a week into my Atkins/Ketogenic diet, I’m trying my best to consume under 25g of net carbohydrates per day..
Growing up in a Portuguese and Chinese household, all my meals involved carbohydrates.. Bread, rice, potatoes, noodles… But unfortunately my metabolism is not fast enough to break down the carbs.. Nor can I control my portions because I love food too much.
I have to admit as much as I love this diet, as it allows me to eat as much protein and fat I want, I miss pasta and bread the most!
Luckily for me, I’ve found a low carb bread recipe!
- 4 large eggs
- 2 large egg whites
- 2tbsp melted butter or coconut oil
- 2tbsp toasted sesame oil
- 2/3 cup psyllium husk powder
- 1/4 cup flax meal
- 1/2 cup sunflower seed
- 1tsp caraway seeds
- 1tsp baking soda
- 2tsp cream of tartar
- 1tsp pink Himalayan salt
- 1/2 cup water at room temperature
Preheat your oven at gas mark 4 or 175C. Line your loaf pan with some baking paper, this will make it so much easier to remove the bread once it’s baked, or you can use a silicone loaf pan.
Separate the yolks from the whites and save the whites for later… Yes you better have a electrical whisk!
Mix the egg yolks with the sesame oil and the melted butter and the water. In a seperste bowl, mix the dry ingredients, flax meal, psyllium husk powder(don’t ask.. I have no clue what it is!), baking soda, caraway seeds and the salt.
Now with the egg whites, beat until they create soft peaks, you should definitely add cream of tartar to help it stay fluffy. Mix the yolk mixture to the dry ingredients, when everything it’s mixed, fold in the egg whites slowly.. Don’t need to be very gentle, but just gentle enough to not deflate the peaks!
Last but not least, add in sunflower seeds.. I personally think that I could have done with less seeds.. But I guess this is to your personal taste. Put the batter inside the loaf pan and bake for about 65/70 min.
This is an extremely great recipe to help you kick that bread craving!
Make sure you follow the recipe and tell me how it goes!