I made this, I thought what the heck who cares about 14 eggs whites when you’ve so many allergies that you’ve hardly anything else to eat. It not only if it turn out the same as the video, it also tasted really good. I used rice oil instead because it can make bread and cakes fluffier. It toasted fab and put dairy free violife cream cheese on it. It’s not eggy. Yum
Please see the description box below video (click down arrow on the right hand side, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Considering the cost of other low carb bread recipe ingredients, it's a bargain to use 14 eggs- ($1-$3) plus you still have 14 yolks to work with, so it's really only half =) Much less the cost of a store-bought loaf of low carb bread, which is $6.50 to $9.75 here in Arizona~ & none of those are anywhere near just one total carb! I do understand the initial reaction, yet after thinking a minute, I realized that it's actually more economical than most other recipes' ingredients. As well as having none of the gratuitous fiber often used to drive the carb count down. The entire loaf is pure protein w/a little bit of good fat =)
well it's coconut flour: crazy absorbent of liquid. you could try with 7 or 8 eggs, but then you need to add binder such as xanthan gum or psyllium husk. we should appreciate this people who dedicates their time to find all these wonderful recipes. it is not as easy as you give your comment.
@@jenlilyani Exactly. The time, effort and loss of expensive ingredients when recipes don't work, this is what ppl need to understand. These food bloggers lose lots of ingredients when testing a recipe to be 100% tried and true products that will be shared in the keto world. So I say let's hear it for our unsung heroes who did all the work.
It is!.. just made it and toasted a couple of slices to make a cheese sandwich… I need to use coconut flour… but I really don’t like the taste… but this bread id awesome !… it doesn’t taste like coconut!
Absolutely beautiful! Simply cannot wait to begin Keto baking. I’m a baker actually, but keto is an entirely new sphere to me and still seems somewhat intimidating😅 But I think I’ve collected enough data to begin the adventure. I have learned so so much since discovering your channel. You are a true treasure 🌸🌸 I have made a few observations I’d like to clarify: 1. (When your recipes call for apple cider vinegar, can one generally substitute with distilled white vinegar/Lemon juice/some other type of vinegar just for availability/preference purposes?) 2. (Would you say it is safe to completely omit the sweetener your cake/bread recipes call for without compromising on overall texture/quality of the final bake? Because as you know with conventional baking, sugar oftentimes lends more than mere “sweetness” to a recipe, and so usually needs to be replaced with another ingredient for texture purposes.
Thank you for your support 🙏 Yes you can replace ACV with white vinegar or lemon juice. Frankly I have not tried making keto cake without sweetener so am not sure how the texture will be if you omit it. For certain keto bread recipes that has sweetener, particularly brioche bread, I have tried omitting it and the texture was drier and denser.
I have a loaf in the oven now! I've tried a couple of your recipes now, and appreciate all you share!. I don't know if you have an instant read thermometer or not, but, I think it would be helpful to know the internal temperature of the loaves when you remove them from the oven so we could have another method to confirm the doneness of our loaves. Just a thought :)
It looks fabulous!! But why you can use the yolks ? which are the healthy part of eggs ..this make a total of 14 eggs without yolk that is good to make mayonnaise but I wonder why not in the bread .
The reason I used egg whites is that the protein helps with the rise whereas the fats from yolks tend to hinder the rise. Egg whites also gives a nice whiter color and does not taste eggy.
We have chickens and an abundance of eggs that I've been trying to find something to make with, and this looks delicious. Thank you! Where did you get the tall bread pan?
I’ve made keto bread with almond flour and have bought it from the store. It tastes fuzzy to me. I am baking this right now. Fingers crossed. 20 minutes to go.
This is how I make coconut cakes and pancakes You're inspiring me to try it in bread making. But, does it have strong eggy and coconut smell since no vanilla extract is added to ease the smell. You are a queen of coconut flour :)
You can order online via Lazada or Shopee Malaysia. The imported ones are much more expensive. I have also tried a local one which comes in a 1 kg pack and it is much cheaper and works too.
