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One of the hardest parts of switching to a low carb diet, is thinking that you have to give up your favorite foods. For me, I didn’t want to give up bread. There is an alternative, you can try sourdough bread as an intermediate step. The fermentation process breaks down the gluten and dampens the sugar response compared to regular bread, provided that it is true sourdough and not some pre-packaged look-a-like. But to really go low carb, I wanted to find the best low carb bread recipe that didn’t produce bricks!
So I looked around the internet and some facebook groups and tried a couple of different recipes, bricks! Then I stumbled upon a recipe on Ketoconnect.net that actually worked. Here is the secret from the article:
The secret step in this recipe that takes this low carb almond bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that we’re going to whip the egg whites until they are fluffy. We’re looking for soft peaks. This will add some volume to the otherwise dense keto bread. Beating the egg whites is the answer to the denseness that comes with making an almond flour bread. I’ve made countless baked goods using almond flour and the main problem I’ve encountered is how dense the finished product is. The fluffy egg whites in unison with the high dosage of baking powder do a good job of getting this loaf nice and fluffy and adding some air pockets into the loaf. This makes for a better tasting bread.
Here’s where to get the best low carb bread recipe
To get the recipe and watch the video, go to Ketoconnect.net to get started. It’s a simple recipe, but the technique is the key. Post a comment if you agree that this is your best low carb bread recipe!
Want to get started on going low carb?
Click here: http://trailruncrazy.com/21-day-low-carb-program/