Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
3. The Ultimate Keto Cookbook by Elsie Yan (
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (
Links to purchase other products via Amazon
Ground golden flaxseeds (
Glass square baking dish (
Whole psyllium husks (
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Recently I started publishing videos on 90 seconds keto bread, starting with almond flour then coconut flour, golden flaxseeds and now, oat fiber flaxseeds. I have provided more variations, so you have more options. I will be coming out with more single serving recipes, not just bread but cakes and other recipes, too as part of my new cookbook project on single serving recipes using microwave oven.
The version with egg turned out quite firm so psyllium husk is not required. However, the eggless version tends to be crumbly, so I had to add psyllium husk to make it firm. With only 4 ingredients, you can whip up these soft and fluffy bread in no time and it is totally guilt free with zero net carb content.
The recipe can be viewed and printed at this link;
[Total Servings = 2]
NUTRITION INFO PER SERVING
1. WITH EGG
Total Carb = 4.6 g
Dietary Fiber = 4.2 g
Net Carb = 0.4 g
Calories = 129
Total Fat = 9.3 g
Protein = 9.2 g
[Total Servings = 2]
NUTRITION INFO PER SERVING
2. WITHOUT EGG
Total Carb = 6.8 g
Dietary Fiber = 6.8 g
Net Carb = 0 g
Calories = 92
Total Fat = 6.9 g
Protein = 4.6 g
INGREDIENTS
1. WITH EGG
Oat fiber powder = 25 g (2 3/4 tbsp)
Finely ground golden flaxseeds = 25 g (3 1/2 tbsp)
Baking powder = 2 g (1/2 tsp)
Whole egg = 1 large (58 g without shell) (OR Fresh egg white = 1 large / 36 g)
Room temperature water = 40 ml (2 1/2 tbsp) (OR 50 ml / 3 1/2 tbsp, if using egg white)
2. WITHOUT EGG
Oat fiber powder = 40 g (4 1/2 tbsp)
Finely ground golden flaxseeds = 40 g (5 3/4 tbsp)
Baking powder = 6 g (1 1/2 tsp)
Whole psyllium husks = 5 g (½ tbsp) (Must be ground until half its original volume then weigh it)
Hot or boiling water = 100 ml (1/3 cup + 1 tbsp)
DIRECTIONS FOR BOTH VERSIONS
1. For best results, weigh the ingredients.
2. Add the dry ingredients into a bowl and mix to combine.
3. Add the wet ingredients and mix until well combined.
4. Transfer the batter or dough into a 5-inch square glass baking dish that is microwave safe and lined with parchment paper. You can adjust the recipe to fit the size of your baking dish.
5. For the eggless version, the dough looks dry and thick which is normal. Give it a slight knead just to ensure the ingredients are well incorporated.
6. Spread evenly.
7. Microwave for 90 seconds. The eggless version will need about 110 seconds to cook. It is done when the top feels firm. As not all microwaves are the same, you may need to adjust the timing accordingly. If you prefer to use the oven, you can bake it for about 9 to 10 minutes at 350 F or 180 C. However, the bread is flatter, and texture is denser.
8. Remove bread and parchment paper. Let it cool slightly before slicing into half.
9. The texture of the version with egg is light, airy, soft and fluffy.
10. The texture of the eggless version is heavier and denser.
11. Both versions are crispy when toasted.
12. You can enjoy these 90 seconds bread as sandwiches, grilled cheese, toasts etc.
NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS PROHIBITED.
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