And here it is! A 90 second keto bread that's not eggy (at all!) and toasts great.
Ingredients
1/2 cup
Almond Flour
1/2 cup
Almond Flour
3 tbsp
Flaxseed meal (ground)
3 tbsp
Flaxseed meal (ground)
2 tbsp
Whey protein powder, isolate, unflavoured
2 tbsp
Whey protein powder, isolate, unflavoured
3/4 tsp
Baking powder
3/4 tsp
Baking powder
1/2 tsp
Xanthan gum
1/2 tsp
Xanthan gum
1/4 tsp
Salt
(kosher)
1/4 tsp
Salt
(kosher)
1 large
Egg
1 large
Egg
2 tsp
Erythritol
(or xylitol, to taste)
2 tsp
Erythritol
(or xylitol, to taste)
1/2 tsp
Apple cider vinegar
1/2 tsp
Apple cider vinegar
28 tbsp
Butter, grass-fed, salted
(melted & cooled)
28 tbsp
Butter, grass-fed, salted
(melted & cooled)
2 tbsp
Sour cream, 14% M.F.
(or heavy cream)
2 tbsp
Sour cream, 14% M.F.
(or heavy cream)
Instructions
Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
Add egg and sweetener to a large bowl and beat with a whisk or electric mixer for 1 minute or two until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.',
Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!).
Transfer the batter to a microwave-safe dish or mold (use either a large one or divide into 3 ramekins), pressing down and smoothing out the top with a wet fingertips.
If you divide the dough in 3 you'll cook the bread for 90 seconds on high, but if you cook it all together you'll want to do 150 seconds (2 1/2 minutes). Time can vary a lot in microwaves, but to give you an idea mine is 1000 watts. Either way, it'll come out looking pale and spongy (and not very appetizing at all tbh!). But worry not, just wait for it to cool down until just lightly warm (it continues to cook as it cools guys!). Then you'll definitely want to give it a good toast to get some texture on (non negotiable guys!).
Store in an airtight container for 2-3 days or in the freezer for a couple months. Serve warm with a pat of butter (non negotiable in my book!).
