It has been a long time since I baked a Keto bread using almond flour. I have actually been substituting almond flour with coconut flour on recipes that calls for the former. Almond flour is 10x more expensive than coconut flour. And it is pretty much because the Philippines is abundant in coconut trees and we don’t really grow almonds here. And so I thought I would splurge this time and buy that expensive almond flour from Healthy Options.
I pulled this Keto bread recipe which is close to a regular bread but has a little of bit eggy taste. To soften the eggy taste, I would put strong tasting filling like cheese or peanut butter. I made some grilled cheese sandwich out of it and planning on making french toast soon.
Here’s the recipe. This can make one big loaf using 8×4 loaf pan or 2 small loaf pans like I did.
• 1 1/2 Cup Almond Flour
• 6 Large eggs Separated
• 4 tbsp Butter melted
• 3 tsp Baking powder
• 1/4 tsp Cream of Tartar It’s ok if you don’t have this
• 1 pinch salt
1. Preheat oven to 375.
2. Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
3. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding Keto approved sweetener 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.
4. 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!
5. Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.