Almond Buns / Bread / Base Recipe (low carb & actually easy!)

On a low carb diet, you don't get to enjoy bread like you may have once done.  I know I miss it.  I came across this recipe for Almond Buns and messed around with it some and I like what has happened.  The basic recipe has stayed the same, I've just added ingredients from time-to-time and baked it differently.   I've also begun making my own almond flour to try to save a little money.  I've read you can save a lot by doing it yourself but I can't seem to find really cheap almonds so I don't think it's saving me all that much...  it's just hard to find almond flour nearby (I have to order it online).  This recipe calls for 3/4 cup of Almond Flour and I've found that if I take 3/4 cup of whole almonds and grind it up in my Magic Bullet with the low-lying flatter blade, it usually comes out to about 3/4 cup almond flour (not packed!)
(note: supposedly it's easy to make almond butter if you grind too long but I haven't had a problem yet.  I have had to shake my Magic Bullet to get some of the almonds to actually get chopped up completely and even then, they don't always get totally ground.  It's recommended that you use a flour-sifter to get the chunkier bits of almonds out but I don't have one so I kind of just pick them out with a fork.)

Anyway, here is the bread recipe...

Almond Bun / Bread

3/4 cup Almond Flour 
2 Large Eggs (I've used whole eggs and All Whites / Egg Whites)
5 Tbsp Unsalted Butter (softened works best, in my opinion)
1.5 tsp Splenda (optional)
1.5 tsp Baking Powder

Directions:

Preheat oven to 350* F.
Combine the dry ingredients in a bowl
Mix in the eggs
Add the softened butter to the mixture
Place a sheet of parchment paper on a cookie sheet
Use a spatula to pour out the batter / dough onto the parchment paper and then spread it evenly.  I try to place it near the center with a few inches of empty parchment paper on all four sides to ensure a more even bake.
Bake for 12-20 minutes (my oven requires about 20 minutes.  I bake it for ten minutes and then rotate the cookie sheet 180 degrees to try to get a more even bake, just to be safe).
Once the 'bread' is baked, take it out of the oven and within a minute or so (it cools fast), you can cut it into 6-8 'slices' (about the size of regular bread).  Like this...

After baking & before cutting

Almond Flour Bread after cutting to size

You can store the 'bread' for about 4-5 days (depending on humidity where you live) outside of the refrigerator (in a ziplock bag) but it does seem to mold much faster so watch for that to happen.  That's why it's best to do it in the small amounts called for in this recipe.

This is my "go-to" faux bread recipe because it's fast and easy!  It provides a nice base to mess around with too.  Instead of Splenda, I've added 3 tsp Parmesan Cheese for a more 'savory' flavor.  I've also added more Splenda, Vanilla Extract and Cocoa Powder (unsweetened) to make a chocolatey sweet snack.  Recently I made a Chai Cookie with this base recipe and they were really good.  I'll be sure to post the recipe for those soon.  Let me know if you do anything different.  It's fun to experiment with it!!  Enjoy!!