HOW TO MAKE KETO FRENCH FRIES - ONLY 2 TO 3 INGREDIENTS AND NO VEGGIES, EGGS OR CHEESE !

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)

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I have been receiving comments that I copied the Keto French Fries video by Heavenly Fan. I immediately went to check out her video and I must admit that my intro is similar to hers and it wasn't my intention to copy her. I sincerely apologize if I have offended anyone. She did an amazing job on her video so please check out her channel at @https://www.youtube.com/heavenlyfan. Thank You !

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This recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1m6v3PA25QxU5V7vtwaehDPumEX0jywU8D9VestEC2jA/edit?usp=sharing

ALMOND FLOUR VERSION
[100 g = 25 to 30 pieces]
Per serving of 100 g ;
Total Carb = 5.9 g
Dietary Fiber = 3.8 g
Net Carb = 2.1 g
Calories = 105
Total Fat = 8.5 g
Protein = 3.5 g

WALNUT FLOUR VERSION
[100 g = 25 to 30 pieces]
Per serving of 100 g ;
Total Carb = 3.6 g
Dietary Fiber = 2.7 g
Net Carb = 0.9 g
Calories = 90
Total Fat = 8.6 g
Protein = 3.3 g

SESAME & SUNFLOWER VERSION
[100 g = 25 to 30 pieces]
Per serving of 100 g ;
Total Carb = 5.5 g
Dietary Fiber = 2.8 g
Net Carb = 2.7 g
Calories = 106
Total Far = 8.7 g
Protein = 3.2 g

KETO KETCHUP
[ Yields about 360 g or 1 1/2 cup in total ]
Per 360 g or 1 1/2 cup ;
Total Carb = 39.2 g
Dietary Fiber = 9.7 g
Net Carb = 29.5 g
Calories = 183
Total Far = 1.2 g
Protein = 8.1 g

KETO CHILI SAUCE
[ Yields about 300 g or 1 1/4 cup in total ]
Per 300 g or 1 1/4 cup ;
Total Carb = 29.7 g
Dietary Fiber = 17 g
Net Carb = 12.7 g
Calories = 167
Total Far = 6.8 g
Protein = 6.1 g

NOTE: Just divide the net carbs by the number of servings that you will use for the total weight of the ketchup or chili sauce.

INGREDIENTS
ALMOND FLOUR VERSION
Almond Flour = 120 g / 1 cup
Psyllium Husk (Finely Ground) = 18 g / 2 tbsp
Hot or Boiling Water = 90 ml / 3/8 cup

WALNUT FLOUR VERSION
Walnut Meal = 120 g / 1 cup
Coconut Flour = 45 g / 3/8 cup
Psyllium Husk (Finely Ground) = 18 g / 2 tbsp
Hot or Boiling Water = 120 ml / 1/2 cup
NOTE: The walnuts should be grounded together with the coconut flour so that it can absorb the excess fats from the walnuts and prevents it from turning into butter. Any unground chunks should be removed otherwise the dough would not be smooth.

SESAME & SUNFLOWER VERSION
White Sesame Meal = 60 g / 1/2 cup
Sunflower Meal = 60 g / 1/2 cup
Psyllium Husk (Finely Ground) = 18 g / 2 tbsp
Hot or Boiling Water = 90 ml / 3/8 cup
NOTE: The white sesame and sunflower seeds can be grinded with a coffee bean, seeds, nuts or multi grinder.

DIRECTIONS
1. Mix all dry ingredients in a bowl until well combined.
2. Add wet ingredients and mix until a dough is formed.
3. Knead the dough for a while then shape into a ball.
4. Roll the dough into a rectangle or square shapes.
5. Cut into 3 or 4 inch strips.
6. Deep fry the dough in hot oil over medium high heat. For the first fry, just fry until lightly browned then remove. Then fry for the second time until brown and crispy. Drain on a paper towel.
7. Immediately add salt to taste.
8. Enjoy these keto French fries fresh for that crispy texture.
9. You can reheat them using a mini toaster or oven.

KETO KETCHUP (TOMATO SAUCE)
Tomato paste = 6 oz / 170 g
Apple Cider Vinegar = 60 ml / 1/4 cup
Salt = 2 tsp
Erythritol = 50 to 80 g (depending on your preferred level of sweetness)
Onion Powder = 1 tsp
Garlic Powder = 1 tsp
Italian seasoning (optional) = 1/4 tsp
Xanthan Gum = 1 to 2 tsp (Depending on how thick you like the texture. I used 2 tsp and you can see the texture in the video)
Water = 240 ml / 1 cup

KETO CHILI SAUCE
Chili Powder or Flakes = 4 to 5 tbsp (Depending on your preferred level of heat)
Apple Cider Vinegar = 43 g / 3 tbsp
Salt = 3 tsp
Erythritol = 50 to 80 g
Tomato Paste = 16 g / 2 tbsp
Garlic Powder = 1 tsp
Xanthan Gum = 1 to 2 tsp
Water = 240 ml / 1 cup

DIRECTIONS
1. Place all ingredients into a pan (except the xanthan gum) and bring to a boil.
2. Reduce heat and simmer for about 15 to 20 mins. Adjust taste accordingly.
3. Add the xanthan gum and cook for a while.
4. The xanthan gum tends to be lumpy hence, after cooking just use a handheld blender and give it a blitz. The texture will be smooth and thick.

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