2 versions of low carb, keto friendly healthy bread, rich in protein, wheat flour free, gluten free, dairy free and also diabetic friendly!
Keto / low carb
This bread is really healthy, incredibly delicious and as mentioned in the title there are 2 versions available.
With yeast or without yeast.
Without the yeast, this bread rises enough during baking time but it's not very fluffy.
This bread is kind of compact, such as a rustic bread.
With the 2d yeast method it almost doubles it's size by the rising process, like a conventional dough bread, and then rises a little more during the baking and becomes very fluffy.
This process takes a little longer.
Whichever version you choose the result will be perfect!
As you will notice below there are some special ingredients: fat-reduced almond flour (less than 15 g of fat per 100g of product) and fat-reduced gold flaxseed flour.
You may be wondering why you should use fat-reduced flours since on a ketogenic diet you must consume enough fat ..
The answer to this question is that this recipe, like other similar ones, can not be succeed using full fat flours.
The recommended ingredients are not as "heavy" as those with full fat and help the yeast dough rise, something that hardly happens in the other case.
After all, keto breads aren't really keto by macros and that's the reason you must never consuming keto bread without adding extra fat.
Keto bread always complements a meal that includes the fat you need.
You also have to be sure to drink at least 1 glass of water with each meal that includes keto bread as it contains a lot of fiber.
This bread is indeed a healthy bread (it does not even contain dairy) with only 1g of carbohydrates in each slice!
About the 1 tsp of honey used to activate yeast, is reported to be digested by the yeast and does not affect insulin levels, after all it's a very small amount divided into 14 servings.
Healthy Low Carb Bread In 2 Versions
Servings: 14
• Ingredients:
110 g / Fat- reduced Almond flour
20 g / Bamboo fiber flour
15 g / Fat- reduced golden flaxseed flour
35 g / Psyllium husk (fine grounded)
8 g / Gluten free baking powder
8 g / Salt
260 g / Egg whites (from 8 medium sized eggs)
2 Tbsp / Lemon juice
250 ml / Hot water
• For the 2nd Version:
7 g / Dry yeast
1 tsp / Honey to activate the yeast
1st Version (yeast free)
• Instructions (1st version):
1 Prepare a small bread form with parchment paper.
2 Weigh and mix all the dry ingredients.
3 Boil the water.
4 In a bowl, beat egg whites and lemon juice for a while until frothy.
5 Combine the dry ingredients with the egg whites, beating for a while with the mixer and gradually add the hot water.
6 As soon as the water is absorbed by the mixture, stop beating and let the dough aside (covered) for 30 minutes.
7 Half an hour later preheat the oven on 180°C.
8 Place the dough in the baking form and carve with a knife 2-3 times on its surface.
9 Optionally sprinkle sesame seeds or bamboo fiber flour and bake for about 60-70 minutes.
10 After baking, take the form out of the oven but let the bread stay in it, for another 10 minutes.
11 Then take the bread out of the form and place on a rack until completely cool.
• Storage:
You can store this bread in the fridge for about 6 days (I use food bags with a zipper) or in the freezer for 1 month.
2nd Version (adding yeast)
• Instructions:
1 Heat slightly 50 ml of the water (it should be lukewarm not hot) and mix the honey and yeast in it.
After 10 minutes the mixture foams and activates.
2 Follow the 1st version instructions from the beginning.
3 At the end, after you have already poured the rest of the hot water into the mixture, add the yeast mixture, kneading lightly to incorporate.
4 Put the dough in the backing form, carve it's surface with a knife, sprinkle optionally with sesame or bamboo fiber flour and let rise in a warm place.
You can also preheat the oven for a few minutes at 40°C and let the dough rise in there.
The dough should almost double it's volume.
5 Then continue with the baking process like in the 1st version.
6 Wait for the bread to be baked and then completely cool before slicing.
• Serve and enjoy!
Macros for 1 slice:
Protein: 6 g
Carbohydrates (net): 1 g
Fat: 1.1 g
Energy: 53 Kcal
* Notes:
•Substitutes is not recommended for reduced fat almond flour.
• Low fat golden flaxseed flour can be replaced with brown flaxseed flour(the bread will become darker),
or with 30g very fine grounded flaxseeds.
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.
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