recipes:breads:breakfast_nut_bread
- 2 eggs
- 1 cup heavy cream or half & half
- 1 teaspoon vanilla extract
- 1 stick (1/4 lb.) butter
- 1 cup almond flour
- 1 scoop (1 ounce, 1/3 cup) whey protein powder (sub ground flaxseed meal)
- 1 teaspoon baking powder
- 1/2 cup unprocessed bran
- 1/4 -1/2 cup Splenda (use about 1/3 cup for a kind of sweet bread, use 1/2 cup for a dessert bread)
Preheat oven to 350°F. Mix eggs, cream and vanilla in small bowl. Melt butter in saucepan or microwave and add to cream mixture. In large bowl, sift together dry ingredients. Add wet mixture to dry a little at a time, mixing well. Pour into greased, buttered, PAM'ed, or parchment paper lined loaf or round pan. Bake 30-40 minutes [NOTE: it was closer to 1 hour!] until edges are browned and a toothpick inserted in the middle comes out mostly dry.
Entire Loaf: 42 grams net carbs. (Cut into 8 pieces — 5.2 grams per slice)
source: http://lowcarbluxury.com/recipes/recipe-bread02.html from Susan Stewart
tags: low-carb, vegetarian
- 1/4 c almond flour= 3g net, 1 c = 12g
- 1/4 c wheat bran = 4g net, 1/2 c = 8g
- 1/4 c ground flaxseed meal = 0g net
- 1 c half & half = 16 Tbs = 8g
total for recipe of these ingredients = 28g (8 slices = 3.5g)
recipes/breads/breakfast_nut_bread.txt · Last modified: 2017/12/19 19:42 by admin