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
Delicious Food Recipes
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