1/4 cup butter, melted and then cooled to room temperature
1 tablespoon apple cider vinegar
1/4 cup sour cream
For the Sandwiches
2 tablespoons room temperature butter
8 slices keto sandwich bread
8 slices deli ham, room temp or heated slightly in microwave or on skillet
desired amount of gouda, enough to lay on bottom bread and under top bread
4 teaspoons sugar-free apricot preserves
2 teaspoons seeded mustard
3 sprigs of thyme
For the Bread (makes 16 slices)
Activate yeast by mixing it in a large bowl with honey and water. Let it sit for 10 minutes. It should be foamy; that is how you know it is alive and will make your bread rise.
In large bowl, mix almond flour, coconut flour, flaxseed meal, xanthan gum, baking powder, cream of tartar, ginger, and salt.
When yeast is done activating, add in butter, egg, egg whites, and vinegar. Beat with an electric mixer for a few minutes until it gets frothy. Add in the flour in two batches, alternating with the sour cream.
Transfer the dough to a parchment lined loaf pan. Your loaf pan should be 8” x 4”. 9 x 5 will work too, but your bread won’t rise as tall. Cover your bread with a dish towel and place it in a warm and draft free area to let it proof for 1 hour. It should rise a good bit.
Heat oven to 350 F. Bake for a total of 40 minutes. After about 25-30 minutes of baking, place a domed foil sheet over the top to prevent the top from getting too brown. When done baking, let it rest in the loaf pan for 5 minutes, then transfer to a wire rack to cool. Let cool completely before slicing.
For the Sandwiches
Heat large skillet to medium low. Butter outsides of bread. Lay on cheese, mustard, ham, preserves, thyme, more cheese, then bread. Grill on one side until golden brown, then flip carefully and grill on other side until golden brown. Cut on the diagonal and serve up while hot!