The protein sparing bread recipe did not look very appetizing to me in the first original version so I never tried it. Indigo Nili’s modified versions looked way more appetizing
( https://www.youtube.com/watch?v=ad-VLExvDb0&t=33s ) and spurred me on to try some other modifications. And I figured out the closest I’ve come so far to a regular white bread loaf. Hope you guys enjoy as much as I have been!
Indigo Nili’s Proofed Butter Bread- https://youtu.be/bC80SCM0VTg?si=-4Tnc0ngKV_b6S_D
Low Carb Italian Herb Rolls and Hamburger Buns Video- https://youtu.be/EyifS0Od_9k
Low Carb/High Protein White Bread Original Video- https://youtu.be/0k6QK-1fUws
Egg White Bread FAQ Video- https://youtu.be/IZh_q6Zu6Jc
Egg White Powder Cost Breakdown Video- https://youtu.be/ozCKMOtAa-4
Serious Keto’s Bread Review- https://youtu.be/NME3PH03WQY?si=MUOS6JYIqlgqQBnf
Original Creator of the Protein Sparing Bread Maria Emmerich –
YouTube- https://www.youtube.com/c/MariaEmmerich1
Blog- https://mariamindbodyhealth.com/
Ingredients, blog link and macros below!!!!
I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I’m going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I’m excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
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Low Carb Bread Loaf Recipe
292 g Warm Water (100-110 degree Fahrenheit) (1- 1/3 Cup)
9 g Active Dry Yeast (2 1/4 tsp.) or instant
7 g Honey/ 6 g Inulin (1 tsp./ 2 tsp.)
10 g Whole Psyllium Husk (2 Tbs.)
100 g Egg White Powder (about 1- 1/4 Cup)
20 g – 80 g Allulose (2 Tbs. – 1/2 Cup)
1/2 tsp. Salt
1/2 tsp. Cream of Tarter
24 g Heavy Cream Powder (optional, can use butter powder also) (4 Tbs.)
Macros for whole batch:
587 Calories
18 g Fat
20 g Total Carbs
15 g Fiber
5 g Net Carbs
85 g Protein
Blog Link to Full Recipe: https://www.ketoupgrade.info/post/low-carb-bread-loaf-recipe
Hey everyone welcome back if you’re new here thanks for joining me my name is Alicia and I’m a patio chef with a sweet tooth and I’m here to show you how to make the best keto desserts possible so if you enjoyed these recipes please consider hitting the Subscribe button
Giving the video a thumbs up leaving me a comment sharing with all your friends and family it all helps my channel grow and to bring you new keto desserts almost every Saturday today a little recipe redo because the video I shot a couple years ago was not my best work
And I was just getting over covid and I thought I was fine but then when I went to shoot my brain was so foggy and then the video went crazy and it has thousands of comments and a lot of them are because I didn’t explain myself well
And I also have learned a ton since I put up that video on this bread bread because I have opened my own Bakery in a completely different location and I opened up another Bakery in my house so this bread is tricky but I have learned so much so today we are explaining how
To make the low carb high protein yeasted white bread so let’s get started to start out this recipe I have my oven already preheating to 325 I’ll explain why in a little bit first we’re going to use it to activate our yeast because our stuff needs a
Little bit of extra help to get moving and blooming so I’m using a scale here I am going to measure on the measuring cup for you too I have a fluid ounces setting on my scale the scale is linked below I got on Amazon it’s my favorite
Now I usually go by grams in all my recipes so do 292 G or 10.3 o i got this ratio from when I was doing testing back in the day so I haven’t changed that at all so we’re going to get water that is between 100 and
110° F with baking in particular it is always really important to be accurate on your measurements that’s why I always suggest using a scale this cost me like $15 and if that saves you how many recipes in the future of messing up I think it’s way worth
It this water’s not even hot enough because it’s like 10° here hey let’s let’s try that again we’re at now and now we’re too hot how it always works well that’s hopefully cooling down a little bit I’ll talk about the other two ingredients I have to go into here I have inulin here
It is the only keto sweetener or sugar that will I have found to work to activate yeast I’ve been told by people that monk fruit orthol works and alolo works I’ve never been able to get it to bloom my yeast you can always try it but
I always try and Bloom my yeast it’s not like the instant stuff that we just put into the dry ingredients and it magically works because I don’t trust that so I want to see my yeast being activated in my water so I use inulin to blo my yeast you can also use honey
