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 recently have a little time, I was searching on the internet yesterday. In search of fresh, intriguing tips, inspirational meals that I’ve never tasted before, to impress my loved ones with. Hunting for a while but couldn’t come across lots of interesting things. Just before I thought to give up on it, I came across this scrumptious and simple dessert simply by chance. It looked so fabulous on its photos, that called for instant action.
It was easy to imagine how it’s created, its taste and just how much my husband will want it. Mind you, it is quite simple to keep happy the guy in terms of cakes. Anyways, I visited the page: Suncakemom and then used the detailed instuctions which were combined with great images of the process. It just makes life rather easy. I could imagine that it is a bit of a inconvenience to take pics down the middle of baking in the kitchen because you will often have gross hands therefore i sincerely appreciate the commitment she placed in to build this blogpost .
With that in mind I am encouraged to present my personal recipe in a similar way. Many thanks for the idea.
I was tweaking the initial formula to make it for the taste of my loved ones. Need to tell you it was a terrific success. They loved the taste, the consistency and enjoyed having a delicacy like this during a busy workweek. They ultimately demanded lots more, a lot more. Hence the next time I am not going to make the same mistake. I am going to multiply the volume .
This was inspired by 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.
