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Hi all. I'm a newbie here so I don't know how live this topic is still, but I make a similar loaf I found online and it's a real winner. I can make rolls for lunch and nobody looks at me funny for eating 'rabbit food'. My wife absolutely loves it and pesters me to make more each time the supply runs low. The main difference is that it's made with sour cream and reminds me of sourdough - my favourite bread.
I just made this recipe. I calculate that it has 57 g of carb per loaf which is about 5 g per slice. It is delicious. LSA has 24 g of carb per 100 g and there are 200 g of LSA per loaf if my maths is correct. Perhaps there is a lower carb LSA.
I am still making this bread. I have substituted milk kefir for cream, and water kefir for the water. I tried using milk kefir and plain water, and replacing the water with milk kefir. I have also had success with nutritional yeast replacing Parmesan cheese.
I love this bread!!