“This delicious keto bread can be served as an appetizer, a snack or as a side dish. It’s crispy on the outside, soft on the inside and has a lovely flavor thanks to the garlic butter. Only 1 gram of carbs per piece.” Keto Garlic Bread – You must try this recipe.
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- 1¼ cups almond flour
- 5 tbsp ground psyllium husk powder
- 2 tsp baking powder
- 1 tsp sea salt
- 2 tsp cider vinegar or white wine vinegar
- 1 cup boiling water
- 3 egg whites
- 4 oz. butter, at room temperature
- 1 garlic clove, minced
- 2 tbsp fresh parsley, finely chopped
- ½ tsp salt
- Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.
- Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds. Don’t overmix the dough, the consistency should resemble Play-Doh.
- Form with moist hands into 10 pieces and roll into hot dog buns.
- Make sure to leave enough space between them on the baking sheet to double in size.
- Bake on lower rack in oven for 40-50 minutes, they’re done when you can hear a hollow sound when tapping the bottom of the bun.
- Make the garlic butter while the bread is baking. Mix all the ingredients together and put in the fridge.
- Take the buns out of the oven when they’re done and leave to let cool.
- Take the garlic butter out of the fridge.
- When the buns are cooled, cut them in halves, using a serrated knife, and spread garlic butter on each half.
- Turn your oven up to 425°F (225°C) and bake the garlic bread for 10-15 minutes, until golden brown.
- If you don’t like almond flour or if you have an allergy, you can make this recipe with coconut flour instead. Substitute the amount of almond flour for a third as much of coconut flour and double the number of egg whites.
Per Serving: 92 calories; 9 g fat; 1 g carbohydrates; 2 g protein.
Recipe by: Anne Aobadia, Photo Credit: Emma Shevtzoff
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