I want to teach people the correct way to make pastries, keto or not. My channel is more like a cooking show (how to) with Pastry shop quality desserts rather than just quick fast recipes. I want my recipes that I give to you to come out as perfect as if I made them for you, and to do that I give step by step instruction and helpful tips along the way, to ensure that the recipe comes out perfect. I also let you know the reasons I choose the ingredients I do for the recipe, which will better help you to understand what each ingredient does in a pastry and sometime substitutes for that ingredient.
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Do you have a recipe?
Yes you are better… or I should say you’ve always appeared so talented! Excited to try it. ☺️
I definitely enjoy your recipes. Thank you for sharing with us. ❤❤❤
Love it!!!! ❤
You are my favorite keto baker. . Thank you for all you do!!!
I’ll try the oat flour since the bamboo flour is more expensive
Is 6 oz. of granular sweetener the same as 6 oz. of powdered sweetener? Same brand.
Love it god bless
Awesome, I can’t wait for your rendition of a marshmallow! And I thought I’d seen all of your videos, maybe I have but I certainly don’t remember this one. Thank you. And yes I love watching both of you lol!
I made the original many times and they were good. I mainly used it for crust and topping. 😊
I think the refresh on the really popular videos with your new experience is very helpful.
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Hi Alycia. Off-topic question here. Do you have a recipe for keto meringue cookies?
I've tried a few times. Erythritol makes them crystallized and grainy. Allulose makes them stay wet. I've had some luck dehydrating them but they turn brown.
OMG this is so yum. I'm a huge snickers lover. Can't wait to receive my allulose so I can start making these goodies. You're awesome
I've been struck with inspiration (thanks to you!) and am going to try this recipe but with (in addition to the cinnamon) ginger, nutmeg & cardamom to see if I can get it taste like speculaas cookies!
I have no idea about the chemistry of allulose so I can’t speak to the crystallization. I do know that if you want to prevent sugar from crystallizing in a recipe you do not scrape the sides. Fudge, divinity, caramel can go terribly wrong if you scrape the sides.
Yeah for the sweetened condensed milk that doesn't matter with allulose. I don't stir it at all when making caramel and such though. But I've never had allulose crystallize on me.
This is great! Thanks!
Thanks, you're welcome!
Looks really good Alycia. Thanks! QUESTIONS: Is 1 batch of these enough to make a crust for a cheesecake? If so, what size cheesecake will it work for?
Thanks, you're welcome! Yes this will be enough for a 9inch round cheesecake.
I LOVE that you watched your video and then added new information. Very helpful. I would love to see more like this and looking forward to a possible lower carb version. THANK YOU!
For me, this recipe made 8 bisquits @ 5/8" tall. Baked at 410F for 14 minutes on middle rack; probably could have pulled them at 12 or 13 minutes. I used ISOPURE Creamy Vanilla Protein Powder and they are sweet and perfect for strawberry shortcake or butter & jelly. Thanks for the warning that after the first half of baking time they brown up quickly! VERY VERY HAPPY WITH THIS RECIPE!!!! I used Bamboo flour. Will try oat fibre next time.
Great video! Thanks for all your hard work. I really appreciate all your experimenting keto folks. What do you think about substituting Bochasweet (xylitol) with a little bit of blackstrap molasses for the Lankato brown? Would it still be crispy, do you think?
Thanks! You're welcome. Not sure it still would be crispy. I've used xylitol in the past to keep my ice cream soft. So I think it's more similar to allulose than erythritol.
Great recipe. Since you're revisiting and revising.. how about your puff pastry 😊 ...i love chicken pot pies and fried pies with puff pastry😊
Maybe coconut plus bamboo for lower carb? (Or just don' mess with perfection, lol!)
Yeah maybe or just more oat fiber. Lol thanks!
Yay marshmallows! I really like these redux old videos, they add more knowledge
Thanks, glad you enjoy them!
If you want to use it as a pie crust, can you just put it in a pie plate to bake it? Or do you need to double the recipe for a pie crust?
It's a 10x8in rectangle so it will be enough for a 9in pie plate. And yes you can just put it in a pie plate and bake it.
I so appreciate all the work and research you do to make keto desserts. Getting tired of almond crusts for all my baking that I would love to have these on hand for crusts for cakes and pies. Can recipe be doubled and how would I store the extra batch?
Aww thank you. Yeah i never really liked nut based crusts for my desserts. I've made a 4x batch before they stay fine on the counter or pantry as long as the are baked and a dry crispy cracker in a ziplock or other air tight container.
Yes ma'am, I really like it when you follow along with your own videos. It's a good way to learn for all of us!😊
Aww thanks! Glad it's helpful!❤️😊
Awesome as always! 💋🌹💋
Thanks!
Modern Mountain seems to be a white oat fiber ( it must have something to do with the processing like you said 👍
Yeah their bamboo fiber is finer also and in turn takes a different amount of liquid which makes recipes hard to create and come out correct.
Great ideal I will give it a try... I used to love graham crackers before keto..
Thanks! Hope you enjoy!
how many degrees for how long
350 9-11 minutes
@KetoUpgrade they look really good do you think cinnamon extract would make it taste better then the powder
@@JenFine223 thanks! I'm not sure. I've only ever used hot cinnamon extract which isn't the same. I don't think it would be any better or worse though.
