Initially inspired by angel food cake and disappointed with many low-carb bread recipes that use huge amounts of expensive ingredients, I created this recipe to go along with my keto diet.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 4x8-inch loaf pan with cooking spray.
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add cream of tartar, continuing to beat until soft peaks form. Set aside.
Combine coconut flour, almond flour, arrowroot powder, baking powder, and salt in a bowl and mix well.
Beat egg yolks using an electric mixer in a bowl until thick. Add coconut oil and honey; mix well. Add flour mixture and stir until well combined. Fold in 1/4 of the beaten egg whites until incorporated. Add 1/2 the remaining egg whites and gently fold until only small amounts of egg whites are visible. Repeat with remaining egg whites. Pour mixture into prepared loaf pan and smooth the top.
Bake in the preheated oven until nicely golden brown on top, about 35 minutes. Remove from oven, set on a wire rack, and let cool for 10 minutes. Run a knife around the sides, tip out bread onto a rack, and let cool completely.
Per Serving: 181 calories; protein 6.3g; carbohydrates 9.8g; fat 13.7g; cholesterol 122.8mg; sodium 227.3mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.