EFK Tested

Erickson Homemade Low-Carb Keto Bread

Name: Erickson Homemade Low-Carb Keto Bread
Yield: 1 loaf
Ingredients: 1 1/2 cups almond flour; 1/2 cup coconut flour; 6 large eggs, whites and yolks separated; 1/4 cup melted butter or coconut oil; 1 tbsp baking powder; 1 pinch sea salt; Optional: 1/4 cup psyllium husk powder for additional fiber

Our tested EFK low-carb almond-flour bread. The ingredient formula and mixing method are recovered, but the exact bake time still needs to be reverified before publication.

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From the EFK recipe collection

Yield: 1 loaf

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Ingredients

1 1/2 cups almond flour
1/2 cup coconut flour
6 large eggs, whites and yolks separated
1/4 cup melted butter or coconut oil
1 tbsp baking powder
1 pinch sea salt
Optional: 1/4 cup psyllium husk powder for additional fiber

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Directions

1. Preheat the oven to 350°F and line a standard loaf pan with parchment paper.
2. Carefully separate the egg whites and yolks into two separate clean, dry bowls. This step is critical.
3. Beat the egg whites until stiff peaks form. This traps air and helps make the bread light and fluffy.
4. In another bowl, mix the egg yolks with the melted butter.
5. Combine the almond flour, coconut flour, baking powder, and salt in a large bowl, then stir in the yolk-butter mixture until very thick.
6. Gently fold the whipped egg whites into the thick batter in three separate additions. Be gentle to keep as much air as possible.
7. Pour the batter into the parchment-lined loaf pan.
8. Bake at 350°F for 30–35 minutes.
9. Let the bread cool completely in the pan for at least 30 minutes before slicing.

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