 Hi, so I'm trying out this keto diet cookbook which I ordered off of Amazon. I've been keto on and off for the last year or so and I've sort of dived back into it and so I'm now two weeks into keto so I'm going through this book and I just kind of want to record what I think about it. So for today I'm making the ultimate keto bread. So first off it asks for macadamia nuts. I don't have any macadamia nuts so I'm substituting that with some almond flour. So I'm gonna prepare this and I'm gonna bake it and then I'll give you my review about what I thought about it. So stay tuned. Okay, so I got this almond flour from Amazon. I got this one from Audi, the coconut flour. I'm using some pastured egg white powder that's my fissilium husk by Cabernet d'Auxorda cream of tartar. Yeah and this is the recipe that we're gonna be making. 150 grams of almond flour, 30 grams of coconut flour, 50 grams of pastured egg white protein powder, this is unflavoured, 80 grams of silam husk, 1 teaspoon of bicarbonate of soda, 1 teaspoon of salt, mix. Four eggs separate the yolks and the egg whites. Four egg yolks and four egg whites and also two egg whites. 300 mils of water. The recipe actually calls for macadamia nuts but because I've substituted with almond flour I have to add an extra 60 mils of water so that was 240 plus 60 which gives us 200 in which gives us 300 mils of water. Mix water and egg yolks until well combined. Preheat oven to 175. Whip the six egg whites until they're soft. Add in two teaspoons of cream of tartar. Second teaspoon of cream of tartar. Feel like that's forming peaks? That should do. That's the whipped egg, egg yolk mixture and my dry ingredients. Okay now we have to add the dry ingredients to the egg yolk mixture and mix. This is what the mixture looks like. It's very weird and then you have to add these and incorporate them by folding them in and sort of fold them in. This is what it's looking like now that I've incorporated the egg whites. This doesn't look like a dough to me but the instructions say to now put the dough into my loaf tin which I'm going to do but yeah if you're used to baking with flour this looks very strange but we'll have to see how it turns out. This is my loaf tin with the baking parchment. I'm gonna decant that into there. So I've put it into the loaf tin and I've used my spatula to smooth it down. I don't know if I'm supposed to do that. The instructions don't say anything and now I have to bake this for 60 minutes in 175 degrees. So here we go. Fill it into a 175 degree oven. Is that my timer? This particular recipe doesn't have a picture with it so I won't be able to compare what it looks like but the next page has got a sunflower bread so I expect it should look something like this but yeah we will check. Left and I'm just going to check because it's smelling a bit. Oh hello. So I put a skewer through and it was clear even though it still had five minutes to go so I got the cake the bread out. Here's what it looks like up close. It's a little bit on the grainy side because of the almond flour. Smells very eggy. It smells very eggy. Here's what it looks like now. This is my very first ever keto bread. It feels very heavy. Okay so here it is. It feels heavier than what I'd expect a wheat made loaf of bread to feel. I would I'm gonna try this in a bit. I don't feel hungry right now and as you know one of the hallmarks of keto is you only eat when you're hungry so this is going to be my meal for when I have my next meal. Interesting. I like to keep my keto bread. This is my freezer. I have the bread pre-sliced so I sliced it up and then I froze it single layer and then I just cut it in here and whenever I feel peckish or I want to eat something that's ketoic just I pop it in the toaster, press it on frozen, put some salted butter and it's a fantastic snack. So this is how I store my keto bread.