Keto Korean Egg Bread

Keto Korean Egg Bread, or 'Gyeran-bbang', is a savory, fluffy delight that combines the richness of eggs with the nutty flavor of almond flour. Perfect for a low-carb brunch, this dish is both satisfying and nutritious.

Ingredients

• Almond flour - 100 grams
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Eggs - 4 large
• Cheddar cheese, shredded - 50 grams
• Green onion, finely chopped - 2 tablespoons
• Butter - 1 tablespoon, melted

Steps

1. Preheat the oven to 180°C (350°F) and grease a muffin tin with butter.
2. In a mixing bowl, combine almond flour, baking powder, and salt.
3. In another bowl, whisk together 3 eggs and melted butter until well combined.
4. Add the egg mixture to the dry ingredients and mix until smooth.
5. Fold in the shredded cheddar cheese and chopped green onion.
6. In a separate bowl, beat the remaining egg and set it aside.
7. Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
8. Make a small well in the center of each cup and carefully pour a little of the beaten egg into each well.
9. Bake in the preheated oven for 15-18 minutes, or until the tops are golden and a toothpick inserted comes out clean.
10. Allow to cool slightly before removing from the muffin tin. Serve warm.

Nutrition

• Calories: 290
• Protein: 14 g
• Carbs: 5 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 360 mg
• Cholesterol: 350 mg
• Total Fat: 23 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

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