Keto Friendly Low Carb Bread
Low carb diet plans, especially a keto diet, have been show to work very well when it comes to losing weight. By reducing or eliminating carbohydrates from your diet, you put your system into a ketosis state. This forces your body to burn fat for energy, not carbs. The fat burning leads to weight loss and a reduction in your cholesterol and blood pressure levels.
The problem that comes with a keto diet is boredom. You want to lose weight but you get bored. It’s not too much of a struggle to eat most of the recommended foods but it can be really hard to give up bread. Whether you use bread for toast in the morning or for a sandwich later in the day, regular bread is very high in carbs and is not allowed on a keto diet.
Wait-There Are Keto Friendly Breads!
That ban on bread can be ignored by using this keto friendly low carb bread recipe. By substituting almond flour for traditional wheat flour you are eliminating 95% of the carbs. There are still 6 grams of carbohydrates in this recipe but by week 3 of a keto diet you can gradually add some carbs into your meal planning.
This bread is very egg-heavy and the texture will be quite dense and moist. It is wonderful to toast and is great for sandwiches. One option for a different texture is to substitute the 2 eggs with 1/2 cup applesauce.
Keto Friendly Low Carb Bread Ingredients
6 eggs yolks
6 egg whites
2 cups almond flour
1/3 cup oil
1 tablespoon baking powder
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Line the bottom of an ungreased loaf pan with parchment paper
Heat your oven to 375 degrees
Separate the yolks from 6 eggs, keeping the yolks and whites in separate bowls
In a large bowl stir the 2 eggs with the 6 egg yolks and the oil
Whisk together until smooth
Add the almond flour, the baking powder and salt to the yolk mixture
Stir well and scrape the sides of the bowl with a spatula
Add the cream of tartar to the eggs whites bowl and mix with an electric mixer until stiff peaks appear
Add 1/3 of the egg white mixture to the flour mix and gently fold in with a spatula. Repeat this with another 1/3 of the egg white, then the last 1/3
Pour the batter into the lined loaf pan
Bake for 40 minutes or until the top is golden brown
Let the loaf cool for 10 minutes before using a thin knife to scrape along the edges of the loaf pan
Remove the bread and let cool on a rack for an hour before slicing