This recipe is adapted from Against All Grain by Danielle Walker and I want to give a shout out to her. Danielle has a great story of recovery from an autoimmune disease through a paleo style nutrition. Her recipes are not keto as she can use various forms of sugar such as honey and fruit that we can’t use at our house. But this sandwich bread recipe is adaptable and this is the first keto bread recipe that Mark has liked.
I have to say I’m usually disappointed by keto breads. They’re just not the same as yeast breads that we compare them to. But if you haven’t been eating high carb breads, this one is good. In fact, it was so good that I took some to share with my peeps at Unity. Their reviews were similar–the people who had recently had regular wheat bread in their lives recently weren’t too impressed. But those who have been living without wheat bread for several months and more really liked it and asked for the recipe.
4 eggs, separated. Beat the egg whites until stiff.
1 cup of almond butter, unsweetened
1 Tblsp apple cider vinegar
1/4 cup almond milk
1/4 cup coconut flour (Be sure to measure this exactly as coconut flour absorbs a lot of moisture and can make the loaf turn out too dry.)
1 tsp baking soda
1 tsp salt
Beat the egg whites until stiff. Mix together the almond butter, vinegar, and milk. Add the coconut flour, baking soda, and the salt and mix til blended. Gently fold in the egg whites. Bake at 300 degrees in a loaf pan lined with parchment paper and oil. Place a pan of water under the loaf while baking to add moisture. 16 slices will be 4 carbs each, 2 fibers, so 2 net carbs.
Danielle says if you bake this in a glass loaf pan that it will be whiter.
We added a spread of butter and a sprinkle of Trader Joe’s Everything But the Bagel Seasoning.
And our favorite waffle recipe is adapted from Danielle too!