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Single servings of soul bread. I tweaked the recipe slightly and this one's a keeper. Upped the stevia to 1/2 tsp. and that seems to make a world of difference.
Diet Calendar Entries for 07 January 2017:
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1349 kcal
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Fat: 108.34g | Prot: 72.71g | Carb: 14.25g.
Breakfast: Bacon (Cured, Pan-Fried, Cooked), Bullet Proof Coffee. Lunch: HEB Tarragon Chicken Salad, Soul Bread. Dinner: Italian meatloaf. Snacks/Other: Cream Cheese, Soul Bread, Primo Taglio Black Forest Ham. more...
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 Comments
They look great where can I find the recipe?
07 Jan 17 by member: Pingui75
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I adapted these from the Low Carb Soul Bread Recipes page on FB. I've only been baking half batches, so if you decide to bake a full batch you may want to opt at using anywhere from 1/2 tsp. to 1 tsp. of liquid stevia. The two drops the recipe calls for is not nearly enough to tone down the egg flavor. Don't worry about these being sweet, they're not.
I'm not sure how to add a link on here but here goes: https://www.facebook.com/LowCarbSoulBreadRecipes/
07 Jan 17 by member: Pretty Mama Lopez
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Sounds great. I'll get the stuff together and make it next week. Thanks!
07 Jan 17 by member: snikso
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When I made it the one and only time it was horrible and I through most of it out. It would be nice to use the ingredients that I bought before they spoil! Thanks for the tip! I will give this a try.
07 Jan 17 by member: PoulC
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great site...thanks for sharing!
07 Jan 17 by member: FloridaAngel
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The first time I made them in a loaf pan and it came out dense and squatty. Since then I've used my brownie pan and bake roughly 25 min until they're nice and golden. Don't over bake or they'll come out dry.
07 Jan 17 by member: Pretty Mama Lopez
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