2KD Keto Bread. No Carbs. No Gluten. Big Flavor

#1

Here’s the link to the 2KD website, but I’ll also paste the instructions below the link and an image of the final results.

I made it to step 7 with no problems where it says, “Take care not to squish the whites”, but they still taste good. :slight_smile:

I doubled the ingredients to make more at one time which is why there are so many on the cooling rack.

Should I have kept the mixer going while folding in the yolk mixture? Or removed the bowl from the mixer and folded in yolk mixture with the hand mixer? Maybe I just added the mixture too quickly? After the yolk mixture was added, it was far more like a liquid than when the egg whites were very stiff in Step 4.

KETO BREAD. NO CARBS. NO GLUTEN. BIG FLAVOR

Instructions

  1. Preheat oven to 300F (149C)
  2. Separate eggs, making sure to get absolutely no yolk or other fat in the bowl of whites
  3. Add Cream of Tartar to the whites
  4. Beat whites in a mixer until very stiff: 7 to 8 minutes
  5. With a hand mixer, combine egg yolks and cream cheese until smooth
  6. Optionally add seasonings such as caraway seeds or garlic powder to the yolk mixture
  7. Gently pour egg yolk mixture over whites and fold in.
    Take care not to squish the whites
  8. Place sheet of parchment paper on a cookie sheet
  9. Make 6 separate dollops of the batter on the sheet. Don’t spread
  10. Bake for up to 20 minutes, just until golden brown.
    Overcooking hardens the foam
  11. Remove and let cool on a rack for 5 minutes before eating
  12. Store in fridge in an air-tight container

Keto Bread Results.jpg3264×2448 2.23 MB

(Jane Reed) #2

Yes, you are in danger of squishing the whites unless you combine the 2 mixtures carefully. By hand, using a rubber scraper, use an under-and-over movement, impossible to describe but I bet you can find a you tube video. This gentle technique deflates egg whites the least.

(Jacob Wagner) #3

I made some of this today.

I learned that making two batches doesn’t work well. While the first is baking the second looses its fluff.

The Results:

  • Mine don’t look as even as yours.
  • Half my family likes them and the other half doesn’t.

This isn’t the ultimate solution for us. I will keep experementing. In the meantime we may just use Fathead pizza crust for sandwiches.

–Jacob

#4

I use cloud bread recipe with psyllium husk.
I like it, because this way I can make sandwiches and so on, but my bread is not in any way as beautiful and nice as yours. And always sticks to parchment paper and then I have like half of one bread roll.
I will try to make it your way, thanks for sharing

#5

You didn’t tell how many eggs or how much C OF T