Despite all the benefits this keto lifestyle has provided, goddammit do I miss baked goods.
So, this weekend, I tried my hand at two different baked goods – one savory, one sweet. The verdict? Maybe keto baking isn’t for me. 😦
Still, I took some pictures and thought I’d share my failure all the same.
First up, a savory coconut flour biscuit based loosely off this recipe. Rather than garlic and cheese, I went with sage, hazelnuts, and duck fat – I replaced half the butter called for with an equal amount of duck fat (about 2 Tbsp.) It went a little something like this:
The biscuits smelled incredible, but I found the overall recipe a bit too eggy for my taste, and I probably used too much sage (about 1 Tbsp). So, I tried my hand at an impromptu gravy using duck fat, heavy cream, and a dab of Better Than Bouillon chicken base. Three thumbs up for the gravy. 11/10, will pour over everything.
VERDICT: I will definitely try these again. Perhaps with one yolk removed? Or maybe a mix of coconut flour and almond flour? We’ll see. Seriously, though, duck fat gravy forever.
Next up was my attempt to do something with this basic coconut flour cookie recipe. I anticipated the recipe being a little too basic for my taste, so I decided to make sandwich cookies using this low-carb nutella recipe. I already had hella hazelnuts anyway.
After adding all the ingredients per the original recipe, I added a couple of extra tablespoons of butter to make the mixture a bit smoother/glossier/spreadable. It worked!
I made no changes to the coconut flour recipe, but I think I may have used too much coconut flour. The dough was very dry and crumbly. I’m completely inexperienced as a baker and wasn’t sure how to remedy that. Thankfully, the chocolate-hazelnut spread helped quite a bit. Here’s how it all went down:
VERDICT: Ehhh… Everything smelled incredible, but the cookies themselves were dry and gritty. Again, I think I messed up with the amount of flour, so that’s on me. Both the cookies and the spread had a noticeable tang of sugar substitute (I used Stevia in the Raw.) Perhaps I’m just too new to keto to appreciate a good sugar substitute (I still remember what real sugar tastes like), or I’m just using the wrong ones.
While this weekend’s experiments in keto baking were certainly fun and educational, I feel the overwhelming lesson was that keto baking is hard and I suck at it. I have a lot of learning left to do.