If you see the description box there's an option to use egg white powder or liquid egg whites from cartons. If you use fresh egg whites there's so many ways that you could use the leftover egg yolks such as lemon curd, lemon tart, pudding, flan, egg tarts, ice cream, salad dressings, scrambled eggs, low carb fried rice etc.
That's an interesting suggestion as I am hearing this for the first time. Did a little research and now understand what Aqua Faba is. If you try it, please let me know how it turns out. Also, how do you get the supply?
Bake in preheated oven at 350F or 180C for 50 minutes at the lowest rack. Please see the full written recipe and link to print recipe in the description box below the video 🙏
I've done on Friday keto bread from Ketoserts channel, from psylium husk and coconut flour, it came too small, probably because I measured badly amount of baking powder. But taste is good, kind of coconut and it's a little bit cheaper. I am gonna try your recipe, but want to make it half of the portion. How do you think, what loaf pan measurement would be good for it to bake? How about freezing it, will texture remain the same? Thanks for your recipe and work done to it, it looks yummy, and kind of toast bread, it's exactly what I was looking for. Greetings from Poland. :)
It's quite challenging with the soft batter. But you can try scooping onto a baking tray or into small round baking molds or tins then bake them. If you do try, please let me know how it turns out 🙏
I have a list of videos with vegan bread (eggless). Please check the playlist under BREAN-VEGAN. Of course, eggless bread is much denser and heavier due to the lack of protein.
@@lowcarbrecipeideas I just asked a question about egg white powder as. I am not looking for a vegan recipe. I think what Kathy means is using egg white powder instead of fresh egg whites. I use it all the time in other egg white recipes. I wouldn't use so many fresh egg whites with all those yolks left over.
@user-gu8xn9pr4j Thanks for sharing. Yes, egg white powder is a good alternative for fresh egg whites. I have actually provided the ratio for egg white powder at the description box below the video.
One way if one wants to calculate a recipe that uses less whites is divide each ingredient by the number of eggs then multiply by the new value of eggs. Here are values rounded up. Example: 12eggs/10eggs 77g/64g coconut flour 14g/11g baking powder 26g/21g ACV 86g/71g coconut/olive oil I'd keep the salt the same unless it has a negative effect on the taste. But I'm going to try this myself once I've got the bigger pan, as prev attempts of another recipe haven't created a rise.
As the dough is soft, you can use muffin tins or silicone muffin molds. Alternatively you can use aluminum foil, cut into size, fold it and make a round mold but I am not sure whether it will leak or not. Hope this helps
I think there's some confusion here. 1 tsp (teaspoon) of baking powder is 4 grams, so 4 tsp equals 16 grams. 1 tbsp (tablespoon) is about 14 grams. As not all spoons and cups are the same everywhere, I always mention to weigh the ingredients for accuracy. Hope this clarifies 🙏
What about ground flax seeds as a replacement for psyllium? I tried one to one replacement and that didn't work. But what about halving the amount of psyllium and replacing it with flax and some egg?
I’ve made that bread twice… but I have one question: both times I’ve been left with 14 yolks… thd other day I ate some and threw out some… what can I cook so I don’t throw them out?… I mean KETO something… today I made KETO bread , KETO cookies and KETO donuts… all for my grand… I (don’t want tasty stuff because I eat too much)… but don’t know what to cook with the yolks!…
@@lowcarbrecipeideas thanks!… thd only thing I did was add it to perico (tomatoes, onions, salt, pepper, vinegar and OF COURSE, eggs… but I live alone, and besides 2 whole eggs in the recipe , only added 2 yolks each tlme.., really : thank you!
@@lowcarbrecipeideas … thanks!… I’ve done many of those… but I live alone… so thought there would be a recipe that only needed yolks, eg…. So I could use them all (or most) at once… thank you!
