I made this, I thought what the heck who cares about 14 eggs whites when you’ve so many allergies that you’ve hardly anything else to eat. It not only if it turn out the same as the video, it also tasted really good. I used rice oil instead because it can make bread and cakes fluffier. It toasted fab and put dairy free violife cream cheese on it. It’s not eggy. Yum
Please see the description box below video (click down arrow on the right hand side, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
I’ve made keto bread with almond flour and have bought it from the store. It tastes fuzzy to me. I am baking this right now. Fingers crossed. 20 minutes to go.
It is!.. just made it and toasted a couple of slices to make a cheese sandwich… I need to use coconut flour… but I really don’t like the taste… but this bread id awesome !… it doesn’t taste like coconut!
Absolutely beautiful! Simply cannot wait to begin Keto baking. I’m a baker actually, but keto is an entirely new sphere to me and still seems somewhat intimidating😅 But I think I’ve collected enough data to begin the adventure. I have learned so so much since discovering your channel. You are a true treasure 🌸🌸 I have made a few observations I’d like to clarify: 1. (When your recipes call for apple cider vinegar, can one generally substitute with distilled white vinegar/Lemon juice/some other type of vinegar just for availability/preference purposes?) 2. (Would you say it is safe to completely omit the sweetener your cake/bread recipes call for without compromising on overall texture/quality of the final bake? Because as you know with conventional baking, sugar oftentimes lends more than mere “sweetness” to a recipe, and so usually needs to be replaced with another ingredient for texture purposes.
Thank you for your support 🙏 Yes you can replace ACV with white vinegar or lemon juice. Frankly I have not tried making keto cake without sweetener so am not sure how the texture will be if you omit it. For certain keto bread recipes that has sweetener, particularly brioche bread, I have tried omitting it and the texture was drier and denser.
I've done on Friday keto bread from Ketoserts channel, from psylium husk and coconut flour, it came too small, probably because I measured badly amount of baking powder. But taste is good, kind of coconut and it's a little bit cheaper. I am gonna try your recipe, but want to make it half of the portion. How do you think, what loaf pan measurement would be good for it to bake? How about freezing it, will texture remain the same? Thanks for your recipe and work done to it, it looks yummy, and kind of toast bread, it's exactly what I was looking for. Greetings from Poland. :)
We have chickens and an abundance of eggs that I've been trying to find something to make with, and this looks delicious. Thank you! Where did you get the tall bread pan?
One way if one wants to calculate a recipe that uses less whites is divide each ingredient by the number of eggs then multiply by the new value of eggs. Here are values rounded up. Example: 12eggs/10eggs 77g/64g coconut flour 14g/11g baking powder 26g/21g ACV 86g/71g coconut/olive oil I'd keep the salt the same unless it has a negative effect on the taste. But I'm going to try this myself once I've got the bigger pan, as prev attempts of another recipe haven't created a rise.
I have a loaf in the oven now! I've tried a couple of your recipes now, and appreciate all you share!. I don't know if you have an instant read thermometer or not, but, I think it would be helpful to know the internal temperature of the loaves when you remove them from the oven so we could have another method to confirm the doneness of our loaves. Just a thought :)
You can order online via Lazada or Shopee Malaysia. The imported ones are much more expensive. I have also tried a local one which comes in a 1 kg pack and it is much cheaper and works too.
It looks fabulous!! But why you can use the yolks ? which are the healthy part of eggs ..this make a total of 14 eggs without yolk that is good to make mayonnaise but I wonder why not in the bread .
The reason I used egg whites is that the protein helps with the rise whereas the fats from yolks tend to hinder the rise. Egg whites also gives a nice whiter color and does not taste eggy.
Bake in preheated oven at 350F or 180C for 50 minutes at the lowest rack. Please see the full written recipe and link to print recipe in the description box below the video 🙏
This is how I make coconut cakes and pancakes You're inspiring me to try it in bread making. But, does it have strong eggy and coconut smell since no vanilla extract is added to ease the smell. You are a queen of coconut flour :)
Considering the cost of other low carb bread recipe ingredients, it's a bargain to use 14 eggs- ($1-$3) plus you still have 14 yolks to work with, so it's really only half =) Much less the cost of a store-bought loaf of low carb bread, which is $6.50 to $9.75 here in Arizona~ & none of those are anywhere near just one total carb! I do understand the initial reaction, yet after thinking a minute, I realized that it's actually more economical than most other recipes' ingredients. As well as having none of the gratuitous fiber often used to drive the carb count down. The entire loaf is pure protein w/a little bit of good fat =)
well it's coconut flour: crazy absorbent of liquid. you could try with 7 or 8 eggs, but then you need to add binder such as xanthan gum or psyllium husk. we should appreciate this people who dedicates their time to find all these wonderful recipes. it is not as easy as you give your comment.
