Microwave bread, done in a mug, produces a soft, crustless result. That's good for me: the last two keto breads have had annoying crusts. Watch the Headbanger's Kitchen video below:
My one concern was that I'd be back to eating an eggy bread, given the small, mug-sized volume being produced. For what it's worth, here are my results:
As you can see, the bread did come out yellow, which indicates the extent to which the egg dominates the recipe. The baking powder probably didn't help much at all with the rising of the bread, which also smelled strongly of egg the moment it came out of the microwave. So we're back to eggy bread-that-isn't-bread. The almond flour does make the food a bit bready, but not by much. In terms of taste: very eggy. Somewhat disappointing.
The moral of the story is that I'm probably going to have to use a keto-bread recipe with yeast in it if I want something approaching real, true bread. Such recipes do call for a tiny spot of actual sugar (it's the only way to feed the yeast), but that sugar, once distributed over the entirety of the loaf/buns, is negligible for people who are counting carbs.
I may have shown this before, so pardon me if I'm repeating myself, but here's a recipe for keto bread that incorporates yeast and looks plausibly like actual bread:
Stand mixers—shown in the above video as an essential part of the bread-making process—cost a couple hundred bucks at the local Costco. Can I afford one of those? I might just have to commit myself to a life of breadlessness for the next little while. In the meantime, the above eggy bread isn't a total loss: I can make keto-friendly avocado sandwiches with them.
I know you read Instapundit so will probably have seen this, but it actually looks quite tasty:
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