ProteinBake by Aldo Bongiovanni: the low-carb flour that satisfies your sweet tooth!

ProteinBake is a low-carb mix for baked goods (both sweet and savory), created by Aldo Bongiovanni.

Proteinbake is very low in carbohydrates, making it ideal for a ketogenic diet. Following the recipes below, the carbohydrate content is less than 10g per 100g of product.

ProteinBake is an ideal product for those looking for a low-carb baked product, without sacrificing goodness and quality.

ProteinBake: Low-Carb Flour for Bread, Pizza, and Desserts

ProteinBake is a low-carb baking mix. The recipe was created by Aldo Bongiovanni, one of the world's leading experts on low-carb nutrition.

ProteinBake is made from natural ingredients such as resistant starch (high in amylose), wheat protein, sunflower protein (produced by us).

Recipes with ProteinBake

ProteinBake can be used to make low-carb bread, pizza, cookies, and other desserts.

Here are some recipes you can make with ProteinBake:

• Bread or pizza: Mix all the ingredients and knead the dough until smooth and homogeneous. Cover and let rise at room temperature for at least 2 hours. Shape the dough and bake until golden brown.
• Biscuits: Mix the butter with the mix and flavorings, then add the erythritol. Mix until the dough is finely grained, then add the eggs. Mix gently and refrigerate for 1 hour, then shape into biscuits and bake at 220°C (425°F) until golden brown.

It's essential that the dough is smooth after kneading; a rough dough compromises the dough's development. You can replace the brewer's yeast with baking powder (3g per 100g of mix); in this case, once the dough is ready, bake immediately. Compared to using brewer's yeast, the flavor will be less pronounced. The extra virgin olive oil can be replaced with any other fat (coconut, sunflower, peanut, etc.) without changing the recipe.

ProteinBake: The Right Choice for Your Diet