Sunday, May 8, 2016

Low Carb Loops


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I was randomly in the mood to attempt a Froot Loop recipe today, so that's exactly what I did. The texture and appearance isn't exactly like Froot Loops, but for a low carb substitute, I'm happy with these. The texture is more Froot Loop-like when they are cooked on the long side until crispy, but it does sort of ruin the color, as you can see in my green, blue and purple loops. I cooked the red, orange and yellow ones a couple of minutes shorter, and they are prettier, but not nearly as crunchy. So I guess the takeaway is, consider how much you care about how your bowl looks when you decide on a cook time. ;) 

Ingredients:

3/4 cup almond flour
1/4 cup coconut flour
1 large egg
1/4 cup Torani's Sugar Free French Vanilla Syrup
1/4 cup coconut oil (room temperature)
1 tbsp NOW egg white protein powder
2 tbsp powdered Swerve
1/2 tsp vanilla
4 tbsp salted butter, softened
1/2 tsp baking soda
1 tbsp liquid egg white
Food coloring (red, orange, yellow, green, blue, purple)
***Optional: granular Swerve for sprinkling

Instructions:

1) Mix the almond flour, coconut flour, egg, French vanilla syrup, coconut oil, egg white protein powder, powdered Swerve, vanilla, softened butter, baking soda, and liquid egg white together. Stir well.

2) Divide mixture evenly into 6 separate bowls.

3) Put a drop of food coloring in each bowl and stir with a spoon until color is spread consistently throughout mixture.

4) Transfer mixture into an icing bag with a small circular tip (or create a makeshift icing bag out of a plastic bag with a corner cut off). 

5) Line 2 cookie sheets with parchment paper.

6) Pre-heat oven to 350 degrees.

7) Create Froot Loop-like shapes on the parchment paper.

8) ***Optional: If you want to create the "speckled" texture of Froot Loops, sprinkle Swerve over the loops on the cookie sheet.

9) Bake the loops for about 8-10 minutes or until done. (Note: they will get burned if you keep them in too long; however, if you prefer a crunchier flavor, keep them in 10 minutes. They are somewhat "cakey" if you leave them in only 8 minutes).

10) Let cool for 5-10 minutes on the cookie sheet. 

11) Store in airtight plastic container until ready to eat.

12) Enjoy, and please post any comments and pictures on Caroline's Keto Kitchen Facebook page.

Picture Instructions:









Nutrition Facts:

4 comments:

  1. Could you use whey protein powder? I don't have the other stuff

    ReplyDelete
  2. Thank you so much I can't wait to try them!!

    ReplyDelete
    Replies
    1. No problem! I'd love to hear how you like them! :)

      Delete

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