Keto Friendly Low Carb Bread Food

KETO-FRIENDLY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 4x8-inch loaf pan with cooking spray.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add cream of tartar, continuing to beat until soft peaks form. Set aside.
• Combine coconut flour, almond flour, arrowroot powder, baking powder, and salt in a bowl and mix well.
• Beat egg yolks using an electric mixer in a bowl until thick. Add coconut oil and honey; mix well. Add flour mixture and stir until well combined. Fold in 1/4 of the beaten egg whites until incorporated. Add 1/2 the remaining egg whites and gently fold until only small amounts of egg whites are visible. Repeat with remaining egg whites. Pour mixture into prepared loaf pan and smooth the top.
• Bake in the preheated oven until nicely golden brown on top, about 35 minutes. Remove from oven, set on a wire rack, and let cool for 10 minutes. Run a knife around the sides, tip out bread onto a rack, and let cool completely.

LOW-CARB BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Carefully separate 6 eggs, placing the yolks in a large bowl and the the whites in a medium size bowl.
• Place the 2 whole eggs in the large bowl with the yolks and add the oil. 4. Beat together with a fork or whisk until smooth.
• Add the almond flour, baking powder, and a pinch of salt to the egg yolk mixture. Stir the mixture with a spatula until well incorporated and set aside.
• Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
• Use a rubber spatula to transfer ⅓ of the whipped egg whites to the almond mixture and gently fold the batter together.
• Add the next ⅓ of the whites to the batter and fold in until smooth.
• Gently fold in the remaining egg whites just until the batter is smooth and no white streaks remain.
• Line the bottom of an ungreased loaf pan with parchment paper and pour in the batter.
• Bake for 40 minutes, until the top has set and formed a golden crust.
• Let the loaf cool for 10 minutes before running a thin knife along the inside of the pan to release the sides of the loaf. Gently unmold the loaf from the pan and remove the parchment paper on the bottom.
• Let the cake cool at room temperature for 1 hour before slicing.
• Enjoy!

KETO-FRIENDLY LOW-CARB BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with rimmed edges with parchment paper.
• Combine egg whites and salt in a bowl. Whip until very stiff.
• Combine egg yolks and cream cheese in a separate bowl; mix well. Add psyllium husk powder and baking soda; stir to combine. Folk yolk mixture into beaten egg whites.
• Pour 1/2 the dough onto 1 prepared baking sheet. Make round patties from the other 1/2 of the dough on the other prepared baking sheet.
• Bake in the preheated oven until light brown, about 25 minutes. Cut sheet of bread into squares to use for sandwiches.

THE BEST KETO BREAD RECIPE

Steps:

• 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.

KETO BREAD

Steps:

• Preheat oven to 325 degrees.
• Add shredded mozzarella cheese and cream cheese to a microwave safe bowl and microwave at 60 second intervals, stirring in between, until completely melted.
• To a food processor, add melted cheese, eggs, almond flour, protein powder, sour cream, baking powder, baking soda and salt. Pulse until combined.
• Add the bread dough to a loaf pan lined with parchment paper and coated with cooking spray.
• Bake in a 325 degree oven for 30-32 minutes. Let cool for 3-5 minutes before removing from the loaf pan.

KETO BREAD

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-5-inch loaf pan. Line the pan with a piece of parchment paper long enough to have a 2-inch overhang on 2 sides (this will help you lift the bread out of the pan).
• Whisk the almond flour, baking powder and salt together in a large bowl. Whisk in the egg yolks and butter.
• Beat the egg whites in another large bowl with an electric mixer on medium-high speed until they hold soft peaks. Stir about a third of the whipped egg whites into the almond flour mixture. Then gently fold in the remaining egg whites, being careful not to overmix (it's okay if there are some egg white streaks in the batter).
• Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a rack. Use the parchment to help lift the bread out. Slice for sandwiches or toast or eat with a slather of butter. Wrap and store at room temperature for up to 5 days.