KETO BREAD
When you switch to a ketogenic diet, for most people it is very hard to give up carbohydrates such as bread and pasta. This keto bread makes the switch much easier, easily being able to still have sandwiches and toast.
Most bread recipes can taste very eggy, or crumble very easily. Whilst you can’t please everyone, this bread once cooled as little to no eggy taste, additionally utilizing the power of xanthan gum to hold all of the ingredients together, much like gluten would inside a normal loaf of bread.
INGREDIENTS :
- 100 g Butter melted (3.5 oz / 1/2 cup)
- 30 g Coconut Oil (1 oz / 2 Tbsp)
- 7 Large Eggs (50g / 1.7 oz each)
- 1 teaspoon baking powder (5g / 0.2 oz)
- 200 g Almond Meal (7 oz / 2 Cups)
- 1/2 teaspoon xanthan gum (2g)
- 1/2 teaspoon Salt (2g)
INSTRUCTIONS :
Simple Method
- Preheat oven to 180 c (355 F)
- Put the eggs into a bowl and beat for 1 - 2 mins on high.
- Add coconut oil and melted butter to eggs, continue beating.
- Add remaining ingredients. Will become quite thick
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