Want an easy low-carb and keto bread? Try this gluten-free coconut flour psyllium husk bread recipe. It's a tasty addition to serve with breakfast or dinner.
This is a quick bread that reminds me of wheat bread. I created this recipe back when I did an egg fast since it is a fantastic way to use lots of eggs.
One of the things I've grown to love over the years is fried eggs with runny yolks. They've become a regular breakfast for me on the weekends.
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I'm not really sure who started the low-carb psyllium bread trend. One of the first recipes I found was Maria Emmerich's Amazing Bread.
It's a fantastic way to enjoy bread on the keto diet and is great for those who are gluten-free or paleo as well.
This is one of the best keto bread recipes because it is so easy to make, especially if you have a food processor.
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This psyllium husk bread is somewhat dense. The psyllium adds a nice texture and covers up the taste of the coconut flour and eggs.
You will need both baking soda and baking powder to help this low-carb bread rise. It is what prevents it from being too dense.
Before you begin, preheat the oven and then prepare the loaf pan. If you use a silicone pan, you don't have to grease it or add parchment paper.
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Add all of the ingredients to a food processor or large mixing bowl. Pulse in food processor or mix with electric mixer until well combined.
Pour the batter into a lined baking pan. Bake the bread until the edges are golden brown and a toothpick inserted into the middle comes out clean.
The bread combines coconut flour with psyllium husk, and it's perfect when you pair it with your morning eggs. Add a slice to the toaster and make avocado toast.
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There are a lot of different ways you can use this keto bread. Try it out in other keto breakfast recipes by slicing it up to make French toast!
You could also try it in donut molds to make bagels. Then, just top the bagels with sesame seeds or everything bagel seasoning.
This is an easy recipe for low-carb baking because you can add many different things. Make it sweeter by adding a little sugar substitute and cinnamon.
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Many of the low-carb, gluten-free breads I've seen lately use only egg whites, resulting in a light-rise bread that doesn't taste so eggy. There seems to be a learning curve, though, because if you take the bread out too early, it may collapse.
I didn't want to risk any of that, and I didn't have the time to experiment, so I used whole eggs in this bread like I always do. I think the psyllium helps cover up some of the eggy taste.
I got this great 8x4 silicone bread pan off Amazon, and it saves me the hassle of greasing or lining the pan with parchment paper. The bread just pops right out of the pan with no greasing.
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The pan seems to be of high quality, so it should last a long time. And it has a steel rim at the top, so it keeps its shape and doesn'tflop around on the top.
After spreading it into the pan, I smoothed out the top of the dough and gave it a rounded shape like bread often has after baking. The dough did rise a bit in the oven thanks to the eggs and baking soda, which are the leaveners.
If you enjoyed this keto bread with psyllium husk powder, here are some more keto breads you should try next. They are some of my favorites!
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Original recipe used a carton of eggs which can result in an ammonia smell. Therefore, the recipe has changed to use 1 pint egg whites and 2 whole eggs.
Others have noted that only 8 whole eggs will work in the recipe and 2 tablespoons of nutritional yeast can be added for flavor.
Serving: 1 slice | Calories: 127 | Carbohydrates: 6 g | Protein: 3 g | Fat: 13.3 g | Sodium: 243 mg | Fiber: 4.1 g
Paleo Low Carb Bread
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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