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INGREDIENTS

(1. WITHOUT PSYLLIUM HUSKS)

Almond flour = 50 g (8 1/2 tbsp)

Baking powder = 4 g (1 tsp)

Fresh egg whites = 1 large (37 g)

Room temperature water = 45 ml (3 tbsp) (You can also use the same amount of yogurt, sour/coconut/whipping cream or milk)

(2. WITH PSYLLIUM HUSKS)

Almond flour = 50 g (8 1/2 tbsp)

Baking powder = 4 g (1 tsp)

Whole psyllium husks = 5 g (1/2 tbsp) (Ground until half its original volume then weigh it)

Fresh egg whites = 1 large (37 g)

Hot or boiling water = 60 ml (1/4 cup or 4 tbsp)

(3. EGGLESS WITH PSYLLIUM HUSKS)

Almond flour = 80 g (2/3 cup)

Baking powder = 8 g (2 tsp)

Whole psyllium husks = 5 g (1/2 tbsp) (Ground until half its original volume then weigh it)

Hot or boiling water = 100 ml (6 1/2 tbsp)

NOTE: If you prefer a nut free version, you can replace the almond flour with sunflower seeds (ground or powdered) at the same ratio. However, if there's any color reaction then you may need to add some apple cider vinegar as the acid can help to neutralize the reaction.

DIRECTIONS FOR ALL 3 VERSIONS

1.  For best results, weigh the ingredients with a digital scale

2.  Add the dry ingredients into a bowl and mix to combine.

3.  Add the wet ingredients and mix until well combined.

4.  Transfer the batter or dough into a 5-inch square baking dish lined with parchment paper.

5.  Spread evenly.

6.  Microwave for 90 seconds. It is done when the top feels firm. As not all microwaves are the same, you may need to adjust the timing accordingly. If you prefer to use the oven, you can bake it for about 9 to 10 minutes at 350 F or 180 C. However, I find that the texture is very different as it turns out heavier, denser and flatter unlike the ones using microwaves which are light, soft and fluffy. I believe it's the difference in the cooking method so I would highly recommend using a microwave for such recipes.

7.  Remove bread and parchment paper. Let it cool slightly before slicing.

8.  Slice equally into half.

9.  The texture of the version without psyllium husks is so soft and fluffy but it can be a little fragile and cake-like which is normal without psyllium husks.

10.  The texture of the version with psyllium husks is soft and fluffy and it is firm and more bread-like.

11. The texture of the eggless with psyllium husk version is heavier, denser and is moderately soft.

12.  All 3 versions are crispy when toasted. However, the eggless version takes longer to toast up.

13.  You can enjoy these 90 seconds bread as sandwiches, grilled cheese or toasts.

[Total Servings = 2]

NUTRITION INFO PER SERVING

(1. WITHOUT PSYLLIUM HUSKS)

Total Carb = 4.9 g

Dietary Fiber = 1.8 g

Net Carb = 3.1 g

Calories = 128

Total Fat = 8 g

Protein = 9 g

[Total Servings = 2]

NUTRITION INFO PER SERVING

(2. WITH PSYLLIUM HUSKS)

Total Carb = 7.0 g

Dietary Fiber = 3.7 g

Net Carb = 3.3 g

Calories = 135

Total Fat = 8 g

Protein = 9 g

[Total Servings = 2]

NUTRITION INFO PER SERVING

(3. EGGLESS WITH PSYLLIUM HUSKS)

Total Carb = 9.7 g

Dietary Fiber = 4.8 g

Net Carb = 4.9 g

Calories = 171

Total Fat = 12.7 g

Protein = 5.7 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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