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DRY INGREDIENTS

Almond flour = 180 g (1 1/2 cups)

Finely Ground Golden Flaxseed = 180 g (1 1/2 cups) (Note: If you have flaxseed meal, just grind it until a finer texture otherwise, the bread will be denser)

Cinnamon powder = 18 g (3 tsp)

Baking Powder = 16 g (4 tsp)

Salt = 4 g (1 tsp)

Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. If you're using pre-ground psyllium powder, only a small amount is required, around 1 to 3 tsp. Please watch this video about psyllium husk and powder for better understanding and success.)

Lightly roasted walnuts (chopped) = 90 g (3/4 cup)

WET INGREDIENTS

Apple Cider Vinegar = 45 ml (3 tbsp)

Hot or Boiling Water =280 ml (1 cup + 2 1/2 tbsp)  

Eggs = 7 large egg whites (250 g)

Other options for eggs;

1. Liquid egg whites from cartons = 250 g

2. Egg white powder = 44 g + 245 ml room temperature water (Add egg white powder to the dry ingredients and water to the wet ingredients. This water is to rehydrate the egg white powder)

3.  Whole eggs = 4 (240 g) (The fats from egg yolks tend to hinder the rise hence there may be a lack of rise on the bread)

INGREDIENTS FOR CINNAMON SUGAR BUTTER SPREAD

Unsalted Butter = 115 g (1/2 cup) (room temperature)

Powdered Sweetener = 30 g (1/4 cup) (I used powdered Allulose, but you can use any keto friendly powdered sweetener)

Cinnamon Powder = 3 g (1 tsp) (Adjust to taste)

A pinch of salt

(Add all ingredients into a bowl and whisk until smooth and creamy then chill in the fridge)

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

2. Preheat the oven at 350F or 180C.

3. In a bowl, add all the dry ingredients and mix until well combined.

4. Add all the wet ingredients (except the hot water) and mix briefly. Then add the hot or boiling water and mix until a dough is formed.

5. Transfer the dough into an 8 x 5 x 4-inch loaf pan, greased and lined with parchment paper. You can also use an 8x4 or 9x5 inch loaf pan.

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

7. Cool completely on a wire rack before slicing into 12 to 16 servings.

8. This bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 6.1 g

Dietary Fiber = 4.6 g

Net Carb = 1.5 g

Calories = 153

Total Fat = 10.8 g

Protein = 9.8 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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