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The Worst Keto Bread Recipe You’ll Ever Make!

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The secret step in this recipe that takes this low carb almond bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that we’re going to whip the egg whites until they are fluffy. We’re looking for soft peaks. This will add some volume to the otherwise dense keto bread. Beating the egg whites is the answer to the denseness that comes with making an almond flour bread. I’ve made countless baked goods using almond flour and the main problem I’ve encountered is how dense the finished product is. The fluffy egg whites in unison with the high dosage of baking powder do a good job of getting this loaf nice and fluffy and adding some air pockets into the loaf. This makes for a better tasting bread.

Calories: 90
Fat: 8g
Protein: 4g
Carbs: 2.25g
Fiber: 0.9g
Net Carbs: 1.35g

Servings Prep Time
20Slices 10minutes
Cook Time
30minutes
Ingredients
  • 1 1/2Cup Almond Flour
  • 6Large eggsSeparated
  • 4tbsp Buttermelted
  • 3tsp Baking powder
  • 1/4tsp Cream of TartarIt’s ok if you don’t have this
  • 1pinch salt
Instructions
  1. Preheat oven to 375.
  2. Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
  3. In a food processor combine the egg yolks, butter, almond flour, baking powder and salt. Mix until combined. This will be a lumpy thick dough until the whites are added. Combine in two parts to ensure thorough mixing.
  4. Add 1/3 of the beaten egg whites to the almond flour mixture and process until mixed.
  5. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it’s volume!
  6. Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.


from Keto Diet Fact or Fiction http://ift.tt/2pZkTwo

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