KETO BREAD (CRISPY) I Super Crunchy & Crispy and Easy to Make I Perfect for Dipping

This is the closest thing to keto crostini that I’ve ever made! The original bread recipe was created by Maria Emmerich (@mariaemmerich on Instagram).

You can use the crostini for dips, sauces, you name it!
Keto Pesto Dip

Keto Crostini Recipe:

Makes 4 Baguettes –
9 tbsp or ¾ cup whole psyllium husk ground (Yerba Prima) OR 5 tbsp powder psyllium husk OR 45-50g:
2 tsp apple cider vinegar
2 tsp baking powder
1 ¼ cup almond flour, not pressed (weight 4.5 oz)
1 cup hot, boiling water
3 egg whites or 9 tbsp liquid egg whites
1 tsp salt
Optional: ½ tsp active yeast

Directions: This recipe is best to make in a stand mixer, but you can also use a regular hand mixer!
1. In your mixer, add your dry ingredients psyllium, almond flour, baking powder, salt, and yeast (optional).
2. Now, add your wet ingredients and your hot water and mix until combined and dough has formed (about 3-5 minutes)
3. Scrape the side of the mixer with a spatula, forming your dough into a ball
4. Take out your bread dough and allow it to rest on a piece of parchment paper on a baking sheet for 5 minutes
5. Separate your dough into 4 equal parts, leaving about 2 inches in between each log.
6. Bake at 350 for 45-55 minutes until it’s golden brown and crispy. It should still be soft in the middle.
7. Let it cool for 10 minutes. Using a sharp knife or bread knife, cut them into slices.
8. Lay sliced bread onto the parchment and put into the oven for an additional 10-15 minutes until crispy.
9. Shut off oven and let the bread cool in there for 10 minutes. Take them out and enjoy!

Nutrition per baguette log (for 4 rolls): 258 Calories, 17.2g Fat, 10.2g Protein, 4g Net Carbs

Find ingredients for crostini here:

My Amazon Favs:

¡Esto es lo más parecido al keto crostini que he hecho! La receta original de pan fue creada por Maria Emmerich (@mariaemmerich en Instagram).

Puedes usar el crostini para salsas, salsas, ¡lo que sea!

Receta Keto Crostini:

Hace 4 baguettes –
9 cucharadas o ¾ de taza de cáscara de psyllium entera molida (Yerba Prima) O 5 cucharadas de cáscara de psyllium en polvo O 45-50g:
2 cucharaditas de vinagre de manzana
2 cucharaditas de polvo de hornear
1 ¼ taza de harina de almendras, sin prensar (peso 4.5 oz)
1 taza de agua hirviendo caliente
3 claras de huevo o 9 cucharadas de claras de huevo líquidas
1 cucharadita de sal
Opcional: ½ cucharadita de levadura activa

Instrucciones: ¡Esta receta es mejor hacerla en una batidora de pie, pero también puede usar una batidora de mano normal!
1. En su batidora, agregue sus ingredientes secos psyllium, harina de almendras, levadura, sal y levadura (opcional).
2. Ahora, agregue los ingredientes húmedos y el agua caliente y mezcle hasta que se combinen y se forme la masa (aproximadamente 3-5 minutos)
3. Raspe el lado de la batidora con una espátula, formando su masa en una bola
4. Saca la masa de pan y déjala reposar sobre un trozo de papel pergamino sobre una bandeja para hornear durante 5 minutos.
5. Separe su masa en 4 partes iguales, dejando aproximadamente 2 pulgadas entre cada tronco.
6. Hornee a 350 durante 45-55 minutos hasta que esté dorado y crujiente. Todavía debe ser suave en el medio.
7. Dejar enfriar por 10 minutos. Con un cuchillo afilado o un cuchillo de pan, córtelos en rodajas.
8. Coloque el pan rebanado sobre el pergamino y póngalo en el horno durante 10-15 minutos adicionales hasta que quede crujiente.
9. Apague el horno y deje que el pan se enfríe allí durante 10 minutos. ¡Sácalos y disfruta!

Nutrición por registro de baguette (para 4 rollos): 258 calorías, 17.2 g de grasa, 10.2 g de proteína, 4 g de carbohidratos netos

Encuentre ingredientes para crostini aquí:

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