In my last post I talked about watching an online summit on ketogenic (very high fat, very low carb, moderate protein) eating and the benefits of fasting. In my search to learn more about both of these eating strategies I came across a recipe for keto bread (low carb bread). I baked it today. There’s no going back. What you don’t see in the photo above was the third roll I devoured, all but those two bites left.
I don’t eat bread at home and I only eat it at a restaurant when it’s really good. Bread for me raises my blood sugar fast and furious. But this bread has not budget it at all.
I’m thinking maybe I have to make these rolls before I go out to dinner now and bring them with me. Well, I won’t wax on, you get the idea. These are delicious – sweet, tangy, perfect texture – and there’s no sweeter, flour or oil. What’s the secret? I don’t know, but here’s the recipe. Taste for yourself.
Tips: I made half the recipe which made three rolls. No problem. I used Trader Joe Almond Meal instead of almond flour. No problem. My friend Ginger Vieira told me you can use the whole egg, yolk and white, instead of just the white. I didn’t do that, however, because she told me after the fact. And I didn’t have a hand mixer so I just mixed the ingredients with a wooden spoon and a joyful vigor. It all worked just fine.