KETO BREAD
Most bread recipes can taste very eggy, or crumble very easily. Whilst you can’t please everyone, this bread once cooled as little to no eggy taste, additionally utilizing the power of xanthan gum to hold all of the ingredients together, much like gluten would inside a normal loaf of bread.
Crack them all into a bowl, and mix them together well just by themselves. I’ve used what’s called a magic whisk in this photo because it’s much easier than pulling out the electric mixer. Its so great because you just push up and down, and it does all the work for you!
KETO BREAD
Keto Bread
When you switch to a ketogenic diet, for most people it is very hard to give up carbohydrates such as bread and pasta. This keto bread makes the switch much easier, easily being able to still have sandwiches and toast.
RECIPE RATING
Course Breakfast, Lunch, Snack
Cuisine Gluten Free, Low Carb / Keto, Paleo, Vegetarian
Keyword keto bread, low carb bread
Cook Time 40 Mins
Passive Time 0 Mins
Prep Time 15 Mins
This Recipe Makes 16 Slices
Adjust Servings
16
Slices
Adjust Units
Nutrition Facts
Keto Bread
Amount Per Serving (40g)
Calories 165 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4.8g 24%
Total Carbohydrates 3g 1%
Dietary Fiber 1.5g 6%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Information Is Per Serving
(1/16th Total Recipe)
INGREDIENTS
100 g Butter melted (3.5 oz / 1/2 cup)
30 g Coconut Oil (1 oz / 2 Tbsp)
7 Large Eggs (50g / 1.7 oz each)
1 teaspoon baking powder (5g / 0.2 oz)
200 g Almond Flour (7 oz / 2 Cups)
1/2 teaspoon xanthan gum (2g)
1/2 teaspoon Salt (2g)
INSTRUCTIONS
Preheat oven to 180 c (355 F)
Put the eggs into a bowl and beat for 1 - 2 mins on high.
Add coconut oil and melted butter to eggs, continue beating.
Add remaining ingredients. Will become quite thick
Scrape into a loaf pan lined with baking paper.
Bake for 45 minutes. (Remove once a skewer comes out of the middle clean).
Slice into 16 thin slices, and store in an airtight container in the fridge for up to 7 days, or up to 1 month in the freezer.
RECIPE NOTES
EXPERT TIPS:
Please please make sure your eggs are at room temperature before you attempt this recipe. This will reduce the likelihood that your bread will taste "eggy". If you keep your eggs in the fridge, no worries, just pop them into a bowl of hot tap water for 3 mins. This will cool them down. Don't worry, it won't cook them!
You don't want the butter to be hot because this will affect your eggs once you add it to the mixture.
Slowly stream the oils together while mixing on low until all incorporated. You'll have a nice, smooth blend and texture.
Set your fan forced oven to 180C (355F) and wait till its fully heated. If you have a convection oven, drop the temperature by 5C (20 degrees Fahrenheit). If you are using a glass loaf pan, do the same. Glass retains heat longer. I always set my timer for 10 minutes less than the time in the recipe because all ovens are different. Check the brand.
Make sure when you make this recipe if you are not using a silicone tray, that you place baking paper on the tray whilst baking. The first time I did this, was without baking paper. Trust me, this is not what you want to be scraping out of the tin.
Smooth out the top surface of the bread with a spatula or bowl scraper. This helps keep the bread together whilst in the oven.
Once small cracks appear on the top and it goes a golden brown colour, test with a toothpick or bamboo skewer right into the centre of the bread. If it comes out clean, the bread is done. if not, you can add that extra 10 minutes and check it again.
Let the bread cool on a cooling rack so that all sides cool equally. Cooling it on a bread rack will significantly reduce the eggy taste also. Sometimes if you let it sit on a normal bench top or chopping board, you'll find that the bottom section of the bread will go a different color.
Source: fatforweightloss.com.au