Description
Mexican street corn gets a keto-friendly makeover with this zesty almond flour twist. Loaded with bold flavors and creamy textures, this recipe delivers a guilt-free indulgence you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 Large Eggs (at room temperature)
- 200g / 2 cups Blanched Almond Flour
- 60ml / ¼ cup Coconut Oil (measured solid, then melted)
Binding and Leavening Ingredients:
- 28g / ¼ cup Psyllium Husk Powder
- 1 tablespoon Baking Powder
Seasoning:
- ½ teaspoon Sea Salt
- 120ml / ½ cup Warm Water
Instructions
- Prepare the oven environment by heating to 180°C / 350°F and carefully line a loaf pan’s bottom with parchment paper for optimal bread release.
- Utilize a hand mixer to vigorously whip eggs in a spacious mixing bowl, continuing until the volume dramatically increases and the mixture becomes light and airy.
- In a separate large bowl, thoroughly combine almond flour, psyllium husk powder, baking powder, and sea salt using a whisk to ensure even distribution of dry ingredients.
- Gradually incorporate the dry ingredient mixture into the whipped eggs, mixing carefully to maintain the delicate air bubbles and create a smooth, consistent batter.
- Introduce melted coconut oil into the batter, followed by warm water, blending gently but thoroughly to create a cohesive mixture.
- Carefully transfer the prepared dough into the lined loaf pan, using a spatula to create a slightly rounded surface and ensure even distribution.
- Place the pan in the preheated oven and bake for 55-70 minutes, monitoring closely. The bread is fully cooked when a toothpick emerges clean and the exterior develops a crisp, golden-brown crust.
- Remove from the oven and allow the bread to cool completely within the pan, which helps stabilize the bread’s structure and ensures optimal texture before slicing and serving.
Notes
- Achieve a cloud-like texture by using ultra-fine blanched almond flour, steering clear of coarse almond meal that could weigh down your bread.
- Transform your eggs into a fluffy miracle by whisking them vigorously until they nearly double in volume, creating an airy and light base.
- Give psyllium husk a moment to work its magic by letting the dough rest for 5 minutes, allowing it to absorb moisture and develop a more manageable consistency.
- Resist the temptation to slice too early – patience is key when cooling this bread, as premature cutting leads to crumbly disappointment.
- Look for a rock-solid crust that passes the toothpick test with flying colors, ensuring your bread is baked to perfection from center to edge.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 240mg