This is a wonderful bread recipe for those following a low carb or gluten free diet. It tastes great and takes less than 10 minutes to prep. For fluffier bread, whip the egg whites and fold them into the batter. The bread can be stored in the fridge for a week or frozen for six months.
Gluten-Free Keto Bread
Yields 20 slices
Ingredients
- 4 eggs, at room temperature
- 1 tsp apple cider vinegar
- 5 tsp coconut oil, melted
- 2 cups almond flour
- 1 tsp baking soda
- Pinch of sea salt
Directions
- Preheat the oven to 325 F or 160 C.
- Separate the yolks from the whites and place in two different bowls. Whisk each bowl with a fork and set aside.
- Add the apple cider vinegar and coconut oil to the egg yolks and mix well using a fork. Add the almond flour, baking soda and sea salt. Whisk until well combined. To prevent the smell of baking soda, it is best to add the egg whites 2 minutes after the vinegar and baking soda. Mix until well combined.
- Line a baking bread pan with parchment paper and pour in the bread mixture. Spread evenly and bake for 40-45 minutes, until golden. Allow the bread to cool before slicing.
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