Keto Matcha Protein Desserts–Can I heat whey protein?
Yes, while heating whey protein causes the protein to denature (unfold) it does not change the amino acids and does not affect your body from absorbing it. Denaturing just means that the chains of amino acids are broken into smaller pieces, this is the same effect that you get from beating or scrambling eggs. It does not improve nor hinder the nutritional value and utilization.
Most whey protein companies suggest that consumers do not use hot water when making their protein cause heat could cause the powder to become less dissolvable, leading to clumpy protein shakes.
Extended read: Can I Heat Whey Protein–Frankie Smith on livestrong.com
Keto Matcha Protein Desserts–Why Erythritol?
Erythritol is a type of sugar alcohol that cannot be utilized by your body and therefore has zero calories. It is 99% processed by your kidneys, which means they go into your blood stream in your smaller intestines and never reaches your larger intestines. This also means that it does not cause bloating like other forms of sugar substitute.
It is the perfect replacement for sugar in cooking and baking because it has the same texture and level of sweetness as sugar. It leads to the same result in taste, consistency, texture, and appearance when used as a sugar substitute.
Extended video: Top 10 Best Sweeteners & 10 Worst (Ultimate Guide)– Dr. Sten Ekberg
Keto Matcha Protein Jelly Recipe
Makes 3 pudding-sized jellies, about 100ml.
Nutrition value (total)
Protein: 22.2g Carbs: 5.1g (net carbs: 2.8g) Fat: 1.5g
Nutrition value (per serving)
Protein: 7.4g Carbs: 1.7g (net carbs: 0.9g) Fat: 0.5g
Keto Matcha Protein Jelly Recipe–Why agar agar?
Because it's so much better than gelatin! It is something naturally extracted from the agar plant, and also has a myriad of health benefits. Not only is it mostly dietary fiber, it also absorbs glucose in your stomach.
Keto Matcha Protein Jelly Recipe Ingredients:
- 300ml water
(Enter ‘getshredded’ at checkout for NTD$50 off orders over NTD$500)
- 3g agar agar
Keto Matcha Protein Jelly Recipe Instructions:
1. Combine all 3 ingredients.
2. On low heat, cook until it reaches 80°C/176°F
3. Split evenly into three pudding basins.
4. Refrigerate for 1 hour.
5. Remove from the mold and serve topped with milk!
Keto Matcha Protein Mochi (Dafuku) Recipe
Makes 10–15 mochis. (I made 11 that weighed about 15g each.)
Nutrition value (total)
Protein: 22g Carbs: 46.9g (net carbs: 8.1g) Fat: 5.2g
Nutrition value (per serving)
Protein: 2g Carbs: 4.3g (net carbs: 0.7g) Fat: 0.5g
Keto Matcha Protein Mochi (Dafuku) Recipe–Why oat fiber?
Oat fiber is processed oat's hull. It has a fine, flour-like consistency yet it is 100% dietary fiber.
Keto Matcha Protein Mochi (Dafuku) Recipe–Why psyllium husk?
Psyllium husk acts as a binder and gives food the chewy texture we love. Psyllium husk is not only mainly dietary fiber, it also helps reduce blood sugar and regulate insulin levels.
Extended read: Effects of psyllium on glucose and serum lipid responses in men with type 2 diabetes and hypercholesterolemia on The American Journal of Clinical Nutrition
Keto Matcha Mochi (Dafuku) Recipe Ingredients:
- 37g oat fiber
- 5g psyllium husk powder
- 5g erythritol
- 1/4 tsp of salt
(Enter ‘getshredded’ at checkout for NTD$50 off orders over NTD$500)
- 105g milk
Keto Matcha Protein Mochi (Daifuku) Recipe Instructions:
1. Mix together oat fiber, psyllium husk, erythritol, salt, and whey protein powder.
2. Add milk and combine well.
3. Once the “dough” thickens, microwave at 700w for 30 seconds.
4. Continue kneading until firm.
5. Separate into 15g pieces.
7. Shape them with your palm into balls.
8. Refrigerate for 1 hour.
9. Let return to room temperature before serving and sprinkle some grounded peanuts if you like!
I actually derived this recipe from dafuku skin so the texture is not as sticky as mochi. It would be perfect to be rolled out and used as dafuku skin, too. You can wrap any type of cream, fruit, or cookies you would like in the center.
Protein Matcha Protein Latte Recipe
Makes 1 400ml latte
Nutritional value
Protein: 37.5g Carbs: 26.3g (net carbs: 20.46g) Fat: 12.97g
Keto Matcha Protein Latte Recipe Ingredients:
- 300ml milk
(Enter ‘getshredded’ at checkout for NTD$50 off orders over NTD$500)
- 1 pack Milcolla collagen powder
- 1 pack burner dietary fiber
Keto Matcha Latte Protein Recipe Instructions:
Add all ingredients to protein shaker and shake well.
Of course, the collagen powder and dietary fiber is optional but I add them to create more nutrients. I often have this with nuts for dinner on days that I work since I don't have time to have dinner in between my classes. I eat it with 15g of cashews, 10g of almonds, and 5g of pistachio.
Keto Matcha Protein Ice Cream Recipe (No Ice Cream Maker)
Makes 500ml of ice cream, approximately 1 pint, which makes about 5–6 scoops
Nutrition value (total)
Protein: 43.8g Carbs: 21.2g (net carbs: 20.5g) Fat: 32.3g
Nutrition value (per serving)
Protein: 8.8g Carbs: 4.2g (net carbs: 4.1g) Fat: 6.5g
Keto Matcha Protein Ice Cream Recipe Ingredients:
- 1 egg
- 300ml milk
(Enter ‘getshredded’ at checkout for NTD$50 off orders over NTD$500)
- 1 pack Milcolla Collagen Powder (optional)*
- 15g erythritol
- 1 tbsp coconut oil
- 10g grounded peanuts
Keto Matcha Protein Ice Cream Recipe Instructions:
1. Beat the egg.
2. In a shaker, combine whey protein powder, collagen powder, and milk.
3. Pour the protein mixture into a pot and combine the erythritol.
4. Cook I’m low heat for 1min and add the egg, stir constantly as you pour in the egg.
5. Cook on medium high heat until it thickens, for about another minute.
6. Pass the mixture through a sieve for a creamier texture and to remove any part of the egg that was cooked.
7. Transfer to a blender or food processor then add the coconut oil and grounded peanuts.
8. Blend until well combined and smooth, about 30 seconds.
9. Transfer into a freezer-safe container, cover with plastic wrap before covering the lid to keep it away from air.
10. Refrigerate for 2 hours*(see notes) before freezing for 4 hours and it’s ready to serve!
Keto Matcha Protein Ice Cream Recipe Notes:
I add a pack of collagen not just for the added benefits but also because it has an almost milk-like taste which I think improves the creaminess and taste of the ice cream.
We are refrigerating the mixture before freezing since we are not using an ice cream maker. The slower the mixture freezes, the more likely ice crystallization will happen, which could result in crunchy and icy ice cream. This is actually not a huge problem, with this recipe. I made the mistake of directly freezing it the first time I made it and it only resulted in a thin layer of ice and hardness on top. Just leave it out in room temperature for 5-10 minutes before serving. The texture was still extremely creamy.
--
Don't forget to follow me on Instagram!
Cherie Aria🧜🏻♀️ 艾雪莉
More food: https://www.instagram.com/healthy.cheatdays/
Lifestyle, workout, doggies: https://www.instagram.com/cheriearia/