@@jenlilyani Exactly. The time, effort and loss of expensive ingredients when recipes don't work, this is what ppl need to understand. These food bloggers lose lots of ingredients when testing a recipe to be 100% tried and true products that will be shared in the keto world. So I say let's hear it for our unsung heroes who did all the work.
So much more enjoyable~ for myself & husband~ than the current, trendy egg white protein bread. That one is good too- though far more angel cake-ish. It serves it's purpose well, yet for the effort/ ingredients /macro outcome, why not produce this textural wonder? Such a great visual on all counts~ the steps & the texture/crumb detail are much appreciated. Thank you a whole bunch for this one =) Samantha in AZ
I tried your recipe today. So happy with the outcome, 🥰 wish I could send u photos of it. Huge thanks!!❤️ My daughter was recently diagnosed with MS and gluten bread is now a no~no. I've tried couple of recipes, and I find yours to be the best, esp. without the use of psyllium husk or xantham gum which had caused my daughter, a tummy discomfort. Do you think substituting coconut flour with rice flour would give the same result?
Thank you so much for your feedback ! Sorry I am unable to advise on the rice flour substitution as I have not tried it. I do have a few other versions of such keto bread without psyllium husk and xanthan gum i.e. almond flour, almond and coconut and also flaxseed. Please check out the playlist. Oh by the way, you can send me photos via email at lowcarbrecipeideas@gmail.com or instagram at instagram.com/lowcarbrecipeideas or facebook at facebook.com/lowcarbrecipeidea
What about ground flax seeds as a replacement for psyllium? I tried one to one replacement and that didn't work. But what about halving the amount of psyllium and replacing it with flax and some egg?
Unfortunately not as ingredients for keto bread can't be substituted. Please check out this tutorial video for better understanding; ruclips.net/video/vmddu_MbH4I/видео.html
I make the protein sparing bread with powdered egg whites. I definitely want to make this bread. Would I be able to use the equivalent egg white powder and liquid to make this bread? The egg white powder does whip up into peaks.
With the whipped egg whites the bread can rise quite a lot already so adding yeast may make it rise too much then collapse later. But you can add yeast just for flavor.
I’ve made that bread twice… but I have one question: both times I’ve been left with 14 yolks… thd other day I ate some and threw out some… what can I cook so I don’t throw them out?… I mean KETO something… today I made KETO bread , KETO cookies and KETO donuts… all for my grand… I (don’t want tasty stuff because I eat too much)… but don’t know what to cook with the yolks!…
@@lowcarbrecipeideas thanks!… thd only thing I did was add it to perico (tomatoes, onions, salt, pepper, vinegar and OF COURSE, eggs… but I live alone, and besides 2 whole eggs in the recipe , only added 2 yolks each tlme.., really : thank you!
@@lowcarbrecipeideas … thanks!… I’ve done many of those… but I live alone… so thought there would be a recipe that only needed yolks, eg…. So I could use them all (or most) at once… thank you!
It's quite challenging with the soft batter. But you can try scooping onto a baking tray or into small round baking molds or tins then bake them. If you do try, please let me know how it turns out 🙏
I have a question , how come when I make the batter part, my batter gets really dry and clumpy, and it ruins the height of the loaf , may you give me some tips or maybe I’m doing something wrong
Some coconut flours are more absorbent than others. You can prepare the ingredients for batter first but only mix it after making the meringue so that the batter will not be too thick to mix.
@deemin-nate457 Yes, after making the meringue, quickly make the batter then fold in the meringue. Later you can try other brands of coconut flour that are not too absorbent
I did this cake... I use egg white from carton ... It rose a lot, has a nice flavor, but it was dense at bottom, just like a flan , when doing bread dough was too liquid..,I did recipe exactly as it says, any advice?
