Smear with butter, and you will think you are eating the real thing! Maria Emmerich’s keto bread sports a pleasing crispy crust with a soft, moist center. It’s bread—you know what to do. Savor it warm, straight out of the oven, or freeze, defrost, and toast to perfection.
Finding it hard to give up carbohydrates? This keto bread makes the switch much easier, easily being able to still have sandwiches and toast.
When you switch to a ketogenic diet, for most people it is very hard to give up carbohydrates such as bread and pasta. This keto bread makes the switch much easier, easily being able to still have sandwiches and toast.
1¼ cups almond flour
5 tbsp ground psyllium husk powder
2 tsp baking powder
1 tsp sea salt
2 tsp cider vinegar
1 cup boiling water
3 egg whites
2 tbsp sesame seeds (optional)
Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.
Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don’t over mix the dough, the consistency should resemble Play-Doh.
Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.
Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.
Serve with butter and toppings of your choice.
1 bun is 1 serving
Net carbs: 4 % (2 g)
Fiber: 6 g
Fat: 79 % (13 g)
Protein: 17 % (7 g)