DRY INGREDIENTS

Almond Flour = 180 g (1 1/2 cups)

Coconut Flour = 60 g (1/2 cup)

Baking Powder = 21 g (1 1/2 tbsp)

Salt = 1/2 to 1 tsp

Whole Psyllium Husks = 27 g (3 tbsp) (Ground until half its original volume and weigh after grinding)

(Note: It is highly recommended to use self-ground psyllium husks as it is more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is super concentrated. I suggest you start with 1 tsp and add a little gradually. It's fine if the dough is soft as it is a loaf, so no shaping is required unlike buns. If you add too much, the bread will be denser, wetter and stickier. In this video, I only used 1 tsp of psyllium powder for the bread, and it turned out fine, but it is still stickier than the bread with self-ground husks)

WET INGREDIENTS

Egg Whites = 7 large (249 g) OR 4 whole eggs

(Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Using egg whites also prevents any eggy taste. Hence, it is highly recommended to use egg whites)

Apple Cider Vinegar = 57 ml (4 tbsp)

Hot or boiling water = 200 ml (2/3 cup + 2 1/2 tbsp)

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

2.  Preheat the oven at 350F or 180C.

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

4.  Add all the wet ingredients and mix until a soft dough is formed.

5.  In the video, I used a smaller, narrower and taller pan so that the bread will look bigger and taller even though it is not a big loaf. The size of the pan is 7" width x 4" depth x 3 1/2" height. But you can also use an 8x4" loaf pan lined with parchment paper except that the loaf will not look as tall.

6.  Pour the dough into the greased pan or shape into a loaf then place into the pan.

7.  Spread the dough evenly and leave the top round so that the bread will look taller.

8.  Top with almond flakes (optional).

9   Bake at the lowest rack for 60 mins or until a wooden skewer comes out clean.

10.  Cool completely on a wire rack before slicing.

11. The bread is great toasted and spread with butter and keto strawberry jam (see video here). It is excellent for sandwiches and French toast too.

12.  The bread can be kept at room temperature for a few days if you have a cool and dry climate otherwise, it's best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months. It’s best to wrap the bread with parchment paper to prevent moisture from forming. For freezing, place sliced bread in individual plastic bags first.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 6.6 g

Dietary Fiber = 3.8 g

Net Carb = 2.8 g

Calories = 75

Total Fat = 4 g

Protein = 3.7 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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