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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Keto Bread Recipe

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This recipe for Keto Bread is from Clarington UMC, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Almond Flour
1/4 c. Coconut Flour
2 t. Baking Powder
1/4 t. Sea Salt
1/3 c. Butter
12 lg. Egg Whites
1 1/2 T Xylitol (or any sweetener)
1/4 t. Xantham Gum
1/4 t. Cream of Tartar
Directions:
Directions:
Preheat the oven to 325º. Line an 8 1/2 x 4 1/2 in loaf pan with parchment paper, with extra hanging over the sides for easy removal. Combine almond flour, coconut flour, baking powder, xylitol, xanthan gum, and sea salt in a large food processor. Pulse until combined. Add the melted butter. Pulse, scrapping down the sides as needed, until crumbly. In another bowl, beat egg whites and cream of tartar until stiff peak forms. Add 1/2 of the stiff egg whits to the food processor. Pulse a few times until just combined. DO NOT OVER-MIX! Carefully transfer the mixture from the food processor into the bowl with the egg whites and gently fold until no streak remain. DO NOT STIR! Fold gently to keep the mixture as fluffy as possible. Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top. Bake for about 40 minutes until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes until the top is firm and does not make a squishy sound when pressed. Cool completely before removing from the pan and slicing.

 

 

 

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