Keto Iron Chef Keto-Thanksgiving Stuffing

Keto Iron Chef Keto-Thanksgiving Stuffing
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Keto-Thanksgiving Stuffing

Thanksgiving will not become a suffer anymore on the Keto-Lifestyle

As a request from a member on the Keto-Group, I’m making this traditional stuffing for Thanksgiving, and I hope this will help fellow ketoers on celebrating the event in old fashion way of dinner using ketofied recipes for Thanksgiving dishes (Keto-Stuffing, Keto-Mashed Potato, Keto-Buns) from this recipe and my previous recipes.

Well I hope you like this one Jason Pitzer

Happy Thanksgiving for all fellow ketoers that celebrate it (indonesian doesn’t celebrate this, but wishing you all the best for the Keto-Lifestyle)

Keto-Thanksgiving Stuffing

Keto-Bread for Stuffing
200g Loaf (with 10% Baking Loss)
(Net Carb 7,2g / Protein 44,3g / Fat 26,4g)
(Energy 517cal / Fiber 48,7g / Insulinogenic 25%)
Suggested Serving Size : 2 – 3 serving

Dry Ingredients
50g Inulin Powder
20g Casein Protein Isolate
20g Whey Protein Isolate
10g Egg White Protein Powder
3g Psyllium Husk
2g Xanthan Gum
2g Salt
(whisk all these ingredients together on a medium bowl)

Wet Ingredients
30g Egg
10g Heavy Whipping Cream
10g Coconut Milk
30g Warm Water

Yeast Solution
3g Instant Dry Yeast
2g Honey (consumed by the yeast)
20g Warm Water
(Mix all these ingredients on a small glass and wait until bubbles before adding to the mixed dough)

Fat Ingredient
10g Coconut Oil

Direction
Preheat oven to 200C

Sift all the dry ingredients onto a mixer bowl

Add the egg and turn on the mixer to level 1, by also using spatula to scrap the dry ingredients into the egg

Add the heavy whipping cream and coconut milk all at once, and keep scraping until a rough dough formed

Pour the water gradually by seeing the dough consistency stages becoming more elastic

Keto Iron Chef Keto-Thanksgiving Stuffing

As soon as dough has become elastic, add the yeast solution and raise the speed into level 2 until combined

Add coconut oil and raise the speed to level 3 until the dough become smooth.

Turn the dough into balls and shape into loaf, then move to the matched & greased loaf pan

Rise the loaf for 30 minutes or until it is 1,5x from the original size, on a warm spot

Brush the loaf surface with an egg wash and bake for 20 – 30 minutes.

Keto Iron Chef Keto-Thanksgiving Stuffing

Slice the cooled loaf, and arrange the loaf on a tray

Dry the sliced loaf in the sun for 3 to 4 hours (depends on the sunlight) until the crumbs feels very dry

Cut the dry bread into cubes

For the Thanksgiving Stuffing
477g (with 10% Baking Loss)
(Net Carb 16,7g / Protein 65,1g / Fat 103,2g)
(Energy 1451cal / Fiber 51g / Insulinogenic 25%)
Suggested Serving Size : 3 – 4 serving

Ingredients
Dry Bread cubes
1/2 medium onion, diced (55g)
50g Cheddar Cheese, grated
50g Butter, melted
30g Egg, beaten
60g Heavy Whipping Cream
60g Coconut Milk
4g Salt
15g Oregano, Thyme, Basil, Rosemary, Sage mix
2g Garlic Powder
2g Curry Powder
2g Pepper

Direction
Mix all the seasoning, grated cheese, butter and egg in a Pyrex bowl, stir

Add the dry bread cubes and stir with a spatula to evenly distribute the mixture

Slowly drizzle heavy whipping cream and coconut milk over bread cubes while stirring until bread cubes are moist but not soggy.

Keto Iron Chef Keto-Thanksgiving Stuffing

Bake at 200C for 30 – 40 minutes or until bread cubes on top are crispy

* Note :
Nutritional Value of each ingredient are taken from :
http://nutritiondata.self.com/mynd/myrecipes/welcome
Insulinogenic % Equation is calculated from :
https://optimisingnutrition.wordpress.com

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