Maple syrup anything that you prefer again some people say that the honey gets all eaten up by the yeast so there’s no carbs I don’t have a way of testing that the so I’m just sticking with the inulin and inulin is a fiber that is derived usually from artichokes we need two
Teaspoons which usually a teaspoon is four gram but that’s again why I weigh everything because even though most things a teaspoon is four grams like if you measure sugar it is usually four grams 12 grams for a tablespoon but things that are a little bit lighter and airier they’re different measurements
That’s again why I weigh everything those two teaspoons it’s only five so I’m going to add a tiny bit more till we get to six especially if things are clumpy too it’s going to be really hard to measure with an actual like spoon measure or a cup measure so I let that
Dissolve in there all my ingredients up here are pretty old so this is also going to be a test on if ingredients may go bad on you which I have a feeling they might yeast definitely has a shelf life I found that out when I opened up a
New bag and it blew crazy fast as opposed to the yeast I had before that down to 105 so now we can add our yeast you don’t want to add it when it’s too hot otherwise it may die so 2 and a/4 teaspoons should be 9 G there you go give that a
Stir if you haven’t seen it I’ll link up there for you the cinnamon roll recipe that I did I tried out the instant rise yeast and I didn’t find too much of a difference I used the same amount and everything and it came out the same I haven’t tried it with this particular
Recipe but I think it’ll be fine if you use instant rise but I would still do this part I wouldn’t put it just into the dry ingredients and hope that it worked so since I said we need a little bit extra here I’m going to put this in
Front of the hot air that’s coming out of the back of my oven right here to bloom I’m actually going to put it in my bowl that’s nice and clean cuz then we’re just going to add all the rest of our ingredients to that so you
Technically can do it right in your bowl so let that rise over there while we get the rest of our ingredients ready the next ingredients are all our dry ingredients in the original video I said you had to put psyllium husk in separately I found that you didn’t need
To do that but you do need some kind of fiber basically I tried everything like I took stuff out of the recipe to figure out if I could minus some ingredients and still have the same results well I tried taking the whole celium husk out
Of the recipe and I ended up the lulose leaked out of the loaf and sunk to the bottom botom and made it super wet and it is edible still and it turns out pretty much the same the problem is is that bottom gets super rubbery once it’s
Baked so I did that I actually forgot in a six times batch once didn’t want to throw out all the loaves so I used it for like sample bread and I cut off the bottom of the loaf because that was just what was really hard and the rest of the
Loaf was fine had people mention that they’ve used different fibers in their bread and it has worked I haven’t experimented a ton because I literally have had to experiment on just the original recipe multiple times because of different ingredients not acting the same and different mixers acting differently I’ve literally thrown out
Dozens of loaves because of just differences in the same ingredients that we use I will eventually be messing with like the fibers and stuff I’ve heard people use the glucomin which is basically cone Jack fiber and The Acacia fiber definitely check out Indigo nil’s station she’s done a lot of
Experimenting with this bread you can use selum husk powder but you have to use half the amount as the whole celum husk so I’m just going to mix all my ingredients together in this bowl 10 G or two tablespoons which is not always the case so always weigh you got 12 that
Time in the back of the package says two level tablespoons 10 gram these two ingredients are in every egg white bread loaf in different amounts I just stuck with the normal amounts half teaspoon or 2 G of salt I use himalay pink sea salt and cream of tartter which I’ve heard
People use extra of this to get a more sour taste on their bread I’ve just been trying to keep it simple because like I said I sell this bread for a living basically so I haven’t messed with it much because I want to sell the loaves that I make and
My customers expect the same thing every time so I haven’t been like crazy experimenting with a lot of stuff this is just my basic recipe that I figured out back two years ago but just some tips and tricks that I figured out since then because I figured out a lot now the
Lulose is essential for getting a brown top on your bread but it also adds moisture to your bread so I think the original recipe was like was only a couple tablespoons I do 60 G but this is one like it’s supposed to be 12 G per tablespoon but I found that it’s usually
