Keto Flour

Keto Crazy Dough Test 1
Makes approx 386 grams.
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Macros for the entire batch:
848 calories | 34 g fat | 4 g net carbs | 86 g protein
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Please Note: You are not eating the entire batch in one sitting :) If you divide this into 10 like my cinnamon rolls, that's just 84.8 cal | 3.4 g fat | 0.4 g net carbs | 8.6 g protein per serving of dough!!
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You will need:
Stand mixer
Bench scraper
Ziploc bag (gallon size)
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Ingredients
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Experimental Keto Flour
75 g Inulin Fiber
75 g Micellar Casein
50 g Whey Protein Isolate, Unflavored
25 g Egg White Powder
25 g Egg Yolk Powder
7.5 g Xanthan Gum
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1/4 cup heavy cream + water = milk
1 teaspoons instant yeast
1 2/3 cup keto flour (see above)
3/4 teaspoon baking powder
3/4 teaspoon salt
1/3 cup sour cream
1/2 whole egg, slightly beaten
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Tanzhong roux
Take 1 Tbsp of keto flour (above) and 2 Tbsp + 2 tsp milk (above) in a microwaveable cup. Microwave on High for 20 seconds. Stir well. Microwave another 15 seconds, and stir. The roux will have a pudding consistency. If necessary, continue microwaving at 5 second intervals.
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Directions
In a bowl create three wells, and combine the flour, baking powder, yeast, and salt. Don't put yeast in direct contact with salt.
In a stand mixer using the paddle attachment, combine the heavy cream-water mixture, egg, sour cream, and Tanzhong roux. Cool to lukewarm.
Switch to a dough hook, add dry to wet ingredients, and knead on medium speed for several minutes until dough starts to pull away from the sides.
If the dough is too dry, add a bit of water. If it is too soft, add a bit of flour. This dough tends to be very sticky.
Place dough on floured surface, and gently knead/ fold the dough together using a bench scraper until it forms a rough ball.
Place the ball into a Ziploc bag and let rest for 15-30 minutes, or until 1.5-2x original size.
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Congratulations! You have made keto crazy dough test 1! This yeasted bread dough can be used for all sorts of goodies from pizzas to cinnamon rolls to crescent rolls, etc! I haven't tried naan bread, pretzels, dinner rolls, etc. yet, but theoretically those should be possible. You should be able to keep in the fridge for up to 3-4 days, and theoretically should be able to freeze this as well.
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Tag me in your posts if you decide to give it a go. Send me feedback and let's work on getting a tried and true recipe! KCKO!
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Pictures!
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Keto Crazy Dough Test 1: https://www.instagram.com/p/BZEbsxlF6eX/
Crescent rolls (made with batch 1 - 333 grams, 12 rolls): https://www.instagram.com/p/BY59psOjqBi/
Pizza (made with batch 1 - 263 grams, 11.5" diameter): https://www.instagram.com/p/BY8jXOGDH9q/
Cinnamon rolls (made with batch 2 - 386 grams, 10 rolls): https://instagram.com/p/BZGxICGF8A_/
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u/abbiewhorent has another keto flour mix here with more common ingredients! http://www.lowcarbfriends.com/bbs/showthread.php?t=768175
Thank you for sharing!

Here are the brands that I use (folks have success with other brands, so please don't feel the need to limit yourself to these):
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・ Gluten Free You and Me LLC's Dried Egg Whites
・ Magic Flavor's Egg Yolk Powder
・ Muscle Feast's Micellar Casein
・ Isopure's Unflavored Whey Protein Isolate
・ LC Food's Inulin Fiber
・ Bob's Red Mill's Xanthan Gum
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Note: You can possibly sub whole egg powder as this recipe currently has equal portions. I bought them separate in case I needed more of one or only one for other testing purposes 🤗
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Also note: I'm not entirely sure if the egg powders are even needed. If anyone tries this without the egg powders, please let me know!