One of life’s simple comforts is fresh homemade bread. Alas, if you follow a low-carb or keto lifestyle, your options are limited. Most recipes (and I have tried a ton of them) are eggy, tasteless slabs of cake-like bread. In my search for low-carb bread perfection, I finally stumbled upon a pre-made mix that I could dump in the bread maker, add some fresh ingredients, and voila: the perfect loaf.
That was not to last. Bob’s Red Mill discontinued their low-carb bread mix and for all intents and purposes, I was out of luck until I could develop a recipe of my own. My goal was to create a tasty, low-carb bread from scratch. After many failed attempts, my mission was accomplished. Or so I thought.
In May I moved to my mountain home, elevation 5000 feet and oops, my tried and true recipe was hardly the beautiful loaf I had become accustomed to. I went back to the drawing board and after another round of testing, I am finally ready to share my Low-Carb Bread with you, including high altitude adjustments. The recipe is a complete, from scratch recipe and it is delicious.
Warning: your mouth is going to water.