If youIf you're looking for a hearty, flavorful, keto sandwich bread, here it is for you. Enjoy!
6 oz almond flour
2 oz coconut flour
2 oz sunflower seeds
2 oz chopped pecans
2 oz pumpkin seeds
2 oz hemp seed
1 T celery seed
6 eggs, separated
1/2 tsp cream of tartar (optional)
1 large avocado
1/4 oz raw apple cider vinegar
1/2 c salted butter or coconut oil
1 tsp baking powder
1 tsp salt
2 oz flaxmeal
1 tsp psyllium
Preheat oven to 325.
Toast seeds and nuts for 5 minutes. Remove from oven and allow to cool. Add psyllium.
In a medium bowl, separate eggs. Whip egg whites with cream of tartar. Set aside.
In a large bowl, whip egg yolks with avocado, butter or coconut oil, baking powder, salt and vinegar. Whip until light and fluffy.
In thirds, fold in coconut flour and almond flour.
Fold in nuts/seeds.
Fold in whites.
Top with seeds or almond flour if you like.
Bake at 325 for 45-50 minutes or until a toothpick can be stuck in and pulled out clean.
If you feel like this is a lot of work and it would be cheaper to buy it made (if you don't already have the ingredients in house) then I can make it for you for $10 per loaf. Each loaf is 24 slices.
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