Excited to try!! How about pop overs?

Thank you, Victoria! ❤ So many possibilities with this pastry dough. I'm also thinking Pigs in a blanket. 😋

Thanks my husband made me a tortilla press saved sooooo much time will try soon✝️💞

Brilliant Victoria ❣️🤗🤗🤗

it looks more like a biscuit in the shape of a croissant. I'm not saying it's bad, but I really don't see the flakiness texture of a croissant, am I right?

I love your enthusiasm! 😍👍🏼

I'm looking forward to making some of those! Thank you Victoria!❤

Gotta stuff these with cream cheese and strawberries! 😋😋

Hi @victoriasketokitchen, if I'd like to make the Keto Strawberry Scones recipe with NSKF 2.0 or VKF, how many grams would I need for each type of flour? Also, how much baking powder would be needed for each version of flour?

Thank you, feel more comfortable with oat fiber than bamboo fiber. :)

They look amazing

I appreciate your work on the pastry dough and croissants! I would brush them with some egg wash before putting them in the oven.

Hello dear Victoria, I think you are meaning crescent rolls not croissants. They look beautiful!

Oh boy! Is this a treat or what!!! Thank you, Victoria. God bless you and all you do for everyone!!! The Lord is using you big time!

Bamboo fiber would be foreign to my body, perhaps causing allergic reaction. Is there another fiber we can use?

I made your pastry dough and a made an low carb apple pie. I used the sugar free apple filling and even made the dough strips on top 🙂 Soooooooo yummy 😋 I also made a fried hand hamburger pie but was not as fond of that. I am gonna try it again but bake it in the oven instead of frying it. I would like to make a pot pie too. So many variations that we are gonna be able to do with this dough. I took a pic of my pie so will post on the facebook once you are back on.

I’ve made traditional English muffins. They are a batter vs dough. Also they as someone said already, yeast and baking powder. They are cooked on cornmeal so not to stick to cast iron. Also they are very moist inside and you toast them almost to give the final touch to cooking. Plus you fork split them to give them then they nooks and crannies. If it is a batter and softer inside your fork splitting cause all the nooks and crannies that cradles all the butter. So when you bite into it the very top is crunchy from toasting, then chewy in the center and a crunchy outside. It’s this lovely mixture of textures. I use to make them yrs ago all the time and they’re fun yet tricky to make. But so worth the effort once you get that right texture and flavor.

Oh, so many favorites, so hard to choose where to start. Fried hand pies! 🥧 🎉

Does anyone no what the carbs are per slice please or per loaf

Can your Keto Pastry Dough work to make croisants?

I wonder if this would work with monk fruit or Erythritol? I made the shortcut ice cream with allulose and whipped cream and pecans. At one tablespoon and withing an hour explosive gas and diarrhea! ☺I know TMI..... but I'm going to try with erythritol, the addition of lemon juice and cream of tartar. Trying to make gummies ..... can't get texture right.... think it is missing corn syrup, also pectin

Hi- looking for amounts to blend ERYTHRITOL, ALLULOSE AND STEVIA LEAF EXTRACT for a 1:1 Replacement with Sugar used in baking. Can you help?

Hello Victoria, could I use eryhritol instead of Alulose? Thanks

I'm so sad - I have made this twice....the first time a couple weeks ago, I used a 10 x 5 loaf pan so it was very flat. I then purchased the exact loaf pan that Victoria uses (pullman 9 x 4) and just made another one....this time it was just a little bit higher, but still did not rise much at all. It's like the only reason it was higher was because of the smaller loaf pan. I did use liquid egg whites (1/2 cup) and made sure it was room temperature. I am going to try it again and use the real egg whites to see if it will work, as I saw one comment that said theirs did not rise with the carton egg whites, but did with the real ones. I won't give up! I see many successes in the comments, so I will give it another shot with the real egg whites :)

Hi Victoria! I have a question about using your flour blend (if any one can answer this, please do! Thanks!). I normally try to use gram weight for ingredients in a recipe, but a cup of regular wheat flour is 120g and a cup of your keto flour is much lighter in weight. So I'm guessing that when I make some of my older recipes using your flour I should just use the cup measurements and not weight - true? Thanks!

Hi Victoria, I finally made the honey today but I think I went too far on the simmer. I’ll know more after it cools but UGH. My question is, what can I do to thin some?, put back on stove and add a bit of water?? It is delicious but thinking too thick, I also put in 3 tsp of olive nation honey extract. Thank you

Victoria, this was so good that I ate 2 servings and made myself sick. The texture was perfect, like a real cake. I struggle with the grainy textures of most keto flours. I can't thank you enough for all you do and loving the newest flour version.

