INGREDIENTS FOR THE BATTER

Almond Flour = 240 g (2 cups)

Whole Psyllium Husks = 18 g (2 tbsp) (Must be ground until half its original volume then weigh it)

Baking Powder = 16 g (4 tsp)

Salt = 2 g / 1/2 tsp

Apple Cider Vinegar = 30 ml (2 tbsp)

Egg White Powder = 38 g (1/3 cup)

Room temperature water = 210 ml (3/4 cup + 2 tbsp) (This is to reconstitute the egg white powder. If using fresh or liquid egg whites, OMIT this water.)

Hot or boiling water = 100 ml (1/3 cup + 1 tbsp) (This is to activate the psyllium husks.)

Other options for egg white powder;

1.  Fresh Egg Whites (room temperature) = 6 large (215 g)

2.  Liquid egg whites from cartons = 215 g

Note: If using fresh or liquid egg whites from cartons, OMIT the room temperature water which is meant to reconstitute the egg white powder)

INGREDIENTS FOR THE MERINGUE

Egg White Powder = 38 g (1/3 cup)

Room temperature water = 210 ml (3/4 cup + 2 tbsp) (This is to hydrate the egg white powder)

Cream of tartar (helps to stabilize the meringue) = 1/2 tsp (You can also use white vinegar or lemon juice)

Other options

1.  Fresh Egg Whites (room temperature) = 6 large (215 g)

2.  Liquid egg whites from cartons = 215 g

(Note: When using fresh egg whites or liquid egg whites from cartons, OMIT the room temperature water to hydrate the egg white powder)

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

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add the flour, psyllium husks, baking powder, egg white powder, salt and mix until well combined.

4.  Add the apple cider vinegar, room temperature water and mix to combine. Lastly, add the hot or boiling water and mix to combine. Set the batter aside.

5.  In a separate bowl, make the meringue. Add the egg white powder, cream of tartar, room temperature water and beat with a handheld mixer at medium to high speed until stiff peaks.

6.  Fold the meringue into the batter in 3 batches. Do not mix or stir as this will deflate the meringue. The fold method is like scooping up the batter from the bottom. The volume should be increased but of course, not as much as the version without psyllium husks.  

7.  Transfer the batter into an 8 x 5 x 4-inch loaf pan, greased and lined with parchment paper. You can also use a Pullman loaf pan with similar size or close to it. It's important to use a tall pan.

8. Bake at the lowest rack for 60 minutes or until cooked. It is done when the internal temperature is 200 F or 93 C.

9. Cool completely on a wire rack before slicing.

10. The bread rises well, and the texture is light and firm, not crumbly like the version without psyllium husks. Of course, in terms of texture, it is not as soft as the version without psyllium husk. With psyllium husks, the bread is definitely firmer and more bread-like. Once toasted, the bread is crispy.

11. The bread can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or frozen for up to 3 months.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 3.8 g

Dietary Fiber = 1.9 g

Net Carb = 1.9 g

Calories = 83

Total Fat = 4.8 g

Protein = 5.1 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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