Out Of Flour? Here Are 5 Flourless Dessert & Bread Stick Recipes!
RECIPE #1
Flourless Chocolate Cookies-Yields 8 cookies
Ingredients:
1 ½ cups confectioners' sugar
⅓ cup unsweetened cocoa powder
2 large egg whites, at room temperature
1 ½ teaspoons pure vanilla extract
¼ teaspoon himilayan salt
⅓ cup chocolate chips
Instructions:
1. Position racks in both the upper third and lower third racks of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
2. In a medium bowl, sift together the confectioners' sugar and cocoa powder. Add the egg whites, vanilla, and salt and mix with a stiff rubber spatula or wooden spoon until the dough is just moistened. The dough will be liquidy like a batter. Mix in the chocolate chips.
3. Working quickly, use a 2-tablespoon cookie dough scoop to portion the dough into four evenly spaced mounds on each half sheet pan. Because the dough is so runny, the portions will likely look misshapen—don't worry about it too much, they'll spread into even circles in the oven. Be sure to leave at least 3 inches between each cookie.
4. Bake for 15 minutes, or until the tops of the cookies are glossy and lightly cracked, rotating the pans between the two racks halfway through the bake time. Cool the cookies completely on the pan on wire racks. Once the cookies have cooled, use a stiff metal spatula to release each cookie by sliding it quickly and forcefully underneath each cookie.
RECIPE #2
Flourless Lemon Almond Cake
Ingredients:
4 eggs (large), separated into 4 egg yolks and 4 egg whites, room temperature
2 tablespoons lemon zest, packed
1/2 cup white sugar, divided 1/4 cup and 1/4 cup
1 1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon ground cardamom
1 teaspoon white or cider vinegar
Pinch of salt
Powdered sugar for sprinkling
8 or 9-inch springform pan
Directions:
1. Preheat the oven to 350°F. Place a round of parchment paper on the bottom of a 8 or 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.
2. In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.
3. In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until well combined. The mixture should resemble a thick paste.
4. With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed.
When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step).
As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the egg whites. Beat until soft peaks form.
5. Stir a third to a half of the beaten egg whites into the almond mixture to loosen it and make it lighter.
Then gently fold the remaining whipped egg whites into the batter, a large scoopful at a time.
6. Gently scoop the batter into the prepared springform pan and place in the oven. Bake at 350°F for 30 minutes.
Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan.
Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate. Sprinkle with a little powdered sugar before serving.
RECIPE #3
Keto Bread Sticks-Serves 4
Ingredients:
1 cup shredded mozzarella
1/2 cup finely ground almond flour
2 tbsp. cream cheese
1 tbsp. garlic powder
1 tsp. baking powder
Himilayan salt
1 large egg
1 tbsp. butter, melted
1 clove garlic, minced
1 tbsp. freshly chopped parsley
1 tbsp. freshly grated Parmesan
Directions:
Preheat oven to 400° and line a large baking sheet with parchment paper. In a medium, microwave-safe bowl, add mozzarella, almond flour, cream cheese, garlic powder, baking powder, and a large pinch of salt. Microwave on high until cheeses are melted, about 1 minute. Stir in egg.
Shape dough into a ½”-thick oval on baking sheet.
In a small bowl, mix melted butter with garlic, parsley, and Parmesan. Brush mixture over top of bread.
Bake until golden, 15 to 17 minutes. *This recipe can also be used for a delicious pizza crust!
RECIPE #4
Flourless Peanut Butter Cookies-Yields 12 cookies
Ingredients:
1 large egg
1 cup creamy peanut butter
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon himilayan salt
Instructions:
To a large mixing bowl, add all ingredients and stir to combine using a spoon.
Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, and line a baking sheet with parchment. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired.
Bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don’t overbake.
Allow cookies to cool on baking sheet for about 10 minutes before serving.
RECIPE #5
Flourless Blueberry Muffins-Yields 12
Ingredients:
2 ripe medium-size bananas
1/2 cup almond butter
1/4 cup unsweetened vanilla almond or oat milk
2 eggs
1/2 cup pure maple syrup
1 tablespoon vanilla extract
2 1/4 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon himilayan salt
1/2 cup fresh blueberries (or frozen and defrosted)
Directions:
Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
Starting with the wet ingredients first, place everything except the blueberries into a blender or a food processor and blend for about 30 seconds, or until smooth.
Using a spoon, gently stir the blueberries into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 20 minutes, until light golden brown.
Allow to to cool for at least 10-15 minutes before enjoying!