Wheat Belly Bread
For those who are missing the texture of bread, here is an alternative that is “ketogenically” safe and gives you the “old” experience.
Servings Prep Time
1loaf 15minutes
Cook Time
1.25hrs
Servings Prep Time
1loaf 15minutes
Cook Time
1.25hrs
Ingredients
Instructions
  1. Preheat oven to 350°F. Grease 8.5″ x 4.5″loaf pan.
  2. In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.
  3. In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
  4. Cool in the pan for 10 minutes, remove and cool completely on a rack.
Recipe Notes

http://www.doctoroz.com/
The sweetener is optional, a tip is when you use xylitol, you get a nice browning effect.

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