I made dressing/stuffing out of this bread! I cut the bread into slices, then cut the slices into cubes. I put them on a metal pan and into my toaster oven on low temperature and let them crisp up. It takes a good while, but they DO get crisp! Then I have my croutons for the dressing. The dressing I made was delicious. I think the next time I make the bread to use for croutons I’m going to add onion powder and sage to the mixture before baking so the croutons will be seasoned some before I begin making the dressing! Love this bread! It is the most like wheat flour bread that I have tried! Thanks Maya!

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Hi Brenda, There are various reasons but the most common one is that coconut flour is extremely absorbent and needs a lot of eggs to offset how much moisture it absorbs. If you used a liquid like milk or water, it would fall apart. That being said, this recipe is not dry or dense. Did you try making it? Whipping the egg whites creates the exact opposite effect and the bread turns out light and fluffy. Hope you’ll give it a try!
Hi Connie, I don’t recommend using whole eggs in this recipe. The two recipes are very different. The egg whites in this recipe are beaten to stiff peaks to create the fluffiness. You could fold the yolks in later, but you’d need to modify the other ingredients, and besides, the bread would turn out very egg-y. The other recipe has fewer eggs than this one, and they are added differently.
I have a question I hope you can set me straight. I was putting the almond flour in my dry measuring cup and it didn’t seem right. I checked around the internet and found someone who said always weigh almond flour. So, I did. 8oz. = 1 cup so 8oz almond flour. It looks like enough but so much more than one dry measure cup. I got as far as doing the food processor part and realized I needed more eggs. So, I’m kinda in holding until I go to the store so, I thought I’d ask.. have I made a terrible mistake and wasted a lot of supplies or am I cool?

I wasn't sure exactly what to expect with this cookbook as it is written by a relative newcomer to the Keto Cookbook scene (though she's been around a while with her wonderful website). When the book arrived, I flipped through quickly and was heartened to see some new recipes I hadn't seen in any of the other keto cookbooks! That's a great start! Also, the front matter that talks about what Keto is and other tips, while plenty explanatory for a newbie, doesn't take up too much of the book, for those of us who already know that stuff.
Get some sweet corn extract and follow this recipe. All you’ll need is many of the same healthy ingredients that we’ve already talked about like butter, almond flour, flaxseed meal, and eggs. However, the secret ingredient that takes these keto cornbread mini loaves to another level is jalapenos. They give these mini loaves an extra kick for your taste buds and your well being.

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Jennifer Marie Garza runs two successful websites, iSaveA2Z.com and LowCarbInspirations.com as well as the incredibly popular Facebook page Keto Friendly Recipes and a Facebook group called Low Carb Inspirations (plus Keto Friendly Recipes). Jennifer Marie lives in Austin, Texas with her husband and two beautiful daughters. She loves to spend her time creating delicious keto friendly meals in her kitchen and provide healthy, tasty foods for her family.
Before “Keto” I was an every week bread baker. The house always had that soothing yeast homemade bread aroma. For months I have been trying everyone’s “best” bread recipes, only to be so let down….. NOW I have that delicious taste and aroma again. This is it guys, this bread hands down is the BEST. I had no xanthum gum so I added a bit more psyllium husk, I also rounded the yeast measurements cuz I love that yeast aroma and taste. It turned out WONDERFUL!! Don’t be afraid of this one guys!

If you’ve been dairy free and struggling to find a keto treat that doesn’t include dairy, this is the pie for you! Decadent and dreamy, melt in your mouth creamy chocolate pie with a hint of vanilla and coconut to satisfy your dessert needs without the dairy. This pie is so silky that your friends and family won’t believe it’s dairy free! The main ingredient is coconut cream, which can lend a flavor of coconut, but it is paired perfectly with 70% dark chocolate that is both keto friendly ...
Author Jennifer Marie Garza draws from her own long struggle with her weight,  trying every diet under the sun without success. Then she discovered the keto lifestyle - and lost 55 pounds! Not only did she lose the weight but she kept it off. Knowing that the only way to continue her success would be delicious food, Jennifer Marie started creating her own recipes.

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Hi John, You could possible try a hand mixer in a bowl instead of the food processor, but I haven’t tried it, so can’t vouch for the results. Most likely the bread would not be as tall because the mixer would completely deflate the first half of the egg whites when you add them to the batter. The second half should be folded so that part will be find. If you try with a bowl and hand mixer, let me know how that goes.
Beating the egg whites is the answer to the denseness that comes with making an almond flour bread. I’ve made countless baked goods using almond flour and the main problem I’ve encountered is how dense the finished product is. The fluffy egg whites in unison with the high dosage of baking powder do a good job of getting this loaf nice and fluffy and adding some air pockets into the loaf. This makes for a better tasting bread.

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We haven't forgotten about you pie-lovers out there! This Low-Carb Pecan Pie recipe took a few tries to get it just right, but we took it very seriously. It starts with a buttery crust and is filled with a sweet and sticky pecan filling. Serve with a dollop of whipped cream or your favorite low-carb vanilla ice cream. Enjoy a slice of pecan pie for just 4.4g of carbs. 

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I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?
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