This flourless and sugar-free keto bread is the perfect alternative for those on a low-carb diet. The bread is made from eggs, egg whites, and gelatin—it contains no yeast or sugar. Erythritol adds a little sweetness, but does not raise blood sugar. The bread stays soft if you follow the beating and cooling times; slice by slice, your sandwich or snack becomes a guilt-free pleasure.
Is it possible to have soft and tender white bread on the keto diet? Yes. In this article, I will tell you how to make an analogue of white bread from flour, eggs, and albumin. The dough does not contain any flour, sugar, or yeast.
If you miss the delicious white bread sandwiches from your traditional diet, keto white bread is an excellent substitute. It is delicious with homemade sausage, butter and cheese, red fish, and jams. Read the recipe, view the step-by-step photos, and enjoy cooking.
Equipment: planetary mixer or regular high-powered mixer, silicone or non-stick bread pan.
Ingredients
Per serving
Method
- At the beginning of bread preparation, preheat the oven to 165 degrees.
Separate the eggs from the whites.-
Separate the eggs from the yolks.
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Sift albumin into the egg whites. Beat until stiff peaks form. The peaks will not come off when you turn the mixing bowl upside down. It usually takes four minutes for the egg whites to reach the desired peaks.
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Add salt, erythritol powder, and instant gelatin to the egg whites. Beat for another minute.
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Add the egg yolks while beating at medium speed.
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Grease the baking pan with oil. Pour in the batter. Place the pan in the oven for half an hour. Then turn off the oven and leave the bread in the oven for another half hour.
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Remove the bread from the oven and let it cool completely in the pan. Cut into slices only after it has cooled.
Follow the kneading time indicated in the article so that the bread retains its softness without becoming hard.
