I met @ketochix on InstaGram in 2017. I was looking for recipes to replace all the wonderful carbohydrate (CHO) and wheat flour rich breads and cakes I was known for: deep dish apple pie, deep dish lemon meringue pie, white bread, sticky cinnamon buns, and on and on and on. I was doing really good on the Keto diet, but I really missed my baked goodies. I used to think homemade baking was a healthy choice–better than a chocolate bar, right? No. All carbohydrates, no matter what they looks like, no matter what it tastes like, no matter if it’s organic or grown on the eastern slopes of the Himalayas carefully watered with the purest water from the glacial runoff, all turns into the same glucose in your blood once it gets into your digestive system.
How could I bake when I didn’t want to use the ‘traditional’ ingredients of baking? I found a huge keto-community on InstaGram and @ketochix was one of the first accounts I found to give great instructions and pictures for anyone wanting to dive into low carb baking. She has a great voice and a very easy way to tell you how to make what she makes. This bread is one of her recipes. Maybe someday I could convince her to make a guest post on misterhunt.com?
Have you made low-carb bread? How did yours turn out?