This low carb bread recipe is a staple at our house.
You can make it into different shapes and sizes, and it travels and freezes well. Since the almond flour is so dense and filling, I make small rolls for eat and run sandwiches. This recipe was adapted from Maria Emmerich's recipe here:
1 ¼ cup blanched almond flour (Honeyville Grain brand works best)
2-5 tablespoons* psyllium husk powder (no substitutes – must be husk powder, not whole psyllium or psyllium seed)
1 teaspoon baking powder
1 teaspoon Celtic sea salt
4 ounces cream cheese
3 tablespoons butter
1 large egg
1 cup BOILING water
4 tbsp non carb oat fibre (makes a denser, less sticky bread)
Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder, baking powder, salt and oat fibre, if using. Whisk until dry ingredients are well combined.
In a separate glass bowl, soften the cream cheese and butter in a microwave or in a saucepan on the stove.
Remove from heat and whisk until glossy. Allow to cool for a few minutes. Add in the eggs and whisk until smooth. Add the wet ingredients to the dry ingredient and mix until a firm dough is created. Now use a fork to break up the dough into small chunks, so that it is easier to mix with the boiling water.
Add boiling water all at once into the bowl. Whisk/stir until well combined and dough starts to firm up. After a moment or so, the dough will become very stretchy and sticky.
Use a small measuring cup (such as a 1/4 cup) or a spoon, scoop the dough out and form into desired shape and place onto a parchment paper lined baking sheet. While baking, the dough will double or triple in size depending on how much psyllium you used.
Bake for 45 to 55 minutes. Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife.