Low Carb Keto Bread

One of the biggest struggles in the Keto lifestyle is adjusting to a life without bread.  Sandwiches?  Toast?  Hamburgers with buns?  All a thing of the past.  Or are they?  Recently I came across a recipe for a low carb ketogenic friendly bread that really takes a bite out of those cravings!  While this bread isn’t difficult to make it does take special attention so some finer details to make it “fluffy” enough to match that feel that only bread provides.  This recipe is adapted from ketoconnect.net.

Low Carb Keto Bread

  • Servings: 20
  • Difficulty: Easy
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Preheat your oven to 375 degrees Fahrenheit.  While the oven is preheating separate the eggs splitting the whites and yolks into different bowls.  Add the cream of tartar to the egg whites and beat the eggs with a hand mixer (KitchenAid 7-Speed Digital Hand Mixer) until peaks are formed.  Whipping air into the egg whites at this stage are what gives the bread that fluffy texture.  If you want denser bread go easy on this step or not at all.

Mix the egg yolks, butter, almond flour, baking powder and salt in a food processor (Hamilton Beach 12-Cup Food Processor) until all the ingredients are combined well.  Some lumps won’t matter but it’s best to try and get them all out at this stage.

Add 1/3 of the egg whites to the mixture and continue to process it until it is well mixed.

Critical point!  Add the remainder of of the egg whites to the processor and mix it in.  Do this only long enough to mix it and no longer.  This will insure the air isn’t worked out of the egg whites entirely and add the fluff we’re looking to create!

Finally pour the mixture into a buttered 8×4 loaf pan (Calphalon Bakeware Loaf Pan) and bake at 375 for 30 minutes.  Check the bread by piecing it in the middle with a toothpick.  If the tooth pick comes out clean it’s done.  If there is some dough stuck to it then it needs more time.

One Slice, 1/20th Loaf:  90 Calories, 7.9g Fat, 3.7g Protein, 1.9g Carbs, 0.9g Fiber, 1g Net Carbs

Here is a helpful video if you’re struggling with getting those egg whites fluffy!

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Bacon Ham and Cheese Omelet

Breakfast foods can get stale after awhile.  We can go through a carton of eggs here in about half a week.  Fried eggs, boiled eggs, scrambled eggs etc.  Everyone once in awhile it’s nice to change it up a big and have a nice big fluffy omelet!  Today I made a great tasting and simple omelet that tastes wonderful!  The secret to a good omelet?  Lots of air!  (And a nice whisk!)  Listen up baby birds cos’ I’m going to show you.

Bacon, Ham and Cheese Omelet

  • Servings: 1
  • Difficulty: Easy
  • Print

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  • 2 Large Eggs
  • 2 Slices Bacon Cooked Crisp
  • 2 Oz Ham (Can be any kind)
  • 1/4 Cup Shredded Cheddar Cheese
  • 1 Tbsp Butter
  • 1 Tbsp Heavy Whipping Cream
  • Lite Salt and Pepper to Taste

Now the secret to making your eggs nice and fluffy in your omelet is air.  The first thing you want to do is crack your two eggs into a container that is large enough you can use a large whisk with.  Add your heavy whipping cream to the eggs.  At this point take your whisk and whip the eggs like they owe you money.  I won’t judge.  Once you feel them getting slightly stiff it’s time to add other stuff.  Break your bacon up into small pieces and add your bacon and ham to the eggs.  (I put my bacon in before whisking them.  It doesn’t really matter as long as you can get the eggs whisked!)

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Melt 1 tablespoon butter in a small skillet over medium low heat.  When cooking omelets you don’t want to scorch your eggs before they’re cooked all the way!

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The top of your eggs should start drying out but the bottom will burn before it’s cooked all the way through.  At this point I usually take two spatulas and flip my omelet over to cook the top part.  (It takes some skill and practice.  You’ll probably make a few messes before you get the hang of it!)  Leave it turned over for 30 seconds or so and then flip it back over.  Take your cheese and place it on half the omelet then fold the other half over and leave on the skillet for another 30 seconds to melt the cheese.  If you’ve done everything right you should have a great tasting omelet on your plate!  Enjoy!