So much more enjoyable~ for myself & husband~ than the current, trendy egg white protein bread. That one is good too- though far more angel cake-ish. It serves it's purpose well, yet for the effort/ ingredients /macro outcome, why not produce this textural wonder? Such a great visual on all counts~ the steps & the texture/crumb detail are much appreciated. Thank you a whole bunch for this one =) Samantha in AZ
Unfortunately not as ingredients for keto bread can't be substituted. Please check out this tutorial video for better understanding; th-cam.com/video/vmddu_MbH4I/w-d-xo.html
I have a question , how come when I make the batter part, my batter gets really dry and clumpy, and it ruins the height of the loaf , may you give me some tips or maybe I’m doing something wrong
Some coconut flours are more absorbent than others. You can prepare the ingredients for batter first but only mix it after making the meringue so that the batter will not be too thick to mix.
@deemin-nate457 Yes, after making the meringue, quickly make the batter then fold in the meringue. Later you can try other brands of coconut flour that are not too absorbent
@@lowcarbrecipeideas Still hot!! Just take off the oven. Tastes good. Toasted may be even better. Great!. You are a genius. Just for knowing; what is you favourite pizza crust recipe
@Roberto Carbone So glad to hear that and thanks for your feedback. As for pizza crust, I find that the almond and sunflower seed versions are the best due to crunch factor.
I did this cake... I use egg white from carton ... It rose a lot, has a nice flavor, but it was dense at bottom, just like a flan , when doing bread dough was too liquid..,I did recipe exactly as it says, any advice?
There's no psyllium husk here so I am puzzled about the dense bottom. It could be the meringue which has to be whipped to stiff peaks and the volume will be increased significantly. As the bread is super light due to the great rise so the bottom should not be dense. Sorry I am not sure what's the cause, still scratching my head 🙏
@@lowcarbrecipeideas ...I am sure the meringue was oki; I am wondering if egg whites from carton were too liquid, next time I will use egg white from fresh eggs... thank you for you answer...🤗👍😘
For egg white powder, it's 6.25 g per egg white. To reconstitute the egg white powder, you need 35 ml of room temperature water per egg whites. So for 14 egg whites, you need 88 g of egg white powder + 490 ml of room temperature water.
I make the protein sparing bread with powdered egg whites. I definitely want to make this bread. Would I be able to use the equivalent egg white powder and liquid to make this bread? The egg white powder does whip up into peaks.
Because the fats from egg yolks hinders the rise while egg whites boost the rise due to the protein. Also using yolks makes it very cake-like and taste eggy. There are options provided in the description box to use liquid egg whites from cartons and egg white powder.
You are the Bread-Queen! Thank you, I will definitely try it! Cheers from Germany!
Thank you ❤
Finally found a recipe without psyllium husk and xanthan gum🥺 thank you
I made this, I thought what the heck who cares about 14 eggs whites when you’ve so many allergies that you’ve hardly anything else to eat. It not only if it turn out the same as the video, it also tasted really good. I used rice oil instead because it can make bread and cakes fluffier. It toasted fab and put dairy free violife cream cheese on it. It’s not eggy. Yum
Wow... I am so happy to hear that! Thanks so much for your feedback ❤
@@lowcarbrecipeideas Can I use something to substitute the egg whites? Allergic eggs. tia
@@lowcarbrecipeideas Are there really 14 egg whites in this recipe ?
wow 14 eggs for a loaf of bread that's serious
Please see the description box below video (click down arrow on the right hand side, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Well, I finally made the bread....in the oven now....yeahhhh 🍞🍞🍞💜💯💯🥰
More than a dozen eggs just to make a loaf of non-wheat bread...
This is a wonderful idea! Thank you for sharing 😊
It really looks wonderful. I was disappointed it took 14 eggs!!!🙁
Considering the cost of other low carb bread recipe ingredients, it's a bargain to use 14 eggs- ($1-$3) plus you still have 14 yolks to work with, so it's really only half =) Much less the cost of a store-bought loaf of low carb bread, which is $6.50 to $9.75 here in Arizona~ & none of those are anywhere near just one total carb!
