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My Kind of Bread

One thing I really miss as a diabetic is bread. I can have regular bread as a treat now and then, but it takes a while now for me to work off the carbs. I have tried different keto breads, most of which are tasteless, and all of which are super expensive. That's why I've been on the hunt for a simple diabetic-friendly bread I can make in one small loaf for myself. This recipe has worked out to be the best of all the ones I've tried, including the 90 second microwave bread I've been making up until finding this recipe.

Some tweaks: I use egg beaters instead of 5 eggs, and I opted for the baking powder version so I could avoid the vinegar. As a result my bread has a definite eggy taste to it, and didn't brown as much. I don't mind this, but if you're not a fan of the taste of eggs you should pass.

It does not have the same texture as regular bread -- it's more like a cake texture -- and it's quite a bit heavier, so slicing it thin is a good idea. Despite that it really helps me resist temptation, especially at breakfast or when I have soup and want some toast. I also like that my version has no cholesterol.

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