Hello from Poland :)

Can this bread recipe be made with yeast

I am making pop tarts and chicken pot pie this weekend :)

What size of ice cream scoop do you use?

I got some free-to-me apples last week. Peeled, cored, sliced, cooked them today into pie filling with sugar free sweetener, and as soon as I have time, I'm making this pastry dough! Thank you Victoria!

What is the difference in whole psyllium which you grind and psyllium powder

I used this flour to make 'Practical Peculiarities Chocolate Cake' and keto sweetners...omg, it's a beautiful Chocolate dream!! It's perfection!! No one can believe it's only approximately 5 g of carbs per slice! (I used milk, otherwise the carbs would be less) I wouldn't believe it, if I hadn't baled it myself. It came out moist, yet light, and not heavy, just like his did! Phenomenal! Thank you for this perfect keto flour!! 😍

UPDATE! This cheesecake with Victoria's pastry dough turned out delicious! I could not have asked for a better keto dough. I was a little concerned while I was pre-baking the crust because butter was floating in the bottom. Have no fear! It all soaked back in. I did have to punch the crust down even more as it began to rise from an air bubble while baking. The faster you work with it, the easier it is to handle. Great job, Victoria!!! THANK YOU!! I just made a lemon cheesecake with this recipe. It's fresh out of the oven, so I'll have to be patient while it cools down and sets. So far, it looks gorgeous and SMELLS DELICIOUS!!! It appears to be a game changer. Can't wait for Friday's video. THANK YOU, Ms. Victoria!!!

Victoria... This is the best keto bread that I have ever eaten; and my husband says the same. You used to post the macros below your video, and it is probably in your recipe link, but I'm nearly computer illiterate and can't find it. Please let me know the carb count. From one pastor's wife to another: Bless you for your tenacity in the search for the best flour possible. Oh yes, Your Chocolate cake is the best dessert that I have ever made. It is my go-to for church potlucks and there is never and leftovers on that cake.

I made this yummy biscuit loaf this past weekend. Will be doing another loaf this weekend. I love it. Thank you.

Victoria, I just found your channel and am so thankful! I am excited to try this recipe for so many things. Looking forward to buying your upcoming recipe book.

1.) How many cupcakes will this recipe cover? 2.) How many hours will this frosting remain stable, at room temperature? ❤️GOD BLESS YOU!❤️

Victoria, Alicia from Spain, why don't you make your own evaporated milk, I found it on another channel and it is sooooo simple, they just boiled heavy whipping until half it's quantity and done. Try it, I'm sure it contains much less carbs.

How can a diabetic activate yeast?

Wow can’t wait to try this!!

May I ask if monk fruit works as well as allulose? Thanks.

Can you use this recipe in a bread machine? For those of us who are on the go just wondering how this would work in a bread machine? If not can you make a recipe with your flour using a bread machine? Ty ❤❤❤❤

I'm sure someone has asked but do you store it in the refrigerator?

I'm so happy to find you. I'd lie to know if I can use oat fiber instead of bamboo fiber because I've purchased a ton of oat fiber. Thanks s oso much.

What is VKF? Excuse me, english ist not my language... Thank you 🕊️

You’re an amaaaazing 😭❤️

A couple of things.... First, for the fly problem, I remember my mom worked at a small cafe that had previously had problems with flies. The owner attached a small box fan at the outside of each entrance, pointing down. This kept the flies from getting in because it messed with their ability to fly as they approached the doors. Probably easier for the restaurant since they had only two openings for the flies (Front customer door and back/kitchen employee door), whereas a house has all the doors plus any windows. However, it was VERY effective. Second, more of a fun anecdote about chickens... My new neighbor got some chickens a while back, but the proper fence he ordered for them never came. They're now going wherever they please, including into our yard, and other neighbors yards. I find it funny except the stupid birds are putting themselves at risk. I am keeping an eye on my dogs to make sure they don't attack the chickens, (easy since one behaves if she's yelled at and the other is actually afraid of the chickens), however I'm not sure how aware the other neighbors are of the birds. (Also one of said neighbors has a tiny dog that the chickens might not be afraid of and fight back.)

Victoria, Alicia from Spain, Have you written a cookbook, if so, what is it called, if not, why not?!?! Everyone loves you and I am no exception.