10 or 11 depending on if you have clumps in but you can use as little or as much as you want as little as two tablespoons as much as like a whole half cup which would be 80 gram it’s kind of up to you on your sweetness level of bread a lot
Of people from like the UK and different countries were surprised when I had sugar in the bread because they don’t put sugar in their bread except for to activate the yeast and we like our stuff a little sweeter over here in the USA I would just suggest having some in there
If you want to switch out the lulose for another keto sweetener you can you’re just not going to get that softness and you’re not going to get the nice Brown Loaf and the last ingredient is our egg white protein powder now this has been the bane of my existence there are tons
Of different brands out there some are better than others like some whip up a crazy amount like I love roseacres Farms because it whips like crazy high and that’s when my customers were used to a nice high loaf even higher than the recipe video that I did
Before that was with just the now protein powder which it turned out great but when I went to experiment with the now brand I’m used to the roseacres which it fluffed up a lot more than the now brand so I kept trying to get this now brand to fluff up higher thinking
That the now brand was just not working because it wasn’t getting like super voluminous but it ended up being just that the now brand just didn’t get as voluminous as the roseacres brand I don’t know why that is like I don’t know if it’s just something in the process of
Them making the egg white protein I got to do this before my scale turns off I have found that different egg white proteins it’s all the same protein powder egg white powder it’s all the same thing as long as the ingredients are just egg whites but I
Found that some give you a better rise and a better like just more volume in your pan it all tastes the same it’s just the fact that it’s just not as high of a loaf but it works the same I tried one that had like sunflow lethos in it
Didn’t whip at all so don’t do that cuz I wasted my money on that package when I was searching for different egg white proteins thinking that the now brand was the one that was messed up for some reason but then I also have received egg white protein powder that didn’t work at
All and the only ingredient was egg white it was just like clumpy and had like shards of dried egg white in there and I don’t know what was wrong with it or if I could have fixed it but I ended up just not using it and losing the
Money on that problem with keto ingredients is they’re not even across the board a lot of times if for some reason your egg white bread isn’t working and you’ve troubleshooted all the different things I say it may be your egg white now along the same lines
With the egg white powder people tons of people can I use fresh egg whites I tried using all fresh egg whites it didn’t work at all it was just a shrunken Mass and I had to throw it away I’ve tried subsequent breads since then reducing the amount of fresh egg whites
And putting egg white protein powder in still and using my yeast and everything and I’ve come close I still haven’t mastered it the ratio that a lot of people use is a third of a cup of egg white protein powder and a cup of egg whites I believe was the ratio and I
Just tried using like a/4 cup of water to bloom my yeast and inulin and all that and it came close but it still sunk a little bit so I still have to do more experimenting on that like I said Indigo nilly has um a lot of experiments she
Did condensed egg whites so she basically took her fresh egg whites put them in a dehydrator took out some of the moisture so that you don’t have to add in that cup of water but the ratios still work out to how much egg white protein powder you use and it works for
An egg white bread and I did do it and it works it’s just that it doesn’t give you as big of a loaf so I would have to do like one and a half times or something like that to make a loaf that my customers would be happy with okay
Now let’s get our mixer over here cuz it’s time to mix all the stuff up my yeast barely bloomed in there I think cuz my yeast is old because I haven’t been cooking or baking up here in a long time so I got my yeast from downstairs and I’m going to redo
It okay so all that’s blooming I’m going to explain the other things that you can do while it’s whipping but since I got time I’m going to do it now next we need some fat this is going to go in at the very end a lot of people have posted in
