Keto recipes for Binders and fiber
Keto recipes that use psyllium husk, flaxseed or chia seeds to hold doughs, pasta and porridge together without gluten or starch.
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Keto Mini Meatballs for Raclette and Table Grills - No Breadcrumbs
Keto mini meatballs with a melting cheese center for raclette: no bread or breadcrumbs, done in 10 minutes on the grill plate - 1.5 g net carbs and 41 g fat.
Keto Pumpkin Porridge with Chia Seeds, Almonds and Cinnamon
Keto pumpkin porridge without oats: Hokkaido purée, chia seeds, almonds, coconut and cinnamon in almond milk. About 6 g net carbs, 32 g fat, vegan, 20 minutes.
Keto Flaxseed Rolls Without Cheese
Keto flaxseed rolls at approx. 1.4 g net carbs and 20 g fat each. Hearty rolls without grain and without dairy, ready in 65 minutes.
Keto Butter Cutout Cookies
Keto butter cutout cookies: approx. 0.7 g net carbs and 8.6 g fat per cookie, without sugar or wheat flour - a dough that genuinely rolls out.
Keto Black Forest Cake
Keto Black Forest Cake with chocolate sponge, whipped cream and sour cherries: approx. 7 g protein, 6 g net carbs and 28 g fat per slice, classic without sugar.
Keto Almond Flour Pasta Alfredo
Keto almond flour pasta Alfredo: homemade noodles from almond flour and egg with classic butter-Parmesan sauce - just 6 g net carbs and 48 g fat.
Keto Parmesan Almond Crackers with Rosemary
Crisp keto crackers from almond flour and parmesan with rosemary: without flour, approx. 2.7 g net carbs and 22 g fat per serving, ideal for dipping.
Keto Burger Buns
Keto burger buns with just 2.1 g net carbs and 14 g fat per bun. Fluffy, sturdy, and ready in 25 minutes, with no grain flour or sugar.
Keto Bread Like German Bread
Keto bread like German bread: hearty and moist, about 4.4 g net carbs and 17 g fat per 100 g. No grain flour, starch, or sugar.
About this category
In regular cooking, gluten, starch and breadcrumbs give structure. Keto recipes need something else, and the dishes collected here rely on fiber-rich binders such as psyllium husk, ground flaxseed or chia seeds. They absorb water, turn into a gel and make doughs elastic enough to shape, roll or slice. Because most of their carbohydrate is fiber, they add very little in net carbs.
You can see the effect in bread like German bread and burger buns, where psyllium gives the crumb a springy, bread-like chew. Almond flour pasta Alfredo uses a binder to keep the noodles from falling apart, and pumpkin porridge with chia seeds thickens as it rests. Even mini meatballs for raclette and table grills hold their shape here without any breadcrumbs.
Measure binders precisely, since a little too much makes dough gummy and too little leaves it crumbly. Psyllium husk powder and whole husks are not interchangeable by volume, so follow the form the recipe specifies. Give doughs a few minutes to rest so the fiber can hydrate. Fiber-heavy recipes go down best with enough water during the day, especially if you are not used to eating much fiber.