![]() Separate the egg whites and the egg yolks.If you love keto baking, be sure to check out our entire keto recipes section! We’ve got tons of great keto recipes that I’m sure you’ll love. This recipe relies heavily on eggs, so unfortunately there isn’t an easy vegan substitute. You can replace the butter with coconut oil, but I wouldn’t replace it with olive oil (because coconut oil is solid at room temperature, so it will provide better structure). Don’t have a stand mixer? Use a hand mixer to make the egg white peaks (or use a whisk and do it by hand).Let the bread come to room temperature before you slice it (so that you get clean thin slices).If you’re good at loosening the bread from the edge of the pan with a butter knife and tipping it out quickly, you won’t need to do this. If you’re worried that your bread will fall apart when you remove it from the pan, you can line the loaf pan with parchment paper.Wait until the bread is golden brown before you remove it from the oven (a full 30 minutes).Yes, this recipe is gluten free as it’s written. That helps get everything mixed together well. That way you can use the back of the spatula to kind of drag the clumps of dough against the bottom of the bowl to break them up. If you mix it by hand, use a silicone spatula. The pictures in this post are from a loaf made without a food processor, so you can get an idea of what the texture will be like! The ingredients just won’t be quite as completely incorporated together. I wrote this recipe to be made without a food processor because I want the method to be accessible to everyone, so it will definitely work even if you mix it all by hand. Transfer the dough to a large mixing bowl, and gently fold in the remaining egg whites with a silicone spatula. Next, add in 1/3 of the whipped egg whites, and pulse until that is combined. Then add in the egg yolks and pulse until they’re fully incorporated. Start by pulsing the dry ingredients together so they’re fully mixed. In a perfect world, you’d mix this in a food processor. Open Faced Chicken Sandwiches (or chicken salad sandwiches).Simple Pizza Toast (with tomato slices and melted shredded cheese).There are so many delicious keto snacks! With this bread you can try making: If you’re looking for more bread replacement ideas, here are a few others you can try: Coconut flour is the more absorbent of the two, but almond flour has a much more neutral taste. The two most popular flours on keto are almond flour and coconut flour. By lowering the number of egg yolks, we get a flavor much closer to real bread. The egg yolks are what give the “eggy” flavor to keto bread. One of the main differences between this bread and other keto breads is that we’re using fewer egg yolks. It’s common for keto baking to rely on xantham gum for extra binding power, but it’s not my favorite ingredient to use, so I’m happy to report that this bread doesn’t need it! This 6-ingredient bread is super easy to make! Almond flour is the base, baking powder provides the rise, the sweetener adds flavor, the salt enhances flavor, the butter adds moisture, and the eggs provide structure. ![]() In short, yes, a serving of almond flour bread is keto friendly. If you have several slices, that’s when the net carbs can start to add up. ![]() Having one or two slices of keto bread makes it pretty easy to stay within your macronutrient targets. Like most dirty keto recipes, it really all depends on the serving size.
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