The Best (Not Eggy!) 90 Second Keto Bread
The Best (Not Eggy!) 90 Second Keto Bread
Prep Time 5 minutes; Cook Time 3 minutes; Total Time 8 minutes; Servings 3 slices;
And here it is! A 90 second keto bread that's not eggy (at
all!) and toasts great. Expect a lovely lightly sweet bread that's ridiculously
easy to whip up!
Oh, and if baking with cups rather than grams is your thing,
just click on US Cups for an instant conversion.
⬇️ "FREE COOKBOOK" is Waiting for YOU, Below ⬇️
Ingredients
48 g almond flour
21 g golden flaxseed meal
9 g whey protein isolate
3/4 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
1 egg
2-5 teaspoons erythritol or xylitol, to taste*
1/2 teaspoon apple cider vinegar
28 g butter melted & cooled
28 g sour cream or heavy cream
Special equipment
microwave-safe mold or ramekin
Instructions
1. Add almond flour, flaxseed meal, whey protein, baking
powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined,
set aside. Note: feel free to make the flour mix ahead in a large batch and
simply measure out 80g (or 1/2 cup + 6 TBSP) per bread.
2. Add egg and sweetener to a large bowl and beat with a
whisk or electric mixer for 1 minute or two until airy and lighter in color.
With the mixer on, add in the apple cider vinegar and butter.
3. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!).
4. Transfer the batter to a microwave-safe dish or mold (use
either a large one or divide into 3 ramekins), pressing down and smoothing out
the top with a wet fingertips.
5. If you divide the dough in 3 you'll cook the bread for 90
seconds on high, but if you cook it all together you'll want to do 150 seconds
(2 1/2 minutes). Time can vary a lot in microwaves, but to give you an idea
mine is 1000 watts. Either way, it'll come out looking pale and spongy (and not
very appetizing at all tbh!). But worry not, just wait for it to cool down
until just lightly warm (it continues to cook as it cools guys!). Then you'll
definitely want to give it a good toast to get some texture on (non negotiable
guys!).
6. Store in an airtight container for 2-3 days or in the
freezer for a couple months. Serve warm with a pat of butter (non negotiable in
my book!).
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Notes
1. *How sweet? You can use only 2 teaspoons for a light hint
or up to 5 for a sweeter take. Either way, I highly suggest you don’t skip it
as it brings out the natural sweetness of the keto flours, and defines the
taste of the bread. Think a cross between cornbread and Hawaiian sweet rolls!
2. If making cornbread muffins, they'll bake in roughly
25-30 mins.
3. Please note that nutrition facts were estimated per
(generous!) slice, assuming a yield of three.
Read All our Keto Bread Recipes.
Click the Keto Bread Recipe Tag Below.
Nutrition
Serving: 1 slice | Calories: 237kcal | Carbohydrates: 5g |
Protein: 6g | Fat: 21g | Fiber: 3g |
Source :- www.gnom-gnom.com
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