The comments of my old video about they’ll use a couple fresh egg yolks for the fat and it has worked out this recipe is hard enough as it is I don’t trust adding anything liquid at the end of this because it is a very finicky recipe to say the least I usually use
Heavy cream powder which has like three carbs for 24 Gram I’m going to use this butter powder that I did buy for experimenting with this bread but it’s super clumpy it’s such a crazy recipe I’d rather have something I didn’t have to sift do about 4 tablespoons or 24 gram a
Lot of people experimented with egg yolk powder for this recipe and that works fine also I feel like any kind of powdered fat will work for people that are dairyfree I would say either the egg yolk powder or I would think a coconut milk powder would work too I’ve just
Never tried it in the bread I don’t know if it imparts a lot of coconut flavor which you know you might not want in your bread so I’m going to sift this just because it’s really clumpy if you adding something that’s not clumpy I wouldn’t worry about it you’re not going
To mix this a lot once you put it in so you don’t want clumps in there there we go set aside you’re adding that at the very end a lot of people don’t read through the entire recipe and then they add that all together if you add it all
Together your egg whites will not whip oh yeah that’s blooming a lot better now talk about mixing a lot of people say they can’t get stiff peaks or they can’t it won’t it’s still liquidy when they put it into the pan there’s so many different factors like I’ve already
Mentioned in the beginning if you do something different than what I did it might not whip up right it can be the ingredients it could be your bowl not being clean I’ve heard it’s really hard to whip egg whites in plastic or like silicone or anything that holds on to
Oils some other people have said that’s not the case you know I’ve been told to like wipe things down with vinegar you know to get all the the oils off of things in order to whip egg whites there’s a lot of different things that people have mentioned and have also said
That’s not true so it’s hard to know what exactly unless you try everything there’s also been people that don’t have stand mixers and they say that they can’t get it to whip up and I think you just need a high powerered hand mixer to
Do it the one I have up here is insane so I’m sure it would work the one I have down in the B Bakery would probably work also but the bakery that I moved into that had all her own equipment already that I didn’t have to buy I ended up
Buying a hand mixer because her hand mixer was so bad and can you believe it was a Kitchenaid hand mixer and it would not whip anything like I just tried I think whipping like whipped cream and it took like 10 times longer than anything else I’ve ever used I’ll link both of
Them down below I like the one down in the bakery better the one up here I literally can’t can’t use for anything even speed one shoots things all over the place so I don’t prefer it but for something like this recipe I would give it a stir first and then start whipping
Because once you get everything kind of wet it doesn’t fly everywhere so I feel like my hand mixer up here would work great for this so that’s another factor is that it just might take an insane amount of time in my original video I said 5 to 10 minutes to whip these egg
Whites it all depends on what speeds you do also on your mixer but Kitchen Aid definitely is the easiest way to go but mixers are all different I can’t get a six times batch to work in the mixer I bought for a grand I don’t know if it’s
Just too fast and it beats it too hard and I miss the point where it’s beaten to the right point I don’t know my Hobart 20 cor mixer works great for a four times batch of egg white bread all mixers are different all ingredients are different so no matter what if it’s not
Whipped up after you know 30 minutes of whipping it an ingredient is wrong or some of the procedure was wrong okay now this is what you want to see you want to see frothy yeast I kind of give it a mix first to like get some of the edges wet because
If the egg white powder sticks it’s better it’s wet than dry otherwise it sticks and won’t come off so all at once give it a mix try to scrape down the edges so that your egg whites don’t get stuck on there there you go all nice and mixed up I’m
Going to put it on my mix mixer and I’m going to let this go I’m going to mix it I’m going to try to keep an eye on my time up here for 5 minutes on speed five and then I’m going to turn it up and
I’ll show you what it should look like or close to I even have to whip it on a slower speed first it’s shooting water everywhere so that’s another thing you got to get it kind of thick before you get it up to full speed and then it should take about five minutes
