The secret step in this recipe that takes this carb-free bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites.
The reason for this is that we’re going to whip the egg whites until they are fluffy. We’re looking for soft peaks. This will add some volume to the otherwise dense keto bread. Beating the egg whites is the answer to the denseness that comes with making an almond flour bread
BEST KETO BREAD
COURSE: SIDE DISH CUISINE: AMERICAN PREP TIME: 10 MINUTESCOOK TIME: 30 MINUTESTOTAL TIME: 40 MINUTESSERVINGS: 20 SLICESCALORIES: 90 KCAL
INGREDIENTS
1 1/2 Cup Almond Flour
6 Large eggs Separated
4 tbsp Butter melted
3 tsp Baking powder
1/4 tsp Cream of Tartar It's ok if you don't have this
1 pinch Pink Salt
6 drops Liquid Stevia optional
INSTRUCTIONS
Preheat oven to 375.
Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it's volume!
Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.