Keto Primal Bread | Mark's Apple Daily | LIMITED TIME OFFER !

PrimitiveIt can be hard to resist a slice of buttered hot bread. When this slice is Primo Keto bread, you do not have to resist. Primal Keto Bread offers real possibilities for toast and sandwiches, whether you're on a ketogenic diet or just keep Primal.

Before cutting into your first Primal Keto bread (and it slices nicely), you must know that it does not taste exactly like "ordinary" bread. Keto bread is more like fast bread, with a soft texture almost like a cake and a thin crust. The recipe here is inspired by recipes from Elana's Pantry and Keto Connect, in which almond flour and eggs are the main ingredients of keto bread.

This recipe is similar, but distinguishes itself by producing a lighter bread that is neither too wet nor too spongy and does not taste too pungent. The "eggy" flavor often associated with keto bread is reduced in this recipe by using fewer eggs and adding bolder flavors such as dried herbs, garlic and cheese, or (for the other variation) honey and cinnamon.

It is particularly difficult to resist this keto bread with honey and cinnamon. Grilled in butter, it is a breakfast that children and adults will love. Keto Primal Bread with Garlic, Dill and Cheddar is a tasty treat, perfect for a BLT or turkey sandwich.

Keto bread is easy to make. But before you bake your first loaf, read through the recipe, as it contains many tips that will make sure your bread is perfect.

Time in the kitchen: 15 minutes, plus 30 minutes to cook

servings: 10 to 12 slices

Keto bread with cinnamon and honey

ingredients

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  • 1 ½ cup blanched almond flour (165 g)
  • 4 large eggs, separated
  • 1 tablespoon egg white protein powder (5 g)
  • 5 tablespoons unsalted butter, melted (70 g)
  • ¼ teaspoon of kosher salt (1.2 ml)
  • 3 teaspoons of baking powder without aluminum (15 ml)
  • 1 ½ teaspoon of cinnamon (7 ml)
  • 1 tablespoon honey (15 ml)
  • ¼ teaspoon cream of tartar (1.2 ml)

Keto bread with garlic, dill and cheddar

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ingredients

  • 1 ½ cup blanched almond flour (165 g)
  • 4 large eggs, separated
  • 1 tablespoon egg white protein powder (5 g)
  • 5 tablespoons unsalted butter, melted and cooled (70 g)
  • ¼ teaspoon of kosher salt (1.2 ml)
  • 3 teaspoons of baking powder without aluminum (15 ml)
  • ¼ teaspoon cream of tartar (1.2 ml)
  • 1 teaspoon of garlic powder (5 ml)
  • 1 teaspoon dried dill (5 ml)
  • 1 cup grated cheddar cheese (90g)

Instructions

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Preheat the oven to 375 ° F / 190 ° C.

Lightly grease an 8.5 x 4.5 bread pan. To facilitate demolding, cover the bottom of the mold with lightly greased parchment paper.

In food processor, mix almond flour, egg yolks, egg white protein powder, butter, salt and baking powder.

* If you make cinnamon and honey bread, add cinnamon and honey.

* If you make garlic bread, dill and cheddar, add the garlic powder, dill and cheddar.

Work until the ingredients are combined into a ball of dough.

In the bowl of an electric mixer, combine egg whites and cream of tartar. Using the whisk, beat until egg whites are large and fluffy and soft peaks form (when whip is removed from egg whites, a soft spike should form, then collapse slightly).

Pour 1/3 of the egg whites into the robot. Pulse up to combine, scratching the sides as needed. Add another third of the egg whites and beat again until they are combined into a moist paste.

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Scrape the food processor dough into the bowl with the remaining egg whites. Use a spatula to gently incorporate the egg whites into the dough. Fold gently and mix until there are no more white streaks, but be gentle; the air in the egg whites helps the dough to turn into a light texture bread.

Scrape the dough into the bread pan. Bake 30 minutes.

Let cool at least 30 minutes before removing from the bread pan. Try to let the bread cool completely on a rack before slicing.

Primal keto bread can be stored for 1 to 2 days on the counter with just a light towel over it. For longer storage (3 to 5 days), keep the ketone bread lightly wrapped in a towel in a sealed plastic bag in the refrigerator.

Recipe notes

This recipe was made with Blue Diamond bleached almond flour. Other brands are doing well too, but could give slightly different results.

The white protein powder of egg is used to add more protein but also to help the bread to turn into a fluffy loaf.

Cream of tartar helps make egg whites soft and airy and makes them less likely to deflate in the oven.

If the baking powder does not contain aluminum (this is usually indicated at the front of the box), your baked goods will not have a strange metallic flavor. Another reason to use baking powder with aluminum can give a grayish color to baked goods if the recipe includes an acidic ingredient.

The above recipes can be modified by adding different flavors. Any type of herb or dried spice can be used. Omitting the cheese is fine; it will not change the texture of the bread. Add more honey if you want, vanilla extract or a pinch of cardamom.

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Keto Primal Bread | Mark's Apple Daily | LIMITED TIME OFFER !
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