This is my favorite Low Carb/Keto Bread recipe. You should be able to get about 20 slices at 1g net carbs per slice. The texture is the best of all the recipes I’ve tried and the directions are pretty easy. If you’re like me you probably miss the convenience of sliced bread. This bread is great toasted, for sandwiches, and any way you would use traditional bread. I usually keep it wrapped in cling wrap or foil in the fridge for at least a week. I’ve even frozen and thawed and it kept its texture. If you give it a try let me know what you think and how you liked it. (This recipe is from KetoConnect.net)
- 6 large Eggs
- 1/4 teaspoon Cream of Tartar
- 4 tablespoons Butter melted
- 1 1/2 cups Almond Flour
- 3 teaspoons Baking Powder
- 1 pinch Salt
Preheat oven to 375 degrees (fahrenheit).
Spray or Butter an 8″x 4″ loaf pan and set aside.
Separate egg whites and yolks.
Add cream of tartar to the egg whites and beat until soft peaks are formed.
Mix the egg yolks, melted butter, almond flour, baking powder, and salt together in a food processor or with a hand mixer.
Slowly add half of the beaten egg whites into the almond flour mixture until well incorporated then gently add the second half being careful not to over mix.
Pour into loaf pan and bake for approximately 30 minutes.
Test for doneness by sticking a toothpick or fork into the center of the bread. If there is wet batter still on the toothpick or fork it needs more time in the oven. If it comes out clean, your bread is done.
Let cool for 10-15 minutes on a rack before removing from loaf.