Ingredients
3 eggs
2 scant scoops of gelatin powder (11 grams)
3 generous scoops of collagen (13 grams)
1 g psyllium fiber (optional, however, they will have less structure)

You can find all these ingredients on our website livebetter.eu

Separate egg whites from yolks
Pour the gelatin into the egg whites, mix well and wait 5 minutes
Whip the egg whites until stiff
Whip the egg yolks with the collagen and psyllium. Add the collagen a little at a time.
Combine the two compounds gently so that the egg whites do not disassemble
Grease a pan with ghi and pour in the mixture, 4 pancakes will come
Cover the pan with a lid and cook on very low heat for 10 minutes
Turn the pancakes and cook for another 3 minutes, still on low heat and without a lid

Season to taste, sweet or savory

Recipe created by Bella @steakandbuttergal

INGREDIENTS
125 ml of water
2 eggs
1 tablespoon of vinegar
125 g of Fluffy Pancakes
3.5 g psyllium
1/2 teaspoon of yeast
Pinch of salt

Beat eggs with water and 'vinegar.
Add the Fluffy Pancakes mixture, psyllium, baking powder and salt
Work with a marisa until a firm dough is obtained
Form two loaves of bread
Sprinkle them with sesame seeds.
Bake at 180 degrees in a static oven for 30 minutes

Recipe by @ketosi.sa

Today's ketogenic bread bites recipe is from the very talented Daniela @eatchetoama

INGREDIENTS
- 55g fine almond flour
- 110g of Live Better coconut flour
- 55g powdered psyllium husks
- 5g instant pizza/cake yeast or 3g baking soda
- 2g fine salt
- 20g of organic chia seeds
- 5g spices to taste
- 530 ml of lukewarm water
- 10 ml apple cider vinegar

PROCEDURE
Preheat the ventilated oven to 180°C (350°F).
Mix the dry ingredients, then slowly add the warm water and apple cider vinegar.
Mix with a spoon and when the mixture becomes more "solid" knead with your hands for about 1 minute.
Form a ball and let it rest for about 10 minutes.

At this point you can start forming your bites (about 14) or you can just shape them into a bun.
Be careful not to crush the dough too much; it does not contain gluten so it will not be able to rise again later. The shape you give it at this stage will be pretty much the same after baking. If you crush it too much, it will remain firm and not aerated.

At this point if you have opted for bites, simply arrange them on a sheet of baking paper placed on a baking sheet. Bake them for about 35 minutes on the low side of the oven.

If, on the other hand, you want to make pan bauletto, take a rectangular mold about 22×12 , insert baking paper and then lay the dough on it.
Bake in the lower part of the oven and bake for 45 minutes. Then set it on the middle and finish baking for another 15 minutes.

If the surface of the dough splits, wet it with a little water using a brush or your fingers. Scatter some sesame or poppy seeds on top.

You can check whether the bites or the loaf are cooked, use the toothpick by inserting it in the center of the loaf. If it comes out completely clean, then it is ready.

At this point, remove from the oven and let cool at least 4 hours before consuming or cutting them.

You can store the bread in the refrigerator for up to 3 days or freeze it and thaw it 24 hours before consumption.

If you have Smart Crêpes with this little recipe from MariaTeresa. @ketosi.sa you can even make pancakes with it!

Be warned, though: they are not fluffy with Fluffy Pancakes! 😝

INGREDIENTS
100 ml water
6 scoops Smart crêpe mix
1/2 scoop psyllium fiber
1 fresh egg white or 28 ml water + 1 scoop of powdered egg white

PROCEDURE
Combine the psyllium with the Smart Crêper preparation and mix
Add water at room temperature and let stand 10 minutes
Whip the egg whites to stiff peaks and add them to the rest of the mixture, turning from the bottom to the top so that they do not come apart
Grease a nonstick frying pan
Using a spoon, make 6 small pancakes and cook them covered 4 minutes per side on low heat

Garnish according to your taste, sweet or savory
In the savory version you can also add our Better Mayo
the mayonnaise with MCT oil and zero omega 6