There's no psyllium husk here so I am puzzled about the dense bottom. It could be the meringue which has to be whipped to stiff peaks and the volume will be increased significantly. As the bread is super light due to the great rise so the bottom should not be dense. Sorry I am not sure what's the cause, still scratching my head 🙏
@@lowcarbrecipeideas ...I am sure the meringue was oki; I am wondering if egg whites from carton were too liquid, next time I will use egg white from fresh eggs... thank you for you answer...🤗👍😘
It is now baking in the oven. Just as I was reading some of the replies to your comments I saw apple cider vinegar. Hahahaha! Looked back at the recipe and I missed it. Anyway, there is always a next time. Thank you you for all your wonderful recipes.😘
That's an interesting suggestion as I am hearing this for the first time. Did a little research and now understand what Aqua Faba is. If you try it, please let me know how it turns out. Also, how do you get the supply?
@@lowcarbrecipeideas Still hot!! Just take off the oven. Tastes good. Toasted may be even better. Great!. You are a genius. Just for knowing; what is you favourite pizza crust recipe
@Roberto Carbone So glad to hear that and thanks for your feedback. As for pizza crust, I find that the almond and sunflower seed versions are the best due to crunch factor.
Made this today. I'm not sure where I went wrong but mine didn't rise anything like yours. Have a pretty dense small loaf. Maybe my eggs were still too cold?
It's the meringue. I mentioned that if you do not see the volume increased significantly after folding the whipped eggs or meringue into the batter that means the meringue is not whipped properly. And it's important for the whites to be at room temperature to get more volume after whipping to stiff peaks
How is there so few protein compared to the fat? I thought the egg whites are very very rich in protein (and egg's fat is essentially in the yolks) Other than that thank you for the video! It's very helpful
According to a doctor on RUclips that I listen to because he is extremely knowledgeable about nutrition...egg whites by themselves are a very poor source of protein and other nutrients. Whole eggs on the other hand have the highest level of absorbable protein you can get from any source, and the vast majority of the nutrients in eggs are in the yolk. Whites alone only give you 17% absorbable protein, while whole eggs give you 50%, plus a whole lot of other nutrients missing from whites alone. I have never bought into that "white are healthier than whole eggs" fallacy, that the official nutritional guidelines has been spreading for decades. I have never had an egg white omelet in my life.
ACV helps with rise and texture but it's not fatal if you omit it. Alternatively you can also replace it with white vinegar. Fyi, you can't really taste it.
For egg white powder, it's 6.25 g per egg white. To reconstitute the egg white powder, you need 35 ml of room temperature water per egg whites. So for 14 egg whites, you need 88 g of egg white powder + 490 ml of room temperature water.
Because the fats from egg yolks hinders the rise while egg whites boost the rise due to the protein. Also using yolks makes it very cake-like and taste eggy. There are options provided in the description box to use liquid egg whites from cartons and egg white powder.
As explained in the description box, the texture is more cake-like without psyllium husks but it is still a good alternative if you are avoiding psyllium husks.
Texture wise, this is softer but it could be because it has more volume and height due to the improvement on the meringue. If the almond flour version has more volume and height, it may end up the same. I have updated the description box for the almond flour version to improve on the meringue. Of course, taste wise, this has a mild coconut flavor.
As the dough is soft, you can use muffin tins or silicone muffin molds. Alternatively you can use aluminum foil, cut into size, fold it and make a round mold but I am not sure whether it will leak or not. Hope this helps
14 egg whites is actually equivalent to 7 whole eggs which is necessary as coconut flour is super absorbent. Using egg whites only will prevent the egginess. It's the yolks that makes it taste eggy and hinders the rise due to its fat content. In any case, the coconut flour and ACV will mask any mild eggy taste. As explained in the description box, without psyllium husk, it will be slightly more cake-like and crumbly. But it is still firm enough and makes a great alternative if you're looking for a keto bread without psyllium husk, xanthan gum or gluten.
Finally found a recipe without psyllium husk and xanthan gum🥺 thank you
I made this, I thought what the heck who cares about 14 eggs whites when you’ve so many allergies that you’ve hardly anything else to eat. It not only if it turn out the same as the video, it also tasted really good. I used rice oil instead because it can make bread and cakes fluffier. It toasted fab and put dairy free violife cream cheese on it. It’s not eggy. Yum
Wow... I am so happy to hear that! Thanks so much for your feedback ❤
@@lowcarbrecipeideas Can I use something to substitute the egg whites? Allergic eggs. tia
@@lowcarbrecipeideas Are there really 14 egg whites in this recipe ?
My daughter LOVED this bread and asked me for the recipe!… thank you for giving us your delicious recipes!
That's great! Thanks so much for your feedback ❤️
Please see the description box below video (click down arrow on the right hand side, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
You are the Bread-Queen! Thank you, I will definitely try it! Cheers from Germany!
