Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)

Links to purchase other products via Amazon
Almond flour (https://amzn.to/4daExgE)
Golden Flaxseeds (https://amzn.to/3EBoQRN)
Whole Psyllium Husks (https://amzn.to/3TP3jft)
Apple Cider Vinegar (https://amzn.to/4dnapyZ)
8 x 5 x 4-inch Baking Loaf Pan (https://amzn.to/3XglMlc)

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Almond flour is notorious for creating a heavier and denser keto bread. Hence, I added finely ground golden flaxseeds so that the bread will be softer and lighter. Flaxseeds have proven to rise very well with leavening agent and due to its high fiber content, it yields a very low net carb content, if not zero. So, when combined with almond flour, it helped the bread rise better and produce a much lower net carb content.

When I tried this combo with egg whites, I found that the flaxseed flavor was quite overpowering. Then I decided to use whole eggs in order to balance the flavors and it worked. The smell and taste turned out be very pleasant. And surprisingly, the rise was still good, and the texture is soft and fluffy and crispy when toasted.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 7.1 g
Dietary Fiber = 5.6 g
Net Carb = 1.5 g
Calories = 139
Total Fat = 9.9 g
Protein = 7.4 g

DRY INGREDIENTS
Almond flour = 180 g (1 1/2 cups)
Finely Ground Golden Flaxseed = 180 g (1 1/2 cups) (Note: If you have flaxseed meal, just grind it until a finer texture otherwise, the bread will be denser)
Baking Powder = 16 g (4 tsp)
Baking Soda = 4 g (1 tsp)
Salt = 4 g (1 tsp)
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. Please watch this video about psyllium husk and powder for better understanding and success -    • PSYLLIUM HUSKS VS POWDER - WHICH IS M...  )

WET INGREDIENTS
Apple Cider Vinegar = 45 ml (3 tbsp)
Hot or Boiling Water =280 ml (1 cup + 2 1/2 tbsp)
Eggs = 4 large whole eggs (240 g)
Other options for eggs;
1. Fresh egg whites = 7 large (250 g)
2. Liquid egg whites from cartons = 250 g
3. Egg white powder = 44 g + 245 ml room temperature water (Add white egg powder to the dry ingredients and water to the wet ingredients. This water is to rehydrate the egg white powder)

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients (except the hot water) and mix briefly. Then add the hot or boiling water and mix until a dough is formed.
4. Transfer the dough into an 8 x 5 x 4-inch loaf pan, greased and lined with parchment paper. You can also use an 8x4 or 9x5 inch loaf pan.
5. Bake at the lowest rack for 60 minutes. It is done when the internal temperature is 200F or 93C.
6. Cool completely on a wire rack before slicing into 12 or 16 servings.
7. This bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.

NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

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