Ellen's Low Carb Bread
This low carb bread recipe is a staple at our house. You can make it into different shapes and sizes, and it travels and freezes well. Since the almond flour is so dense and filling, I make small rolls that are great for busy people who need food that can travel. This recipe was adapted from Maria Emmerich's recipe.
- 1 ¼ cup blanched almond flour (Honeyville Grain brand works best)
2-5 tablespoons* psyllium husk powder (no substitutes – must be husk powder, not whole psyllium or psyllium seed)
1 teaspoon baking powder
1 teaspoon Celtic sea salt
4 ounces cream cheese
3 tablespoons butter
1 large egg
1 cup BOILING water
4 tbsp non carb oat fiber (makes a denser, less sticky bread)
- Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder, baking powder, salt and oat fiber, if using. Whisk until dry ingredients are well combined.
- In a separate glass bowl, soften the cream cheese and butter in a microwave or in a saucepan on the stove.
- Remove from heat and whisk until glossy. Allow to cool for a few minutes. Add in the eggs and whisk until smooth. Add the wet ingredients to the dry ingredient and mix until a firm dough is created. Now use a fork to break up the dough into small chunks, so that it is easier to mix with the boiling water.
- Add boiling water all at once into the bowl. Whisk/stir until well combined and dough starts to firm up. After a moment or so, the dough will become very stretchy and sticky.
- Use a small measuring cup (such as a 1/4 cup) or a spoon, scoop the dough out and form into desired shape and place onto a parchment paper lined baking sheet. While baking, the dough will double or triple in size depending on how much psyllium you used.
- Bake for 45 to 55 minutes. Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife.** Toast or eat as is, or use as bread for small sandwiches.
*if you use psyllium SEED, instead of husk, you will end up with a BLUE flat bread. This is because psyllium seeds have iridoid compounds in them which turn blue when heated in the presence of protein.
**The insides of this low carb bread may be a little gummy because of the fats in the bread, but I include them because they really add great flavor. Splitting and toasting the bread after it cools will help with this.
For those who avoid dairy, there's a dairy free low carb bread recipe here.
Nutrition for Low Carb Bread
Nutrition: Entire recipe (divide by number of rolls made): 1401 calories, 129 grams fat, 52 carbs, 36 grams fiber, 15 net carbs, 37 grams protein.
Assuming 6 rolls, each roll: 234 calories, 21 grams fat, 9 grams carbs, 6 grams fiber, 3 net carbs, 6 grams of protein.
This recipe can be doubled and freezes well.
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