Thank you ❤
I’ve made keto bread with almond flour and have bought it from the store. It tastes fuzzy to me. I am baking this right now. Fingers crossed. 20 minutes to go.
how was it?
This looks absolutely delicious!
I also appreciate that there are not too many ingredients.
Thank you so very much for sharing.
It is!.. just made it and toasted a couple of slices to make a cheese sandwich… I need to use coconut flour… but I really don’t like the taste… but this bread id awesome !… it doesn’t taste like coconut!
Tried this out today..though it consumes a lot of eggs and put a hole in my pocket, we all loved it. Very close to store bought keto bread. 😋
That's great! Thanks so much for your feedback ❤
It can put a big dent in ur pockets for sure.
Thank you for making the coconut bread, I haven't heard before. I'll try soon ..
I made this today & I absolutely LOVE it.
It's so light & fluffy & has extremely mild coconut taste.
Just fantastic as always.
Thanks for sharing 💖💖
Wow... so glad to hear that ! Thanks so much for your feedback Niki ❤
does it taste eggy?
@@milliechua9037 I've tried so many of Elsie's recipes & non of them taste eggy. When you use egg whites ,they do not taste like eggs
Absolutely beautiful! Simply cannot wait to begin Keto baking.
I’m a baker actually, but keto is an entirely new sphere to me and still seems somewhat intimidating😅 But I think I’ve collected enough data to begin the adventure. I have learned so so much since discovering your channel. You are a true treasure 🌸🌸
I have made a few observations I’d like to clarify:
1. (When your recipes call for apple cider vinegar, can one generally substitute with distilled white vinegar/Lemon juice/some other type of vinegar just for availability/preference purposes?)
2. (Would you say it is safe to completely omit the sweetener your cake/bread recipes call for without compromising on overall texture/quality of the final bake? Because as you know with conventional baking, sugar oftentimes lends more than mere “sweetness” to a recipe, and so usually needs to be replaced with another ingredient for texture purposes.
Thank you for your support 🙏
Yes you can replace ACV with white vinegar or lemon juice. Frankly I have not tried making keto cake without sweetener so am not sure how the texture will be if you omit it. For certain keto bread recipes that has sweetener, particularly brioche bread, I have tried omitting it and the texture was drier and denser.
@@lowcarbrecipeideas ahh so similarly to what happens with regular bakes 😅. Thank you for sharing that.
I want to make 12 slice of it. Kindly guide me, wht will be egg or coconut flour amount in it then.
Well, I finally made the bread....in the oven now....yeahhhh 🍞🍞🍞💜💯💯🥰
I've done on Friday keto bread from Ketoserts channel, from psylium husk and coconut flour, it came too small, probably because I measured badly amount of baking powder. But taste is good, kind of coconut and it's a little bit cheaper. I am gonna try your recipe, but want to make it half of the portion. How do you think, what loaf pan measurement would be good for it to bake? How about freezing it, will texture remain the same?
Thanks for your recipe and work done to it, it looks yummy, and kind of toast bread, it's exactly what I was looking for.
Greetings from Poland. :)
We have chickens and an abundance of eggs that I've been trying to find something to make with, and this looks delicious. Thank you! Where did you get the tall bread pan?
That's great! I bought the pan online via Lazada Malaysia and I have seen it at Amazon too..I also saw it at our local baking ingredients shops.
One way if one wants to calculate a recipe that uses less whites is divide each ingredient by the number of eggs then multiply by the new value of eggs. Here are values rounded up.
Example:
12eggs/10eggs
77g/64g coconut flour
14g/11g baking powder
26g/21g ACV
86g/71g coconut/olive oil
I'd keep the salt the same unless it has a negative effect on the taste. But I'm going to try this myself once I've got the bigger pan, as prev attempts of another recipe haven't created a rise.
Thank you so much got this measurements
I have a loaf in the oven now! I've tried a couple of your recipes now, and appreciate all you share!. I don't know if you have an instant read thermometer or not, but, I think it would be helpful to know the internal temperature of the loaves when you remove them from the oven so we could have another method to confirm the doneness of our loaves. Just a thought :)
Thanks for the suggestion and I will try to do that
This is a wonderful idea! Thank you for sharing 😊
Do you have link for the loaf pan ? I can’t find one with exact measurements you posted :( I really want to make this recipe
Yes. Here's the link;
amzn.to/3zUby2u
Hi, thanks for this wonderful recipe..may I know where can we purchase egg white powder in Malaysia? Thanks.
