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First Low-Carb Bread With No Eggy Taste
First Low-Carb Bread With No Eggy Taste
First Low-Carb Bread With No Eggy Taste

Ingredients

150 g almond flour, blanched
120 g butter, melted
6 eggs, whites separated
100 g cream cheese
1/4 tsp cream of tartar
1/2 tsp xanthan gum
1 tsp psyllium husk powder
1 tsp baking powder
1 tsp nutritional yeast
Are you sick of all those low-carb breads that taste like egg? If you are, you should definitely try to make this bread and feel the difference first hand!

Instructions

1.Preheat the oven to 180°C / 375°F
2.Separate the eggs and add cream of tartar to the whites and whip until they start making little peaks
3.Mix the yolks with cream cheese until they combine evenly.
4.Start adding melted butter to the yolks and cream cheese gradually.
5.Combine dry ingredients (almond flour, psyllium husk powder, xantham gum, nutritional yeast, baking powder) and start adding them to the yolk mixture
6.Psyllium will start to thicken the yolk mixture, so now is the time to add half of the whites to it.
7.The other half of egg whites fold into the former mixture until evenly incorporated. It will be tricky to incorporate those two, if you have trouble with that, use a hand mixer. It won;t hurt your bread too much, it will still be fluffy.
8.Line a baking pan (8x4) with parchment paper and butter (optional). Put the dough into the pan and even it. Sprinkle with sesame seeds and caraway seeds (optional). Pop into the oven for about 45 minutes, but it can take up to an hour. Bake until it is golden brown on top and do the toothpick test before you take it out of the oven.
9.When you take it o, ti will deflate a little. Let it cool for at least 15 minutes. Enjoy your bread guilt-free :)

So let’s be honest for the moment – what we all miss on the ketogenic diet is bread. Am I right? Or maybe it’s just me… Anyhow – I will not stop until I create low-carb bread that does not taste like eggs. This is the closest I got to it.

I think I went a bit overboard with baking powder (that happens when you don’t measure!), but the recipe has the right amount in it. It turned out super fluffy, soft and its most important feature – it does not taste like eggs!

You can notice by the pictures that my loaf was really funny shaped. I used an oversized mold, and I made a small batch. Since I used a small amount of nutritional yeast (for taste mostly), and I did not measure the baking powder (stupid me), my loaf was oversized until I took it out of the oven and it started cooling. And deflating.

So the taste is there, I just need to work on the texture!

A piece of this bread is only 1g total carbs. You can toast it, you can make a French toast, club sandwich, or simply spread some low-carb Nutella on it!

It can last for 5 days for sure, stored in the fridge. I store it in an airtight container (not necessary though).

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