Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: Makes 1 loaf (20 servings)

If you've been on the keto diet for any length of time, you're probably already familiar with Matt and Megha over at Keto Connect. Even though we don't know them personally, they're so inspirational to us and have been a huge help to us along our keto journey. They've got some amazing recipes as well as lots of other keto resources that are indispensable to those of us living a low-carb lifestyle.

One of their most popular recipes and a perennial favorite in the Project Reboot household is Keto Connect's famous Keto Bread. It was one of the first keto recipes I ever learned how to make and our family loves it. We now make two loaves every single weekend. We pack it lunches for the kids. Monica has a slice with her vitamins in the morning. And I've used a variant of it to make a killer keto biscuits and gravy recipe on the weekends.

The existing recipe is a gem, and it's tough to improve on near perfection. That said, I've noticed a slightly eggy flavor and texture to the bread that is pleasant when you're in the mood, but can be overpowering when you're not. So I set out to develop a recipe that retained all the things we know and love about the original, but with less of an eggy consistency and flavor.

If you've watched the video, you'll know that one of my early attempts at this was an aesthetic failure, but a winner in terms of flavor. I couldn't let the story end there, so I took another crack at it and developed what I'm calling Project Reboot Experimental Bread v 3.0 (sorry, I spent some years in consumer electronics).

The result is something that is equally aesthetically pleasing, structurally robust and slightly more rich in both flavor and fat content than the Keto Connect recipe. On keto, more fat is a good thing, and this loaf of bread has near perfect macros - 81% fat, 11% protein and 8% carbs. When you factor in net carbs, it's less than 2 net carbs per serving (depending on how thick you slice it).

Ingredients

2 1/2 cups Almond Flour

6 large eggs, separated

5 tbsp butter, melted

1 tbsp baking powder

1 cup heavy cream

1/4 tsp cream of tartar

½ tsp pink Himalayan salt

Instructions

Step 1: Preheat oven to 375°F (190°C)

Step 2: Separate the egg whites from the yolks. Add cream of tartar to the whites and whip using a hand mixer until stiff peaks are formed (the cream of tartar aids in creating the stiff peaks, however it is not critical, and can be omitted)

Step 3: Pour heavy whipping cream into a bowl and whip with a hand mixer until it achieves a dense, fluffy whipped cream consistency.

Step 4: Combine the almond flour, baking powder and sea salt into a mixing bowl.

Step 5: Pour the melted butter and the egg yolks into the dry ingredients.

Step 6: Using a spatula, scoop one or two spatulas full of egg whites into the mixture at a time, stirring gently before adding each new batch of egg whites. Be careful not to over incorporate as air is key to this recipe. When the dough comes together it will be thick and slightly lumpy.

Step 5: Fold in the whipped cream until just combined. Do not over mix, as this will deflate the mixture.

Step 6: Pour dough into a buttered 8x4 loaf pan. Bake for 40-45 minutes. Insert a toothpick into the mixture and if it comes out clean, the bread is done. Cool completely before removing from the pan.