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This recipe is brought to you by Amanda Bochain
BREAD…There is something comforting about the smell of French toast in the morning or the crunchy bite into a warm toasted bread smothered with melted butter. Just the thought of it makes your mouth water. And let’s not forget the versatile nature of sandwiches. You can be adventurous in the kitchen and make them with basically anything. All this yummy goodness relies on forbidden bread. Bread (even whole wheat and whole grain) is not included in the ketogenic diet because it is too high in carbs.
So, what happens next? Temptation. When you embark on any lifestyle improvement goals our old habits creep up and tempt us. Usually, you would resist this temptation by sticking to your guns. But the more you try to fight this temptation the stronger it gets. The trick is not to fight the temptation but to observe it. Treat the temptation as information your body is providing to you and use that information to your benefit. So, what is our body telling us? We miss this food and we would like it? Or is there a weak spot in our diet plan that can derail us? Well, I have a solution for you, you can have bread, KETO BREAD that is. This KETO Bread recipe delivers a light fluffy bread where you can revive all your bread dishes guilt-free. And best of all is easy and quick to make.
What is Keto Bread?
What exactly is Bread? Bread is a staple food prepared by baking a dough made with flour, water, and other optional ingredients. The refined wheat contained in flour contributes to its high carb content. Therefore, KETO Bread is bread made with non-wheat flour such as coconut flour or almond flour. These flours are low in carbs and high in fiber which is a perfect complement to the ketogenic diet.
As you know baking traditional bread can be a time-consuming process where you need to poof the yeast, knead the dough and then let it stand for at least an hour before you even begin to bake it. Well, guess what, not only is KETO bread healthier, the time it takes from preparation to a slice of bread on your plate is shorter than the preparation time of traditional bread. Sounds too good to be true. Or is it simply the better option, it’s healthier and faster to make.
The ingredients you will need are items you would already have in your kitchen: eggs, melted butter, olive oil, almond flour, baking powder, ground psyllium husk powder (or substitutes noted later on), and salt. I will elaborate on these ingredients later in the post. With regards to utensils, you will need bowls, spoons, an electric beater, loaf pan, and measuring cups and spoons.
First of all, you need to mix your dry ingredients together first. Next, we mix the wet ingredients. After mixing the wet and dry ingredients separately you combine them and mix. This is lastly followed by folding in the egg whites. The reason we mix the dry ingredients first is that it allows the ingredients to be thoroughly mixed together so that when we combine the wet and dry ingredients your batter will have an even distribution of ingredients without overmixing the batter.
I purposely leave the egg whites for last because this is the key trick to getting the bread light and fluffy. I like to beat the egg whites to a stiff peak first using an electric beater. This usually takes about a minute. I then fold into the batter last. It is very important no to mix the egg whites into the batter as this will break down the whisked egg whites and therefore impact the fluffiness of the bread.
After folding in the batter will be thick. Pour into the loaf pan and bake in the preheated oven.
Almond Flour or Coconut Flour?
The recipe I share below uses Almond flour but is can also use other types of flour such as Coconut flour. Both Almond flour and coconut flour are gluten-free, grain-free flour. Therefore, the choice of one over the other is dependent on the availability of the flours at your store, cost, and your own specific preference.
Almond flour has a nuttier flavor whereas coconut flour has a sweeter coconut taste. It should also be noted that almond flour itself has a fine, smooth, and fluffy texture whereas coconut flour is more granular. The bread made with coconut flour may yield a cakey texture whereas the bread made with almond flour has a more bread-like consistency being soft on the outside and fluffy on the inside.
You should be mindful that coconut flour is more challenging to work with as it is more absorbent than almond flour. Therefore, if you are using coconut flour instead of almond flour you would generally have to use less flour. Almond flour on the other hand is a more user-friendly flour for beginners.
Almond Flour – In this recipe, I used Almond flour as it yields bread similar to wheat bread. Do not use Almond meal as you would get a grainy consistency that will yield a denser bread. But don’t fear, if you can only get an Almond meal we recommend that you pass it through a food processor for a couple of seconds to get a finer consistency.
Eggs – Eggs also contribute to the fat content in this bread which is aligned with the Ketogenic diet. We recommend separating the egg yolks from the egg whites so as to allow us to whisk the egg whites. Adding the whisked egg whites to the batter helps contributes to the fluffiness of the bread.
Butter – We used cooled melted butter to act as liquid fat in the recipe. Also, this bread relies on baking powder for rising as such there is no need for creamed butter to rise. The reason the melted butter should be cooled is the heat from it can cook the egg yolks and change the consistency of the batter and by default the outcome of the bread.
Ground psyllium husk powder – Psyllium husk is a form of fiber made from the husks of the Plantago plant’s seeds and it’s most commonly known and used as a laxative. However, when it comes to KETO baking it is beneficial as it is used to retain moisture and help bread from becoming too crumbly. The recipe uses a very small amount so need to worry about the laxative effect.
Olive Oil – Olive oil not only helps to moisten the batter but it also gives the bread a delightful floral flavor.
Baking Powder Baking powder is a chemical leavening agent that causes batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter. Traditional bread uses yeast to activate the rising of the bread before baking therefore giving you more control over the finished product. However, the downside to this is that it requires time. Baking Powder helps us to reduce our preparation time while still giving the bread a rise. 1 teaspoon of baking soda contains 1.3 grams of carbs hence making it KETO friendly in this recipe.
Can I substitute Any Ingredients In this Bread Recipe?
