Most keto bread recipes can taste very eggy or disintegrate
without any problem. Incredibly, this bread has almost no eggy taste. The best
part is that it really holds together and works for sandwiches and toasties
simply like wheat bread.
It would be ideal if you ensure your eggs are at room
temperature before you endeavor this formula. This will diminish the
probability of the bread tasting eggy. On the off chance that you keep your
eggs in the ice chest, no concerns. Simply pop them into a bowl of hot faucet
water for 3 minutes.
I like to utilize a magic whisk since it's a lot simpler
than pulling out the electric blender or mixer. Try not to stress on the off
chance that you don't have one. I simply think that its simpler.
Ingredients:
- 1/4 c. (1/2 stick) butter, melted and cooled
- 1 tbsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 tsp. cream of tartar
- 6 large eggs
- 1 1/2 c. finely ground almond flour
Directions:
- Preheat oven to 375° and line an 8"-x-4" loaf pan with parchment paper. Separate egg whites and egg yolks.
- In a large bowl, combine egg whites and cream of tartar. Using a hand mixer, whip until stiff peaks form.
- In a separate large bowl using a hand mixer, beat yolks with melted butter, almond flour, baking powder, and salt. Fold in 1/3 of the whipped egg whites until fully incorporated, then fold in the rest.
- Pour batter into loaf pan and smooth top. Bake for 30 minutes, or until top is slightly golden and toothpick inserted comes out clean. Let cool 30 minutes before slicing.
Inspired from dietdoctor.com
Keto Bread
4/
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Oleh
Hana
