My girlfriend Debby and I agreed to start a low carb diet for a week along with the Intermittent Fasting. Never tried Low Carb thought it would be a nice challenge to take on see if I could stick with it. I love my fruits, fruit is one thing that’s going to be difficult to cut. So it begins after day one of this plan I found it quite strange to have only 30 grams maximum of carbs and carbohydrates are in most items I love. As always that hump of the first day is difficult. I usually pack 3 to 4 fruits a day and now I look in my lunch box sadly it feels empty.
I text my brother, Pat and he responded “Coconut and almond flour recipes are your amigos” with that I started my online recipe search. Within the hour I found a website “The Best Keto Bread Recipe!” I pulled out my glass bowl, measuring cups, spoons, food processor, mixer, whip and loaf pan! I baked the loaf of bread it appears to be great for sandwiches the eggs provide structure to hold any sandwich filling! The taste is pretty good with a slab of butter, coconut oil or olive oil right on top! All I keep thinking of is a dollop of creamy organic peanut butter and strawberry jam…bummer not part of low carb! See recipe below or click on the link.
- 1.5 C Almond Flour
- 4 T Organic Butter, melted
- .25 t Cream of Tar Tar
- 3 Lg Eggs, separated
- 3 t Baking Powder
- pinch Salt
Combine Almond Flour, Baking Powder, Egg Yolks and melted Butter in Food Processor. Pulse the food processor until mixture combined. In separate bowl the egg whites, cream of tar tar whip to soft peaks. Take 2/3 of the whip egg whites combine with dough in food processor and pulse. Add more whites as needed for a softer batter. Add the batter to the remaining whites in bowl and fold in slowly. In loaf pan grease with coconut oil and add the batter to the pan. Bake at 350 degrees for 30 minutes testing with a toothpick or butter knife and comes out clean.