Psyllium-Free Low-Carb Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 2 large eggs
- 2 tsp baking soda
- 2 cups hot water
- 1 tbsp dried oregano
- 1 tsp cream of tartar
- 1 tbsp extra virgin coconut oil
- 6 large egg whites
- 1 cup almond flour (100 g / 3.5 oz)
- 1 tsp salt (i used pink himalayan)
- 1/2 cup ground sesame seeds (50 g / 1.8 oz)
- 1/2 cup flaxmeal (75 g / 2.6 oz)
- 1/2 cup unflavoured whey protein or egg white protein powd
- 1 cup coconut flour (original recipe asks for 3/4 cup +
- 1 tbsp minced garlic or 1 tsp garlic powder
- 1 tbsp erythritol or xylitol (erythritol has less carbs)
- Carbohydrate 19.6675999889964 g
- Cholesterol 1822.1 mg
- Fat 388.763500000132 g
- Fiber 1.28555997768569 g
- Protein 50.9310000001415 g
- Saturated Fat 239.488520000034 g
- Serving Size 1 1 recipe (1344g)
- Sodium 3243.53560000019 mg
- Sugar 18.3820400113107 g
- Trans Fat 29.4994200000218 g
- Calories 3702 calories
Preheat the oven to 180 C / 350 F. Place the sesame seeds into a blender and pulse until powdered.Put all dry ingredients with exception of the coconut flour. Place the flaxmeal, almond flour, protein powder, garlic powder, ...... dried oregano, cream of tartar, ...... baking soda, Erythritol and salt. Mix the dry ingredients until well combined.Put the eggs, egg whites and coconut oil in another bowl and mix well with a whisker.Add the egg mix and hot water to the dry ingredients and mix well. Or you can use a mixer.Slowly add the coconut flour until you get a dense consistency - not liquid and also not too dry – similar to Martina’s Keto Bun batter. If the mix is too moist add more coconut flour.Using a large spoon, create the buns by placing the batter on a baking tray, at least 2 cm apart. Sprinkle with seeds of your choice (I have used sesame seeds & poppy seeds).Bake in the oven for 20 to 30 min at 180 C / 350 F or until the buns are golden brown. Enjoy!
