The Ketogenic Diet is trending HOT on the internet these days, and while this is a wonderful thing to have health and diet in the media, it will also bring about a wealth of bad information that we all need to sift through. I've known about the benefits of a Keto diet for quite a while now, but I never took the time to really dive in. I was happy with my Paleolithic diet and lifestyle.
So what changed? For starters, all those "Paleo Friendly" sugars started creeping into my diet more often than necessary, I enjoyed the starchier vegetables whenever I wanted, and in Hawaii you know I had my fair share of Poke bowls with rice. But it wasn't just that, I had been traveling the world pretty much non stop for five years straight. There was no way I was going to travel to Paris and NOT indulge in chocolate croissants, or not stay up all night in Lisbon drinking the region's exquisite wines and ginja. On top of those indulgences, my work in live media broadcast led to long days in front of multiple screens, and long days on my feet. Let's just say my body was out of whack, and I was in serious need of a reset.
I am not going to get into the nitty gritty of the science behind a Keto Diet in this post, I will share that one another time. However, the results I have had physically, mentally, and even emotionally are beyond anything I expected to happen. So, I'm keeping this post short but not too sweet (since... you know... sugar) and leaving you with a recipe for Keto Bread that will help you transition into a vida de la low carb.
Prep Time: 10 minutes
Cook Time :30 minutes
Total Time: 40 minutes
Servings: One Loaf makes 20 Slices
Calories: 90 kcal
1 1/2 Cups of Almond Flour
6 Large Eggs Separated
4 Tbsp Melted Butter
3 tsp Baking Powder
1/4 tsp Cream of Tartar
1 Pinch of Salt
Preheat oven to 375 degrees.
Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until the egg whites stiffen.
Using a hand mixer or food processor, mix 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt Mix until combined. This will be a lumpy thick dough until the rest of the egg whites are added.
Add the remaining 2/3 of the egg whites and gently mix. Be careful not to mix too much, the fluffy egg whites will give the bread it's volume!
Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through.
Nutritional Values per serving:
Net Carbs: 1.25g
Amount Per Serving: (25g)
Total Fat: 7g
Total Carbohydrates: 2g
Dietary Fiber: 0.75g