Low-Carb Sandwich Bread

7 Comments

SERVES: 8

SERVING SIZE: 2 slices

CHILL TIME: 10 Min

COOK TIME: 25 Min

If you thought sandwiches were impossible to enjoy while following a diabetic diet, think again! Our Low-Carb Sandwich Bread has less than 1g of carbs per serving, making it the perfect bread for sandwiching your favorite, healthy deli meats and cheeses. It's hearty, it's easy, and it's tasty - it just doesn't get any better!

What You'll Need

6 eggs, separated
1/4 teaspoon cream of tartar
4 tablespoons butter, melted
1 1/2 cup almond flour
3 teaspoons baking powder
1/8 teaspoon salt

What to Do

Preheat oven to 375 degrees F. Coat an 8- x 4-inch loaf pan with cooking spray.
In a medium bowl, with an electric mixer, beat together egg whites and cream of tartar until soft peaks form.
In a large bowl, combine egg yolks, 1/3 beaten egg whites, butter, almond flour, baking powder, and salt; mix well.
Add remaining 2/3 beaten egg whites and mix until thoroughly combined. Don't overmix. Pour mixture into prepared loaf pan.
Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Let cool 10 minutes, then remove from pan to finish cooling completely.

Notes

If you're looking for a nut-free, low-carb bread, then you should check out our recipe for Cloud Bread!

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 226
Calories from Fat 178
Total Fat 20g 31 %
Saturated Fat 5.6g 28 %
Trans Fat 0.2g 0 %
Protein 9.3g 19 %

Amount Per Serving % Daily Value *
Cholesterol 155mg 52 %
Sodium 323mg 13 %
Total Carbohydrates 0.8g 0 %
Dietary Fiber 2.3g 9 %
Sugars 0.9g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

dewsie53 0472039

Oct 15, 2024

The first time i made this bread I used liquid egg whites and egg beaters. It did alright as far as rising.It was still too small for sandwiches. I then tried it using the egg whites and yolks. It did not rise as much. Still can not make a sandwich out of it.

Breitenbechers 944 5662

Mar 13, 2024

We didn't like this too much. Tried to toast it have peanut butter on it was the only way to try eat it not waste it. It didn't have a good bread smell in fact it smelled terrible a few days later I kept it in a Debbie Meyer bread bag with paper towels to help. Had to eventually throw it out.

Sassyfras

Apr 24, 2019

This tasted like egg whites and it was way to small for sandwich bread.

Sassyfras

Apr 24, 2019

This tasted like egg whites and it was way to small for sandwich bread.

CeeTee

Nov 30, 2018

I do not eat egg yolks so can I make this bread without them?

Test Kitchen Team

Nov 30, 2018

Hi there. The Test Kitchen has not tried making this bread without the egg yolks, and isn't sure it will work.

Hannah P

Nov 08, 2017

I am very excited to try this. I used to LOVE baking bread before D. I have to buy some almond flour first, though. I'll rate this after I've tried it.