Keto Friendly Almond Flour Bread

lilsugar

The first thing people think of when they start to watch their carbohydrate intake is BREAD – where to get it and how to eat it without indulging in the processed stuff. I mean, 2 days into my new diet and I was itching for a sandwich all of a sudden. Self restraint is a funny thing, someone tells you that you can’t have a certain food anymore and voila – instant craving for that EXACT food! Keto Almond Bread is the solution folks!

After numerous attempts at finding a decent bread recipe I have come to this one, it’s simple and the texture is almost identical to that of ‘real’ bread. When topped with jam, made into a pizza, or eaten with deli meat you will not be able to tell that this bread doesn’t contain carbs because the consistency is just that close to traditional bread!

One thing you will find though is that this recipe makes a generous loaf and any stored leftovers should be refrigerated. When eating at a later time, I usually cut the slices and then toast again quickly because I do find that keeping it in the fridge does tend to make it a little doughier in texture – just my opinion, you may like it but I like the extra crunch when I can have it.

**Note** If you are using vegan butter (like I did) simply follow the same steps – should not affect the recipe whatsoever!

Ingredients:

  • 6 Eggs
  • 1 1/2 cup Almond flour
  • 3 tsp Baking Powder
  • 1/4 tsp Cream of tartar
  • 1 pinch Salt
  • 4 tbs Butter (Or Vegan Butter)
**Coconut Oil To Grease Pan**

Directions:

  1. Set the oven to 300°F 
  2. Separate egg whites from the egg yolks
  3. In a separate bowl add the egg whites into the mixer and whisk with the cream of tartar until soft peaks form – set aside.
  4. In the bowl containing egg yolks, gently throw in the almond flour, baking powder, and melted butter and salt to taste – mix until smooth.
  5. Pour the egg white mixture into the egg yolk mixture – stir slowly and do not to over mix.
  6. Grease a standard sized pan with coconut oil and transfer mixture into it.
  7. Bake 35-40 mins until knife comes through clean.
  8. Let cool and enjoy!

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Original recipe can be found here – I tweaked it a little to my own taste. 

 

 

 

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