You can order online via Lazada or Shopee Malaysia. The imported ones are much more expensive. I have also tried a local one which comes in a 1 kg pack and it is much cheaper and works too.
Looks good!!thanks for making a recipe wthout gluten and psillium!
Thanks! You're most welcome ❤
It looks fabulous!! But why you can use the yolks ? which are the healthy part of eggs ..this make a total of 14 eggs without yolk that is good to make mayonnaise but I wonder why not in the bread .
The reason I used egg whites is that the protein helps with the rise whereas the fats from yolks tend to hinder the rise. Egg whites also gives a nice whiter color and does not taste eggy.
Looks great! Most definitely will try it out. Thank you 🙏
Hi! I'd like to know in what the temperature in the oven to baked this keto bread. Thank you
Bake in preheated oven at 350F or 180C for 50 minutes at the lowest rack. Please see the full written recipe and link to print recipe in the description box below the video 🙏
Fab! I bought cartons of egg whites and was wondering what to do with them - and I have all the other ingredients- off I go to make this!
Can I use the carton egg whites for tnis?
Yes!!!
Love all your keto bread videos
This is how I make coconut cakes and pancakes You're inspiring me to try it in bread making. But, does it have strong eggy and coconut smell since no vanilla extract is added to ease the smell. You are a queen of coconut flour :)
It's not eggy due to the use of egg whites only and the ACV helps as well. But of course there's a mild coconut flavor
This looks great - thank you.
It really looks wonderful. I was disappointed it took 14 eggs!!!🙁
Considering the cost of other low carb bread recipe ingredients, it's a bargain to use 14 eggs- ($1-$3) plus you still have 14 yolks to work with, so it's really only half =) Much less the cost of a store-bought loaf of low carb bread, which is $6.50 to $9.75 here in Arizona~ & none of those are anywhere near just one total carb!
I do understand the initial reaction, yet after thinking a minute, I realized that it's actually more economical than most other recipes' ingredients. As well as having none of the gratuitous fiber often used to drive the carb count down. The entire loaf is pure protein w/a little bit of good fat =)
well it's coconut flour: crazy absorbent of liquid. you could try with 7 or 8 eggs, but then you need to add binder such as xanthan gum or psyllium husk.
we should appreciate this people who dedicates their time to find all these wonderful recipes.
it is not as easy as you give your comment.
@@jenlilyani Exactly. The time, effort and loss of expensive ingredients when recipes don't work, this is what ppl need to understand. These food bloggers lose lots of ingredients when testing a recipe to be 100% tried and true products that will be shared in the keto world. So I say let's hear it for our unsung heroes who did all the work.
So easy. Get some liquid eggs from supermarket. I made it today & turned out fantastic
In Argentina eggs are expensive!! 14 it's too much 😅
So much more enjoyable~ for myself & husband~ than the current, trendy egg white protein bread. That one is good too- though far more angel cake-ish. It serves it's purpose well, yet for the effort/ ingredients /macro outcome, why not produce this textural wonder? Such a great visual on all counts~ the steps & the texture/crumb detail are much appreciated. Thank you a whole bunch for this one =) Samantha in AZ
Thank you ❤
Lovely and so white, thank you
Hi. I wanna give it a try, but I don't have cream of tartar 😂 Can I skip it? Thanks😊
Yes you can. You also replace with 1 tsp of lemon juice
Thanks a lot😊
I tried your recipe today. So happy with the outcome, 🥰 wish I could send u photos of it. Huge thanks!!❤️
My daughter was recently diagnosed with MS and gluten bread is now a no~no.
I've tried couple of recipes, and I find yours to be the best, esp. without the use of psyllium husk or xantham gum which had caused my daughter, a tummy discomfort.
Do you think substituting coconut flour with rice flour would give the same result?
Thank you so much for your feedback ! Sorry I am unable to advise on the rice flour substitution as I have not tried it. I do have a few other versions of such keto bread without psyllium husk and xanthan gum i.e. almond flour, almond and coconut and also flaxseed. Please check out the playlist. Oh by the way, you can send me photos via email at lowcarbrecipeideas@gmail.com or instagram at instagram.com/lowcarbrecipeideas or facebook at facebook.com/lowcarbrecipeidea
What about ground flax seeds as a replacement for psyllium? I tried one to one replacement and that didn't work. But what about halving the amount of psyllium and replacing it with flax and some egg?
Any suggestion what to do with the extra 14 egg yolks? Do you have a recipe that needs 14 egg yolks?
