💕 Hello everyone, I’m Vivian, I’m sharing ~ Low-calorie keto bread, I use refrigerated fermentation method, the time is very flexible, you can shape the dough at night, take it to the refrigerator, get up the next morning, after warming up and then bake them, you can have freshly baked bread for breakfast! Do it […]
Hello everyone, I’m Vivian, I’m sharing ~ Keto bagels, I use the method of refrigerated fermentation, make them at night, refrigerate them, then go to bed,get up the next morning and finish the bread, very suitable for busy friends!
💕Hello everyone, I’m Vivian, I’m sharing ~ Ketogenic Chia Seed Bun, this bun is added with cream cheese, fermented at low temperature for a long time.The aroma is charming, exactly the same as the white bread toast in the bakery! The method of refrigerating and fermenting makes the bread making time more flexible, you don’t
Hello everyone, I’m Vivian, I’m sharing today ~ Keto Chocolate bread, two versions of bread machine and oven, I’ll share with you at one time, the formula is added with high-percent chocolate, the fermentation time is relatively long, but ~ it is worth waiting for ~ Let’s do it with me
🌸 Hello everyone, I’m Vivian, I’m sharing ~sugar-free tofu pudding with sesame dressing, this tofu pudding is super easy to make, not only rich in nutrients, but also low-calorie and low-carb, eating the dessert is not afraid of getting fat, and the point is that it is super delicious, let’s make it with me .
🌸 Hello everyone, I’m Vivian, I’m sharing ~sugar-free tofu pudding with peanut dressing, this tofu pudding is super easy to make, not only low-calorie , but also and low-carb, eating the dessert is not afraid of getting fat, and the point is that it is super delicious, let’s make it with me . 🌟Low-calorie dessert
💕 Hello everyone, this is Vivian. Today I am sharing black sesame soy milk bread. Today, I use the quick stroke of the bread machine to make ketogenic bread, which saves time and effort. In addition, this bread is soft and delicious, and it is 99% similar to the normal bread. Let’s do it with
