ALMOND FLOUR BREAD

If you have been searching for the best recipe for ketogenic bread in the internet, you have come
to the right place.

How do we know that is the best? Well, in the last few months we have tried a large number of
recipes and decided that nothing was good enough. Some of them were good but we just wanted
perfection!

The secret step that turns this recipe bread from good to wonderful it’s when separating the eggs .
You need to separate the yolks from the whites. The reason for this is that we want to whip the
whites until they stand in soft peaks. This will add some volume to a thick bread. Whipping the
eggs is what it takes to get a compact consistency that comes when using the almond flour.
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 10

INGREDIENTS

 1 ½ Almond Flour
 ¼ Cup Peanut Flour
 5 Large Eggs, separated
 ¼ Cup Butter
 2 teaspoon baking Powder
 1 teaspoon Cream of Tartar
 Some drops of Lemon
 A Pinch of Salt
 1 teaspoon French Herbs (Optional)

INSTRUCTIONS

1. Pre-heat the oven at 180 ºC / 350 ºF

2. Separate the yolks from the whites. Whip the whites and add the cream tartar to let it
stand in soft peaks.
3. In the food processor, combine the egg yolks, butter, almond flour, peanut flour, baking
powder, drops of lemon, French herbs and salt. Mix until getting a homogeneous
consistency. This will be a heavy dough until adding the egg whites
4. Add ⅓ the egg whites to the dough and process until obtaining a homogeneous mix.
5. Add the ⅔ of the remaining egg whites and gently mix until everything else has been
added. Be careful not to overmix because the bread can lose volume.
6. Empty the mix in an oiled container for bread. Bake for 30 minutes. Check the cooking by
inserting a toothpick to make sure that it is well cooked in the inside.
7. Allow to stand for at least half an hour and unmold. Enjoy it hot and buttered.