I do understand the initial reaction, yet after thinking a minute, I realized that it's actually more economical than most other recipes' ingredients. As well as having none of the gratuitous fiber often used to drive the carb count down. The entire loaf is pure protein w/a little bit of good fat =)
well it's coconut flour: crazy absorbent of liquid. you could try with 7 or 8 eggs, but then you need to add binder such as xanthan gum or psyllium husk.
we should appreciate this people who dedicates their time to find all these wonderful recipes.
it is not as easy as you give your comment.
@@jenlilyani Exactly. The time, effort and loss of expensive ingredients when recipes don't work, this is what ppl need to understand. These food bloggers lose lots of ingredients when testing a recipe to be 100% tried and true products that will be shared in the keto world. So I say let's hear it for our unsung heroes who did all the work.
So easy. Get some liquid eggs from supermarket. I made it today & turned out fantastic
In Argentina eggs are expensive!! 14 it's too much 😅
Great channel, your helping the people to increase their insulin sensitivity.
My daughter LOVED this bread and asked me for the recipe!… thank you for giving us your delicious recipes!
That's great! Thanks so much for your feedback ❤️
Love all your keto bread videos
This looks absolutely delicious!
I also appreciate that there are not too many ingredients.
Thank you so very much for sharing.
It is!.. just made it and toasted a couple of slices to make a cheese sandwich… I need to use coconut flour… but I really don’t like the taste… but this bread id awesome !… it doesn’t taste like coconut!
Tried this out today..though it consumes a lot of eggs and put a hole in my pocket, we all loved it. Very close to store bought keto bread. 😋
That's great! Thanks so much for your feedback ❤
It can put a big dent in ur pockets for sure.
Absolutely beautiful! Simply cannot wait to begin Keto baking.
I’m a baker actually, but keto is an entirely new sphere to me and still seems somewhat intimidating😅 But I think I’ve collected enough data to begin the adventure. I have learned so so much since discovering your channel. You are a true treasure 🌸🌸
I have made a few observations I’d like to clarify:
1. (When your recipes call for apple cider vinegar, can one generally substitute with distilled white vinegar/Lemon juice/some other type of vinegar just for availability/preference purposes?)
2. (Would you say it is safe to completely omit the sweetener your cake/bread recipes call for without compromising on overall texture/quality of the final bake? Because as you know with conventional baking, sugar oftentimes lends more than mere “sweetness” to a recipe, and so usually needs to be replaced with another ingredient for texture purposes.
Thank you for your support 🙏
Yes you can replace ACV with white vinegar or lemon juice. Frankly I have not tried making keto cake without sweetener so am not sure how the texture will be if you omit it. For certain keto bread recipes that has sweetener, particularly brioche bread, I have tried omitting it and the texture was drier and denser.
@@lowcarbrecipeideas ahh so similarly to what happens with regular bakes 😅. Thank you for sharing that.
14 egg whites? Did you get the memo about the price of eggs these days? 🤦♂️
Too many eggs in this recipe, I would rather use few spoons of psyllium husks than adding this much eggs which will make the bread like a cake!
Question why does psyllium husks work ?
I have a loaf in the oven now! I've tried a couple of your recipes now, and appreciate all you share!. I don't know if you have an instant read thermometer or not, but, I think it would be helpful to know the internal temperature of the loaves when you remove them from the oven so we could have another method to confirm the doneness of our loaves. Just a thought :)
Thanks for the suggestion and I will try to do that
Thank you for making the coconut bread, I haven't heard before. I'll try soon ..
It looks fabulous!! But why you can use the yolks ? which are the healthy part of eggs ..this make a total of 14 eggs without yolk that is good to make mayonnaise but I wonder why not in the bread .
