First and foremost, if you have a nut allergy, we’re sorry for your loss. LOL, all kidding aside, seriously though, don’t try this. If you don’t have a nut allergy, you HAVE to try this! It’s the closest to bread that we’ve seen (both in color and texture) with 100% Keto ingredients. It really reminds us of one of those breads that have all the grains in them, minus the weird crunchies from the grains. And it smells sooooo gooood. We can get about 20 slices per loaf in a 9X5 inch pan.
We looked for the recipe after watching The Magic Pill on Netflix and learning of the woman who beat cancer with Keto. She talked about this bread and we could not wait to try it. We aren’t sure who came up with the original recipe, but the one we use (with a slight tweak) is linked below. Looks like she was trying to accomplish something for her Paleo diet, but it works just as well for Keto.
If you try this, let us know what you think. If you have a bread recipe that you think we should try, let us know in the comments below!
Macadamia Nut Fat Bread
5 eggs (medium to large size) – we used large
1 cup raw whole macadamia nuts (made into butter per the instructions)
1 cup coconut butter (nuke 20 seconds to get a smooth butter) – we used Almond butter
1/2 teaspoon sea salt
2 tablespoons lemon juice
1 rounded teaspoon baking soda
Place the macadamias into a typical large home-kitchen food processor and process on high to achieve a part butter, part chunky nut meal. While running on high still, drop one egg down the chute and wait for the sound to stabilize to smooth (about 20-30 seconds), then do the same with the second egg. Once the processor is running smooth again, add the remaining 3 eggs down the chute. You should have a very smooth batter by this point. Shut down the processor and add the remaining ingredients, except for the lemon juice and baking soda. Turn it on low this time, and once everything is all mixed (20 seconds or so), introduce first the lemon juice down the chute, then the baking soda. Mix for a few more seconds.
Place the batter in a standard 8 1/2 bread pan, greased with butter, ghee or coconut oil. Bake at 350F (175-180C) for 35 minutes. Remove from the pan and set on an elevated rack to cool. Total time from start to finish is about 45 minutes (10 for the prep, 35 for the cooking).
Macros per slice for 20 slices based on our calculations:
Net Carbs 1.4
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