Low-Carb & Keto Hazelnut Bread (GAPS too!)

Low-Carb & Keto Hazelnut Bread (GAPS too!)

July 28, 2019 3 By William Morgan


so the first thing we do is we separate
the eggs and I’d like to do about
two egg whites in the small
bowl at a time and then I just transfer
them right into the KitchenAid so that
if I accidentally get a little bit of
yolk into some of the egg whites I
don’t have to throw out all six or try
to separate it from all six and then we
are going to be mixing the rest of the
ingredients in with the yolk which is
why we used a little bit bigger
container for the yolks
anyway so we are going to add 1/8 of
a teaspoon of cream of tartar the
cream of tartar doesn’t have to be exact
you can do this without cream of
tartar but it will help stabilize the
egg whites so they get nice and fluffy
we’re gonna fit on our whisk attachment to
our Kitchen Aid and then we are going to
raise it up and beat until these egg
whites are holding stiff peaks which I
will show you
so this is the most common mistake when
making this bread is that you don’t whip
the whites enough and so a lot of
people will think that this is stiff
peaks but no you’ll see in a little bit
that there should be stiff peaks this is
holding a little bit of a peak but it’s
mostly just foam… this will get a lot
bigger and volume as we continue to whip
it
so this is what we want you can see how
really firm these egg whites have
gotten and if yours never got like this
then it’s probably because you got a
little bit of fat or a little bit of
yolk into your egg whites and the {bread} loaf
will start up still turn out great but
it won’t be as puffy we’re gonna set
this aside to the yolk so we’re gonna
add one and a half cups of hazelnut
flour
four tablespoons of melted butter or
coconut oil two packets of stevia or
the equivalent of a no-carb sweetener
and half a teaspoon of sea salt we’re
just going to gently mix
we have our egg whites here you can see
how firm they are and next
we’re just going to add our egg yolk
mixture to the whites and make sure the whites don’t
fall and then we’re just going to
gently combine it that we don’t deflate
the egg whites but we do get it all
mixed together so just be careful not to
deflate your eggs here and just make
sure the bottom and the sides are all
mixed in and we’re going to go prepare
our let’s pan we’re just going to line
it with parchment paper
making sure we push it down into the
corners and if it pops up it will be
held down with the batter
we get all of the batter out and we’re
gonna smooth it gently again so that we
don’t deflate our egg whites into the
loaf pan. before baking I like to
sprinkle it with a little bit of either
sesame seeds or some more of the flour
mix this just gives it a nice crusty
looking crust when it’s done it can look
a little bit eggy and a little bit
overly shiny just because of how the
recipe is if we don’t do this then we’re
just gonna put it in the oven at 375
degrees for about 25 to 35 minutes we’re
gonna let this cool just like this for
five minutes and then we are going to
unwrap it from the parchment paper take
it out of the pan and let it continue
cooling until it’s all the way to room
temperature on this wire rack