We’ve been experimenting with keto bread for a couple of years now. There have been successful ones, there have been very successful ones…but this one is especially good! Tender, fluffy, white – no compromises!
I categorically recommend that you make it. Especially since it’s not hard at all!
Cooking time 70 min.
Serving quantity 18
Ingredients :
Almond flour 95g
Coconut flour 30g
Baking powder 2 tsp.
Hydrochloric salt 1/2 tsp.
Butter 70 g
Egg Whites C0 12 pcs.
Erythritol 1 tablespoon
Xanthan gum 1/4 tsp.
Step 1
Preheat oven to 160 C and take a bread pan ( 22*11cm ) and line with parchment to make it easy to get the bread out.
Step 2
In a blender, combine the almond and coconut flours, baking powder, erythritol, salt and xanthan gum. Add the melted butter and mix thoroughly.
Step 3
In a large bowl, whisk 12 whites until stiff peaks.
Place half of the whites in the bowl of a blender and mix. Then, pour the mixture into the remaining whites and gently combine.
Step 4
Pour the batter into a mold and place in the oven for 40 minutes. Then, wrap the top with foil, turn down the temperature to 90 C and bake for another 30 minutes.
Allow to cool completely at room temperature before taking the bread out of the tin.
Bon appetit!
Energy content per serving
Calories from fat 63
Calories: 82
Fats: 7g
Carbohydrates: 3 g
Fiber: 2 g
Digestible carbohydrates: 1 g
Protein: 4 g
