This gluten-free loaf is pretty amazing. It’s flavourful and moist and I love the texture. I would describe it as a cross between a soufflé and cornbread. There’s no corn it at all, just almonds, eggs and butter.
I’ve been on a low-carb, low-sugar diet for the last few weeks. I haven’t been eating any grains, bread or pasta. The last year of food blogging hasn’t been kind to my waistline so it was time to reign it in.
I’ve been eating lots of vegetables, lean protein and berries. Things have been going well. I have lost 10 pounds in three weeks. I haven’t been feeling hungry, but I do miss the texture of bread. So I started researching different low-carb diet (Keto, Whole 30, Paleo) recipes and I came across some recipes for Keto bread.
This is my variation of Keto bread. It’s super easy to make and it’s really tasty.
- 1 1/2 cups almond flour
- 3 tsp baking powder
- 6 large eggs, separated
- 1/4 tsp cream of tartar
- 4 tbsp melted butter
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cajun spice, or cayenne pepper
- 2 sprigs of thyme, (remove stem)
Preheat oven to 375 degrees.
Beat the six egg whites until foamy. Add the cream of tartar. Continue beating until soft peaks form.
In another bowl, beat the egg yolks. Add the melted butter and stir.
Pour half of the egg whites into the egg yolk batter. Add the remaining ingredients and stir.
Add the other half of the egg whites and stir just until combined.
Pour the batter into a loaf pan (9X5 or 8X4) and cook for 30 minutes.
Insert a toothpick and remove to test for doneness. If the toothpick comes out clean, it's ready.