Keto Buttermilk Quick Bread Test 2

Total Time: 60 min = 15 min (prep), 45 min (cook)
Yields: 14 slices
Difficulty: Easy
Macros: 142 cal, 0. 2 g net carb, 6. 8 g fat, 13. 3 g protein

Original Instagram link: https://www.instagram.com/p/BelA87mFmii/

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Buttermilk:

• 28 g white vinegar or lemon juice
• 71 g heavy cream 
• 141 g water

Dry:

• 300 g keto flour (10 oz)
• 2 tsp baking powder
• 0.25 tsp baking soda
• 1 tsp salt

Wet:

• 240 g (8 oz) buttermilk (see above)
• 55 g (2 oz; 1 large) egg, room temp
• 60 g (2 oz) butter, melted
• 30 g sweetener (optional)

Directions

1. Preheat oven to 325 F / 160 C.
2. Prepare a 9 x 5” loaf pan with a parchment sling or grease well.
3. Make buttermilk, and set aside.
4. Sift Dry ingredients, and set aside.
5. Combine Wet ingredients.
6. Pour Wet ingredients into Dry ingredients, and gently fold with a spatula until all the dry parts are incorporated. Do not over-mix.
7. Scrape batter into loaf pan.
8. Bake for 45-50 min or until internal temperature reaches 200 F / 93 C or until the center springs back to the touch. Cover with foil if crust gets too brown.
9. Cool loaf in the pan for 15 minutes before serving. Store wrapped in plastic/Ziploc at room temperature (I stick a paper towel in there to help retain moisture). 

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Notes:
Adjust sweetener amount to your liking. You can mix different toppings in (e.g. sf chocolate chips, nuts, etc.).