Cashew Flour: A Keto-Friendly Baking Essential

Cashew flour is a great alternative to wheat flour for those on a keto diet. It has a much lower carbohydrate content, with 38g of carbs per cup, compared to 95g for white flour. It is also gluten-free, so it is accessible to people with gluten intolerance. Cashew flour is available online, in specialist grocery stores, or you can make your own at home by grinding cashews in a blender. You can also use it as a substitute for peanut butter or almond butter, although it does contain some carbs, with 9 grams per 2-tablespoon serving.

Cashew flour keto cookies

Ingredients:

• 2 cups cashew flour (about 240g)
• 1/2 cup Allulose (91g)
• 1.5 tsp baking powder
• 1/2 cup butter (113.5g), melted and cooled
• 1 tsp vanilla extract
• 1/2 tsp xanthan gum (optional but recommended)
• 1 egg for egg wash (optional)
• 24 cashews, whole or halved (optional)

Optional Toppings/Add-ins:

• Cinnamon
• Nutmeg
• Orange zest
• Cocoa powder
• 1/4 cup chopped cashews
• 1/4 cup sugar-free chocolate chips

Instructions:

• Preheat the oven to 350F and line a cookie sheet with parchment paper.
• Combine all dry ingredients in one bowl and all wet ingredients in another bowl. Then, mix the dry and wet ingredients together to form a dough.
• Chill the dough in the fridge for 30 minutes.
• Roll the dough into 24 evenly sized balls, about 2 tbsp each, and place them on the prepared cookie sheet.
• If using the toppings, brush each cookie with egg wash and press a cashew into the top, flattening slightly. Otherwise, just flatten the cookies slightly with your hand or the bottom of a glass.
• Bake for 12-15 minutes, until slightly golden.
• Let the cookies cool completely before serving or storing.

Storage:

These cookies can be stored at room temperature for up to 5 days or in the freezer for up to 2 months.

Tips:

• If you can't find cashew flour, you can make your own by grinding cashews in a blender until they turn into a powder.
• For a more pronounced cashew flavour, use 1 cup of cashew flour and 1 cup of almond flour.
• If you want thicker and chewier cookies, chill the dough for 1-2 hours or up to two days before baking.

Cashew flour keto bread

This keto-friendly bread is a great substitute for regular bread and is perfect for those on a ketogenic diet. Here is a detailed, step-by-step guide on how to make cashew flour keto bread.

Ingredients:

• 1 1/2 cups of whole raw cashews, soaked overnight
• 1/4 cup of unsweetened almond milk
• 2 teaspoons of apple cider vinegar
• 1/4 cup of coconut flour
• 1/4 teaspoon of cream of tartar
• 4 eggs
• A pinch of salt (optional)

Instructions:

Preheat your oven to 350°F and line an 8x4-inch loaf pan with parchment paper. Set it aside.

Drain and rinse the cashews after soaking them overnight. This helps soften the cashews and remove excess sodium.

Separate the egg whites from the yolks.

In a food processor, blend the cashew nuts, egg yolks, and almond milk until smooth. Then, add the apple cider vinegar, coconut flour, and baking powder, and blend again until smooth.

In a separate bowl, use a stand mixer or hand mixer with a whisk attachment to beat the egg whites and cream of tartar until stiff peaks form.

Carefully fold the egg white mixture into the cashew mixture, being careful not to overmix.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool before slicing and serving.

Tips:

• Soaking the cashews is an important step as it helps soften them and remove excess sodium.
• You can also add a pinch of salt to the mixture for extra flavor.
• Be careful not to overmix the batter once you add the egg whites, as it can cause the bread to become dense and flat.
• This bread is best served fresh but can be stored in an airtight container in the refrigerator for up to a week.

Cashew flour keto pancakes

Ingredients:

• 1 1/4 cups cashew flour
• 1 teaspoon gluten-free baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon finely ground sea salt
• 2 large eggs
• 1/2 cup full-fat coconut milk
• 1 tablespoon virgin coconut oil, melted
• 2 tablespoons pure maple syrup, plus more for serving
• 1 teaspoon pure vanilla extract

Method:

• Combine the cashew flour, baking powder, cinnamon, and sea salt in a mixing bowl. Whisk until well mixed and all clumps are gone.
• In a separate bowl, combine the eggs, coconut milk, melted coconut oil, maple syrup, and vanilla. Whisk until well combined, which should take about 2 minutes.
• Add the wet ingredients to the dry ingredients and mix well.
• Heat an electric griddle to 325°F, or melt some coconut oil or butter in a frying pan over medium heat.
• Use a 1/4 cup scoop to measure the pancake batter. For smaller pancakes, use a 1/8 cup scoop or 2 tablespoons of batter.
• Cook the pancakes for 3 to 4 minutes, then flip when the edges start to brown and you see bubbles.
• Cook for an additional 3 to 4 minutes, then serve hot with butter and maple syrup.

