Recipe Name Keto Almond Bread

  Prep time: 15 minutesTotal time: 60 minutes

NUTRITIONAL VALUES (PER SERVING)
Total Carbs:4.1grams
Net Carbs:1.9grams
Fat:21.30grams
     of whitch Saturated:8.3grams
Protein:7.3grams
Calories per servings:230kcal
WHAT YOU NEED - INGREDIENTS - FOR 12 SERVINGS
  • 7 Large Egg
  • 4 oz melted Unsalted Butter
  • 28g melted Coconut Oil
  • 1 tablespoon Almond Milk (unsweetened)
  • 2 cups Almond Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Cream of Tartar
  • 1 tablespoon Psyllium Husk
  • 1 teaspoon Coconut Flour
  • 1/2 teaspoon Himalayan Salt
WHAT YOU NEED - KITCHEN TOOLS
  • Bread baking loaf pan (8“x4”)
  • Parchment paper
  • Stand mixer or anything you can whip egg white to meringue until it really peaks. But this step could be optional. So, if you do not have it, do not worry! You can always use a whisk.
PREPARATION NOTE
  • To melt butter and coconut oil : I use my electric cooktop surface warmer. But you can use the microwave or the gas stove. Make sure it is not boiling hot. It should not feel hot when you dip your finger in. If you use the microwave, it needs about 30 seconds.
DIRECTION
  1. Preheat the oven to 350F degrees F (175C degrees).
  2. Line a loaf pan with parchment paper.
  3. Mix almond flour, baking powder, psyllium husk, coconut flour and salt in a bowl.
  4. Separate the egg whites from the yolks. In a big bowl, add Cream of tartar and the whites and beat until soft peaks are achieved.
  5. In a separated bowl, whisk the eggs yolks and almond milk until really well mixed and smooth. (even yellow color).
  6. Add butter and coconut oil into the egg yolk into #5, and continue beating until smooth. If you melt coconut oil in microwave or such, make sure that coconut oil and butter are not too hot. If it is too hot, egg yolk will crumbled.
  7. Add 1/3 of egg whites (meringue) into the egg yolk mixture. Mix until well combined.
  8. Add almond flour, baking powder, psyllium husk, coconut flour and salt into #7 until dough is well mixed.
  9. Add the remaining 2/3 of the egg whites in two or three batches and gently mix until fully incorporated, until you do not see the color of egg whites separately. Be careful not to over mix, try to keep the meringue’s fluffiness as much as possible as this is what gives the bread it's volume and nice texture.
  10. Transfer to the prepared loaf pan.
  11. Bake in the preheated oven until a skewer inserted in the center comes out clean, about 40~45 minutes.
  12. Cool down in the loaf pan for about 10 mins. Then, take bread out with parchment paper and cool on a cooling rack.
  13. When it is completely cool, remove the parchment paper.
OPTIONS & INSPRATIONS
  • Add honey or other sweetener option of your choice as your dietary preference allows.
  • Add fresh chopped Chives, Rosemary or dry herbs.
  • Add Garlic powder and Onion powder for a more savory taste.
  • Add chopped Nuts or Seeds.
TIPS
  • After removing the parchment paper, I slice the bread and keep in an airtight container. It can be stored in the refrigerator for several days.
  • You can also freeze it in ziplok freezer bags. I recommend to pre-slice before freezing.
  • If you are working with strict nutritional value, you can weigh the whole bread first and divide it by the number of serving sizes.
  • This is great to make grilled sandwiches, too :)