I've been really pleased with the baking mixes from Keto Bakes thus far, with a pair exceptions. In this video clip, I assess both their pie crust as well as their brand-new berry filling/jam mix. I wanted to truly put this mix via its paces, so I tested several pies and quiches.
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Silicone pie crust protector:
Mini tart pans:
Timestamps:
0:00 Introduction
0:34 Crust and also combined berry pie
5:16 More pie and also quiche examinations
8:16 Summary
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Try adding a bit of grassfed gelatin or guar gum into the dry crust mix to make it more elastic for a top crust.
Or the I’m Gluten Free replacer from Modernist Pantry might work.
The price is a bit steep for ingredients we probably have on hand, but convenience is the factor 😉
Great idea.
Which do you feel works better and do you have a recommended % by weight?
@Serious Keto I would try grassfed gelatin first. I’m not used to working in %-by-weight, but for a two-pie crust recipe, I’d say about 2-3 tbsp gelatin. It will make the dough less crumbly and thus less flaky, so there’s a balance to be struck.
I hear tell you can use collagen peptides, but it would take ~½ cup to achieve similar results, and that much extra dry ingredient would likely throw off the rest of the recipe and require more corrections, so obviously that isn’t ideal. Since I always have gelatin on hand, I’ve never tried the peptides (plus they’re spendy).
Looks like the perfect thing to use as a base to a Crumble top pie ( Dutch “Apple” is calling to me).
I love Colton’s review… like Grandpa, he’s honest. I lol’d at his response to you.
Thanks for the thorough testing, Steve. Your Berry pie made my mouth water!
Great review as always, keto bakes has great products 👍
Great review! The pies looked delicious 😍
Thanks for the review. I do have some of their other products, but haven’t tried the pie crust.
Hi Steve, I was wondering if you’ve tried to do a fruit pie filling recipe yourself? I’m not sure about thickeners, I know xanthum gum likes to dissolve in fat but I don’t really know how to incorporate fat into a fruit pie filling. What are in the ingredients of the bag of mysterious pie filling powder? I’ve always just used cornstarch because you don’t need much of it, and like you said it’s a special occasion dessert. But I’d love to eliminate those carbs if there’s an easy way to thicken without it.
Great video, Steve! I have been missing blueberry pie. You really missed your calling as a radio announcer.
Also, love your trivets! Do you remember where you got them?
And those tart pans! Oh the possibilities.
The pies and quiche look delicious! I will keep this product in mind. Thank you for showing them! 😊
Always appreciate you doing these product reviews, thank you Steve.
I would love to try these, maybe one day. That cost is incredible. Then again, I work in a supermarket and yesterday they put out the annual brie en croute and they were up rom $12.00 to $18.00! Crazy prices these days because the price of the ingredients is way up!!
Anne from Keto Asian Flavors uses sodium Alginate as her thickener. She says it doesn’t come out slimy like xanthin gum.
It’s really unbelievable how much the prices have gone up on everything.
I so miss my Jamaican Patties since eating properly. I think this pie crust could be the answer to making them again. 👍
Great video! Are the 14 carbs for the top and bottom crust, (like in your fruit pie) or just the bottom crust (like in your pumpkin pie)?
Excellent as always. Just ordered 2 of the silicone rings. I have metal ones but they are a pain and get caught in my drawer.
Great question, and I had to bust out my reading glasses to get the answer. It looks like it’s 5g total carbs per crust layer. So if you were doing a slice of the berry pie, you’d be looking at 19g total carbs, which definitely moves this into “special occasion” dessert for me. Thanks for pointing that out.
Thanks again for this great product review, Steve. FYI, I find wintermelon to be a better apple sub than chayote, though you’d have to go to an Asian market to buy a chunk of one, or a small one. You do have to cook it down a lot more to reduce water content, but then it’s more like apple in my opinion. I’m not the originator of this idea…it was Pekuliar Keto in FL, who runs a store/restaurant.
I struggle with KetoBakes bread mixes because I detest any amount of gumminess from psyllium. I bought a bunch of them for a relative but after trying one realized it wasn’t going to work for her. So now I’m trying to use them up. I don’t do loaves anymore but rather convert into cinnamon rolls so I can bake (to death) in a thinner layer, and I think next time I will add whey protein isolate to help with structure and dry it out even more.
*Thanks for the review. Great looking pie* 😍
Thank you, Steve, for the great review! I was wondering about these crusts, as I just love most everything from Keto Bakes.
I’m so glad you showed how to use the pie and jam mix… I’ll order it now, lol. Have the crust already and can’t wait to use it 🥰
Thank you for sharing your thoughts on this product. I’m curious, did you notice any fluctuations in weight and/or glucose/ketone levels??
Yay! Someone else using wintermelon! It’s cheaper per pound than chayote and tastes a little more like fruit (akin to watermelon rind) than vegetable. I started to play with it after ChocZero made their first jam. I’ve made mock apple pie, mock apple pie jam and a black raspberry/wintermelon jam. It needs a long simmer like jicama though. There’s only a few ingredients that everyone keto already has in their pantry used in the jam mix so – way too expensive for a little convenience. But I’ve made low carb or keto freezer jam or compotes for years using alternative sweeteners and all sorts of gelants like: low/no sugar pectin, gelatin, clear gel, xanthum gum, or ground chia seeds so I may be minimizing the angst getting started with that.
Thanks, Steve for testing the pie-making kit. Excellent review by both you and your cutie pie, grandson! The pie looks sooo goood. …sometimes I just don’t want to compromise by making a keto version …because sometimes absolutely nothing beats the “real” thing….pie crust from scratch is sooo heavenly good…instead I will do without…from time to time, I will just make crustless lemon meringue pie, rustless cheesecake, etc. …
@Lori M. Yum! That all sounds so good. Funny I was just thinking that I should combine wintermelon “apples” with the blackberry jam I just made to make a pie filling! My jam is delicious but super concentrated and thus carbier than I’d like to admit. Blending with “apples” would be perfect. I only used xanthan gum so it’s somewhere between a sauce and a jam. My jam is 95% de-seeded so hubby doesn’t gripe, and it’s giveaway-worthy. I haven’t tried the low/no sugar pectin that’s been in my pantry for 5 years. I’ve never canned, so I may never… might look into the clear gel. I was astounded at how much water keeps cooking out of wintermelon, though. I’d be afraid of watery pie if I didn’t cook it down thoroughly before using as filling.