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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 120.7
  • Total Fat: 11.7 g
  • Cholesterol: 112.9 mg
  • Sodium: 325.2 mg
  • Total Carbs: 0.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 3.8 g

View full nutritional breakdown of "White Bread" Rounds calories by ingredient
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"White Bread" Rounds

Submitted by: BFRG1513

Introduction

No grains, no gluten, almost no carbs, but tasty! Add any spices or flavorings you like. I bake these in a muffin top pan. I don't consider myself a cook, so the instructions are detailed so I don't forget anything. No grains, no gluten, almost no carbs, but tasty! Add any spices or flavorings you like. I bake these in a muffin top pan. I don't consider myself a cook, so the instructions are detailed so I don't forget anything.
Number of Servings: 6

Ingredients

    4 Tbsp butter, melted and slightly cooled
    3 eggs, 1 separated
    2/3 cups almond meal
    1/2 tsp salt
    1/2 tsp baking powder

Directions

Melt butter, then set aside to cool.
Spray or grease 1 muffin top pan.
Preheat oven to 350.
Beat 1 egg white until stiff. (This makes the bread lighter and gives it height, but it can be skipped.)
Beat remaining 2 eggs with 1 yolk. Add any liquid flavorings.
Mix dry ingredients together. Add any spices.
Add cooled butter to beaten eggs and add to dry ingredients.
Gently fold in egg white.
Divide into the 6 cups of the muffin top pan.
Bake at 350 for about 10-15 minutes.
Refrigerate or freeze if keeping more than 1 day.

Spice suggestion: Add 1/2 tsp garlic powder and 1 tsp Italian seasoning.

Alternate idea: Just use 2 eggs, and don't separate any. Spread dough out on greased parchment paper to 1/4" thick. Bake on cookie sheet about 10 minutes until edges begin to brown, then broil until center is nicely browned. Cut in sections or shapes.

Serving Size: Makes 6 bread rounds, which can be sliced open or you can use 2 for a sandwich.

Number of Servings: 6

Recipe submitted by SparkPeople user BFRG1513.






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