Garlic Keto Bread!
Garlic Keto Bread! This is a new one for me! What I learned is; 1. Use a clean bowl to whip your Egg Whites as grease/butter can affect them peaking. 2. Do let the bread cool the 30 minutes and store in the fridge for yummy leftovers! 3. You can sub Baking Soda for Cream of Tartar. I found this recipe in Primal Living Magazine and it is quite tasty! ▪️INGREDIENTS: -1 ½ cups blanched almond flour (165 g) -4 large eggs, separated -1 tablespoon egg white protein powder (5 g) (I subbed for Collagen Protein) -5 tablespoons unsalted butter, melted (70 g) -¼ teaspoon kosher salt (1.2 ml) -3 teaspoons aluminum-free baking powder (15 ml) -2 tablespoons Oh My Spice Garlic Lovers -1/2 Cup Shredded Cheddar Cheese ¼ teaspoon cream of tartar (1.2 ml) ▪️DIRECTIONS: Preheat oven to 375º F/190º C. Lightly grease an 8.5 x 4.5 loaf pan. For easiest release, cover the bottom of the loaf pan with lightly greased parchment paper. In a food processor, combine the almond flour, egg yolks, egg white protein powder, butter, salt and baking powder. *If making cinnamon & honey bread, add the cinnamon and honey. *If making garlic, dill & cheddar bread, add the garlic powder, dill and cheddar. Process just until the ingredients come together into a ball of dough. In the bowl of an electric mixer, combine the egg whites and cream of tartar. Using the whisk attachment, whisk until the egg whites are big and fluffy and soft peaks form (when the whisk is lifted out of the egg whites, a soft peak should form, then fall slightly). Pour 1/3 of the egg whites into the food processor. Pulse until combined, scraping down the sides as needed. Add another 1/3 of the egg whites, and pulse again until combined into a wet batter. Scrape the dough out of the food processor into the bowl with the remaining egg whites. Use a spatula to gently fold the egg whites into the dough. Gently fold and mix until there are no white streaks, but be gentle; the air in the egg whites helps the dough rise into a loaf with a light texture. Scrape the batter into the loaf pan. Bake 30 minutes. Let cool for at least 30 minutes before removing from the loaf pan. Try to let the loaf cool completely on a wire.