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I didn’t want to go the proofing route with this recipe since I would need water to proof the yeast and that would lead to addition of more almond flour to take care of the extra moisture which would invariably lead to a higher carb count per slice. And I needed that yeast flavor to help my cravings. The leavening agent in regular high carb bread is yeast and yeast feeds on sugar*īesides being a leavening agent, yeast also adds to the flavor profile of regular bread. I decided to double the recipe and add some leavening agent in this case, baking powder. I had a bit of a challenge though, the pizza dough wasn't going to fill the loaf pan and a flat bread won't do the magic for making a sandwich the way I wanted to. Developing the low carb fathead bread recipe that's how this fathead dough bread recipe was born. I decided I was going to put the fathead dough in a loaf pan and see what I get. The fathead burger buns and fathead hot dog buns are heavenly. I tried the fathead dough pizza and I loved it.
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This dough is super amazing and when you try it, you will see you can do equally amazing things with this dough. The fathead dough is like the holy grail of low carb dough. In the course of my Low carb Journey, I heard about the fathead dough.
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#Non eggy keto bread free#
Join our Free Low carb Support Group on Facebook! Fathead dough bread recipe I tried a variety of Low carb bread recipes I found all over the internet and on Pinterest and lots and lots of them tasted too eggy for my liking so I literally gave up trying any low carb bread. But when I went keto and knew I couldn't have bread then the bread cravings started.
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Before going low carb I wasn't much of a bread person. Low carb bread recipe ( Fathead bread )īread is one of the most loved and missed foods by low carbers / ketoers. If you’d like to jump to the recipe card, I would love you to know I usually include HELPFUL RECIPE TIPS in the body of the post to help you along which you can always refer to later. Serve warm with a pat of butter (non negotiable in my book!).Jump to Recipe. Store in an airtight container for 2-3 days or in the freezer for a couple months.Then you'll definitely want to give it a good toast to get some texture on (non negotiable guys!). But worry not, just wait for it to cool down until just lightly warm (it continues to cook as it cools guys!). Either way, it'll come out looking pale and spongy (and not very appetizing at all tbh!). Time can vary a lot in microwaves, but to give you an idea mine is 1000 watts. If you divide the dough in 3 you'll cook the bread for 90 seconds on high, but if you cook it all together you'll want to do 150 seconds (2 1/2 minutes).Transfer the batter to a microwave-safe dish or mold (use either a large one or divide into 3 ramekins), pressing down and smoothing out the top with a wet fingertips.Continue to mix for a minute until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!). Add in the dry flour mixture in two parts, alternating with the sour cream.With the mixer on, add in the apple cider vinegar and butter.', Add egg and sweetener to a large bowl and beat with a whisk or electric mixer for 1 minute or two until airy and lighter in color.Whisk until thoroughly combined, set aside. Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl.