Gold Member Badge
0

Notifications

  • You're all caught up!

Garlic, Dill & Cheddar Keto Bread

by Livestrong_Recipes  |  Oct 14, 2018

Garlic, Dill & Cheddar Keto Bread
Photo Credit: Primal Kitchen
  1. PREP
  2. 15 m
  • COOK
  • 30 m
  • TOTAL
  • 45 m

This recipe sets itself apart from other keto bread recipes by producing a lighter loaf that isn’t too moist and spongy and isn’t too “eggy” tasting. The “eggy” flavor often associated with keto bread is toned down in this recipe by using fewer eggs and by adding bolder flavors like dried herbs, garlic, and cheese.

INGREDIENTS

SERVES 10

  • 1 1/2 cups Blanched Almond Flour
  • 4 large whole egg
  • 1 scoop Egg White Protein
  • 5 tbsp unsalted butter
  • 1/4 tsp Kosher Salt
  • 0 tsp Baking Powder, Aluminum-Free
  • 1/4 tsp Cream of tartar
  • 1 tsp Garlic Powder
  • 1/4 tbsp Dill Weed, Dried
  • 8 oz cheddar cheese

DIRECTIONS

1 Preheat oven to 375º F/190º C.
2 Lightly grease an 8.5 x 4.5 loaf pan. For easiest release, cover the bottom of the loaf pan with lightly greased parchment paper.
3 In a food processor, combine the almond flour, egg yolks, egg white protein powder, butter, salt, and baking powder.
4 Add the garlic powder, dill, and cheddar.
5 Process just until the ingredients come together into a ball of dough.
6 In the bowl of an electric mixer, combine the egg whites and cream of tartar. Using the whisk attachment, whisk until the egg whites are big and fluffy and soft peaks form (when the whisk is lifted out of the egg whites, a soft peak should form, then fall slightly).
7 Pour 1/3 of the egg whites into the food processor. Pulse until combined, scraping down the sides as needed. Add another 1/3 of the egg whites, and pulse again until combined into a wet batter.
8 Scrape the dough out of the food processor into the bowl with the remaining egg whites. Use a spatula to gently fold the egg whites into the dough. Gently fold and mix until there are no white streaks, but be gentle; the air in the egg whites helps the dough rise into a loaf with a light texture.
9 Scrape the batter into the loaf pan. Bake 30 minutes.
10 Let cool for at least 30 minutes before removing from the loaf pan. Try to let the loaf cool completely on a wire rack before slicing.
11 Primal keto bread keeps for 1 to 2 days on the counter with simply a light towel over the top of it. For longer storage (3 to 5 days), keep the keto bread wrapped lightly in a towel inside a sealed plastic bag in the refrigerator.