Tips:

• If you don't have an electric griddle, you can use a non-stick skillet or frying pan. Grease the pan with coconut oil or butter before cooking each batch to prevent sticking.
• These pancakes are light, fluffy, and tender, making them a perfect base for fresh, ripe fruit.
• The cashew flour is a nice change from almond flour, which can also be used in this recipe.
• This recipe does not use bananas, which are often used in pancake recipes.

Cashew flour keto pizza

Ingredients:

• 2 cups cashew flour
• 1/2 cup mozzarella cheese, shredded
• 2 tbsp cream cheese, cut into cubes
• 2 large eggs, whisked
• 1/2 tsp xanthan gum (optional)
• 1/4 tsp Italian seasoning
• 1/4 cup keto pizza sauce
• 1/4 cup mozzarella cheese, shredded
• 1/4 cup mushrooms
• 1/4 cup bell peppers
• Olive oil, for brushing

Method:

• Preheat the oven to 400°F (200°C) and line a baking sheet or pizza pan with parchment paper.
• In a large bowl, mix the cashew flour and eggs until a sticky dough forms.
• In a separate bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 20-second intervals, stirring in between, until melted.
• Add the melted cheeses to the flour mixture and knead until a uniform dough forms with no streaks.
• Place the dough between two pieces of parchment paper and roll out to a thickness of 1/4" or 1/3" using a rolling pin.
• Remove the top layer of parchment paper and transfer the dough to the prepared baking sheet or pizza pan.
• Bake the crust for 6 minutes, then poke holes in any bubbles that have formed. Bake for an additional 3-7 minutes until lightly golden.
• Remove the crust from the oven and top with pizza sauce, cheese, and desired toppings. Brush the sides with olive oil.
• Return the pizza to the oven and bake for about 10 minutes, until hot and the cheese has melted.
• Slice and serve.

Tips:

• For a chewier texture, add xanthan gum to the dough before mixing in the cheeses.
• If the dough becomes sticky, chill it in the fridge for 20-30 minutes to make it more manageable.
• To make the crust crispier, transfer the pizza directly onto a pizza stone after adding the toppings.
• For a thicker and chewier crust, roll the dough to a thickness of 1/2". This will increase the baking time.
• To make a frozen pizza, pre-bake the crust, cool, add toppings, and freeze. Bake the frozen pizza at 350°F for 20-25 minutes until golden and the cheese has melted.

Cashew flour keto crackers

These keto crackers are a delicious, gluten-free, and grain-free snack option. They are super easy to make and only require a few simple ingredients. Here's a detailed recipe to guide you through the process of making crispy and crunchy cashew flour keto crackers.

Ingredients:

• 1 cup cashew flour (you can make your own by grinding raw cashews into a fine powder)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon baking powder
• 1/2 teaspoon xanthan gum (optional, but helps with texture)
• 1/4 cup melted butter (grass-fed, salted, or unsalted)
• 1/2 egg, lightly whisked (roughly 1 1/2 tablespoons)
• Optional spices: black pepper, garlic powder, or smoked paprika

Instructions:

• Preheat your oven to 325-350°F. The higher temperature will yield a crispier cracker.
• In a bowl, mix all the dry ingredients, including the cashew flour, garlic powder, onion powder, salt, baking powder, and xanthan gum (if using). Whisk them together thoroughly to ensure an even distribution.
• Melt the butter and allow it to cool slightly. Pour the melted butter into the dry ingredient mixture and mix until it forms a crumbly texture.
• Add the lightly whisked egg to the mixture and continue to knead until everything comes together into a dough ball. You may need to adjust the amount of egg slightly, depending on the consistency.
• Place the dough in the freezer for about 5 minutes to allow the butter to solidify. This step helps to make the dough easier to handle and roll out.
• Roll out the dough: Place the dough between two sheets of parchment paper. Use a rolling pin to roll it out evenly to a thickness of about 1/4 inch. If the dough is sticky, you can spray the parchment paper or rolling pin with a little cooking spray or oil.
• Cut out the crackers: Use a pizza cutter or a sharp knife to cut the dough into your desired cracker shape and size. Gently separate the crackers by running a knife or spatula underneath to avoid breaking them.
• Place the crackers on a parchment-lined baking sheet, leaving a little space between them. If desired, you can brush the tops of the crackers with an egg wash (beaten egg) for a glossy finish.
• Bake the crackers for 12-15 minutes at 325°F or 10-14 minutes at 350°F, or until they are slightly golden. Keep an eye on them to avoid over-browning.
• Once done, turn off the oven and prop the oven door open slightly. Leave the crackers inside for an additional 20-30 minutes to allow them to harden and crisp up further.
• Remove the crackers from the oven and let them cool completely before serving or storing.

Storage:

These keto crackers can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate or freeze them. They can be reheated in the oven or toaster oven to restore crispness.

Frequently asked questions