84% would make again
Low-Carb Bread
featured in 6 Keto-Friendly Meals
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.
Tasty Team
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
- Calories 294
- Fat 24g
- Carbs 6g
- Fiber 3g
- Sugar 1g
- Protein 14g
Estimated values based on one serving size.
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!
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
- Calories 294
- Fat 24g
- Carbs 6g
- Fiber 3g
- Sugar 1g
- Protein 14g
Estimated values based on one serving size.
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!
Inspired by ketoconnect.net
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