Keto Bread

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 had been surfing on the web a few days ago. Trying to get fresh, intriguing thoughts, inspirational recipes that I have never tried before, to surprise my loved ones with. Hunting for a while yet could not come across lots of interesting things. Right before I wanted to give up on it, I stumbled on this yummy and simple dessert simply by chance over Suncakemom. The dessert looked so mouth-watering on its photos, it called for prompt actions.

It was simple enough to imagine how it is made, its taste and just how much my husband will probably enjoy it. Actually, it is rather easy to keep happy him when it comes to cakes. Yes, I am a lucky one. Or perhaps he is.Anyhow, I got into the website and then used the precise instuctions that were accompanied by great pics of the method. It really makes life much easier. I can imagine that it is a slight hassle to shoot snap shots in the midst of cooking in the kitchen because you typically have sticky hands so that i pretty appreciate the hard work she put in to make this blogpost .

With that said I am empowered to present my personal recipes in the same way. Appreciate your the idea.

I was fine tuning the main mixture to make it for the taste of my loved ones. I must say it had been an incredible outcome. They loved the flavor, the consistency and loved having a sweet such as this during a lively workweek. They basically requested more, more and more. So the next time I am not going to make the same mistake. I’m likely to multiply the amount to get them delighted.

You can find the original Keto Bread Almond Flour at 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.

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