Here's a list ;
1. Scrambled eggs (add some whole eggs)
2. Steam eggs (add some whole eggs)
3. Low carb fried rice
4. Add to stir fried veggies
5. Egg tarts
6. Crème Brule
7. Egg custard
8. Ice cream
9. Pasta sauce
10. French Buttercream
11. Lemon Curd
12. Caesar salad sauce
13. Hollandaise sauce
14. Mayonnaise
15. Flan
16. Indonesian layer cake
17. Lemon bars
18. Lemon tarts
19. Aioli
20. Chewy cookies
21. Salted Eggs (Cured eggs)
Simply buy just egg whites from supermarket!
Egg nog
Looks great! Except it’s hard to convert the 250 grams of egg whites in a carton into a measurement of cups?
For best results, weigh the ingredients 🙏
hello can i used a ordinary vinegar as a substitute for apple cider. 😊
Yes you can use white vinegar
Love it love it!!
Do you think you could add a little bit of yeast? It might give it a slight yeast flavor.
Sure you can do that
Would this work with protien powder instead of coconut flour?
Unfortunately not as ingredients for keto bread can't be substituted. Please check out this tutorial video for better understanding;
ruclips.net/video/vmddu_MbH4I/видео.html
that looks amazing
Can I substitute baking powder with baking soda?
14 Egg white that's crazy.😊
This is interesting. I will make it for sure. I just need to buy some egg whites😊
I make the protein sparing bread with powdered egg whites. I definitely want to make this bread. Would I be able to use the equivalent egg white powder and liquid to make this bread? The egg white powder does whip up into peaks.
Please see the description box below video for the egg white powder ratio 🙏
Hi, what temperature should I use in centigrade if fan assisted oven or just ordinary oven? Thanks. I Will try it today.
The temperature sd be 180C as mentioned. I used upper lower heat with fan.
Interesting❤
Looks good! May I ask, will it make a difference if i added in yeast?
With the whipped egg whites the bread can rise quite a lot already so adding yeast may make it rise too much then collapse later. But you can add yeast just for flavor.
@@lowcarbrecipeideas thanks! I intend to make a big batch of 2 loafs. Can i freeze this as well?
@@ainashburn Yes you can
Awesome recipe.
It looks like pain de mie, a little.
I will use the yolks for keto ice cream. Needed a recipe for the whites, and this is it. Much obliged.
That's great! If you do try it, please let me know how it turns out thanks 🙏
I’ve made that bread twice… but I have one question: both times I’ve been left with 14 yolks… thd other day I ate some and threw out some… what can I cook so I don’t throw them out?… I mean KETO something… today I made KETO bread , KETO cookies and KETO donuts… all for my grand… I (don’t want tasty stuff because I eat too much)… but don’t know what to cook with the yolks!…
Thanks for your feedback! Here's a list of ideas to use leftover egg yolks;
1. Scrambled eggs (add some whole eggs)
2. Steam eggs (add some whole eggs)
3. Low carb fried rice
4. Egg tarts
5. Crème Brule
6. Egg custard
7. Ice cream
8. Pasta sauce
9. French Buttercream
10. Lemon Curd
11. Caesar salad sauce
12. Hollandaise sauce
13. Mayonnaise
14. Flan
15. Indonesian layer cake
16. Lemon bars
17. Lemon tarts
18. Aioli
19. Chewy cookies
20. Salted Eggs (Cured eggs)
@@lowcarbrecipeideas thanks!… thd only thing I did was add it to perico (tomatoes, onions, salt, pepper, vinegar and OF COURSE, eggs… but I live alone, and besides 2 whole eggs in the recipe , only added 2 yolks each tlme.., really : thank you!
You may buy eggwhites in a container in the supermarket
@@lowcarbrecipeideas … thanks!… I’ve done many of those… but I live alone… so thought there would be a recipe that only needed yolks, eg…. So I could use them all (or most) at once… thank you!
Can I use this recipe to make hamburger buns? Thanks for all your hard work!
It's quite challenging with the soft batter. But you can try scooping onto a baking tray or into small round baking molds or tins then bake them. If you do try, please let me know how it turns out 🙏
Chris Cooking Nashville has come up with carnivore "brioche-y" buns that are very similar to this, I recommend checking out his channel on here.
what if i dont have apple cider can i replace it with white vinegar?
Yes you can
I want to ask if you haven't maka a bread loaf using a steam recipe? That keto Coconut flour bread it can be cook on a steam procedure? 🙂
Sorry this is not suitable for steaming 🙏
I'm allergic to Apple Cider Vinegar, can I use ordinary vinegar or lemon juice instead?
