THE KETO BREAD RECIPE

Maria Emmerich's keto bread sports a pleasing crispy crust with a soft, moist center. It’s bread, savor it warm, straight out of the oven, or freeze and defrost.

INGREDIENTS

·         5 tbsp ground psyllium husk powder

·         1¼ cups almond flour

·         2 tsp baking powder

·         1 tsp sea salt

·         1 cup water

·         2 tsp cider vinegar

·         3 egg whites

·         2 tbsp sesame seeds (optional)

INSTRUCTIONS

1.   Preheat the oven to 350°F (175°C).

2.   Mix the dry ingredients in a large bowl. Bring the water to a boil.

3.   Add vinegar and egg whites to the dry ingredients, and combine well. Add boiling water, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.

4.   Moisten hands with a little olive oil and shape dough into 6 separate rolls. Place on a greased baking sheet. Top with optional sesame seeds.

5.   Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread rolls. They're done when you hear a hollow sound when tapping the bottom of the bun.

6.   Serve with butter and toppings of your choice.

NUTRITION

Ketogenic low carb                    1 bun is 1 serving

Net carbs: 4 % (2 g)                Fiber: 6 g

Fat: 79 % (13 g)                      Protein: 17 % (7 g)

kcal: 170

Recipe from dietdoctor.com

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