I miss graham crackers so much! I like them for pie crusts, but also as a bedtime snack.
I hope you enjoy!
YUM! I didn't miss it the 1st time... I forgot 🤕🤪 So this is great!! Plus there is no whey in it so I can make it!! WOOT WOOT! Though You put oat in & I don't eat grains or dairy but today we have bamboo fiber... So I will sub that for oat... You think 1 for 1? They will be crackers regardless & I also LOVE S'mores so WIN/WIN!! Thank You beautiful Lady for Your scientific brain & all Your hard work!! 😍🤗🏅🏆
Lol. You can sub the bamboo for the oat in the same ratio. Just don't add all the fat at once in case you don't need it all to get a packable consistency. You don't want it too wet or dry. Aww thank you, you're very welcome!
I'm not saying your recipes need to be different. I know they are great. Just want to share something I've found with tons and tons of experimenting. I use a ratio of 4 parts coconut flour to 3 parts oat fiber. I do this by weight not volume. Seems to give me the best balance whether I'm combining with other ingredients or not. Also very picky about brands. But Nunaturals was the nastiest oat fiber of all the brands I've tried. I had the same issue with the brand you used to use that turned out to be too dark when i bought it. I went back to lifesource and won't use anything else. I've also tried at least 12 different brands of coconut flour and there is absolutely nothing that parallels Nutiva brand. When I bought it I was completely amazed by how smooth it is because no other brand came close. I did buy the Walmart brand on your recommendation just to see how it compares but haven't messed with it yet. I also haven't started messing around with egg white powder either. Excited to try this recipe!
Thanks for the info! Hope you enjoy!
Can't wait to see the keto marshmallows 😋 smores are my FAV
It was yummy! Stay tuned!😋
A well thought out and presented video.Thanks.
Aww thank you! You're welcome!
Thank you for this tutorial.
You're welcome 😊
Love these…..I also learn lots
Thanks, glad I can help!
Bummer , Me, I, and Myself, cannot use erythritol. It does a job in my BP. Used it two times, two different days, and both times it raised my BP to dangerous levels.
I'm sorry. The only subs are higher on the glysemic index like the splenda baking substitute that has maltodextrin and sucralose in it.
Thanks for sharing your tutorials! You are very thorough. 😊
You're welcome! Thanks 😊
Yes using the old videos are really great. It instructions since in better and they move along also. Thank you
Thanks for commenting, glad you enjoyed! You're welcome! 😊
Looks yummy delicious 😋😋😋, as always, dear Alycia 👍👍❣ Have you ever tried or tried to make an *Amaretti*, this is a traditional italian cookie and in Germany it will be served with a cup of coffee 😋😋😊!? Nice greetings from Germany, Ela 🤗
Thanks! I've heard of them but never tried them I don't think. Maybe when I was younger and my grandma Distefano was still alive. She baked a lot apparently but don't remember much. Maybe I'll look it up, thanks!
I'm holding out for speculaas! (with coconut, not almond, although sliced almonds garnish for those who can eat them....)
@@KetoUpgrade they are originally made out of: whipped Egg whites, Sugar, ground almonds and/or apricot kernels 😋😇👍
Thank you! I am looking forward to making these. I actually have all the ingredients on hand!!
You're welcome! I hope you enjoy!
UR keto pancake recipe is still my absolute favorite (I am not a huge fan of almond flour)! Folks - please try her pancake recipe.....The texture is ah-mazin (like real pancakes).....I use Zevia soda as my carbonated ingredient.....I make your pancakes every week.....Appreciate UR work & artistry.....I will definitely try these Graham Crackers.....
@@carolpowell8695 I am always looking for a good pancake recipe, I don’t think I tried hers. I will have to check it out. Thank for sharing.
@lanamcquown3063 U won't be disappointed.....let us know what U think about the recipe.....enjoy...
Aww that's an oldie but goodie, maybe I'll follow that one sometime. It's been so long since I've watched it. Good idea with the zevia! Thank you! I hope you enjoy this recipe!😊❤️
This was awesome, thank you. I would love more of these videos!
Thanks! You're very welcome! Thanks for letting me know you enjoy this kind of video!
Perfect timing! I want S'mores on my birthday 9/4! Thanks for the video, somehow your videos weren't being recommended to me anymore... but got the notice about today's, so yay!
It was sooo good! It will be a good birthday treat! You're welcome! If they haven't been recommending my videos, I've been putting up one a week, so you have some catching up to do, lol! Thanks for the comment!😊
@KetoUpgrade I really enjoyed this type of video...great idea!
Thanks!
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This is just what I need for a graham cracker crust. Your vanilla waffers would make a good crust also, but some times you just need a graham cracker crust. I can’t believe I haven’t seen this in your collection. OMG!!! And S’mores are back on the table. So excited. You are amazing.
And I love the style of you following along with older videos.
Glad I can help! That's another reason I like doing these types of videos for people that missed the original. Hope you enjoy and thanks for commenting!
Sounds delicious. Thank you for your hard work.
Thanks! You're very welcome! 😊