Chef notes
Al Roker's favorite low-carb, keto-friendly bread comes from keto food blog Maria Mind Body Health. It's perfect for subs, as a side or to enjoy on its own. Make a triple batch of this dough, bake and keep the sub bread in the freezer for an easy addition to your next picnic! All you have to do is cut open the bread (toast it if desired) and fill with your family’s favorite filling. No need to stop at Subway or Quiznos. This will take you less time and save you tons of money.
Swap option: Can substitute almond flour with 1/2 cup of coconut flour instead.
Ingredients
- 1½ cups blanched almond flour
- 5 tablespoons psyllium husk powder (no substitutes; must be a fine powder, not whole husks)
- 2 teaspoons baking powder
- 1 teaspoon Celtic sea salt
- 2½ tablespoons apple cider vinegar
- 3 egg whites (6 if using coconut flour)
- 7/8 cup (a little less than a cup) boiling water
Preparation
1.Preheat the oven to 350°F.
2.In a medium-sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Mix until dry ingredients are well combined.
3.Add in the eggs and vinegar and mix until a thick dough. Add boiling water or marinara into the bowl. Mix until well combined and dough firms up.
4.Form into 4 to 5 mini subs (the dough will rise about 2 to 3 times so I start mine as a 1-inch disk) or one large sub/loaf and place onto a greased baking sheet.
5.Bake for 55 minutes (45-50 minutes for smaller shapes like buns). Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife. Fill with desired keto-friendly toppings.
