HOW TO MAKE KETO COCONUT WHITE BREAD - NO GLUTEN, PSYLLIUM HUSKS, XANTHAN GUM OR YEAST !

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3. The Ultimate Keto Cookbook
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THIS RECIPE HAS BEEN UPDATED ON 4/10/22 TO INCLUDE AN OPTION TO USE EGG WHITE POWDER. SEE UPDATED RECIPE BELOW.

Psyllium husk is the best natural replacement for gluten, but I know that some of you experienced stomach discomfort with it while some of you faced difficulty obtaining it in your specific countries. Hence, I am introducing this keto bread which has no psyllium husks, xanthan gum, gluten or even yeast, yet it rises so well. It is white in color, so I named it Keto Coconut White Bread. This is an extension from the Keto Almond White Bread video published last week (see link here -    • HOW TO MAKE KETO ALMOND WHITE BREAD - NO G...  )

Of course, without psyllium husks, the texture is a little cake-like and crumbly, but it is still a great alternative if you are looking for a keto bread without psyllium husk, xanthan gum or gluten.

The key ingredient is the egg whites which makes the bread looks white and the protein from egg whites helps to boost the rise. When part of the egg whites is whipped to stiff peaks, the meringue helps to provide the volume. If you use egg yolks, the bread will not rise as much, tastes very eggy and the color will be yellowish.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 18]
NUTRITION INFO PER SERVING
Total Carb = 1 g
Dietary Fiber = 0.3 g
Net Carb = 0.7 g
Calories = 73
Total Fat = 6.9 g
Protein = 2.3 g

INGREDIENTS FOR THE BATTER
Coconut Flour = 90 g / 3/4 cup
Baking Powder = 16 g / 4 tsp
Apple Cider Vinegar = 30 ml / 2 tbsp
Coconut Oil = 100 ml / 7 tbsp (Note: You can also use olive oil or melted butter)
Salt = 2 g / 1/2 tsp
Fresh Egg Whites (room temperature) = 7 large (250 g)
(Note: You can replace the fresh egg whites with the following;
1. Egg whites from cartons (250 g)
2. 44 g of egg white powder + 245 ml room temperature water)

INGREDIENTS FOR THE MERINGUE
Fresh Egg Whites (room temperature) = 7 large (250 g)
(Note: You can replace the fresh egg whites with the following;
1. Egg whites from cartons (250 g)
2. 44 g of egg white powder + 245 ml room temperature water)
Cream of tartar (helps to stabilize the meringue) = 1/2 tsp (optional)

NOTE:
Total large egg whites = 14

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, make the batter. Add the flour, baking powder, salt and mix until well combined.
3. Add the apple cider vinegar, coconut oil, egg whites and mix until a thick batter is formed. Set aside.
4. In a separate bowl, make the meringue according to the instructions above.
5. Add 1/3 first of the meringue to the batter and fold gently to combine. The "fold" method is like scooping up the batter from the bottom. If you simply mix the meringue into the batter, it will affect the rise. Then add another 1/3 of the meringue and fold gently to combine. Lastly, add the balance of the meringue and fold gently to combine. The batter should have increased significantly and is light and fluffy.
6. Pour the batter into an 8 x 4.5 x 4.5-inch loaf pan lined with parchment paper. With a higher pan, the bread will look taller. A standard 8 x 4-inch loaf pan will not be able to fit the volume of batter so you may have to use a 9 x 5-inch pan if you do not have a tall pan.
7. Bake at the lowest rack for 50 minutes or until cooked.
8. Cool completely on a wire rack before slicing. If you cut it into thin slices, you can get about 18 to 20 servings. If you cut it into thick slices, you can get about 16 servings.
9. The bread is a little cake-like and crumbly but still firm. It is light and soft. You can eat it on its own, top with your favorite spread or make sandwiches. When toasted, the crust is crispy, and the crumb is tender.

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