The reason I used egg whites is that the protein helps with the rise whereas the fats from yolks tend to hinder the rise. Egg whites also gives a nice whiter color and does not taste eggy.
Do you have link for the loaf pan ? I can’t find one with exact measurements you posted :( I really want to make this recipe
Yes. Here's the link;
amzn.to/3zUby2u
We have chickens and an abundance of eggs that I've been trying to find something to make with, and this looks delicious. Thank you! Where did you get the tall bread pan?
That's great! I bought the pan online via Lazada Malaysia and I have seen it at Amazon too..I also saw it at our local baking ingredients shops.
Interesting❤
Fab! I bought cartons of egg whites and was wondering what to do with them - and I have all the other ingredients- off I go to make this!
Can I use the carton egg whites for tnis?
Yes!!!
Awesome recipe.
It looks like pain de mie, a little.
I will use the yolks for keto ice cream. Needed a recipe for the whites, and this is it. Much obliged.
That's great! If you do try it, please let me know how it turns out thanks 🙏
hello can i used a ordinary vinegar as a substitute for apple cider. 😊
Yes you can use white vinegar
Amazing, thanks for sharing! Great recipe since I get free eggs from a coworker 😇😁😁
Any suggestion what to do with the extra 14 egg yolks? Do you have a recipe that needs 14 egg yolks?
Here's a list ;
1. Scrambled eggs (add some whole eggs)
2. Steam eggs (add some whole eggs)
3. Low carb fried rice
4. Add to stir fried veggies
5. Egg tarts
6. Crème Brule
7. Egg custard
8. Ice cream
9. Pasta sauce
10. French Buttercream
11. Lemon Curd
12. Caesar salad sauce
13. Hollandaise sauce
14. Mayonnaise
15. Flan
16. Indonesian layer cake
17. Lemon bars
18. Lemon tarts
19. Aioli
20. Chewy cookies
21. Salted Eggs (Cured eggs)
Simply buy just egg whites from supermarket!
Egg nog
😮 WOW it call's for 14 egg whites that's a lot makes it expensive ☹️
This is interesting. I will make it for sure. I just need to buy some egg whites😊
I’ve made keto bread with almond flour and have bought it from the store. It tastes fuzzy to me. I am baking this right now. Fingers crossed. 20 minutes to go.
how was it?
This is how I make coconut cakes and pancakes You're inspiring me to try it in bread making. But, does it have strong eggy and coconut smell since no vanilla extract is added to ease the smell. You are a queen of coconut flour :)
It's not eggy due to the use of egg whites only and the ACV helps as well. But of course there's a mild coconut flavor
I want to make 12 slice of it. Kindly guide me, wht will be egg or coconut flour amount in it then.
Hi, thanks for this wonderful recipe..may I know where can we purchase egg white powder in Malaysia? Thanks.
You can order online via Lazada or Shopee Malaysia. The imported ones are much more expensive. I have also tried a local one which comes in a 1 kg pack and it is much cheaper and works too.
Is this as big as regular white bread
Yes it is. I got 18 servings out of it.
I'll try this😊
14 egg whites 🤦🏻♂️
This looks great - thank you.
look very soft , but 。。how about 14 egg yolk 🤣
If you see the description box there's an option to use egg white powder or liquid egg whites from cartons. If you use fresh egg whites there's so many ways that you could use the leftover egg yolks such as lemon curd, lemon tart, pudding, flan, egg tarts, ice cream, salad dressings, scrambled eggs, low carb fried rice etc.
Can you try this with Aqua Foba to see if it would make a vegan version I'm thinking about trying it
That's an interesting suggestion as I am hearing this for the first time. Did a little research and now understand what Aqua Faba is. If you try it, please let me know how it turns out. Also, how do you get the supply?
Hi! I'd like to know in what the temperature in the oven to baked this keto bread. Thank you
Bake in preheated oven at 350F or 180C for 50 minutes at the lowest rack. Please see the full written recipe and link to print recipe in the description box below the video 🙏
Eggy, eggy. eggy, eggy.
