Low-Carb Bread
If you're on a low-carb diet, it’s worth your time to try your hand at this low-carb bread recipe. It’s made with almond flour, eggs, and oil, and contains about a third of the carbs of regular bread. It’s moist and dense and works perfectly as breakfast toast or for your lunch sandwich preparation.
by Joey Firoben • featured in 6 Keto-Friendly Meals
40 minutes
Inspired by ketoconnect.net
40 minutes
Ingredients
for 12 servings
- 6 egg yolks
- 6 egg whites
- 2 eggs
-
2 cups almond flour (200 g) -
⅓ cup oil (80 g) -
1 tablespoon baking powder - salt, to taste
-
¼ teaspoon cream of tartar
Nutrition Info
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Calories
294
-
Fat
24g
-
Carbs
6g
-
Fiber
3g
-
Sugar
1g
-
Protein
14g
Estimated values based on one serving size.
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Preparation
- Preheat oven to 375°F (190°C).
- Carefully separate 6 eggs, placing the yolks in a large bowl and the the whites in a medium size bowl.
- Place the 2 whole eggs in the large bowl with the yolks and add the oil. 4. Beat together with a fork or whisk until smooth.
- Add the almond flour, baking powder, and a pinch of salt to the egg yolk mixture. Stir the mixture with a spatula until well incorporated and set aside.
- Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
- Use a rubber spatula to transfer ⅓ of the whipped egg whites to the almond mixture and gently fold the batter together.
- Add the next ⅓ of the whites to the batter and fold in until smooth.
- Gently fold in the remaining egg whites just until the batter is smooth and no white streaks remain.
- Line the bottom of an ungreased loaf pan with parchment paper and pour in the batter.
- Bake for 40 minutes, until the top has set and formed a golden crust.
- Let the loaf cool for 10 minutes before running a thin knife along the inside of the pan to release the sides of the loaf. Gently unmold the loaf from the pan and remove the parchment paper on the bottom.
- Let the cake cool at room temperature for 1 hour before slicing.
- Enjoy!
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Tips
-
Noviana Marseline
Since many people mentioned this bread is too eggy, I substituted the 2 whole eggs with applesauce. I used coconut oil (I should have melted it first before measuring) and the coco oil made this bread smell coconutty which is good. I also added a pinch of garlic powder,oregano,basil and parsley. I put sesame seed on top to make it more like ordinary bread
2018-08-23T23:10:43Z Helpful (67) -
Andrea Shockling
I swapped in unsweetened applesauce for the extra whole eggs, and still ended up with a pleasantly-tasting, dense, close-textured bread. It’s very moist, so I absolutely recommend toasting a slice before you eat it. That helps dry it out and give it more of a crisp bread texture. Next time I’m going to attempt to spice it up with cinnamon and nutmeg.
2018-06-30T01:49:08Z Helpful (64) -
Fredicka Noh
So i made this using coconut flour instead of almond flour because I’m super allergic to almonds. Here are a few things I learned from it. First thing, coconut flour is WAY more absorbent that almond. So I did half of the recommend amount. I also found that you will need 3 more eggs. Add one to the separated amount, and two eggs for the yolk side.
2018-08-01T20:38:09Z Helpful (63) -
madanmesriracha
It definitely tastes better when you toast it. But all low carb bread is going to taste eggy. I like to add Basil, oregano, and garlic powder to add some extra flavor. But it’s by far my favorite low carb bread!
2018-07-24T01:26:00Z Helpful (52)
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