Gluten Free Garlic Bread

This delicious low carb gluten free garlic bread recipe with less than 5 grams of carbs per serving is sure to become a staple in your cooking life. This healthy recipe is easy to make and great for breakfast sandwiches such as a avocado, tomato, egg sandwich and eggs benedict.  – Kara, The Accidental Chef

Serves 12

Ingredients:

• 6 egg yolks
• 6 egg whites
• 2 cups of almond flour
• 1/3 cup of olive oil
• 1 tbsp of baking powder
• a dash of salt
• 1/4 tsp of cream of tartar
• 1 tbsp of garlic powder
• 1 tbsp of Herbs de Provence

Directions:

Preheat oven to 375°F (190°C).

Carefully separate 6 eggs, placing the yolks in a large bowl and the egg whites in a separate large size bowl.

Place the 2 whole eggs in the large bowl with the yolks and add the oil.

Beat together with a fork or whisk until smooth. Add the almond flour, baking powder, and a pinch of salt to the egg yolk mixture. Stir the mixture with a spatula until fully mixed.

Then add the Herbs de Provence and fold it in with a spatula. Mix well and set aside.

Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form. I did this on high speed for about 3 minutes.

Use a rubber spatula to transfer a little of the whipped egg whites at a time (until there only half of the whites left) to the almond mixture and gently fold the batter together.

Add the garlic powder in.

Gently fold in the remaining egg whites just until the batter is smooth, and no white streaks remain.

Line the bottom of an ungreased loaf pan with parchment paper and pour in the batter.

Bake for 40 minutes, until the top has set and formed a golden crust.

Let the loaf cool for 10 minutes before running a thin knife along the inside of the pan to release the sides of the loaf. Gently unmold the loaf from the pan and remove the parchment paper on the bottom.

Let the bread cool at room temperature for 2 hours before slicing.

Enjoy!

Serves 12 | Serving size: 1 slice | Calories per serving: 208| Fat: 18.5 g | Carbs: 4.4 g | Net Carbs: 2.2 g | Protein: 8.2 g