Do you think you could add a little bit of yeast? It might give it a slight yeast flavor.
Sure you can do that
Hi. I wanna give it a try, but I don't have cream of tartar 😂 Can I skip it? Thanks😊
Yes you can. You also replace with 1 tsp of lemon juice
Thanks a lot😊
14 Egg white that's crazy.😊
waaayy too many eggs
I've done on Friday keto bread from Ketoserts channel, from psylium husk and coconut flour, it came too small, probably because I measured badly amount of baking powder. But taste is good, kind of coconut and it's a little bit cheaper. I am gonna try your recipe, but want to make it half of the portion. How do you think, what loaf pan measurement would be good for it to bake? How about freezing it, will texture remain the same?
Thanks for your recipe and work done to it, it looks yummy, and kind of toast bread, it's exactly what I was looking for.
Greetings from Poland. :)
Can I use this recipe to make hamburger buns? Thanks for all your hard work!
It's quite challenging with the soft batter. But you can try scooping onto a baking tray or into small round baking molds or tins then bake them. If you do try, please let me know how it turns out 🙏
Chris Cooking Nashville has come up with carnivore "brioche-y" buns that are very similar to this, I recommend checking out his channel on here.
Eggs are so expensive. How about a recipe worh egg white powder?😮
I have a list of videos with vegan bread (eggless). Please check the playlist under BREAN-VEGAN. Of course, eggless bread is much denser and heavier due to the lack of protein.
@@lowcarbrecipeideas I just asked a question about egg white powder as. I am not looking for a vegan recipe. I think what Kathy means is using egg white powder instead of fresh egg whites. I use it all the time in other egg white recipes. I wouldn't use so many fresh egg whites with all those yolks left over.
@user-gu8xn9pr4j Thanks for sharing. Yes, egg white powder is a good alternative for fresh egg whites. I have actually provided the ratio for egg white powder at the description box below the video.
I have actually provided the ratios for egg white powder at the description box below video
Looks good!!thanks for making a recipe wthout gluten and psillium!
Thanks! You're most welcome ❤
14 eggs??!!! 🤦♀️ don’t even look good👎🏻
One way if one wants to calculate a recipe that uses less whites is divide each ingredient by the number of eggs then multiply by the new value of eggs. Here are values rounded up.
Example:
12eggs/10eggs
77g/64g coconut flour
14g/11g baking powder
26g/21g ACV
86g/71g coconut/olive oil
I'd keep the salt the same unless it has a negative effect on the taste. But I'm going to try this myself once I've got the bigger pan, as prev attempts of another recipe haven't created a rise.
Thank you so much got this measurements
How can I make Buns with this recipe?
As the dough is soft, you can use muffin tins or silicone muffin molds. Alternatively you can use aluminum foil, cut into size, fold it and make a round mold but I am not sure whether it will leak or not. Hope this helps
14 eggs for a loaf of bread? Only for the rich!
You stated 4 tsp of baking powder, please fix that because 16 g equals 1 tsp. I hope no one else ruins their first batch like I did.
I think there's some confusion here. 1 tsp (teaspoon) of baking powder is 4 grams, so 4 tsp equals 16 grams. 1 tbsp (tablespoon) is about 14 grams. As not all spoons and cups are the same everywhere, I always mention to weigh the ingredients for accuracy. Hope this clarifies 🙏
Looks great! Except it’s hard to convert the 250 grams of egg whites in a carton into a measurement of cups?
For best results, weigh the ingredients 🙏
How do you all get rid of the smell coming from eggs ?
The reason I used egg whites is that it is way less eggy and the protein helps to boost the rise
What about ground flax seeds as a replacement for psyllium? I tried one to one replacement and that didn't work. But what about halving the amount of psyllium and replacing it with flax and some egg?
