Low-carb almond flour bread
To be honest, I didn’t expect the first version of this low-carb almond flour bread to make its way to this blog. It was mostly just for me (even though I don’t follow any low-carb or paleo diet, but I love trying new things) and I planned to make several versions before sharing it. But hey! It turned out delicious, not crumbly at all, not too eggy and it didn’t require any special ingredients so why not to share this recipe with you. This bread breezes well too; just slice before freezing for a quick and easy toast!
Ingredients for one loaf:
6 egg whites
6 egg yolks
2 whole eggs
5 dl almond flour
1 dl mild tasting oil of your choice
1 tsp baking powder
½ – 1 tsp salt
Optional: you can season this bread with whatever you want; garlic powder, herbs, pizza seasoning, herb salt…
- Preheat oven to 200 °C.
- Carefully separate 6 eggs, placing the yolks in a separate bowl and the whites in another bowl.
- Place those 2 whole eggs in the bowl with the yolks and also add the oil. Beat together with a fork or whisk until smooth.
- Mix the almond flour with baking powder and salt. Pour the flour mixture to the egg yolk mixture bowl. Stir the mixture with a spatula until well incorporated and set aside.
- Beat the egg whites with a hand mixer until stiff peaks form.
- Use a 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 carefully 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 a loaf pan with parchment paper and pour in the batter.
- Bake for 35 minutes, until the top has set and formed a golden crust. Keep an eye on the bread while baking so that the surface does not darken too much.
- Let the loaf cool for 10 minutes before gently unmolding the loaf from the pan and remove the parchment paper on the bottom.
- Let the bread cool at room temperature at least for 1 hour before slicing.
Store bread in a tightly sealed container in a fridge. Freezes well too – slice before freezing for a quick and easy toast!
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