Recipes

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.

LET’S START WITH THE EGGS

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 them all into a bowl, and mix them together well just by themselves. I’ve used whats 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!

BUTTER AND COCONUT OIL

If you keep your butter in the fridge, then this step is for you. If you butter is at room temperature, then this will just take a shorter amount of time.

Kerrygold butter is the best butter to use, but here in Australia, Kerrygold can be expensive. Westgold butter is a great alternative and tastes great in the keto bread. You can use anything, but make sure its grass-fed.

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.

 

DRY INGREDIENTS

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.

BAKING TIPS

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.

 

ONCE THE BREAD IS DONE

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.

FREQUENTLY ASKED QUESTIONS

WHAT IS KETO BREAD?

Keto bread is a mixture of almond flour (or coconut flour), eggs, healthy fats and xanthan gum. It resembles normal wheat bread in texture but has about 20 times fewer carbs than regular bread.

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.

Nutrition Facts
Keto Bread
Amount Per Serving
Calories 234Calories from Fat 207
% Daily Value*
Total Fat 23g35%
Saturated Fat 14g70%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 1g0%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.

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.

HOW DO I STORE KETO BREAD?

I usually slice it up, then place the sliced pieces into 2 plastic containers.  Keep 1 container in the fridge, and 1 container in the freezer for next week.

HOW MANY CARBS IN KETO BREAD?

This ketogenic bread recipe only has 1g of net carbs. WHAT? that’s crazy! Net carbs are total carbs minus fiber and are how most people following the ketogenic diet will count their carbohydrates.

HOW MANY CALORIES IN KETO BREAD?

This bread contains 234 calories per 2 slices of bread. This is higher than other bread, but mainly because it contains a large amount of butter and coconut oil to maintain the ketogenic macronutrient ratios.

THIS IS THE MOST POPULAR KETO BREAD / LOW CARB BREAD RECIPE!

This keto bread is going crazy on the internet right now. Low carb bread is very popular in the world of ketogenic bread. Carb free bread just reminds people that you can still use bread on the ketogenic diet, but only by using a low carb bread recipe. The best low carb bread should fit into your low carb food list nicely, along with other low carb bread brands. This low carb bread recipe is a gluten free low carb bread, or sometimes people use low carb bread. Its suitable for the Atkins diet, or use instead of Atkins bread. You should find weight loss easy by making low carb bread machine recipes, and you can definitely make this keto bread recipe on your bread machine. This recipe teaches you how to make low carb 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

 

Cook Time 40 Mins
Prep Time 15 Mins

 

Passive Time 0 Mins
Servings
Slices

 

 

Nutrition Per Serve

 

Calories
234
Net Carbs
1g
Fats
23g
Protein
7g
Print Now

 

INGREDIENTS
 

 

INSTRUCTIONS

Simple Method

  1. Preheat oven to 180 c (355 F)
  2. Put the eggs into a bowl and beat for 1 – 2 mins on high.
  3. Add coconut oil and melted butter to eggs, continue beating.
  4. Scrape into a loaf pan lined with baking paper.
  5. Add remaining ingredients. Will become quite thick
  6. Bake for 45 minutes. (Remove once a skewer comes out of the middle clean).
Aaron’s Personal Method
  1. Preheat your oven to 180C (355F)
  2. 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!
  3. Crack the eggs into a bowl, and mix them together well just by themselves.
  4. 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.
  5. Add the coconut oil once the butter has melted. (Use refined coconut oil because it doesn’t have any coconut taste).
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.


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