Keto Bread Recipe

Should we forget about bread entirely and let newcomers take its beloved place? Let’s make some keto bread to find it out!

As I lately have some time, I had been surfing on the web the other day. In need of fresh, stirring ideas, inspiring recipes that I have never tested before, to astonish my family with. Looking for quite some time but could not discover too many interesting things. Just before I wanted to give up on it, I stumbled on this scrumptious and simple dessert by luck on Suncakemom. It looked so mouth-watering on its image, that called for quick action.

It had been easy to imagine the way it is made, its taste and just how much boyfriend will probably love it. Mind you, it is very easy to please the guy when it comes to treats. Anyways, I got into the blog and simply used the step by step instuctions that have been coupled with great pictures of the operation. It really makes life less difficult. I can imagine that it is a bit of a inconvenience to shoot snap shots in the middle of baking in the kitchen as you ordinarily have sticky hands so I pretty appreciate the time and energy she put in to build this post .

Having said that I’m empowered to present my own, personal formulas in a similar way. Appreciate your the idea.

I had been fine tuning the initial recipe create it for the taste of my family. Need to mention it absolutely was a great outcome. They prized the flavour, the thickness and enjoyed getting a treat like this during a lively workweek. They ultimately requested even more, more and more. Thus the next occasion I am not going to commit the same miscalculation. I’m likely to double the quantity .

This post is based on Keto Bread from SunCakeMom

Mix almond flour, psyllium husk powder, baking powder, salt into a big bowl. If psyllium is in seed form measure by tablespoons after grinding it.

Warm water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice. Mind not to heat the water above 140°F / 60°C as that temperature activates the baking powder. With a hand mixer gradually mix the water with the dry ingredients.

Mix in the egg whites as well. Don’t get scared of the soft texture. It supposed to be like somewhat sticky slime. Get a bowl of water close to us will allow to wet our hands after each shaping each bread.

Shape the bread. They will double in size but not much in length as width. Those who got used to gluten filled baking will notice that even though the dough is soft, it doesn’t stick nearly as much to our hands as we used to. It’s completely manageable. If a bread tin is available just use that.

Sprinkle Sesame seed on top if desired.

Place the formed bread rolls into the 350°F / 180°C preheated oven for 60 – 70 minutes. Don’t forget to swap sides after about 40 minutes if our oven has the tendency for uneven heat distribution.