Recette de pain cétogène

Ingrédients

• 5 large Eggs
• 1/2 cup Lukewarm Water
• 3 tablespoons Olive Oil
• 1 teaspoon Apple Cider Vinegar
• 2 1/4 cups Almond Flour
• 5 tablespoons Whole Psyllium Husk
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt

Préparation

1. 1

   Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper. Slightly oil hte paper with olive oil. Set aside.

2. 2

   Whisk the eggs, water, oil, and vinegar vigorously in a large mixing bowl.

3. 3

   Fold in almond flour, psyllium husk, baking powder, and salt.

4. 4

   Stir to combine all ingredients together and pour into the loaf pan.

5. 5

   Bake on the center rack of the oven for 50-55 minutes or until golden brown and a pick inserted in the center comes out clean.

6. 6

   Cool down on a wire rack for 2 hours before slicing. Slice into 16 thin slices.

7. 7

   --- Storage ---

8. 8

   Store in the fridge in an airtight box for up to 4 days or freeze for later.