Two minutes on eight now it’s on speed 10 at this point it’s been about 10 minutes on various speeds I upped it and upped it and upped it until I was at 10 and it’s super thick I keep an eye on one part of my bowl and as it rises when
I see it stop Rising is when I stop whipping it so you don’t want to overwhip you don’t want to under whip you’ll know if you over or under whipped once you add the heavy cream powder because if it falls and gets liquidy that means it was overbeat or underbeat
You can still bake it and use it but I’ll give you some tips and tricks on how to keep it as good as possible so I’m going to add the heavy cream powder well this is the butter powder I’m going to start super slow give it a couple
Turns and then go up a couple turns and then go really high just for a second like that and then I’m going to give it a mix with a spatula before I put it in my pan see it’s still super thick that means we did it right when I
First did the video I didn’t know any of this stuff it only came with fermenting with different egg whitee proteins and not realizing what the problem was that I realized what it was I just give like a gentle fold this is what we do when we don’t want to deflate egg
Whites cut in fold around cut in fold around just to make sure you don’t have any butter powder Pockets anywhere and then you put it right into your pan Which you saw while I was whipping I prepared my pan if you use silicone I would just spray it you don’t need the
Parchment you don’t even really need the parchment for a non-stick pan like this but I do it now just in case all my pans now are so used that they’re starting to stick and they get a little too dark around the outside of my loaf so now I
Just always parchment it like that but it should come out if you have like a brand new non-stick like this one this batter is enough for a 9.25x 5.25 bread loaf pan if you have smaller loafs than that I wouldn’t overfill it I would use the leftover batter for something else
Like make little buns or something because it can overflow on you so when I do this I get down in the bottom corners because it is so thick and poofy can end up getting big holes in the bottom of your loaf now I have found that our bread
Needs a little bit higher of a temp to proof than a normal Loaf a normal loaf usually no higher than 90° I found the perfect temperature is in a dehydrator at 105 but I just found that out out with tons of experimenting in the bakery I rented out because she didn’t have
Ovens like I have here she had electric Standalone ovens with no like oven top to it so I had to figure out a way to proof my bread without having that to do so so I figured out 105 in a dehydrator which is like the lowest setting M goes
To which some dehydrators go to 95 I would still do it to 105 for an hour proofs this spread perfectly now I’m not going to Lug my proofer up here so I’m going to do it in front of my oven I’ll show you how I do it other people said
Electric ovens they can preheat it and it holds on to the heat long enough to proof I don’t have an electric oven I have gas so I’m not going to be able to experiment with that then there’s also people that said they boil a cup of water in their microwave throw this in
There and it’s good and it makes it proof I haven’t tried that either I’ve tried it with when I did my other bread experiments and I never got it to rise so I don’t know if that would work or not you want a nice smooth top on this
So I use my mini offset I also usually do a little pound down on it so hopefully all the air pockets are filled and then I set it right on my stove top the hot air is coming out right here and hitting this side of the loaf I’m going to set
It for 30 minutes and then I’m going to turn it but I’m going to keep checking on it just to make sure it doesn’t get too hot cuz I’ll turn it ahead of time if it’s getting too hot in one spot I’ve attempted the air here is about 104 105
So I don’t have it super close have it about that far away from my stove on the stove top don’t want it too hot because if you overproof it will sink on you and completely deflate so an hour to an hour and 20 Max on this bread
Is what I found the best if you overproof it it will shrink on you I think that’s all the information I have for you we’ll be be back when this bread is proofed and we can get it into the oven this is at 30 minutes I’m going to give it a
Turn put a tiny bit closer this time and I’m going set it for another 30 okay it has been an hour it’s hard to tell but I did look at my footage from when I first put it here it definitely is risen probably could go a little bit longer
