This healthy bread recipe is easy to make and delicious. With it, you can prepare incredible ketogenic sandwiches with roast beef, lettuce, Dijon mustard, and Primal Kitchen mayonnaise between slices of toasted keto bread. It is also great for a fabulous keto chicken sandwich if you have leftover chicken.
Ingredients
- 4 cups blanched almond flour (not almond meal)
- 2 tablespoons egg white protein powder
- 2½ teaspoons cream of tartar
- 1½ teaspoons baking soda
- ½ teaspoon Celtic sea salt
- 8 large eggs
Instructions
- Prepare Dry Mix: In a food processor, mix the almond flour, egg white protein, cream of tartar, baking soda, and salt.
- Add Eggs: Pulse the eggs into the dry mix until smooth.
- Bake: Transfer the batter to a greased 9 x 5 inch loaf pan. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cool for 2 hours before removing from the pan.
Tips
- Baking Sheet: When baking, place the pan on a baking sheet to prevent overflow.
- Oven Caution: This bread is tall; make sure your oven temperature is accurate to prevent it from expanding and overflowing.
Storage
To store the bread, let it cool overnight, then wrap it in a paper towel and place it in a Ziploc bag. It will keep refrigerated for one week. Freezing has not been tested, so it is unknown how long it might keep in the freezer.
