent, fine powder.
3. You can easily use the failed egg white protein bread attempts for this by slicing them, laying them in the dehydrator and using the same settings as are listed in the printable recipe.
ProFlo (Protein Flour) || NEW KETO FLOUR!!!
Ingredients
- 368 grams egg whites
- 80 grams egg white protein powder
- ½ tsp real salt
- ½ tsp acacia gum powder (or xanthan gum)
Instructions
- Pre-heat oven to 325°F.
- Line jelly roll pan with parchment paper.
- Blend all ingredients in a bowl with an immersion blender or in a blender.
- Pour mixture onto parchment lined pan. Bake for 15 minutes.
- Check on egg whites often. Bake until cooked through.
- Cut egg whites in portions that will fit on dehydrator racks.
- Place in dehydrator at 150°F for 6-8 hours.
- Alternatively, reduce the temperature on your oven to the lowest it will go (usually around 170°F). Leave egg whites on parchment and allow to dry for 4-8 hours.
- You'll know the egg whites are completely dry if you can snap the egg whites into pieces.
- Break the egg whites into small pieces.
- Place pieces into a food processor or blender and process until they're a fine powder.
- Optional: Sift the powder to ensure a uniform consistency and re-process the larger particles.
- Store in an airtight container. Shelf stable for up to 1 month without a desiccant packet in the pantry.
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