Bread loaf, 1.89g TC per 100!

****edit - I made the loaf WITHOUT baking powder (ran out), the size/rise was identical! Baking powder therefore not needed, this reduces the total carbs for the entire loaf to 26.48g (1.89g TC per 100g) 🤗

****2nd edit, last week I accidentally added too much water (300ml instead of 200ml), it made a slightly softer loaf. I cooked for slightly longer (I'd advise 1h45 to 2h to help the extra moisture evaporate).

I've been experimenting with bread, trying to come up with a loaf my 4 year old likes - she's got fussy and won't eat my cheddar loaf anymore 🤦

This is a soft loaf, slices easily, perfect for sandwiches and toasting!

Ingredients (for a 27cm tin, weighing just under 1400g when cooked - 30.48g total carbs for the entire loaf, approx 0.87g per slice);

40g chopped walnuts (1.4g)

40g chopped brazil nuts (1.08g)

50g psyllium husk (trace)

100g butter (trace)

40ml olive oil (0g)

12 egg whites (2.4g)

4 eggs (2g)

200ml warm water

400g almond powder (19.6g)

20g baking powder (4g)

Method;

Add the almond powder, baking powder and psyllium husk in a large bowl and mix, pour in the water and stir.  Add the butter (melted) and olive oil, stir. Add the eggs, little by little, the 'bread dough' should become like a thick paste. Fold in the chopped nuts.

Spoon into a loaf tin and smooth the top, cook in a preheated oven at 180℃ for 90 mins.  Allow to cool before slicing. Enjoy!