When I first saw my friend Julianne posted the Keto bread that she made, I was like “what is keto bread and how does it taste like?” I couldn’t help myself to quickly get the ingredients and give this recipe a try. She uses the recipe from http://ketoconnect.net/recipe/best-keto-bread/, but added some Golden flaxmeal into it for additional fiber.
So I decided to read up about Golden flaxmeal, apparently “it contains all sorts of healthy components, it owes its primary healthy reputation to three of them: omega-3 essential fatty acids, lignans and fiber. Omega-3 essential fatty acids are “good” fats that have been shown to have heart-healthy effects. Two tablespoons of our Golden Flaxseed Meal offers 2430 mg of omega-3s. Lignans have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 80 times more lignans than other plant foods. Flaxseed Meal is high in dietary fiber containing both the soluble and insoluble types. It’s also a powerful natural cholesterol controller.”
I followed Julianne’s recipe by adding golden flaxmeal and I added a bit more salt and a teaspoon of vanilla essence, which is optional, of course. When the bread was ready to eat, my son happen to came to the kitchen, I cut one slice of bread and get him to taste it, to my surprise, he gives a 👍👍. As you can see from the nutrition breakdown, this bread is low in carbs (1g per slice only), high in protein (4.2g) and fats (8.2g). This is a prefect recipe for those who are on a Ketogenic diet and yet still likes to eat bread!
Thanks Julianne for the recipe!
Serve: 20 slices
6 large eggs yolk
60g Butter, melted
1 teaspoon vanilla essence (optional)
145g Almond meal
30g Golden flaxmeal
3 teaspoon baking powder
3/4 teaspoon salt
6 egg white
1/4 teaspoon cream of tartar
Pre-heat oven to 190°C
Put the egg yolk and butter into a mixer bowl
Put the egg white into another mixer bowl
Put ingredients C in another bowl
Line the baking bread tin
Method for ingredient (A):
Use k-beater and cream the butter and egg yolk till well mix
add in the ingredients (B) in 2 batches and mix until combine. Set aside
Method for ingredient (C):
whisk the egg white in speed 4 for 30 secs till foamy.
add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted.
The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.
Add 1/3 of the beaten egg whites to the almond flour mixture , use K beater and mix on low speed until combined
Add the remaining 2/3 of the egg whites and mix on low speed until fully incorporated. Do not over mix.
Pour mixture into the loaf pan.
Bake for 30 minutes or till cake tester comes out clean.
Allow the bread to cool completely before removing it from the pan and slice.