I’ve tried a few keto-friendly bread recipes, like cloud bread and almond flour cornbread, but they left me unsatisfied. I mean, cloud bread is great, but it’s not much of an improvement over substituting giant mushroom caps for a sandwich bun. It’s very, very eggy, understandably since that’s the main ingredient, and I would get frustrated when I didn’t shape them perfectly, further destroying the illusion they’re bread. They can look a little like something your cat coughed up if you’re not careful. And I’m not careful, I’m impatient.
And almond flour cornbread … a few ingredients, a few minutes in the microwave, and voila. So far, pretty good on the careless and impatience scale. But then I found myself doing more things to it to make it more like bread: toasting it, making it into a grilled cheese sandwich in a skillet, French toast. All good, but not satisfying my bread needs. And too many steps when I just want some dang butter on it.
Then there’s this keto bread. Yes, it still tastes eggy — there are 6 total in the recipe — but eggs aren’t stealing the show. The a-ha moment: whip the heck out of the egg whites, fold ’em in gently and the bread rises wayyy more. More lift somehow makes it less eggy along with really improving the texture.
1/2 cup almond flour
6 large eggs, separated
4 TBS butter, melted
3 teaspoons baking powder
1/4 teaspoon cream of tartar
1 pinch salt
Black sesame seeds
Preheat oven to 375. Separate egg whites from yolks. Add cream of tartar to the whites and beat until soft peaks form.
Mix egg yolks, butter, almond flour, baking powder and salt very thoroughly. The dough will be pretty lumpy.
Fold 1/3 of the beaten egg whites into the almond flour mixture until blended, then fold in the remaining 2/3. Be careful not to overmix or the bread won’t rise much!
Pour mixture into a buttered 8″ x 4″ loaf pan and sprinkle black sesame seeds on top. Bake for 30 minutes. Check with a toothpick to make sure it’s baked through. If the middle isn’t quite done, turn the oven off and give it a few more minutes. Cool before slicing.