Description
A light, low-carb loaf made with coconut flour, whey protein, yogurt and whipped egg whites. It takes 10 minutes to prep, bakes in about 35 minutes, and makes 14 slices that toast and freeze well.
Ingredients
6 large egg whites, at room temperature
2 egg yolks
1/2 cup (60 g) coconut flour, sifted
4 tablespoons (24 g) whey protein powder
1 1/2 teaspoons baking powder
A pinch of salt
1/4 cup (60 g) plain or Greek yogurt, at room temperature
1/4 cup (55 g) butter, melted and then cooled
2 tablespoons lukewarm water
Instructions
1. Preheat the oven to 180 C / 350 F and line a small bread pan (1 lb volume, 7.5 x 3 inch) with parchment paper.
2. Beat the egg whites with an electric mixer until stiff peaks form. Take your time with this; it should take about 3 to 4 minutes.
3. In a separate bowl, beat the 2 egg yolks, the yogurt, the butter, and the water for about 2 minutes, until pale and fluffy.
4. Add the coconut flour, whey protein powder, baking powder, and salt, along with one quarter of the stiff egg whites. Beat with the mixer until just combined.
5. Using a spatula, fold in the remaining egg whites until you have a smooth dough. Do not overmix, so you keep the air bubbles.
6. Fill the prepared loaf pan with the dough and bake for about 35 minutes, until golden on top or until a skewer inserted comes out clean.
7. Let the bread cool completely before cutting.
Notes
Adapted from the Keto Coconut Flour Bread recipe by Katrin Nürnberger of Sugar Free Londoner.
The source lists 0.9 g net carbs per slice and a yield of 14 slices.
You can toast this bread, but be careful not to burn it. Coconut flour browns quickly.
Store in the fridge for up to 5 days, or freeze sliced for up to 3 months.
Nutrition values are those published with the source recipe, per 35 g slice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
Nutrition
- Serving Size: 1 slice (35 g)
- Calories: 69
- Sugar: 0.5g
- Fat: 4.7g
- Saturated Fat: 2.9g
- Carbohydrates: 1.7g
- Fiber: 0.8g
- Protein: 4.5g