Yes you can use white vinegar or lemon juice
@@lowcarbrecipeideas Thank you so much for you reply☺I will definitely make it.
Amazing, thanks for sharing! Great recipe since I get free eggs from a coworker 😇😁😁
It looks good! 👍 th!thanks!
What does it mean kito
I have a question , how come when I make the batter part, my batter gets really dry and clumpy, and it ruins the height of the loaf , may you give me some tips or maybe I’m doing something wrong
Some coconut flours are more absorbent than others. You can prepare the ingredients for batter first but only mix it after making the meringue so that the batter will not be too thick to mix.
@@lowcarbrecipeideas okay so after making meringue I mix the batter while adding the meringue
@deemin-nate457 Yes, after making the meringue, quickly make the batter then fold in the meringue. Later you can try other brands of coconut flour that are not too absorbent
Hi! Can I use unsalted butter instead of Coconut oil? Thank you!
Yes you can
Did I get it right? We are talking about 14 large eggs for a loaf of bread? 😬
I did this cake... I use egg white from carton ... It rose a lot, has a nice flavor, but it was dense at bottom, just like a flan , when doing bread dough was too liquid..,I did recipe exactly as it says, any advice?
There's no psyllium husk here so I am puzzled about the dense bottom. It could be the meringue which has to be whipped to stiff peaks and the volume will be increased significantly. As the bread is super light due to the great rise so the bottom should not be dense. Sorry I am not sure what's the cause, still scratching my head 🙏
@@lowcarbrecipeideas ...I am sure the meringue was oki; I am wondering if egg whites from carton were too liquid, next time I will use egg white from fresh eggs... thank you for you answer...🤗👍😘
It is now baking in the oven. Just as I was reading some of the replies to your comments I saw apple cider vinegar. Hahahaha! Looked back at the recipe and I missed it. Anyway, there is always a next time. Thank you you for all your wonderful recipes.😘
Is this as big as regular white bread
Yes it is. I got 18 servings out of it.
Do you think if we add sweetner and vanilla can turn to cake 🤔
I think the flavor will be different but texture should be the same
Can you try this with Aqua Foba to see if it would make a vegan version I'm thinking about trying it
That's an interesting suggestion as I am hearing this for the first time. Did a little research and now understand what Aqua Faba is. If you try it, please let me know how it turns out. Also, how do you get the supply?
Is dessicated coconut same as coconut flour?
No it's different. Coconut flour is dried Coconut ground into flour texture
@@lowcarbrecipeideas ok thankyou
I will try with egg white powder and a little of nutritional yeast for flavor
That's great! Please let me know how it turns out 🙏
@@lowcarbrecipeideas Still hot!! Just take off the oven. Tastes good. Toasted may be even better. Great!. You are a genius. Just for knowing; what is you favourite pizza crust recipe
@Roberto Carbone So glad to hear that and thanks for your feedback. As for pizza crust, I find that the almond and sunflower seed versions are the best due to crunch factor.
@@rcarbone65 By the way how much egg white powder and water you used?
@@lowcarbrecipeideas water 254 ml (x2) as recipe says. Egg whites a few grams more: 45 grams with the “solids” an 47 grams with the meringe
I'll try this😊
Made this today. I'm not sure where I went wrong but mine didn't rise anything like yours. Have a pretty dense small loaf. Maybe my eggs were still too cold?
It's the meringue. I mentioned that if you do not see the volume increased significantly after folding the whipped eggs or meringue into the batter that means the meringue is not whipped properly. And it's important for the whites to be at room temperature to get more volume after whipping to stiff peaks
@@lowcarbrecipeideas will have to try again🤗
How is there so few protein compared to the fat? I thought the egg whites are very very rich in protein (and egg's fat is essentially in the yolks)
Other than that thank you for the video! It's very helpful
According to a doctor on RUclips that I listen to because he is extremely knowledgeable about nutrition...egg whites by themselves are a very poor source of protein and other nutrients. Whole eggs on the other hand have the highest level of absorbable protein you can get from any source, and the vast majority of the nutrients in eggs are in the yolk. Whites alone only give you 17% absorbable protein, while whole eggs give you 50%, plus a whole lot of other nutrients missing from whites alone. I have never bought into that "white are healthier than whole eggs" fallacy, that the official nutritional guidelines has been spreading for decades. I have never had an egg white omelet in my life.
beautiful ❤️
How do you all get rid of the smell coming from eggs ?
