This recipe is from Gnom-Gnom, but as is so often the case with websites (especially recipe sites) there is a lot of superfluous commentary and pop-up ads, which I find slows down both scrolling and reading. So here are the bare-bones. Note that you’ll need to weigh each of the ingredients to make this recipe work out well.
Low-Carb Sandwich Bread
12 generous slices // 174 calories, 2 net carbs
2 teaspoons active dry yeast
2 teaspoons maple syrup or honey, to feed the yeast (baking will burn off the carbs)
120 ml water, lukewarm between 105-110 degrees
168 g almond flour **
83 g golden flaxseed meal finely ground
15 g whey protein isolate, unflavored
18 g psyllium husk finely ground
2 teaspoons xanthan gum or 4 teaspoons ground flaxseed meal**
2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon cream of tartar
1/4 teaspoon ground ginger
1 egg at room temperature
110 g egg whites (about 3) at room temperature
56 g grass-fed butter, melted and cooled
1 tablespoon apple cider vinegar
58 g sour cream + 2 tsp apple cider vinegar
Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.
Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110 degrees, and if you don’t have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t start again (water that is too cold won’t activate the yeast and too hot will kill it).
Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar, and ginger to a medium bowl and whisk until thoroughly mixed. Set aside.
Once the yeast is proofed, add the egg, egg whites, lightly-cooled melted butter (you don’t want to scramble the eggs or kill the yeast) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, mixing until thoroughly incorporated. Mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb moisture.
Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature, and humidity—check it every 15 minutes or so.
Preheat oven to 350 degrees while the dough is proofing. High altitude—bake at 375 degrees.
Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a loose foil dome at around the 10-15-minute mark (just as it begins to brown). Just be sure that the foil isn’t resting directly on the bread.
Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for best texture- this is an absolute must, as your keto loaf will continue to cook while cooling. Some slight deflating is normal.
Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving.
*Remember that the yeast will feed on sugar to emit carbon dioxide, so it doesn’t affect the carb count at all. And yes, this is a scientific fact.
**If paleo (or in keto maintenance), feel free to sub 1/4 to 1/2 cup of almond flour with arrowroot flour for a lighter crumb.
Nutrition facts are based on12 generous slices.