“Smear with butter, and you will think you are eating the real thing! Maria Emmerich’s keto bread sports a pleasing crispy crust with a soft, moist center. It’s bread—you know what to do. Savor it warm, straight out of the oven, or freeze, defrost, and toast to perfection…” The Keto Bread – You must try this recipe.
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- 1¼ cups almond flour
- 5 tbsp ground psyllium husk powder
- 2 tsp baking powder
- 1 tsp sea salt
- 2 tsp cider vinegar
- 1 cup boiling water
- 3 egg whites
- 2 tbsp sesame seeds (optional)
- Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.
- Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don’t over mix the dough, the consistency should resemble Play-Doh.
- Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.
- Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.
- Serve with butter and toppings of your choice.
- Recipe makes approximately 2 dozen cookies with each serving being 2 cookies.
- When measuring the grated zucchini, it’s pressed down gently but not tightly compacted.
- We prefer using a mix of almond and coconut flours. However, all almond flour will likely work as well. For an all coconut flour cookies, other changes are needed.
- The chocolate chips can be replaced with chopped nuts if desired.
Per Serving: 170 calories; 13 g fat; 2 g carbohydrates; 7 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)