My wife has really wanted to have some “bread,” but she hasn’t wanted to mess up her gain on her ketogenic diet. After some research, and the relative success of almond flour flat breads, almond bread seeded the answer. Here is the recipe which after a little bit of trial proved a keeper.
- Eggs 4
- Almond Flour or Ground Almonds 2 cups / 200g
- Butter 1/4 cup / 60g melted
- Baking Powder 1 1/2 tsp
- Xanthan Gum 1/2 tsp
- Salt pinch
- Warm Water 1/2 cup
- Sour Cream 1 Tbs heaped
- Stevia 1/8 tsp
Preheat an oven to 180 C/350 F. In a large mixing bowl add the almond flour, salt, Stevia, and baking powder. Mix very well. Separate the eggs (putting two yolks aside for other recipes) and mix the remaining too yolks until smooth. Add the sour cream and warm water to the yolks, and then mix them into the dry ingredients. Melt the butter and add this to the mixture as well and stir until a moist dough. Whip the egg whites until stiff, and them slowly stir this into the dough ball but do not over mix.
Line a loaf pan with baking paper and pour in the dough. Bake for 45 minutes (but check at 40). The bread is ready when a skewer or tooth pick comes out dry.
Allow to cool at least 10 minutes before removing from pan to avoid crumbling.
We found this to be a moist, nutty loaf, and one that cuts well for toast; or to eat with soup or cheese.