Low Carb bread can taste like cardboard - this is the exception!
I tinkered around with a few low-carb bread recipes and came up with this easy recipe for keto bread without the sawdust texture!
It's great toasted for under eggs, or with nut butter, or eaten fresh and what I love about it (if you make your own almond milk daily as I do) is that it uses up your leftover nut milk pulp!
#zerowaste
I use it for toast as a snack, or with a meal, and it's great for scrambled eggs and greens.
Let me know once you try it - I guarantee you won't look back to the store-bought cardboard low carb or keto bread.
Here are the various stages in photos so you can see how to slice it.
Low Carb Easy Bread
Yield: 10 slices
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min
A great way to utilise your nut milk pulp plus it's delicious and easy to make, low carb, keto bread you can toast
Ingredients
Low Carb Keto Bread
Instructions
- Add the nut milk pulp to a medium sized bowl
- Add the three eggs and whisk together with the nut pulp
- Pre-heat the oven to 190C /374F (I use Fan Bake)
- Line a loaf tin with bleach free cooking paper
- Add the rest of the ingredients whisking together as you go - but add the vinegar last.
- Pour into the lined tin and pat down with the palm of your hand so the thickness is even, and bake for 50 minutes.
- Cool on a wire rack once cooked.
- Once cooled slice the loaf lengthwise then into even pieces to get your "slices" of bread ready to toast or enjoy as is.
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