Paleo/Keto bread has been hard for me to find. Last week our small granddaughters requested some Paleo Tortillas. As we made them, I realized how delicious they are, and how fun it would be to try again to find an acceptable bread that would also meet the Paleo guidelines. I’ve tried some bread recipes to see them fail. (I have to have something quick and easy.)
This one worked. It came from KetoConnect one day as this and that sometimes comes across my screen. Seeing a five-star rating, I was ready to try it. It didn’t fall as I baked it. The first test was passed. The second test: it didn’t fall as I cut it. John and I like it. I must admit that I like it more than he does. It seems the secret ingredient may be the Cream of Tartar. This has always worked in making meringue for a pie in years past. The hardest part was separating the eggs. I didn’t have any Liquid Stevia at the time, so I used a packet of Whole Earth Stevia. Next time, I may even try adding cinnamon and cinnamon sugar to give it a bit of a sweet taste. This basic bread has many possibilities.
- 1 1/2 Cup Almond Flour
- 6 Large Eggs Separated
- 1/4 Cup Butter Melted
- 3 tsp. Baking Powder
- 1/4 tsp. Cream of Tartar
- Pinch Sea Salt
- Packet of Stevia or 6 drops of Liquid Stevia
- Preheat oven 375
- Separate the egg whites from yolks. Add Cream of Tartar to whites. Beat until soft peaks.
- In food processor combine the egg yolks with 1/3 beaten egg whites, butter, flour, baking powder, salt and stevia
- Add remaining egg whites. Process gently being careful not to overmix or bread’s volume may be diminished.
- Pour mixture into buttered 8×4 loaf pan.
- Bake 30 minutes. Use toothpick to check.
Makes 20 slices.
Paleo Lemon Bars
These are so very delicious. These and the Praline Bars are some of our favorites
Since beginning to make these several years ago, I have changed the crust to the Paleo recipe for the Praline Shortbread Squares crust also created by Elana and in her wonderful cookbook. Both are good, but this one is extra good.
Lemon Bars Easy and Quick
Adapted from Elana Amsterdam’s Fabulous Cookbook, The Gluten Almond Flour Cookbook
Preheat to 350 degrees. Use 8 x 8 Pyrex pan with coconut oil lightly greased on bottom adding a light sprinkling of almond flour.
New Crust Recipe
Dry ingredients combined in a large bowl
2 Cups Finely Ground Almond Flour
1/2 tsp. Sea Salt
Wet ingredients whisked together and combined with dry
1/4 cup Coconut Oil (Elana used grapeseed oil)
1 TBL Agave Nectar
1 TBL Pure Vanilla Extract
Press the combined wet and dry into the prepared 8 x 8 pan and bake about 15 minutes. Be careful as it is easy to overbake.
1/4 C Coconut Oil
1/4 C Agave Nectar
3 Large Eggs
1/2 C Lemon Juice freshly squeezed
Combine above topping ingredients in a blender and mix on high speed. Pour this topping onto the baked crust. Bake 15 to 20 minutes.
Cool 30 minutes. Elana says to refrigerate for 2 hours to set. Ours has been delicious and ready to eat without the 2 hours to set.