Low carb, keto friendly fluffy bread, wheat flour free, gluten free, dairy free, nut-free and also diabetic friendly!
Keto/ low carb
It's difficult to make a fluffy low-carb bread that does not retain moisture inside.
Gluten deficiency plays an important role.
After a lot of effort and use of different ingredients, I think this bread is the winner!
It turns out fluffy, very tasty, ideal for those who have allergies to nuts and has only 0.5 g of carbohydrates in 1 slice of 30 grams!
At first this recipe seems to have a lot of ingredients but the quantities are so small that I decided to write down measuring spoons as well, because kitchen scales are usually not accurate.
Each ingredient plays its role, so replacements are not suggested.
This is a small bread with 8 slices of 30 grams.
For this reason it is better to use a small baking tin, if you don't want to have a flat bread.
If you want more quantity you can double the ingredients and use a bigger baking tin.
Fluffy Keto Bread
Servings 8
• Ingredients:
5 / Medium egg yolks
5 / Egg whites (from the same eggs)
8 g (3 tsp) / Protein powder (unflavored, isolated)
6 g (2 tbsp) / Psyllium husk powdered
12 g (5 tsp) / Potato or oat fiber
15 g (5 tsp) / Grated golden flaxseeds
12 g (5 tsp) / Bamboo fiber flour
6 g (2.5 tsp) / Powdered gelatin
3 g (1 tsp) / Guar gum
1/2 tsp / Salt
1/4 tsp / Grated nutmeg (optional)
8 g (2.5 tsp) / Olive oil
1 tsp / Apple cider vinegar
1 Tbsp / Sesame seeds
• Instructions:
1 Preheat the oven to 160°C (conventional).
2 Prepare a small 20X10 cm bread pan with parchment paper.
3 Mix and sift the dry ingredients except salt and sesame seeds.
4 Separate the eggs and beat the egg whites with the salt and vinegar, into a tight meringue.
5 Add the yolks one by one and the olive oil.
6 Combine the two mixtures with a silicone spatula or a wooden spoon, making light movements, folding slowly the meringue with the dry ingredients so that the mixture does not deflate.
This step is important, because this bread needs the air of the meringue to become fluffy.
7 Pour the mixture into the prepared form and sprinkle with sesame seeds.
8 Bake for about half an hour.
9 Then remove the bread from the pan and continue baking for another 10 minutes without the baking pan.
10 When it's ready let it cool completely before cutting.
• Serve and enjoy!
• Storage:
Store this bread for 2 days at room temperature covered with a kitchen towel (do not close in a container or bag), 4 days in the refrigerator (in a closed container) or 1 month in the freezer.
Note:
If you make a double quantity,
add 1 tsp baking powder in the dry ingredients, use a bigger baking bread pan and increase baking time for about 20 minutes.
There is a relevant video to watch the consistency of the mixture before and after baking as well as the whole process.
Macros for 1 slice (30 g)
Protein: 6 g
Carbohydrates (net): 0.5 g
Fat: 5 g
Energy: 78 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.