KETO BREAD
Finding it hard to give up carbohydrates? This keto bread makes the switch much easier, easily being able to still have sandwiches and toast.
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.
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 (2 Slices = 1 serve)
Adjust Servings
16
Slices (2 Slices = 1 serve)
Adjust Units
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Nutrition Facts
Keto Bread
Amount Per Serving
Calories 234 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 1g 0%
Protein 7g 14%
* 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 50g Eggs (1.7 oz each (Large Size))
1 teaspoon baking powder (5g / 0.2 oz)
200 g Almond Meal (7 oz / 2 Cups)
1/2 teaspoon xanthan gum (2g)
1/2 teaspoon Salt (2g)
INSTRUCTIONS
Simple Method
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).
Aaron's Personal Method
Preheat your oven to 180C (355F)
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!
Crack the eggs into a bowl, and mix them together well just by themselves.
Cut up the butter and place the pieces into a small saucepan. As soon as you see the butter begin to melt, take it off the heat and just let it sit. You don't want the butter to be hot because this will affect your eggs once you add it to the mixture.
Add the coconut oil once the butter has melted. (Use refined coconut oil because it doesn't have any coconut taste).
Then once you have your butter and coconut oil melted, slowly stream the oils in while mixing on low until all incorporated. You'll have a nice, smooth blend and texture.
Combine the almond flour, xanthan gum, baking powder and salt together into a small bowl. Mix all of these ingredients together with a fork until well combined. Then, little by little, add it to the eggs. I've used the same fork that I used to mix the bread with to spoon the almond flour mixture into the eggs, beating in between scoops. It should get quite thick.
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 color, test with a toothpick or bamboo skewer right into the center 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.
RECIPE NOTES
HOW MANY SERVINGS ARE IN THIS LOAF?
For those who are confused about the serving size, the bread should make 16 slices, and the nutritional information is 2 of those 16 slices. In simple terms, 2 slices = 1 serving. The whole loaf makes 16 slices total.
CAN THIS KETO BREAD BE MADE DAIRY FREE?
Yes - just add 1/2 cup olive oil instead of the butter. This will give you a very similar result.
IF I AM ALLERGIC TO ALMONDS, CAN I USE COCONUT FLOUR INSTEAD?
Yes, of course! Instead of adding 2 cups of almond flour, add 1/2 cup of coconut flour. This ratio will produce the same type of bread, as coconut flour is much more absorbable.