In today’s video I’m showing you the recipe I adapted from Victoria’s Keto Kitchen’s keto all-purpose flour that could save you anywhere from $100-300 a year!
(Her original recipe:
It’s still low carb, gluten free, and sugar free!
It was works just as well, with a few minor differences that I’ll discuss.
But it’s still a keto 1:1 flour blend that you can substitute in almost any recipe to get shockingly good results!
Stick around to the end of the video because I’ll discuss the comparisons between the two, carb counts, and money you could save!
I hope you use this flour and it works great (and the extra money in your pocket blesses you)!
(If a recipe you’re using it in calls for baking soda/powder or cream of tarter, you do not need to add them. Just leave them out. This will keep until one the ingredients expires (whichever one is earliest). This recipe is good for cakes, cookies, savory foods (like fried chicken, thickening gravy, etc.) and pastries. If you’re using it for bread recipes, you can use the cheap version of her self-rising flour that I will be posting soon!)
-392 g Almond Flour
-67g Oat Fiber
-70 g Whey Protein Powder (Unflavored)
-13 g Xanthan Gum
-42 g Baking Powder
-139.33g carbs per batch, or
22.3g per cup
-30.33 g carbs per batch, or
4.9g carbs per cup
Combine all ingredients in separate bowl and mix thoroughly with a whisk, then sift (sifting is optional, but highly recommended) into air-tight storage container.
6.25 cups per batch
(1 cup= 93 grams)
Ingredients I used:
-Whey Protein Isolate, Unflavored:
-(More expensive protein powder):
-Xanthan Gum (Amazon/similar price per ounce):
-Baking Powder (Amazon/similar price per ounce):
Products I use:
-Flour storage containers:
-The Island I use:
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