But I’m not going to worry about it if anything you want it underproofed and overproofed so it does rise a little bit more in the dehydrator for sure but it’ll work both ways don’t want all this dry egg white was on your thing there either now your top should be pretty much
Dry that’s when you score it the dehydrator it gets a lot drier this should still come out beautifully hopefully so we’re going to put this in the oven it can bake anywhere from like 30 to 40 minutes depending on your oven depending on a lot of different factors
The inside of the loaf should be at least 180 if not 200° and if you really want to be careful and make sure it doesn’t sink you turn the oven off and let it cool in the oven for like 20 minutes and that’ll prevent it from sinking if it was
Underbaked so we’re going to put this in the oven and set it for 17 minutes I’m going to turn it another 17 minutes meet you back here when we go to turn this loaf set for 17 more minutes going to give it a turn it looks
Beautiful and that’s why we turn it see how it’s more dark on that side another 17 it’s been 34 minutes I’d say it’s done pull it out put it on a cooling rack and we’re let this cool for a little while in the pan but as soon as
You’re able to handle it I would grab it and take it out so it doesn’t get really wet around the loaf I have done this in several different shapes the thing is is if you don’t have something containing the loaf or the batter it will rise but
It will spread out instead of spreading up but you can also do this in hamburger bun molds and hot dog buns I will link down below the pans that I’ve used and I will link here the recipe it is on my channel for like Italian herb rolls and
Hamburger buns so you can do several different shapes what doesn’t work that great is using those pans that have like the mesh holes in them because it ends up getting like stuck and burnt in those little holes you do get a little bit of sinkage in the loaf but it’s usually no
More than this you can see it’s kind of coming in a little bit on the edge here should come right out and peel away the sides it’s still pretty warm see there’s a lot of condensation in there and you just let it cool until it’s at least room temperature and then
We’ll slice into this guy time to slice into this guy I haven’t had a fresh loaf for myself because I’ve been eating all the messed up experiments CU I got sick of throwing out all all my loaves so even if it was shrunken a little bit I
Kept it froze it and I’ve been eating that for the last year pretty much so it’s nice to have an actual real perfect loaf for myself to eat as you can see if you don’t get all the air pockets out you do get some in there this is pretty
Much cooled I mean it’s a little bit warm still but smells like a yeast bread loaf that’s the best part and I found out the best way to cut a loaf of this bread is with an electric knife thank you to my mom for figuring that out an
Electric knife goes perfectly down and doesn’t squish it at all so if you don’t have a really good you know Shar bread knife an electric knife would work awesome I’ll link below the one I got I got it for her I think for Christmas and then I bought one for myself for the
Bakery I think it’s best when it’s a thin slice good toasted and good as untoasted as like a peanut butter and jelly sandwich and stuff like that that’s why I like this bread because most gluten-free breads you have to toast no matter what and they’re still
Kind of just dry this bread is a little bit more moist than most other breads will link below the original recipe which was Maria EMR she wanted just protein packed bread so we’ve been experimenting with this trying to get a more open crumb structure in it instead
Of sew like tightly packed dense egg white texture so that’s what we’ve been doing for the last couple of years is trying to figure out the best bread red loaf you can do this is one that my customers love so that’s why I haven’t really messed with it much yet I should
Just cut it right down the middle first it’s not the traditional way you do it but it is like you can see you get some bigger holes in there it’s super soft and Squishy but not like super dense like it’s not like a really compacted crumb you got some holes all
In it some people don’t like the celium husk like I said you can try and sub out some other fibers but that’s those little dots in there is the whole celium husk this recipe does work surprisingly with Indigo nil’s Frozen butter recipe where she grates Frozen butter and folds
It into the batter she actually did it and proofed it and it still came out great so that’s a more keto loaf that’s why I don’t call this keto bread because keto is high fat moderate protein and really low low carb this is really low
