Make sure when you make this recipe, that you place baking paper in the tray while baking. The first time I did this was without baking paper. Trust me, this is not what you want to be scraping out of the tin.
Finding it hard to give up carbohydrates? This keto bread makes the switch much easier, so you can still have sandwiches and toast.
Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
Beat eggs in a bowl using an electric mixer on high until frothy, 1 to 2 minutes. Add butter and coconut oil; continue beating until smooth. Mix almond flour, baking powder, xanthan gum, and salt into egg mixture until dough is well mixed and very thick; transfer to the prepared loaf pan.
Bake in the preheated oven until a skewer inserted in the center comes out clean, about 45 minutes.
Per Serving: 377 calories; protein 12.2g; carbohydrates 7.5g; fat 34.7g; cholesterol 193.3mg; sodium 356.6mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s 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 work it night before , then finish it off the next day.