Over 100 easy, delicious, keto-friendly bread recipes to kick your carb cravings to the curb. Following a keto diet is easier than ever, knowing that you no longer have to completely give up the foods that you love. With some simple modifications, you can still eat all of your favorite foods while remaining in ketosis. Keto Bread is the must-have cookbook for anyone searching for keto-friendly bread recipes to indulge in their cravings for carbs. Instead of turning to options that might prevent ketosis, this book ensures that your body will continue to burn fats instead of carbs while still enjoying your favorite foods. Learn how to make everything from sweet, pull-apart caramel monkey bread to a savory 3-cheese white pizza or satisfying blueberry pop tarts to a basic, delicious loaf of bread. Keto Bread will help you stay on top of your keto diet but allows you to enjoy a unique spin on the many different and delicious versions of bread out there. These bread substitutes replace ingredients like white flour with other keto-friendly options, such as almond flour, ensuring success in your keto diet endeavors.
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From the Publisher BLUEBERRY MUFFINS Yields 8 muffins 1. Preheat the oven to 350°F. Line eight muffin wells in a muffin tray with paper liners. 2. In a large bowl, whisk together the almond flour, flaxseed, granulated erythritol, coconut flour, baking soda, salt, and psyllium husk powder. 3. In a medium bowl, whisk together the eggs, cream, water, vinegar, vanilla, stevia glycerite, and lemon zest. 4. Add the wet ingredients to the dry and stir to combine, being careful not to overmix. 5. Pour the batter into the prepared muffin wells and sprinkle the blueberries on top. 6. Bake until a wooden skewer inserted into the center comes out clean, about 22–26 minutes. Per Serving Calories: 162 | Fat: 13 g Protein: 6 g | Sodium: 205 mg Fiber: 3 g | Carbohydrates: 12 g Net Carbohydrates: 3 g | Sugar: 2 g Yields 8 muffins 1 cup almond flour ¼ cup milled golden flaxseed ¼ cup granulated erythritol ¼ cup heavy whipping cream 3 large eggs 1 teaspoon pure vanilla extract 2 teaspoons lemon zest ½ cup fresh blueberries
