Keto Recipe: Please tell me that you can sub. With coconut flour

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  1. Lemon Ricotta Gnocchi Divalicious

    1 cup Ricotta cheese

    1/2 cup grated Parmesan cheese

    1 egg yolk

    Zest of one lemon

    1 tsp. salt

    2 tbs. coconut flour

    1 tbs. parsley, chopped

    2 tbs. butter

    1 tbs. olive oil

    Combine the Ricotta, Parmesan, egg yolk, lemon zest, parsley and salt in a bowl and mix well. Add the coconut flour and combine well. Take small amounts of the dough and roll into pieces, about the side of a walnut and flatten. Heat the butter and oil in a frying pan. Add the Gnocchi and fry on each side for 2 minutes, until golden brown.

    Ricotta Gnocchi with Pesto Sauce Bree Keto Pots

    1 1/3 cup almond flour

    2 tbsp coconut flour

    2 tsp xanthan gum

    ½ cup ricotta cheese, well drained

    2/3 cup Parmesan cheese freshly grated plus extra for serving

    ¼ tsp salt

    1 egg, lightly beaten

    1/3 cup homemade or store-bought pesto sauce

    Olive oil or butter for cooking

    Place the almond flour, Parmesan cheese, coconut flour, xanthan gum and salt in a food processor and pulse a few times to combine. Add the egg and ricotta and process until mixture comes together in a ball. Wrap the dough in cling film and knead it for a 1-2 minutes or until it is smooth and elastic. Refrigerate for minimum one hour. Sprinkle the cutting board with coconut flour. Shape small portions of the dough into long snakes. Cut the snakes into 1-inch pieces. Press each piece with a fork. Refrigerate the gnocchi for minimum 30 minutes before cooking or until ready to cook. Heat the olive oil or butter in a nonstick pan over low heat. Add the gnocchi and cook 1-2 minutes per side or until golden. Remove from the heat. Add pesto and toss to coat. Sprinkle with extra grated Parmesan

  2. This date is ending up with both of you happily asleep on the couch while The Notebook plays in the background 😀

  3. 2 Eggs

    Shredded cheese

    Seasoning to taste

    Add enough cheese to make into a dough

    Roll out and cut like gnocchi

    Use as regular gnocchi in soups, pasta dishes etc.


  4. For the keto gnocchi dough:

    2 cups super fine blanched almond flour

    2 cups shredded full fat mozzarella cheese

    1/4 cup butter

    1 large egg

    1 large egg yolk

    For the sauce:

    1/4 cup salted butter

    1 tsp lemon zest

    1 tsp fresh thyme leaves

    Combine the mozzarella cheese and butter in a medium bowl and microwave for 2 minutes.

    Stir, then microwave another minute.

    Stir vigorously with a rubber spatula until fully combined, and then cool for 2 minutes.

    Stir in the egg, egg yolk and almond flour.

    Continue to mix until a rough dough is formed, this could take several minutes.

    Turn out the dough onto a smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)

    Form the dough into a long roll about 1 inch in diameter and then cut pieces about 1/2″ wide.  You can then form them into almost any bite sized shape you want, but sticking with a simple disk as shown in the photos yielded the best results for me.

    Freeze the gnocchi for 15 minutes to firm them up. before cooking, or freeze them until ready to eat.

    Bring a pot of salted water to a gentle boil – too vigorous and the gnocchi will fall apart.

    Add the gnocchi to the water in small batches and boil for 1 – 2 minutes or until floating.

    Remove the gnocchi with a slotted spoon onto a paper towel lined plate, and cool for 5 minutes before adding to sauce.

    For the sauce:

    Melt the butter in a large saute pan.

    Add lemon zest and thyme and cook for about 2 minutes or until fragrant.

    Add the boiled and cooled keto gnocchi to the pan and cook for about 2 minutes, stirring gently to coat with the sauce.

    Season with salt and pepper as desired

  5. J. Kenji Lopez-Alt made this recipe (I suspect this is a copy) and it’s a much better way to learn how to make it than this gif. Highly recommend looking it up on YouTube

  6. I would also be careful with the cooking of the gnocchi. If they become too mushy after “making them float and putting them into hot sauce”, I can recommend cold water wash for 10-15 sec after they float and then into the hot sauce. This would stop the overcooking.

    Also, after floating (and cold water) I usually combine them in a pan with butter, some cheese and pesto for a minute or so. Result is full of umami. A piece of salmon with the skin on the side takes this recipe to another level for me

  7. It’s not even Gnoochi!? Where’s the potatoes?

    The whole time I’m sitting here thinking “Gnocchi can’t be keto, it’s potato pasta!”


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