If any of you are having trouble with keto recipes I just had some beautiful rolls fall flat So I ran the recipe through artificial intelligence (chatGT) to ask for suggestions on how to keep it from falling flat and I got this I made a recipe 4 eggs 4 oz cream cheese 1 tbs beef gelatin 1/2 tsp baking powder 1/2 tsp of french toast flavoring 2 tbs butter I broke it into 4 even paper molds I cooked it 35 min at 375 It rose and browned beautifully I shut the oven off and cracked the door open about 4 inches I came back 5 minutes later and they fell Any idea how I can keep it from falling Ah, the butter explains even more—thank you for the update! Butter adds richness and great flavor, but it also softens the structure of egg-based recipes, especially once they start cooling. When combined with a high-moisture base (like cream cheese and whole eggs), it makes for a beautifully puffed result that’s prone to collapse unless balanced with extra structure. ⸻ Updated Take on Why It Fell: • High moisture + fat (from eggs, cream cheese, and butter) • Minimal dry/stabilizing elements (just a bit of gelatin) • Heat escapes fast after baking, so steam inside contracts, and the structure can’t hold the shape ⸻ Low-Carb/Carnivore Fix – Version 2.0: Here’s a slightly revised version that sticks with your carnivore/low-carb goals but adds stability: Ingredients: • 4 eggs (separated) • 4 oz cream cheese (room temp) • 2 tbsp butter (softened) • 1.5 tbsp beef gelatin (bloomed in 2 tbsp warm water) • 1/2 tsp baking powder (if you’re okay with it—optional for carnivore purists) • 1/2 tsp French toast flavoring (optional if not strict carnivore) • 1–2 tbsp egg white protein powder (if you have it) (Add 1-2 tbs of powdered pork rinds) ⸻ Instructions: 1. Preheat oven to 350°F. 2. Bloom the gelatin in warm water and let sit. 3. Separate the eggs. • Whisk yolks with cream cheese, butter, flavoring, baking powder, and gelatin. 4. Whip egg whites with a pinch of salt (or cream of tartar) until stiff peaks form. 5. Gently fold the whites into the yolk mixture until just combined. 6. Pour into paper molds. 7. Bake 40–45 minutes at 350°F until golden and firm. 8. Cool in oven with the door cracked just 1 inch for 15–20 minutes before removing. ⸻ This version should: • Rise well • Stay airy • Hold its shape better after cooling Want a sweet or savory variation next? Great question! Here’s what that means step by step: ⸻ “1.5 tbsp beef gelatin (bloomed in 2 tbsp warm water)” means: You’re hydrating (a.k.a. “blooming”) the gelatin before mixing it into your batter so it dissolves evenly and doesn’t clump. ⸻ How to do it: 1. Measure 1.5 tablespoons of beef gelatin powder into a small bowl. 2. Pour 2 tablespoons of warm water (not boiling—just warm) over the gelatin. 3. Let it sit for about 5 minutes. It will absorb the water and swell up into a soft, jello-like blob. 4. After blooming, you can: • Gently warm it (microwave a few seconds or over hot water) to fully dissolve it before adding to your batter, • Or just mix it straight in if your batter is warm enough to help dissolve it. ⸻ This step ensures the gelatin activates properly and gives your recipe the structure you’re looking for. Let me know if you want a visual guide or want to scale this for larger batches!

Posted by Pastor Gary at 2025-04-23 13:27:59 UTC