I have been getting a lot of questions about whether or not we offer KETO BREAD. Well as of right now we dont, but I did want ot share one of my favorite keto bread recipes with you that way you can try it out for yourself!!
The best part about this recipe is that it’s simple, and once you have it down, you can replicate this keto bread recipe any time you want.
It’s so nice to have a loaf of bread at your disposal when you’re on a keto diet. It almost feels like cheating, but your not. Try it for yourself and let me know what you think!
A Healthy Way to Make Bread Keto
One of the tricks in this recipe that takes this keto bread from good to GREAT, is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that your going to whip the whites until they are fluffy. Your looking for soft peaks.
Beating the whites is the answer to the denseness that comes with making an almond flour bread. I’ve made countless baked goods using almond flour and the main problem I’ve encountered is how dense the finished product is.
The fluffy whites in unison with the high dosage of baking powder do a good job of getting this loaf nice and fluffy and adding some air pockets into the loaf. This makes for a better tasting bread recipe.
When you first set out to make a bread low carb, you are going to need to replace all purpose flour with a low carb alternative. Typically I use almond flour or coconut flour.
Almond flour provides more flavor and a generally more delicious result.
Coconut flour is much more absorbent and can oftentimes result in a dry loaf of bread.
Rather than trying to substitute coconut flour for almond flour, you are usually better off looking for alternative keto recipes that uses your desired flour, because they behave so differently in recipes. Either option is going to be a big improvement over wheat bread.
Making Keto Bread with Almond Flour
To make this keto bread recipe you will only need a handful of simple ingredients:
Cream of Tartar (optional)
What You Need: ~8×4 Loaf Pan
1 1/2 Cup Almond Flour
6 Large eggs Separated
1/4 cup Butter melted
3 tsp Baking powder
1/4 tsp Cream of Tartar (It’s ok if you don’t have this)
1 pinch Pink Himalayan Salt
6 drops Liquid Stevia (optional)
Preheat oven to 375.
Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it’s volume!
Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! (1 loaf makes 20 slices.)