February 27, 2017

Keto Low Carb Bread

Ujwala Prabhu
Adapted from Priya's #Keto Multigrain Bread

Recently I started a new diet - the Keto diet.  While it has helped me lose weight and get my sugar and cholesterol level back on track an unexpected outcome is that it has rekindled my interest in recipes and got me baking for the first time.  The later out of sheer desperation as we missed eating bread tremendously.

6     Egg ( 6 Whites and 4 Yolks - less yolks to reduce egg smell )
3     tbsp Olive Oil or Sesame Oil or Groundnut Oil or Butter
350 gm Greek Yogurt
100 gm Desiccated Coconut Powder - ground fine
10   gm Psyllium Husk - Isabgol Telephone brand - ground fine
225 gm Whole Almonds - ground fresh else tends to get rancid
½    tsp Baking Powder
1     tsp Apple Cider Vinegar
½    tsp Baking Soda
½    tsp Pink Salt
1     tsp Almond Extract ( to reduce egg smell )
½    tsp Xanthum Gum

Prepare all the wet and dry ingredients.  Collect the dry ingredients in one bowl after prepping them separately and the wet ingredients in separate individual containers. Turn on the oven and set it to 175C.  Generously oil or butter a bread tin preferably non-stick else line with parchment paper.  I use plastic bowls for the mixing as the dough doesn't stick to the sides as much as in metal or glass containers.

Dry mixture prep
In a large plastic bowl mix the freshly ground almond meal, coconut powder, psyllium husk, salt, baking powder, baking soda, xanthum gum and mix well.

Wet mixture prep
In a blender whip the egg whites then add the butter / oil and continue to whisk.  I have used olive oil, sesame oil, groundnut oil and a combination of these oils and butter.  I have baked about 25+ loaves and not noticed the change caused by changing this ingredient.

Then add the Apple Cider Vinegar, Vanilla Extract and continue to whisk.  Next add the yogurt.  Lastly add the yolks and when it is thoroughly mixed pour it out into a large plastic mixing bowl.

Putting it together
Using a handheld mixer add the dry ingredients spoon by spoon quickly to the wet mixture in the large plastic mixing bowl.  Once you add the dry ingredients the apple cider vinegar starts reacting with the baking soda hence the urgency.  The longer you take the more of the rising reaction you lose. The batter will be thick.  Pour it out into the bread tin and use a silicon spatula or your hands to collect all the excess batter from the sides of the bowl and add it to the baking tin.  Pat it flat.  Put into the pre-heated oven and bake for 45mins.

Once it is done pull out the tin and keep on the counter to cool for 5 mins.  Then gently run a knife along the edges to loosen.  Upturn the tin and pull the loaf out and place on a drying rack / grilled surface to cool.  The grill to ensure that the bottom of the loaf cools as well.

Give it a couple of hours and then slice and eat.  Freeze the extra slices.  Do not freeze the full loaf else you will have to defrost each time you want a slice.  Once frozen remove just the number of slices you need and keep the rest frozen.  The bread should stay good for 3-4 months at least.

Ruled.me is a wonderful resource for all things Keto.  Have a look at their guidePriya Aurora has the best Indian blog on keto.  Here's an article from epicurious on the why of yoghurt and what it does for the final product.