Keto Protein Flour - Nut Free
Sheer brilliance is what this recipe is. Who would have thought the best keto protein flour was in every deli across the globe.
Prep Time20 minutes mins
Cook Time12 hours hrs
Total Time12 hours hrs 20 minutes mins
Course: Keto Protein Flour
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 6 serves
Calories: 190kcal
- 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.
It should be noted that either cooked chicken or raw chicken can be dehydrated. If your dehydrator does not go as high as 75°C then maybe it is wise to cook the chicken first to ensure it is safe and stable for storage.
Mill chicken in blender or Thermomix® until fine flour like consistency is achieved.
Store in an airtight container in cool pantry.
1. Note this “flour” can be used in place of almond meal in fathead dough, crackers, seasoning, flatbreads, and as a thickener for soups.
2. 1 kg of chicken breast yields approximately 300g of flour.
3. An internal temperature of 75℃ is recommended to remove any harmful bacteria.
4. Regardless of serving size the flour has zero carbs from 1kg of chicken.
Serving: 1serve | Calories: 190kcal | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 193mg | Potassium: 617mg | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg | Magnesium: 43mg | Net Carbs: 0g