Sometimes for various reasons you may want to use different ingredients. Below is a list of substitutions you can make for this recipe
Almond Flour to Coconut flour – As discussed earlier Coconut flour can be used in this recipe instead of Almond flour. However, if you are using Coconut flour replace every 1 cup of Almond Flour with ¼ cup of coconut flour. Also, add 1 egg for every ¼ cup of coconut flour used. Please note this would be in addition to the egg used in the recipe.
Psyllium husk fiber to Chia seeds or flax seeds – Instead of using psyllium husk fiber you may use chia seeds or flax seeds. These seeds need to be grounded and can be replaced using a 1:1 ratio for the replacement.
Psyllium husk fiber to Xanthan gum – If you do not wish to use the psyllium husk or even chia seeds or flax seeds you can use Xanthan gum. The ratio for replacement is also 1: 1. Therefore, instead of using 1/2 teaspoon of psyllium husk fiber, you can use 1/2 teaspoon of Xanthan gum.
Melted butter to Olive Oil – If you are looking for a dairy-free bread you may be able to substitute the melted butter with more olive oil. The ratio for replacement will be 1 to 0.75. This will ensure the bread does not turn out too greasy or goopy. For this recipe instead of using ½ cup of melted butter, you can use 3/8 cup of Olive oil. For an easy measurement use the 1/4 cup measuring cup. Fill one of these and pour it into egg yolks. Next, fill half of the ¼ cup measure and pour the balance into the egg yolks.
How can I make KETO bread Fluffier?
In order to make the KETO bread fluffier, you need to incorporate more air therefore helping it to rise more when baking. One way of doing this is by whisking the egg whites and folding it into the batter. By over mixing the egg whites into the batter you would lose the air bubbles.
Another way to ensure the KETO bread is fluffy is by making sure the consistency of the flour is not grainy. If for some reason used almond meal instead of almond flour the bread will be denser. (NOTE tip above on Almond meal)
How can I reduce the eggy taste in my bread?
A common complaint of KETO bread is the eggy taste. I will give you three ways on how to combat this. The first way is when you are gathering the ingredients. Use eggs that are at room temperature. If you are like me and keep your eggs in the refrigerator you can thaw them quickly by placing them into a bowl of hot tap water for 3 minutes. You can do this while you gather the other ingredients.
The second way to reduce the eggy taste is by adding a lemon rind to the egg yolks when mixing them and adding the other wet ingredients. However please remember to remove the rind before mixing the wet ingredients with the dry ingredients.
Finally, the last way is to let the bread cool on a cooling rack so that all the sides cool equally. Note that if you cool the bread on a normal cutting board there is the likelihood the bottom section of the bread will turn a different color.
How to store and freeze KETO bread?
We do not recommend storing the KETO bread at room temperature as the ingredients are too fragile. It would be best to store them in the refrigerator in a Ziploc bag or airtight container. We also recommend not to slice the bread beforehand as doing as this will contribute to the bread drying out in the refrigerator. The bread can last up to 10 days in the refrigerator.
FREEZING AND REHEATING
If you made a large batch of bread, you can get the most use out of them by freezing the bread in a Ziploc bag. If you are freezing, we would recommend that you slice the bread so that when you are ready to eat you can easily take how many slices you need. The bread will last up to 6 months in the freezer.
When reheating the frozen slices, you can simply pop them into a toaster. Alternatively, can also warm them in the microwave. In order to do this, wrap them in a moist kitchen towel before placing them in the microwave to reheat. This way the bread retains its texture.
The Easiest Keto Bread recipe – 1.25g net carb per slice
- Cooking Spray
- 7 eggs at room temperature
- ½ cup butter melted and cooled
- 2 tablespoons olive oil
- 2 cups blanched Almond Flour
- 1 teaspoon baking powder
- ½ teaspoon ground psyllium husk powder
- ½ teaspoon sea salt
- Preheat the oven to 350 degrees F. Preheating the oven while you prepare the batter ensure the bread is evenly cooked.
- Grease a loaf pan with cooking spray and set aside. If you like easy clean up you may line the loaf pan with parchment paper.
- WHISKING: Separate the eggs whites from the egg yolks. Use an electric beater to whisk the egg whites until soft peaks and set aside. Next add a lemon rind to the egg yolks and whisk the yolks in a bowl until smooth and creamy.
- WET INGREDIENTS: Add about 1/3 of the whisked egg whites, the melted butter and olive oil to the egg yolks and mix until well.
- DRY INGREIENTS: In another bowl add the Almond flour, baking powder and psyllium husk powder and salt. Mix until well combined.
- COMBIING: Add the dry ingredient about 1/2 cup at a time to the wet ingredients. You will end up with a thick batter. Next fold in the remainder of the egg whites to the batter being very careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for about 45 minutes. The bread is finished when you insert a toothpick in the center and it comes out clean.
- Allow bread to cool on a cooling rack before serving.
- DO grease the loaf pan. This will help you to easily remove the bread to allow it to cool after it is finished baking.
- DO NOT wait too long to use the whisked egg whites because it will cause the mixture to reduce in volume.
- DO NOT overmix the batter when folding in the egg whites as this will break down the egg whites.
- DO NOT use cold eggs. The coldness of the eggs can cause the melted butter to harden and therefore cause the ingredients to be harder to mix. Room temperature eggs would allow the ingredients to mix and allow it to rise.
- DO USE cooled melted butter as the heat from the melted butter can cause the eggs to start to cook which will change the consistency the batter and the fluffiness of the bread.