Almond Bread (Ket Diet)
Votes: 99
Time: 2 hours.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Nutritional value per serving:
Calories 240, total fat 22 G., saturated fats 7 G., proteins 8 G., carbohydrates 5 G., fiber 2 G., cholesterol 135 mg, sodium 200 mg, sugar 1 G.
Calories 240, total fat 22 G., saturated fats 7 G., proteins 8 G., carbohydrates 5 G., fiber 2 G., cholesterol 135 mg, sodium 200 mg, sugar 1 G.
To make this diet bread, you'll need just five readily available ingredients: almond flour, butter, eggs, baking powder, and a pinch of coarse salt. When mixing the dough, separate the eggs into yolks and whites, and fold the beaten whites in separately to make the bread fluffier. This bread is very low in carbs and ideal for the keto diet. It can be used for toast, sandwiches, or as a substitute for regular bread—in short, anywhere bread is needed.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110g unsalted butter, melted, plus extra for greasing the pan
- 1 and 3/4 cups blanched almond flour
- 2 tsp baking powder
- 0.5 tsp coarse salt
- 6 large eggs, room temperature, whites separated from yolks
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and grease a 22 x 12 cm (9 x 5 in) loaf pan. Line the pan with a sheet of parchment paper long enough to have a 5 cm (2 in) overhang on both sides (this will make it easier to remove the bread from the pan).
- In a large bowl, whisk together the almond flour, baking powder, and salt. Stir in the egg yolks and butter.
- In another large bowl, beat the egg whites with a mixer on medium speed until soft peaks form. Fold about a third of the beaten whites into the almond mixture. Then gently fold in the remaining whites, being careful not to overbeat the batter (it's okay if a few streaks of white remain in the batter).
- Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted into the center comes out clean, 25-30 minutes. Cool completely in the pan on a wire rack. Pull the parchment paper out of the pan. Slice for sandwiches or toast, or enjoy with a little butter. Wrap any leftovers and store at room temperature for up to 5 days.
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