I wasn't a huge fan of this bread, but it was easy to bake. It works well for toast, and you can spread butter on it and it holds up well. However, the texture is dense and I much prefer the fluffiness of the keto flat bread recipe.
Ingredients:
1 cup sunflower seed butter
3 large eggs, room temperature
3 tbsp water
2 tbsp coconut oil
1 tbsp apple cider vinegar
0.5 cup unflavored egg white protein powder
1 tbsp granulated erythritol sweetener
2 tsp baking powder
1 tsp salt
Directions:
Preheat the oven to 350 degrees and grease a 9 x 5 in loaf pan.
In a large bowl, stir together the sunflower seed butter, eggs, water, coconut oil, and vinegar until combined.
Add protein powder, sweetener, baking powder, and salt. Mix with rubber spatula until combined.
Pour batter into greased baking pan and bake for about 25 minutes, until edges are golden brown and top is firm to touch. Remove, letting cool or 10 min. Flip onto wire rack to allow to cool completely.
Loaf is 12 servings.
MACRO INFO:
185 Calories, 14g Fat, 4.4g Net Carbs, 8.1g Protein
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