Low carb keto bread! Dude. I’m happy. This is good.
Let’s get something out of the way right off the bat: if you love bread then enjoy amazing, bakery fresh bread every once in a while. There’s nothing wrong with that. Of course. This recipe is not meant to imply that you can never enjoy wonderful bread. This is not a baguette. It is not a replacement for a delicious, fresh baguette. Clear? K good. Plus, I’m not a chef. I’m all about simple and easy. I liked this because it was really straight forward and it allows me to enjoy amazingly good breakfast sandwiches and grilled cheese! Ah! Yes!
Here’s how it went down: I was skimming through Jimmy Moore’s Ketogenic Cookbook and I saw a recipe for Keto Bread. It was eggs and protein powder. That’s it. I made it. It was ok. Don’t get me wrong – it wasn’t bad, but I try to only eat things I really love and I didn’t love it. It was very “eggy”.
However, I was encouraged by the idea & determined to play with it & make it work for my tastes.
I went to Vitamin Shoppe and found a new product from Quest Nutrition – Powdered MCT Oil. If you aren’t sure why I was so excited, here’s why I freakin’ love MCT oil. And this was a powder! And the container said “Perfect for Baking”!!!! So duh. I bought it and went straight home to play.
Because I’m not a chef, I tend to start with an idea from someone else. In this case, it was a combination of Quest’s recommendations for their new product and Jimmy Moore’s Ketogenic Cookbook. I wanted to stay away from bread recipes that use lots of almond flour or other flours because those, while more bread-like, are SUUUUUPER energy dense. For me personally, they also increase my cravings. This one that I’m sharing today does NOT make me crave more carbs. That’s a big deal for me. Either way, I’ll link to a few of those breadier types if you want a more dense bread option (physically dense and energy dense).
Here’s what you’ll need:
* 6 eggs, separated
* 1/4 cup unflavored whey protein powder [ http://amzn.to/1OzuP9x ] (I used Tera’s Whey)
* 1/4 cup MCT Oil Powder [ http://www.questnutrition.com/protein-powders/mct-oil-powder/ ]
Preheat the oven to 325 and grease a loaf pan with oil or butter.
Using a mixer, beat the 6 egg whites until they form STIFF peaks. You gotta go all the way here. Then gently stir in (with a spoon) the two powders. Gently is the key here! You’ll lose some volume from the egg whites but you don’t want to take all the air out. Then, again gently, fold in the egg yolks. Nice and easy. Do not use the mixer for this part. Use a spoon or spatula.
Transfer to the greased loaf pan and bake for 30-35 minutes until golden brown (see pic below). Now listen! When you take it out of the oven, LET IT COOL. Don’t touch it until it’s totally cool. Yes, it will deflate a tiny bit but if you remove it from the pan before it is really cool it will totally collapse. Then I’ll have to say, “I told you so!”
It’s very light and airy – kinda like angel food cake in texture. I let my butter soften before making grilled cheese. And when I made the egg sandwich, I melted the butter in a skillet and then just put the bread down into it.
PS: You guys know I’m not a calorie or macro counter and here’s why, but I know I’ll get asked so here’s the deal. If you cut it into 6 slices (you can certainly do smaller slices if you wish), here’s what you’re looking at per slice:
178 cals
13g fat
< 3g carbs (half of which is from fiber)
13g protein