Almond Bread V2.0

This Keto Almond Bread which was originally called the Best Keto Bread published 3 years ago is an update of that recipe and here's what I did differently; 1. The amount of ground psyllium husks has been reduced. 2. Baking soda has been totally removed hence, I added more baking powder to boost the rise. 3. The loaf size has been increased substantially. Frankly, almond flour bakes up to be the densest keto bread compared to other nut bread such as walnuts, hazelnuts, pecans and peanuts. Yet it has been the most popular keto bread so far. By reducing the amount of psyllium husks, the bread is slightly less dense. Even though baking soda makes the bread rise more and the texture softer, most people are put off by the unpleasant taste of it. I decided to remove the baking soda totally and it resulted in less rise, but I made it up with more baking powder. Understandably, the texture is firmer without baking soda but the color is whiter, so it looks like white bread. With baking soda, the color of the bread looks brownish. But the most important thing is that without baking soda, the bread taste so good. If you still prefer to add baking soda, you can do that. Just reduce the baking powder to 12 to 16 g (3 to 4 tsp) and add 1 tsp baking soda.

Ingredients
directions
Nutrition Info

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350 F or 180 C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and mix until a dough is formed. The dough is soft but still manageable. As an option, you can rest the dough for 5 minutes so that it will firm up more.

5.  Shape the dough into a loaf then place into an 8x4 inch (20x10 cm) loaf pan greased and lined with parchment paper. You can also just scoop the dough into the pan then smoothen it. It's important to make the top of the dough as round as possible so that the bread will look taller, and the crumbs are airier.

6.  Top with almond flakes and pumpkin seeds (optional) then press down gently to ensure they stick to the dough.

7.  Bake for 60 minutes or until cooked at the lowest rack.

8.  Cool completely before slicing into 18 thin servings.

9.  The bread can be kept at room temperature for a few days provided you have a cool and dry climate.  Otherwise, it's best to refrigerate earlier for up to a week or freeze for months.

[Total Servings = 18]

NUTRITION INFO PER SERVING

Total Carb = 4.9 g

Dietary Fiber = 2.6 g

Net Carb = 2.3 g

Calories = 92

Total Fat = 6.4 g

Protein = 4.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍

Video Tutorial

About the recipe

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Preparation: 
10 minutes
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Cook time: 
60 minutes
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Portions: 
18 servings
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Difficulty: 
Easy
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Almond Bread V2.0

This Keto Almond Bread which was originally called the Best Keto Bread published 3 years ago is an update of that recipe and here's what I did differently; 1. The amount of ground psyllium husks has been reduced. 2. Baking soda has been totally removed hence, I added more baking powder to boost the rise. 3. The loaf size has been increased substantially. Frankly, almond flour bakes up to be the densest keto bread compared to other nut bread such as walnuts, hazelnuts, pecans and peanuts. Yet it has been the most popular keto bread so far. By reducing the amount of psyllium husks, the bread is slightly less dense. Even though baking soda makes the bread rise more and the texture softer, most people are put off by the unpleasant taste of it. I decided to remove the baking soda totally and it resulted in less rise, but I made it up with more baking powder. Understandably, the texture is firmer without baking soda but the color is whiter, so it looks like white bread. With baking soda, the color of the bread looks brownish. But the most important thing is that without baking soda, the bread taste so good. If you still prefer to add baking soda, you can do that. Just reduce the baking powder to 12 to 16 g (3 to 4 tsp) and add 1 tsp baking soda.

Ingredients

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DRY INGREDIENTS

Almond flour = 360 g / 3 cups

Baking powder = 20 g / 1/12 tbsp (If you prefer a softer texture and do not mind the taste of baking soda, you can reduce the baking powder to 3 to 4 tsp and add 1 tsp baking soda)

Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for a better understanding and success)

Salt = 4 g / 1 tsp

WET INGREDIENTS

Apple cider vinegar = 45 ml / 3 tbsp

Hot or boiling water = 160 ml / 0.65 cup

Egg whites = 7 large (It should be 250 g and not 270 g as stated in the video)

Note:

1.  For liquid egg whites, use the same amount at 250 g.

2.  For egg white powder, use 43.75 g of egg white powder + 245 ml of room temperature water. You can add the egg white powder to the dry ingredients and the water to the wet ingredients.

Directions

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350 F or 180 C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and mix until a dough is formed. The dough is soft but still manageable. As an option, you can rest the dough for 5 minutes so that it will firm up more.

5.  Shape the dough into a loaf then place into an 8x4 inch (20x10 cm) loaf pan greased and lined with parchment paper. You can also just scoop the dough into the pan then smoothen it. It's important to make the top of the dough as round as possible so that the bread will look taller, and the crumbs are airier.

6.  Top with almond flakes and pumpkin seeds (optional) then press down gently to ensure they stick to the dough.

7.  Bake for 60 minutes or until cooked at the lowest rack.

8.  Cool completely before slicing into 18 thin servings.

9.  The bread can be kept at room temperature for a few days provided you have a cool and dry climate.  Otherwise, it's best to refrigerate earlier for up to a week or freeze for months.

Nutritions

[Total Servings = 18]

NUTRITION INFO PER SERVING

Total Carb = 4.9 g

Dietary Fiber = 2.6 g

Net Carb = 2.3 g

Calories = 92

Total Fat = 6.4 g

Protein = 4.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