Carb but it is not high fat and it’s very high protein basically all protein I usually get 16 slices out of this now thing with different apps to like figure out carb counts I figured it out in my reel but my actual label says for this n
Gram of nut carbs for the whole loaf I can actually click on my ingredients and it’ll bring up a nutrition label for each set of ingredients and I only count five Gams of carbs actually only three without the heavy cream powder so I don’t know who you want to believe there
My original loaf I think I said it was five grams of net carbs it might actually be six but still two slices of bread is still not even a carb this loaf is actually a little bit more like oily than when I use the heavy cream powder
It is a little bit more like buttery than using the heavy cream powder so this is how big I like to do my Slices and I will put a slice in the toaster oven for for you too the biggest thing I tell my customers when they buy this cuz they’ never a lot of them have never had it before that it toasts way faster than regular bread and that’s
Because of the elos the elos makes them Brown even sometimes it looks burnt and it doesn’t taste burnt it just looks burnt again with the holes sometimes you get you know uneven holes in there this one I slice a little bit too big that’s why I like starting at the end I feel
Like I can get better like more symmetrical slices I’m going to toast this guy up while we try this one this bread stays squished if you ever see the original recipe it doesn’t stay squished it pops back up so that’s what gives this a little bit more of a white bread
Texture because if you squish a piece of white bread it stays squished it doesn’t pop back up at you so that’s why this bread is a little bit more like regular bread than the original recipe it tears really good and it squishes down really good the crust isn’t my favorite part of this
Bread it’s still edible but it’s definitely dry compared to like a white bread that just mushes in your mouth you want to see an unbiased opinion because a lot of times people are like is it really good is it you know you want check out Sirus ketos I’ll link the
Video down in the description box where I sent him some of my bread and he did like glucose testing on it and taste tested it but it’s really good I don’t necessarily like it plain I give samples out at all my vendor shows with just a
Little bit of butter on it it’s just so soft and fluffy excited to try the toasted piece one thing I really missed with keto was toasted bread with butter and what I used to call them was dippy eggs when I was little is the runny
Yolks like H it’s so good I’m just going to get it 30 more seconds I don’t have like a pop-up toaster so I can’t tell you how long it would take in one of those but in my ninja toaster oven five and a half minutes or so toasted Bread whenever I toast my hamburger buns I always cut them put them in a pan with some butter and like toast them up before I put like a burger on them it is better with more fat in it and that’s why indigo’s butter bread is probably
The best recipe for keto but because I add you know butter and whatever else to my sandwiches and stuff like that you’re adding the extra fat and moisture into the bread I think toasting it gets the edges better too but camera died there so hopefully I’m in the same spot I use
This bread for everything make blt’s peanut bur jellies grilled cheese sandwiches again with grilled cheese you got to keep it kind of low so that you can melt the cheese without burning the toast but it works beautifully so good I hope you guys enjoyed this little recipe redo I hope
It’s more clear and concise prise and full of information that you can use to help you make this bread the correct way the first time and if not the first time hopefully you can troubleshoot it yourself and do it the second time perfect I’ll link at the end my
Frequently asked questions video which pretty much breaks down every ingredient in this recipe and all the steps and everything and what I’ve learned in case you still need more info on this bread let me know in the comments below if you’ve tried it and what you’ve done differently if you’ve experiment mented
I know a lot of people have and I love hearing all about the different ways to use this bread and different things you’ve done to it you can always tag me on Instagram at keto upgrade Chef or on my Facebook page at keto upgrade don’t forget to check out the Amazon links and
The blog link to the full recipe in the description box below give the video a thumbs up if you enjoyed it thanks for subscribing subscribe if you haven’t already and as always I’ll be back with more keto dessert recipes and bread re bye Guys