Having attempted many of the low carb bread recipes the internet has to offer, I continually found them to be either very complicated, expensive and time consuming to produce, eggy, falling apart easily or having a strange aftertaste. This new and improved recipe, which is an adaptation from a chaffle recipe from Serious Keto is, in my opinion, the closest to real bread so far. It actually holds together, doesn’t taste eggy, doesn’t have an aftertaste and works for sandwiches, burgers, toast, mini pizza bases and even handles a good dunking in fondue.
4 tablespoons Almond Flour
2 tablespoons Cream Cheese
2 tablespoons Grated Mozzarella*
2 Egg Whites
1 tablespoon milled Flax Seed (freshly milled in a coffee grinder if possible)
1/2 teaspoon Baking Powder
1/2 teaspoon fast acting yeast NEW ADDITION
1/2 teaspoon psyllium husk NEW ADDITION
Sea Salt to taste
* To create a smoother texture pulse the grated mozzarella in a processor. This really does make a difference
Whisk the egg whites and softened cream cheese until smooth and lump free.
Mix the yeast with a tablespoon of warm water and leave to activate for 30 mins. Add the yeast to the egg white and cream cheese mixture.
In a separate bowl, combine the almond flour, milled flax, mozzarella, baking powder, psyllium husk and salt. Add the wet ingredients to the dry and mix thoroughly. Set aside for 15 minutes until the flax has thickened the mixture to a porridge-like consistency.
I used a mini griddle (not the mini waffle maker) for cooking these which gives a great uniform result and makes three but they can easily be flipped in a pan with a knob of butter.
Chewy, robust, handles a thorough buttering without falling apart and delicious hot or cold…Eureka! low carb bread that delivers and has the unmistakable scent and taste of freshly baked bread.