Almond Coconut White Bread
PLEASE NOTE THAT THIS RECIPE HAS BEEN UPDATED ON 4TH OCTOBER 2022 TO INCLUDE AN OPTION TO USE EGG WHITE POWDER. SEE UPDATED RECIPE BELOW. If you are intolerant to certain ingredients like gluten, wheat, psyllium husks, xanthan gum or even yeast, I have come up with a series of alternative keto bread just for you. So far, I have come up with Keto Almond White Bread, Coconut White Bread, Flaxseed Bread and now, I am introducing this Keto Almond Coconut White Bread which is light and soft with a mild coconut flavor and it's not eggy at all.
DIRECTIONS FOR THE MERINGUE
It's easier to separate the whites from the yolks when they are cold. After separation, let the whites come to room temperature. I have tried beating both cold and room temperature egg whites and found that the latter creates so much more volume. Then add the cream of tartar (if using) and start beating with a handheld or stand mixer at medium speed until soft peaks then increase speed to high and beat until stiff peaks. It's important to use a clean (free of grease) and dry bowl for beating the egg whites. If you find that the volume of the egg whites after beating and mixing with the batter did not increase much, that means the egg whites were not beaten correctly. So, it's important to follow the instructions above.
DIRECTIONF FOR THE BREAD
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. In a bowl, make the batter. Add the flour, baking powder, salt and mix until well combined.
4. Add the apple cider vinegar, coconut oil, egg whites and mix until a thick batter is formed. Set aside.
5. In a separate bowl, make the meringue according to the instructions above.
6. Add 1/3 first of the meringue to the batter and fold gently to combine. The "fold" method is like scooping up the batter from the bottom. If you simply mix or stir the meringue into the batter, it will affect the rise. Then add another 1/3 of the meringue and fold gently to combine. Lastly, add the balance of the meringue and fold gently to combine. The batter should have increased significantly and is light and fluffy.
7. Pour the batter into an 8 x 4.5 x 4.5-inch loaf pan lined with parchment paper. You can also use a Pullman loaf pan. With a higher pan, the bread will look taller. A standard 8 x 4-inch loaf pan will not be able to fit the volume of batter so you may have to use a 9 x 5-inch pan if you do not have a tall pan.
8. Bake at the lowest rack for 50 minutes or until cooked. It is done when the internal temperature is 200F or 93C.
9. Cool completely on a wire rack before slicing.
[Total Servings = 18]
NUTRITION INFO PER SERVING
Total Carb = 2.3 g
Dietary Fiber = 0.9 g
Net Carb = 1.4 g
Calories = 92
Total Fat = 7.4 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
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