Ugh! Keto diet recipes suck! Lol!

[Lucylemonpip]

Well, I’ve tried cooking with Coconut flour and now the mere smell of it makes me want to puke! I tried some cheese scones with coconut flour. There were loads of eggs. The scones tasted “eggy”! Then I tried some Keto bread. This wasn’t too bad, but felt greasy to touch, although toasted was ok ‘ish. I did some peanut butter cookies; they crumble a bit, but are fairly okay. Tonight with a soya chilli, I made some flatbread. Again, coconut flavour, greasy and although not great, dipped in the chilli sauce liquid, was only just okay, but my husband said it was only one up from dog poo! I did a low carb beef casserole last night, with carrots and mushrooms, one very small roast potato (for me) and broccoli. It was a lot of effort and although it tasted good, we don’t really like eating a lot of meat. Almond flour is not an option, as husband get migraines when he eats almonds, plus things will taste like marzipan. So, I think that I’ve had enough of experimenting for now and will go back to fish, chicken and some meats, with salads and vegetables. It’s a lot less wastage. Hey ho! Lol.

 

[Ljc]

I have never tried Keto myself I just prefer to lower my carbohydrate intake and eat normal fats . I think it is important in fact vital that we enjoy our food else we’re only setting up ourselves to fail.

I don’t know if you have seen these two threads in here , my apologies if you have
We have some great innovative cooks on here
recipes .

Saints and sinners tell all on this long running thread.
what-did-you-eat-yesterday
You will find the above and more on the food/carb queries forum.

I hope they give you some great ideas and you are both able to sit down and enjoy your meals again again

 

[Lucylemonpip]

Thank you Ljc. You are right, if we don’t enjoy what we’re eating, then it’s doomed. I will now, as you do, just watch my carb intake and eat “normally”. I’ll have a look at what other folk are eating as well, for inspiration. Thanks again. 🙂

 

[Lucylemonpip]

Ljc, slightly off subject, is your picture one of your cats? My sister had a Abyssinian, then had two Bengals (still has one alive) and now has a Savannah.

 

[Drummer]

I have got various different powders to use in baking - psyllium husk flour, ground almonds, coconut and soy flour - and will be getting hold of some wheat gluten before too long to add to my arsenal. Trying to use just one powder such as coconut flour is unlikely to give good results - from my experience, and different brands of powders can give different results.
For bread I use quite a few ingredients to try to get the best combination, but it has been rather heavy in the past - the wheat gluten should help with the rising as it traps the gasses from the yeast working on the sugars whilst the various low carb powders reduce the carbs per slice or roll.
I use milled seeds and a cup of rye flour to disguise the purple colouration from the psyllium.

 

[Lucylemonpip]

Thank you Drummer. It’s a lot of trial and error, isn’t it.

 

[Ljc]

If you sel

Ljc, slightly off subject, is your picture one of your cats? My sister had a Abyssinian, then had two Bengals (still has one alive) and now has a Savannah.

Hi , no it’s a from a jigsaw I did a while back. I think it might be a Serval but not sure .

I love cats , only had moggies myself

 

[Lucylemonpip]

Yes, I was thinking Serval too. My sister would love one of those. I had moggies too, but now have dogs. 🙂

 

[bakebeans]

I tried baking with coconut flour today (I’m rubbish) the cake I made didn’t rise very well but that was probably due to the fact I didn’t measure anything I just kept adding until I got the right consistency. When it came out of the oven it tasted like an omelette but after it cooled the egg taste was gone and I’m sure it’s going to taste great with some cream and strawberries

 

[Sally W]

Coconut flour is very hard to work with & took me a couple of years to manage. I enjoy Michael Mosley recipes more now - aubergine brownies are delicious but also use fibreflour to add to other flours & taste and texture is much more like normal flour