Well guys, it’s been another long day of bread-making/destroying my entire kitchen to the point of no return (if you missed this, I also did a similar experiment last year).
But even if my recipes don’t turn out exactly how I want them to, I just use it as reference for next time, think of what I can change and go from there!
Anyways, I baked 2 different breads in 4 small loaf pans (would have been 3 knowing me if I didn’t run out of ingredients! lol)
I did one with coconut flour and greek yogurt and another that was made with a few more egg whites and mainly almond flour.
Well, I mean they look like bread!
They act like bread, you can slice it and toast it. But they did come out denser then I would have liked (as I was kind of expecting).
On one hand, the coconut flour one had great flavour. I actually just kept picking at the inside of it. But because of the moisture content(likely from too much greek yogurt) it was not fully cooked through even after 50min in the oven, yet the outside was getting QUITE tough and brown. So I decided to call it quits. This one was a slighttt fail. But..
Honestly the almond flour based one I think is fine for eating if you don’t mind it being dense! I am definitely going to be using it for breakfast the next few days.
I am going to work on improving the almond flour-based recipe and lighting it up over the course of the next month so look out for a future post.
For now, here are the 2 recipes I used if you feel like trying one or tinkering with it a bit to get a better result (PLEASE LEAVE A COMMENT IF YOU END UP WITH SOMETHING BETTER!)
High Protein Keto Bread Attempt #1 (Almond Flour-Based):
Add your yeast and sugar to the warm water in a measuring cup.
Add all of your dry ingredients to a large bowl.
When your yeast is bubbly/frothy (2-3min) add it to the rest of the dry ingredients.
At this time, also add your whipped egg whites (and greek yogurt + apple cider vinegar if making recipe #2)
Add an additional tbsp or two of almond flour if needed (recipe #1), Add an additional tbsp or two of water if needed (recipe #2).
Knead the dough for 3-5min.
Place it in a greased bowl, cover with saran wrap and place in previously warmed oven or microwave for 50min.
Remove from the bowl, lightly punch down, separate into two chunks, form each into a rectangular shape and place in a small greased or silicone bread pan. (Alternatively you can make it into a sphere and bake it free-form or in a ramekin).
Let the dough rise for another 35-45min.
Pre-heat your oven to 375* for recipe #1, 350* for recipe #2.
Bake recipe #1 for 30-35min or recipe #2 for an hour or until the center is cooked through.
Remove from oven, turn out of the pan and let cool on a wire rack.
Slice in half, toast, eat immediately etc. UP TO YOU!
For Recipe #1: Each half of a small loaf=1 serving (it’s more filling than you’d think!).
For Recipe #2: 1/5 of the recipe= 1 serving (this recipe yielded more dough)
Nutrition per 1/4 of recipe #1: 20F/6C(NET)/24P
Nutrition per 1/5 of recipe #2: 16.8F/7C(NET)/16.8P
1 tbsp almond milk (or any milk) (Up to 2 tbsp milk if using cream cheese)
1/16 tsp of vanilla extract
Pre-heat oven to 350*F
In a medium sauce-pan, combine all caramel filling ingredients except nuts.
Turn heat just below high and stir constantly until the mixture starts to boil
Once boiling, keep stirring constantly for about 30s
Remove from heat and check thickness, it should be just a bit thinner than your average caramel sauce
If not, boil a little longer while whisking constantly until desired thickness is reached (*note: it will thicken more as it cools).
Remove from heat, pour in a bowl and stir in the nuts. Set aside.
In a large bowl, combine all dry ingredients.
In another medium bowl, whisk together the almond milk and egg.
Add the wet to the dry mixture and stir in the melted butter until everything is combined.
Using a prepared muffin tin lined with muffins cups AND sprayed with oil, fill each one with just enough batter to cover the bottom.
Next drop 1 spoonful of the caramel mixture on top.
Add another scoop of the batter, enough to fill the muffin tin about 1/2-3/4 of the way full. Then repeat with the remaining caramel sauce.***
Swirl the top of each muffin with a toothpick.
Bake for 18-22min or until the muffins have risen and a toothpick JUST comes out clean, don’t over-bake. (*note some caramel sauce might get on the toothpick but the muffin will be cooked!)
Mix together all Frosting ingredients if using.
Cool slightly before removing from the pan. Pour frosting on top of muffins just before serving warm!
***NOTE: I made 6 large muffins but you could easily make 8 regular ones, which i recommend because I believe they would rise better in the center. Nutrition is listed for both options, frosting is not included as this is optional.
Nutrition for 1/6th of recipe: 16F/4C(NET)/11P & 11g fibre
Nutrition for 1/8th of recipe: 12F/3C(NET)/8P & 8g fibre