DRY INGREDIENTS

Almond flour = 240 g / 2 cups

Baking powder = 16 g / 4 tsp (If you prefer a softer texture and do not mind the taste of baking soda, you can reduce the baking powder to 2 to 3 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 watch this video about psyllium husk and powder for better understanding and success.)

Salt = 4 g / 1 tsp

WET INGREDIENTS

Apple cider vinegar = 30 ml / 2 tbsp

Hot or boiling water = 120 ml / 1/2 cup

Fresh Egg whites = 5 large (180 g)

Note:

1.  For liquid egg whites, use the same amount at 180 g.

2.  For egg white powder, use 31 g of egg white powder + 175 ml of room temperature water. You can add the egg white powder to the dry ingredients and the water to the wet ingredients.

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.

5.  Divide the dough into 6 x 95 to 100 g each. Shape into balls then place on a baking tray lined with parchment paper.

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

7.  Bake for 30 minutes at the lowest rack. It is done when they feel light to the touch.

8.  Cool on a wire rack.

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 = 6]

NUTRITION INFO PER SERVING

Total Carb = 11.4 g

Dietary Fiber = 6.4 g

Net Carb = 5.0 g

Calories = 189

Total Fat = 12.7 g

Protein = 8.7 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

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