Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@[ Ссылка ]
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])

Links to purchase other products via Amazon
Almond flour ([ Ссылка ])
Whole psyllium husk ([ Ссылка ])
Apple Cider Vinegar ([ Ссылка ])

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This Keto Almond Bread which was originally called the Best Keto Bread published 3 years ago is an update of that recipe and here's what I did differently;

1. The amount of ground psyllium husks has been reduced.
2. Baking soda has been totally removed hence, I added more baking powder to boost the rise.
3. The loaf size has been increased substantially.

Frankly, almond flour bakes up to be the densest keto bread compared to other nut bread such as walnuts, hazelnuts, pecans and peanuts (see playlist for videos). Yet it has been the most popular keto bread so far.

By reducing the amount of psyllium husks, the bread is slightly less dense. Even though baking soda makes the bread rise more and the texture softer, most people are put off by the unpleasant taste of it. I decided to remove the baking soda totally and it resulted in less rise, but I made it up with more baking powder. Understandably, the texture is firmer without baking soda but the color is whiter so it looks like white bread. With baking soda, the color of the bread looks brownish. But the most important thing is that without baking soda, the bread taste so good. If you still prefer to add baking soda, you can do that. Just reduce the baking powder to 12 to 16 g (3 to 4 tsp) and add 1 tsp baking soda.

The recipe can be viewed and printed at this link;

[ Ссылка ]

For best results, weigh the ingredients!

[Total Servings = 18]
NUTRITION INFO PER SERVING
Total Carb = 4.9 g
Dietary Fiber = 2.6 g
Net Carb = 2.3 g
Calories = 92
Total Fat = 6.4 g
Protein = 4.3 g

DRY INGREDIENTS
Almond flour = 360 g / 3 cups
Baking powder = 20 g / 1/12 tbsp (If you prefer a softer texture and do not mind the taste of baking soda, you can reduce the baking powder to 3 to 4 tsp and add 1 tsp baking soda)
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for better understanding and success - [ Ссылка ])
Salt = 4 g / 1 tsp

WET INGREDIENTS
Apple cider vinegar = 45 ml / 3 tbsp
Hot or boiling water = 160 ml / 0.65 cup
Egg whites = 7 large (It should be 250 g and not 270 g as stated in the video)
Note:
1. For liquid egg whites, use the same amount at 250 g.
2. For egg white powder, use 43.75 g of egg white powder + 245 ml of room temperature water. You can add the egg white powder to the dry ingredients and the water to the wet ingredients.

DIRECTIONS
1. Preheat the oven at 350 F or 180 C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a dough is formed. The dough is soft but still manageable. As an option, you can rest the dough for 5 minutes so that it will firm up more.
4. Shape the dough into a loaf then place into an 8x4 inch (20x10 cm) loaf pan greased and lined with parchment paper. You can also just scoop the dough into the pan then smoothen it. It's important to make the top of the dough as round as possible so that the bread will look taller, and the crumbs are airier.
5. Top with almond flakes and pumpkin seeds (optional) then press down gently to ensure they stick to the dough.
6. Bake for 60 minutes or until cooked at the lowest rack.
7. Cool completely before slicing into 18 thin servings.
8. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for months.

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