Soft Low-Carb Loaf of Bread
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 4,919.6
- Total Fat: 404.8 g
- Cholesterol: 1,853.5 mg
- Sodium: 3,211.9 mg
- Total Carbs: 230.9 g
- Dietary Fiber: 112.1 g
- Protein: 139.9 g
View full nutritional breakdown of Soft Low-Carb Loaf of Bread calories by ingredient
Introduction
Here's a good low-carb bread option, baked with almond and coconut flour. It's compact and very satisfying. One or two slices with plenty of toppings will go a long way. Here's a good low-carb bread option, baked with almond and coconut flour. It's compact and very satisfying. One or two slices with plenty of toppings will go a long way.Number of Servings: 1
Ingredients
-
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
14 tbsp ^ Coconut flour - 1 tablespoon - 62.5 (by SCRAPPYMELLA)
6.33 tbsp Sesame Seeds
8 tbsp *Flax Seed
3.33 tbsp Now Psyllium Husk Powder
3 tsp Baking Powder
1 tsp Fennel seed
6 large Egg, fresh, whole, raw
220 grams Cream Cheese
6.75 tbsp Butter, salted
14 tbsp Heavy Whipping Cream
Directions
Preheat the oven to 350°F (175°C).
Mix all dry ingredients, except for the seeds for the topping (poppy or sesame seeds) in a bowl.
Whisk together the rest of the ingredients in a different, bigger bowl until the batter is smooth.
Add the dry mixture to the batter and mix thoroughly. Pour into a bread form, about 4 x 7 inches (non-stick or use parchment paper).
Bake for about 45 minutes on lower rack in the oven. Prick the bread with a knife to see if it’s ready, it should come out clean. Remove the form from the oven and remove the bread from the form.
Remove the parchment paper and let the loaf cool on a rack. If the loaf is allowed to cool in the form the crust will be soggy.
Slice and store in the freezer. This bread is great as toast.
Serving Size: 20 slices
Number of Servings: 1
Recipe submitted by SparkPeople user MENABAFRIDI.
Mix all dry ingredients, except for the seeds for the topping (poppy or sesame seeds) in a bowl.
Whisk together the rest of the ingredients in a different, bigger bowl until the batter is smooth.
Add the dry mixture to the batter and mix thoroughly. Pour into a bread form, about 4 x 7 inches (non-stick or use parchment paper).
Bake for about 45 minutes on lower rack in the oven. Prick the bread with a knife to see if it’s ready, it should come out clean. Remove the form from the oven and remove the bread from the form.
Remove the parchment paper and let the loaf cool on a rack. If the loaf is allowed to cool in the form the crust will be soggy.
Slice and store in the freezer. This bread is great as toast.
Serving Size: 20 slices
Number of Servings: 1
Recipe submitted by SparkPeople user MENABAFRIDI.