Youtor
Awesome Zero Carb Keto Bread Gluten Grain Free
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=HnghZ7NO4Bw
On a low-carb diet, people probably look at bread as a forbidden food or one that will be replaced with a rubbery alternative, but nothing could be farther from the truth with this super light and delicious keto bread. The bread offers a different texture but is as satisfying as traditional grain-based breads, with only four net carbs for the entire loaf! • PRINT THE RECIPE: https://bit.ly/zerocarbbrd • This super light and delicious keto bread offers a different texture but is as satisfying as traditional grain-based bread. It has only four net carbs for the entire loaf! • Plus, with eggs and grass-fed whey protein as central ingredients, this recipe is a bonafide protein bread sans sugar-spiking carbs. This zero-carb selection is a great sandwich bread, perfect for avocado toast or a fantastic accompaniment with coffee slathered in grass-fed salted butter. • PRINT THE RECIPE: https://bit.ly/zerocarbbrd • #easyketorecipes • Macros: 16 servings • Calories: 38 | Fat: 2g | Protein: 4g | Carbs: 0g | Fiber: 0g (0 net carb) • Ingredients: • 6 large eggs • 1/2 cup, Grass-Fed Whey Protein (Bulletproof) - http://amzn.to/2oyqr5e • 0.25 teaspoon, Sea Salt • PRINT THE RECIPE: https://bit.ly/zerocarbbrd • Directions: • Preheat the oven to 350 degrees F. Separate the egg whites from the yolks, avoiding putting yolks into the bowl containing the egg whites. Add the liquid egg whites to a large bowl for mixing; be aware that the eggs will rise and expand when whipped. Set the separated yolks in a bowl to fold in later. • Use an electric hand mixer to whip the egg whites until the whites form stiff peaks (as shown not on the left), for approximately 5-6 minutes. • Gently fold the whey protein, egg yolks, and salt into the whipped egg whites to preserve their fluffiness, ensuring a light and airy final result. • Grease your pan with coconut oil and pour the bread batter mixture into the baking pan. • Bake at 350 degrees for 35-45 minutes or until a knife inserted into the center of the loaf comes out clean. Let the bread cool before removing it from the pan. • Note: The bread will rise and may deflate a little while cooling, but this is normal. I found that my recent loaf stayed as risen as any loaf I have ever made, so results may vary slightly.
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