Aunt Rocky’s Zero Carb Egg Bread

Preheat oven to 350ºF. Grease an 8 x 4 loaf pan generously, set aside.

Using stand mixer, mix eggs until whites and yolks are completely blended together. Slowly add remaining ingredients and mix well on low speed until well blended. Turn mixer up to medium-high speed and continue beating to allow batter to thicken and get aerated well.

Transfer dough to loaf pan, smooth top. Bake 40 minutes, or until top is browned and a toothpick comes out clean when poked in the center of the loaf.

Turn out onto cooling rack immediately, and allow to cool before slicing.

Cut into 16 slices. Serve cold, warm or toasted. May be frozen.

Tip: Slice loaf and make sure the slices are completely cooled. Pack slices individually into snack size zip bags, or wrap in plastic wrap. Put the slices into a larger freezer bag and store in freezer until needed.

Notes:
• The original recipe is shared widely on Internet with no attribution. I modified it by adding psyllium, changing the pan size, and adding nutritional information.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per slice: Calories 122, Total Fat 11 g, Total Carbohydrate 1 g, Dietary Fiber 1 g, Net Carbs 0g, Sugars 0 g, Protein 4 g. Potassium 34 mg, Sodium, 64 mg. Macros: 86% fat, 14% protein, 0% carbs.

© April 17, 2017 Roxana Lopez for Aunt Rocky’s.