I was playing around the kitchen this week trying to make a new bread recipe for stuffing. Last year I had used my Ultimate Keto Buns to make stuffing and had basically tripled the batch, but this year I wanted to try making a new recipe just for fun. It took me a couple of tries to get the right consistency as the first tries were either too soft, wet or too eggy. I usually like to make breads or baked goods when my boyfriend comes over so that I can make him taste and he usually tells me if anything is weird tasting. If he approves, then I’ll upload it to the blog because he doesn’t eat low carb so low carb treats are usually something he’s not interested in unless it tastes like the real thing.
I wanted to make a bread that didn’t need xanthan gum or psyllium to hold it together so I thought of separating the egg whites and yolks and making it like the way I make sponge cakes. On my first try, I had only put homemade almond butter in the batter and it wasn’t firm enough and tasted like eggs too much so for my final round, I added some coconut flour to absorb some of the excess liquid, decreased the eggs, upped the almond butter and added some spices. Don’t worry, the bread does not have any coconut taste! I personally hate coconut so the amount that I put in was just so that it made the batter thicker! I actually also have a second gluten-free low carb bread recipe that I’ll upload soon and this one is made with oat fiber!
You can use any type of nut butter for this recipe, cashew butter tastes awesome, but it’s a little higher in carbs. Also, the bread itself isn’t very big, I just used a 9x5inch loaf pan. I ending up cutting it up, toasting it and making some delicious Low Carb Stuffing this year with it. You can accompany the stuffing with some delicious Keto Turkey Giblet Gravy and don’t forget the Keto Thanksgiving Turkey! You’ll have the perfect menu for Thanksgiving!
Low Carb Paleo Bread
Preheat the oven to 150C/300F.
Separate the egg whites and egg yolks into two different bowls.
Whip the egg whites until stiff peaks form.
In the egg yolks bowl, add the almond butter, almond milk and lemon juice. Mix with a hand mixer until you get a nice thick cream.
Add the dry ingredients to the batter and continue to mix.
Add 1/3 of the egg whites to the batter and mix with your hand mixer. Add the next third and mix again, and add the last 1/3, but this time fold it in with a silicone spatula instead of the hand mixer.
Line some parchment paper to the sides of a small loaf pan (9x5inch/23x13cm). Pour the bread batter inside the pan and place in the oven.
Bake for 50 minutes. Take it out of the oven and let completely cool before slicing.
This bread is a pretty small one, it won't rise super high like wheat bread, but it's pretty simple to make and yummy 🙂