I baked two batches of keto bread over the past few days. One batch was the standard soda-bread recipe; the other switched out the whey isolate for regular whey powder. (The difference is that whey isolate doesn't contain any lactose, a milk sugar. So whey isolate can be used by lactose-intolerant folks.) Taste-wise, there's almost no difference, but regular whey powder brings in a few more carbs. Still, I now know I have an alternative powder should I run out of whey isolate (which I'm about to do). Here are some pics of the "normal" keto bread:
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| I used the 3-baguette tray. |
Below are the regular-whey loaves, made with my new 2-baguette tray, i.e., each baguette is bigger (sorry for the suntan, but the loaves look almost cheesy):
I've also got a huge bottle of egg-white protein powder that I almost never use. I might try making a third batch with that. Stay tuned.
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