Why I love this recipe…
There are tons of gluten free breads out there that are absolutely delicious – I admit – but very few of them (if any) can claim to have only 4g of carbs for the entire loaf of bread!
This bread recipe is from The Ketogenic Cookbook which, by the way, is an awesome cookbook if you’re looking for more low carb recipes like this.
I don’t adhere to a 100% Low Carb diet, but I do like to incorporate low carb recipes into my diet.
Better than I expected…
One of the main things I love about this bread recipe (other than the really low carb content) is that it’s light, flexible, fluffy, spongy, bendable – and it doesn’t fall apart when you eat it – if you’re familiar with gluten free breads, this is like music to your ears 😉
So, yes, I’m pretty excited about discovering this recipe & wanted to share the good news with you – thanks Ketogenic Cookbook!
Watch me make this recipe below…
Get Creative with it…
While I am forever grateful for this recipe, in the future, I’ll probably be doing different variations of it. For instance, as you’ll see in this recipe, I added in 1/4 tsp of sea salt to give it more flavor while the original recipe does not include salt.
Next time, I think I’ll add in some xylitol for a dab of sweetness. After that, I’m thinking I’ll play around with some herbs for more of an herbal bread recipe. Another idea is, of course, adding in some ground flax or chia seeds to increase the fiber content.
All of these options will still keep this recipe low carb while adding more flavors and health benefits. Get creative and make it your own!
Low Carb Bread Recipe
- 6 Eggs room temperature
- 1/2 C. Grass-fed Whey Protein Powder
- 1/4 tsp Sea Salt
- Coconut or Avocado Oil for greasing the pan
- Preheat oven to 350 F.
- Separate the egg whites from the yolks. Add the whites to a large mixing bowl and the yolks into a separate smaller bowl.
- Using an electric hand mixer, whip the egg whites for 5-6 minutes or until they form stiff peaks (should have a whipped cream-like texture)
- Next, add the whey protein powder, salt, and egg yolks to the bowl with the egg whites. And, gently mix/fold them into the whites until fully combined. Be careful not to over mix or it'll lose it's fluffiness.
- Grease a loaf pan with avocado or coconut oil. Pour the bread mixture evenly into the pan. Bake it for 35-45 minutes.
- Let cool for about 10 minutes before removing the bread from the pan. Slice into 8-10 slices and serve right away or store in the fridge.