FLUFFY KETO ALMOND FLOUR BREAD

What a surprise, no eggy taste, delicious, not dry, or tasting like cardboard. It’s nice and moist, has a nice substance, not dense, just perfect!
I had some Cured Salmon Gravlax and oh boy, was that tasty on the freshly baked bread with a cuppa coffee.

2 cups almond flour
½ cup psyllium husk powder
½ cup ground golden flax meal
4 teaspoons baking powder, heaped
2 ½ tablespoons coconut flour
2 teaspoons salt
5 teaspoons apple cider vinegar
1 ¾ cups boiling water
4 egg whites
2 eggs
1 teaspoon white sesame seed

Preheat oven to 180°C. (350ºF)
Boil a kettle of water and have it ready to use.
Mix the almond flour, coconut flour, psyllium husk powder, ground flax meal, salt and baking powder in a medium bowl with a metal fork.
Crack the eggs and mix the eggs whites, together with the 2 whole eggs and vinegar lightly, until combined, using a fork.
Add the wet egg/vinegar mixture with the dry ingredients.
Continue with the fork and mix for about ±30 seconds, no need to use a whisk, but you can do it should you prefer.
The reason why I prefer to use a fork, being that the dough gets stuck in the inside of the whisk, and a hassle to get out, and I already used the fork.
Now add the hot water and mix for another 40-50 seconds and towards the end fold the dough from side to side in the bowl.
Use the same action as if you used your hands to fold the dough over.
Again, I used a fork and it works perfectly well.
You will notice that with time the mixture will appear more dough-like.
I prepared a single bread pan and lined it with parchment paper and dropped the dough in the pan and used a wet palm to smooth the dough lightly.
Sprinkle with sesame seed (optional).
Bake for 50 minutes, turn off the oven and leave for another 5 minutes in the cooling oven and then remove from oven.
Pick the bread up by grabbing hold on the parchment paper, while the bread is still hot. Pull it out of the bread pan and let cool on a wire rack.
If you can and have enough willpower, wait until it’s cold enough to slice.
Butter well and add topping and enjoy.
Tip:
If you do feel that the bread tastes eggy, feel free to add approximately 6 drops of Stevia to your bread recipe as it will reduce and take away the eggy taste, Fortunately, the Stevia will not make the bread sweet to the taste, as it only reduces the eggy taste, so give it a try and please let me know what you think. I have not used Stevia in this recipe, but that does not mean you feel the same.