A grain-free keto recipe for your daily bread. This is a fantastic recipe because it does not have that typical 'eggy' taste most keto breads have.
I've tried a few recipes and tinkered with them too, then finally thought this was the best one ever! I like that there are not 10 eggs there, because I subbed some of them with cream cheese, and it totally works! I like that we don't have to separate the eggs and whisk the whites into peaks and summits before folding them in, necessitating another bowl to wash. I also like that it includes both psyllium husk and xanthan gum, the former contributing to much-needed fiber, and the latter helping to make the bread soft and not crumbly.
This almond loaf is rather 'heavy' or hearty, so I slice them rather thinly. And then enjoy with any keto-friendly topping I stock my fridge with: cream cheese, tapenade, paté, or any of a slew of Dutch cheeses which have now taken over the entire fridge drawer. On weekends, breakfast treats involve egg salad or chicken salad sandwich. Now you see why I'm glad to have a supply of bread in the fridge. It's also that comfort factor ... who doesn't love a sandwich in the morning? —Sheila - FuelingWithFlavour