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This is a follow up to my Keto Pecan Buns video published here 2 months ago.

Pecan is one of the healthiest nut to consume and it also has the lowest carb content among all nuts. One similarity between pecans vs. walnuts and other common nut varieties is that they are botanically classified as a fruit cultivar known as a “drupe,” or “stone fruit.” Drupes contain a small seed on the inside, a shell of some kind surrounding the seed and an outer “fleshy” component.
The word “pecan” actually means “a nut that requires a stone to crack.”

Not only are pecans high in healthy fats, protein and fiber, but pecans are also brimming with key nutrients like manganese, copper and thiamine. Plus, they’ve been tied to a number of impressive health benefits, from improved heart health to better brain function and beyond. Pecans are loaded with antioxidants, which are important compounds that help protect against oxidative stress and inflammation. They also have anti inflammatory properties.

What’s more ? They make the most delicious keto bread that is light, soft, fluffy and crispy when toasted. At only 1 g net carb per serving, you can enjoy this keto bread guiltfree.

The recipe can be viewed and printed at this link:

[ Total Servings = 20 ]
Per serving ;
Total Carb = 3.6 g
Dietary Fiber = 2.5 g
Net Carb = 1.1 g
Calories = 98
Total Fat = 8.7 g
Protein = 2.8 g

Pecan Meal = 240 g / 2 cups
Coconut Flour = 90 g / 3/4 cup
Psyllium Husk = 26 g / 3 tbsp (Ground until half its original volume) OR Psyllium Powder = 1 to 2 tsp
Baking Powder = 12 g / 3 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp

Eggs = 8 large egg whites (285 g) OR 4 whole eggs {The protein from egg whites helps to boost the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites)
Apple Cider Vinegar = 43 g / 3 tbsp
Hot or Boiling Water = 180 ml / 3/4 cup

1. Preheat the oven at 350F or 180C.
2. Grind the pecans together with the coconut flour until you get a “meal” texture (see video on the grinding process). The reason I added coconut flour is to help to absorb the excess fats from pecans so as to ease the grinding process. It’s important to pulse, not blend as blending will easily turn them into butter. You can also grind more and store them in the fridge or freezer.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add all the wet ingredients and mix until a soft dough is formed.
5. Place the dough into a greased 8×4″ loaf pan lined with parchment paper. Spread evenly and leave the top round.
6. Top with any seeds, nuts or herbs of your choice (optional).
7. Bake at the lowest rack for 1 hour or until a wooden skewer comes out clean.
8. Cool completely before cutting into thin slices.
9. These Pecan bread can be stored at room temperature for a few days if you have a cool and dry climate otherwise, its best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months.

First track of music: In The Park
Second track of music : Kitty Jazz
Music credit to : Ultimate Tracks
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