Looks great! Most definitely will try it out. Thank you 🙏
Lovely and so white, thank you
I'm allergic to Apple Cider Vinegar, can I use ordinary vinegar or lemon juice instead?
Yes you can use white vinegar or lemon juice
@@lowcarbrecipeideas Thank you so much for you reply☺I will definitely make it.
I’ve made that bread twice… but I have one question: both times I’ve been left with 14 yolks… thd other day I ate some and threw out some… what can I cook so I don’t throw them out?… I mean KETO something… today I made KETO bread , KETO cookies and KETO donuts… all for my grand… I (don’t want tasty stuff because I eat too much)… but don’t know what to cook with the yolks!…
Thanks for your feedback! Here's a list of ideas to use leftover egg yolks;
1. Scrambled eggs (add some whole eggs)
2. Steam eggs (add some whole eggs)
3. Low carb fried rice
4. Egg tarts
5. Crème Brule
6. Egg custard
7. Ice cream
8. Pasta sauce
9. French Buttercream
10. Lemon Curd
11. Caesar salad sauce
12. Hollandaise sauce
13. Mayonnaise
14. Flan
15. Indonesian layer cake
16. Lemon bars
17. Lemon tarts
18. Aioli
19. Chewy cookies
20. Salted Eggs (Cured eggs)
@@lowcarbrecipeideas thanks!… thd only thing I did was add it to perico (tomatoes, onions, salt, pepper, vinegar and OF COURSE, eggs… but I live alone, and besides 2 whole eggs in the recipe , only added 2 yolks each tlme.., really : thank you!
You may buy eggwhites in a container in the supermarket
@@lowcarbrecipeideas … thanks!… I’ve done many of those… but I live alone… so thought there would be a recipe that only needed yolks, eg…. So I could use them all (or most) at once… thank you!
Hi hw long can be kept in room temp
A few days provided you have a cool climate otherwise it's better to refrigerate earlier. Please see the description box for details
what if i dont have apple cider can i replace it with white vinegar?
Yes you can
Hi, what temperature should I use in centigrade if fan assisted oven or just ordinary oven? Thanks. I Will try it today.
The temperature sd be 180C as mentioned. I used upper lower heat with fan.
but theres baking powder
I love the eggs,but not 14 eggs in one loaf of bread. Just my opinion.
So much more enjoyable~ for myself & husband~ than the current, trendy egg white protein bread. That one is good too- though far more angel cake-ish. It serves it's purpose well, yet for the effort/ ingredients /macro outcome, why not produce this textural wonder? Such a great visual on all counts~ the steps & the texture/crumb detail are much appreciated. Thank you a whole bunch for this one =) Samantha in AZ
Thank you ❤
Is mostly eggs, I bet it taste like eggs😬
Would this work with protien powder instead of coconut flour?
Unfortunately not as ingredients for keto bread can't be substituted. Please check out this tutorial video for better understanding;
th-cam.com/video/vmddu_MbH4I/w-d-xo.html
Yum 💓💗🇨🇦
I have a question , how come when I make the batter part, my batter gets really dry and clumpy, and it ruins the height of the loaf , may you give me some tips or maybe I’m doing something wrong
Some coconut flours are more absorbent than others. You can prepare the ingredients for batter first but only mix it after making the meringue so that the batter will not be too thick to mix.
@@lowcarbrecipeideas okay so after making meringue I mix the batter while adding the meringue
@deemin-nate457 Yes, after making the meringue, quickly make the batter then fold in the meringue. Later you can try other brands of coconut flour that are not too absorbent
All those eggs just call it Egg bread....this is why it's good to look for Veganized recipes
I did as the recipe said, why didnt my loaf rise very much ?
It is likely that the meringue wasn't done successfully especially if the volume was not increased significantly
What does it mean kito
I want to ask if you haven't maka a bread loaf using a steam recipe? That keto Coconut flour bread it can be cook on a steam procedure? 🙂
Sorry this is not suitable for steaming 🙏
Hi! Can I use unsalted butter instead of Coconut oil? Thank you!
