Keto Protein Flour – Nut Free High Protein recipe
This keto protein flour has proven to be quite the interesting experiment with some fabulous success.
I came across a video of someone on a Facebook group talking about dehydrated chicken flour and they had a video of them quite simply blending their dehydrated chicken into a flour/meal. It totally got me thinking as I was interested to know how it work in applications for keto recipes.
Now let me first say it is best used in simple recipes as a substitute for almond meal. It is an easy straightforward swap in recipes like a fathead dough pizza base or pastry substitute moreso than a bread. While we have tested in a bread it is not recommended as it was just a little “weird,” but using it as a flatbread, pie crust and pastry has turned out fabulous as you can see from the images below. I would like to say thank you to Lynda Watters and Robyn McEvoy for the use of their images and pie.
These images are of a straight fathead dough using the protein flour instead of almond meal and baked in the oven.
How good does this pie look?
Lynda achieved a perfect seal on the sides too lol.
A perfect protein fathead dough toastie by Robyn. She described it as very yummy and also had keto and non-keto kids try it out. We got 4/5 rating so I guess it is pretty good. lol.
Anyway as everyone is chomping at the bit I have released this recipe, even while we are now experimenting with dehydrating some cooked chicken as well to see how that mills and cooks as well.
As I said at first this has become a very interesting test with already some great results. The idea of having a flour option to substitute for allergies and intolerances is kind of exciting. I will update this post with the additional test of the cooked chicken.
Also please note the nutritional is for the complete batch of dehydrated chicken.
If you need to purchase a dehydrator I have noticed that Froothie have $100 off the Excalibur and a sale of their own brand as well.
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Keto Protein Flour - Nut Free High Protein recipe
- 1 kg chicken breast free range skin off
- Trim any excess fat off chicken breast then slice thinly into 3mm slices.
- Season with your favourite seasonings for a seasoned flour.
- Dehydrate chicken for 12-15 hours at 75℃ in a dehydrator or low oven at 75℃. Chicken is ready when completely dry and crispy.
- Mill chicken in blender or Thermomix® until fine flour like consistency is achieved.
- Store in an airtight container in cool pantry.