Keto Almond Bread
IntroductionThe best part about this bread is that it makes it so much easier to eat a low carb diet. There is a mild egg taste to this bread, which we happen to love, but some people don't like it. The best part about this bread is that it makes it so much easier to eat a low carb diet. There is a mild egg taste to this bread, which we happen to love, but some people don't like it.
1.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
6 large Egg, fresh, whole, raw
.25 cup Butter, salted
3 tsp Baking Powder
.25 tsp Cream Of Tartar
1.5 serving Better Stevia liquid organic extract liquid 4 drops (by OREGONECHO)
pinch of Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
I would definitely do the almond flour, egg yolks, salt and baking soda in a food processor. But I would certainly recommend folding in the remaining egg whites in a bowl as my loaf was a little flat but not dense. I think it would have been fluffy or had I just fold it in my egg whites rather than continuing to use the food processor.
Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
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!
Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through.
Serving Size: 1oz slice
Number of Servings: 11
Recipe submitted by SparkPeople user CYBRSLUG.