Keto Bread
HB-17139 · Hand-built original · American
Almond flour and flax make the crumb of this low-carb loaf, while whipped egg whites folded through the batter give it real height. The yeast contributes a bready flavor without doing the rising.
AmericanBread1 hr 5 minServes 12268 kcalVegetarianDiabeticRenal
Main ingredient: flour
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 2 cups almond flour
- 1/2 cup flax seed meal
- 1 1/2 teaspoons rapid rise yeast
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 6 large eggs, separated
- 1 teaspoon liquid stevia
- 1 tablespoon apple cider vinegar
- 2 tablespoons melted butter
Method
- Heat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper.
- Whisk the almond flour, flax seed meal, yeast, salt and baking soda together in a large bowl; the yeast is there for flavor rather than lift.
- Whisk the egg yolks with the liquid stevia, apple cider vinegar and melted butter in a second bowl.
- Whip the egg whites in a separate clean bowl until they stand in very stiff peaks.
- Stir the yolk mixture into the dry ingredients with a hand or stand mixer until a thick batter forms.
- Mix a third of the whipped whites into the batter to loosen it, then fold in the remaining whites gently until no white streaks remain.
- Pour the batter into the prepared loaf pan and cover the pan with foil.
- Bake the loaf under its foil for 25 minutes, remove the foil and bake for 25 minutes more until the crust is set and golden.
- Cool the keto bread slightly, move it to a rack and let it cool completely before slicing.
Prep: 15 min · Cook: 50 min · Total: 65 min
Nutrition (per serving, where published)
268 kcalCalories
11 gProtein
7.7 gCarbs
22.3 gFat
3.9 gSaturates
4.1 gFibre
0.4 gSugars
241 mgSodium
276 mgCholesterol
241 mgPotassium
102 mgCalcium
1.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data