Being on a keto diet it not easy. But I found just the right thing to make life easier. I did not start out my diet with this bread.. I took the longer route of monotony. I ate the same salad and the same grilled chicken for what seemed like eons before I even thought of experimenting with food. Ohh.. I missed out on so much. This bread is so much fun. Easy to make and its just yum..!
Do be aware that the texture of this bread is not like the regular white read you guy from your regular store. This is a bit more dense, but soft enough to enjoy it with your morning cuppa and eggs. It uses a large number of egg whites, but no yolks and we also add a couple of drops of vanilla… thus reducing the eggy flavour quite a lot. And for us Ketoers who are deprived of bread, this is just godsend.
I have tried out numerous bread recipes from the net. But this recipe adapted from whole some yum is my absolute favourite. I have made this and stored it in my fridge for upto 8 days without any issues. Make sure it is tightly cling wrapped and it stays as good as new. Do try it out.
EASY KETO BREAD
1 cup Almond flour
1/4 cup Coconut flour
2 tsp Baking powder
1/4 tsp Salt
12 large Egg white
1/4 tsp Cream of Tartar
few drops of vanilla essence
Preheat your oven to 175C. Grease and flour a 8′ x 4′ (a medium sized) loaf pan. I add a parchment paper to the bottom to prevent sticking. Leave a bit of parchment paper hanging off the two sides. You can use this to lift the bread off the pan later.
Sift the almond flour, coconut flour, baking powder and salt together in a large pan. Keep aside.
Melt the butter and keep aside.
Take a large clean bowl. Make sure that the bowl is clean and dry and there are no traces of oil in the bowl. Add the egg whites to the bowl and use an electric hand mixer and beat it on lower 30 seconds.
At this point add the cream of tartar to the eggs and beat on a medium speed till the egg whites have tripled in volume, become white and fluffy and hold stiff peaks when you lift the beaters up. You know that the egg whites are at a stiff peak when you can over turn the bowl without the egg whites falling off, or moving at all.
Add 1/3 of the beaten egg whites, a couple of drops of vanilla essence and the melted butter to your dry ingredients and give it a quick pulse with your beater. Add the remaining egg whites to this and use a spatula to fold it in completely. Stop mixing the batter when it looks homogenous, and no streaks of dry ingredients is seen. take care not to overtax the batter and to retain the air in the egg whites as much as possible.
Pour this batter into the prepared pan and bake for 40 to 50 minutes, until golden brown on top or till a tester inserted comes out clean. If you feel that the bread is browning too fast but the bread is undercooked, tent the pan with a foil after 30 minutes and bake it covered for the remaining time.
Cool, remove from your pan, slice and enjoy.
Serving size – 1 slice 1/2″thick
Calories – 86 cal / Fats – 7g / Net Carbs – 2.5g / Protein – 4.5 g
Hope these tested recipes do help you guys as much as it helps me through. Will be posting more. See you soon 🙂