The reason I used egg whites is that it is way less eggy and the protein helps to boost the rise
Looks good but what do you do with all the left over egg yokes
List of suggestions to use leftover egg yolks;
1. Scrambled eggs (add some whole eggs)
2. Steam eggs (add some whole eggs)
3. Low carb fried rice
4. Add to stir fried veggies
5. Egg tarts
6. Crème Brule
7. Egg custard
8. Ice cream
9. Pasta sauce
10. French Buttercream
11. Lemon Curd
12. Caesar salad sauce
13. Hollandaise sauce
14. Mayonnaise
15. Flan
16. Indonesian layer cake
17. Lemon bars
18. Lemon tarts
19. Aioli
20. Chewy cookies
21. Salted Eggs (Cured eggs)
Could the yokes be used in a keto mug cake?
Hi hw long can be kept in room temp
A few days provided you have a cool climate otherwise it's better to refrigerate earlier. Please see the description box for details
hi is it okay not to use any vinegar?
ACV helps with rise and texture but it's not fatal if you omit it. Alternatively you can also replace it with white vinegar. Fyi, you can't really taste it.
Se eu for usar clara de ovo em pó, para misturar com a farinha de côco, qual a quantidade?
For egg white powder, it's 6.25 g per egg white. To reconstitute the egg white powder, you need 35 ml of room temperature water per egg whites. So for 14 egg whites, you need 88 g of egg white powder + 490 ml of room temperature water.
@@lowcarbrecipeideas I see someone using egg white powder, is that something one can use if allergic to whole eggs? tia
why do you remove the yokes?
Because the fats from egg yolks hinders the rise while egg whites boost the rise due to the protein. Also using yolks makes it very cake-like and taste eggy. There are options provided in the description box to use liquid egg whites from cartons and egg white powder.
❤❤❤
Can you we use jar whites???
Yes you can
Can you use liquid egg whites?
Yes you can
14 egg white all together?
can i use regular vinegar not apple cider vinegar?
Yes you can use white vinegar
wow 14 eggs for a loaf of bread that's serious
14 egg whites? Did you get the memo about the price of eggs these days? 🤦♂️
Amazing🥰🥰
What I want to know is, what was IN the sandwich????
Please make a video where few egg whites with yeast on it.
hi can i ask the shelf life of this bread ???
It's mentioned in the full written recipe at the description box 😊
thank you
Still bind w/o psyllium husk?
As explained in the description box, the texture is more cake-like without psyllium husks but it is still a good alternative if you are avoiding psyllium husks.
How does this differ frm the almond one?
Texture wise, this is softer but it could be because it has more volume and height due to the improvement on the meringue. If the almond flour version has more volume and height, it may end up the same. I have updated the description box for the almond flour version to improve on the meringue. Of course, taste wise, this has a mild coconut flavor.
@@lowcarbrecipeideas thank you for the detailed reply!
Wooooow!! Damn!!! Where's my plate. 😆 🤣 😂 O must've this one. 👍 YES
How can I make Buns with this recipe?
As the dough is soft, you can use muffin tins or silicone muffin molds. Alternatively you can use aluminum foil, cut into size, fold it and make a round mold but I am not sure whether it will leak or not. Hope this helps
can we do this on oven toaster?
Frankly, I have not tried that before but I think its doable.
I did as the recipe said, why didnt my loaf rise very much ?
It is likely that the meringue wasn't done successfully especially if the volume was not increased significantly
can I reduce the fat/oil?
Sorry you can't 🙏
14 Egg whites!? Won't it taste eggy or too cake-like?
14 egg whites is actually equivalent to 7 whole eggs which is necessary as coconut flour is super absorbent. Using egg whites only will prevent the egginess. It's the yolks that makes it taste eggy and hinders the rise due to its fat content. In any case, the coconut flour and ACV will mask any mild eggy taste. As explained in the description box, without psyllium husk, it will be slightly more cake-like and crumbly. But it is still firm enough and makes a great alternative if you're looking for a keto bread without psyllium husk, xanthan gum or gluten.
Can we use tetra pack egg whites?
Frankly I have not tried it but I have received feedbacks that it's doable
does it smell/taste eggy?
It's not eggy at all
What do I do with 14 egg yolks?
There's a link to a video at the description box where you can refer to a list of suggestions for using leftover egg yolks
😮 WOW it call's for 14 egg whites that's a lot makes it expensive ☹️