Reciipe for gluten-free low-carb Poar bread from Sukrin

Ingredients

• 2 eggs (size M/L)
• 150 ml whipping cream
• 50 ml water
• 50-60 g Oat fibre (depending on egg size)
• 15 g psyllium husks
• 1/4 tsp xanthan gum
• 1 tsp dry yeast
• 2 tsp Finesse Baking sweetener
• 1 tsp baking powder
• 1/4 tsp salt