Yes you can
I will try with egg white powder and a little of nutritional yeast for flavor
That's great! Please let me know how it turns out 🙏
@@lowcarbrecipeideas Still hot!! Just take off the oven. Tastes good. Toasted may be even better. Great!. You are a genius. Just for knowing; what is you favourite pizza crust recipe
@Roberto Carbone So glad to hear that and thanks for your feedback. As for pizza crust, I find that the almond and sunflower seed versions are the best due to crunch factor.
@@rcarbone65 By the way how much egg white powder and water you used?
@@lowcarbrecipeideas water 254 ml (x2) as recipe says. Egg whites a few grams more: 45 grams with the “solids” an 47 grams with the meringe
Get egg whites in cartons
Looks good but what do you do with all the left over egg yokes
List of suggestions to use leftover egg yolks;
1. Scrambled eggs (add some whole eggs)
2. Steam eggs (add some whole eggs)
3. Low carb fried rice
4. Add to stir fried veggies
5. Egg tarts
6. Crème Brule
7. Egg custard
8. Ice cream
9. Pasta sauce
10. French Buttercream
11. Lemon Curd
12. Caesar salad sauce
13. Hollandaise sauce
14. Mayonnaise
15. Flan
16. Indonesian layer cake
17. Lemon bars
18. Lemon tarts
19. Aioli
20. Chewy cookies
21. Salted Eggs (Cured eggs)
Could the yokes be used in a keto mug cake?
I did this cake... I use egg white from carton ... It rose a lot, has a nice flavor, but it was dense at bottom, just like a flan , when doing bread dough was too liquid..,I did recipe exactly as it says, any advice?
There's no psyllium husk here so I am puzzled about the dense bottom. It could be the meringue which has to be whipped to stiff peaks and the volume will be increased significantly. As the bread is super light due to the great rise so the bottom should not be dense. Sorry I am not sure what's the cause, still scratching my head 🙏
@@lowcarbrecipeideas ...I am sure the meringue was oki; I am wondering if egg whites from carton were too liquid, next time I will use egg white from fresh eggs... thank you for you answer...🤗👍😘
beautiful ❤️
Se eu for usar clara de ovo em pó, para misturar com a farinha de côco, qual a quantidade?
For egg white powder, it's 6.25 g per egg white. To reconstitute the egg white powder, you need 35 ml of room temperature water per egg whites. So for 14 egg whites, you need 88 g of egg white powder + 490 ml of room temperature water.
@@lowcarbrecipeideas I see someone using egg white powder, is that something one can use if allergic to whole eggs? tia
It looks good! 👍 th!thanks!
I make the protein sparing bread with powdered egg whites. I definitely want to make this bread. Would I be able to use the equivalent egg white powder and liquid to make this bread? The egg white powder does whip up into peaks.
Please see the description box below video for the egg white powder ratio 🙏
Did I get it right? We are talking about 14 large eggs for a loaf of bread? 😬
❤❤❤
Not fuctional
😁👌👍✌🖖😎
Too many eggs
Can I substitute baking powder with baking soda?
can we do this on oven toaster?
Frankly, I have not tried that before but I think its doable.
the bread looked good but tasted horrible, I had to throw it out
What I want to know is, what was IN the sandwich????
that looks amazing
Love it love it!!
why do you remove the yokes?
Because the fats from egg yolks hinders the rise while egg whites boost the rise due to the protein. Also using yolks makes it very cake-like and taste eggy. There are options provided in the description box to use liquid egg whites from cartons and egg white powder.
Can you we use jar whites???
Yes you can
Dlaczego nie ma przepisu w jezyku POLSKIM ????
I watch the video in english and read in english all the description.
Is dessicated coconut same as coconut flour?
No it's different. Coconut flour is dried Coconut ground into flour texture
@@lowcarbrecipeideas ok thankyou