This keto bread is simple and full of delicious flavor. The ingredients are super healthy, but that doesn’t take away from its amazingly moist texture and taste!
Keto recipes that taste good are hard to come by! A few of my favorite keto-friendly recipes are this mac and cheese, these delicious brownies and this MUST TRY keto ice cream.
What is Keto Bread?
It doesn’t matter if you are on a keto diet or just looking for a healthier and delicious tasting bread. This keto bread is for everyone! A keto diet means that you are going on a low-carb diet. So you need food that fills you up without all the carbohydrates. This bread does precisely that. It uses almond flour and flaxseed, which make it delicious and filling.
The texture alone is to die for. It’s so moist and soft, exactly how you would imagine bread tasting. But then, when you add in the delicious flavors and realize that there is no sugar involved in making this, you will be hooked! Don’t let homemade bread scare you! This recipe is delicious, healthy, and easy… It’s the best of both worlds! And… if you want this to taste a little sweeter then add a teaspoon of cinnamon. It makes it so delicious!
Ingredients to Make Keto Bread
If you are on a keto diet, you probably already have most of these ingredients hanging around your kitchen. If not, then you should go ahead and get these things and have them on hand anyway. They are great for healthy recipes! See the recipe card at the bottom of the post for exact measurements.
- Almond flour: This is extrememly low on carbs which is why it’s usually used in Keto diets.
- Flaxseed meal: Flaxseed makes this bread hearty and has a good nutty flavor to it.
- Rapid rise yeast: Get rapid rise (not instant!) yeast for this bread.
- Salt: This salt will enhance all of the flavors in the bread.
- Baking soda: Make sure that you use fresh baking soda. I always make sure that my baking soda is less than 30 days old.
- Eggs: You will seperate the eggs for this recipe. When whipping up the egg whites, make sure that they form a stiff peak before mixing them in with everything else.
- Liquid Stevia: This helps take away the eggy taste.
- Apple cider vinegar: This makes the bread moist and soft.
- Melted butter: The butter adds flavor and a soft texture to the bread.
Let’s Get Baking!
This keto bread has a short prep time and takes less than 45 minutes to cook. It’s super simple, and even if you are starting out, you can whip this up!
- Preheat and prep pan: Preheat the oven to 350° and line a 9×5-inch loaf pan with parchment paper and set aside.
- Mix dry ingredients: In a large bowl whisk together almond flour, flax seed meal, yeast (for flavor, not as a rising agent), salt and baking soda.
- Whisk: In another bowl whisk together the egg yolks, stevia, vinegar, and melted butter. Then, in a separate bowl, whip the egg whites until they reach very stiff peaks.
- Add egg yolks to dry ingredients and then fold in egg whites: Add the egg yolk mixture to the dry ingredients and mix with a hand mixer or stand mixer until combined. Mix ⅓ of the egg whites into the dough to loosen the batter. It will still be pretty thick, so as gently as you can, fold in the remaining egg whites until fully incorporated and no streaks of white remain.
- Pour and bake: Pour into the prepared loaf pan and cover with foil. Then, bake for 25 minutes before removing the foil and baking for another 25 minutes. Let cool slightly before transferring to a cooling rack to cool completely before slicing.
Is Keto Bread Dairy Free?
This recipe calls for melted butter, but you could easily swap that out for some coconut oil or avocado oil if you are trying to make a dairy-free version of this bread!
How to Store Leftovers
Keto bread should be stored in the refrigerator in an airtight container or a ziplock bag. Store it as a full loaf and only slice it as you eat it. It can be kept in your fridge for 7-10 days!
More Keto Recipes to Try
Dinner
Keto Pizza
Breakfast
Easy Keto Pancakes
Dinner
Creamy Tuscan Garlic Chicken
Dinner
Taco Stuffed Avocados
Keto Bread
Ingredients
- 2 Cups Almond Flour
- ½ Cup Flax Seed Meal
- 1 ½ teaspoon rapid rise yeast
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- 6 large eggs separated
- 1 teaspoon liquid stevia
- 1 tablespoon apple cider vinegar
- 2 tablespoons melted butter
Instructions
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Preheat the oven to 350° and line a 9×5-inch loaf pan with parchment paper and set aside.
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In a large bowl whisk together almond flour, flaxseed meal, yeast (for flavor, not as a rising agent), salt, and baking soda.
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In another bowl whisk together the egg yolks, stevia, vinegar, and melted butter. In a separate bowl whip the egg whites until they reach very stiff peaks.
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Add the egg yolk mixture to the dry ingredients and mix with a hand mixer or stand mixer until combined. Mix ⅓ of the egg whites into the dough to loosen the batter. It will still be pretty thick, so as gently as you can, fold in the remaining egg whites until fully incorporated and no streaks of white remain.
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Pour into the prepared loaf pan and cover with foil. Bake for 25 minutes before removing the foil and baking for another 25 minutes. Let cool slightly before transferring to a cooling rack to cool completely before slicing.
Notes
Nutrition
from The Recipe Critic https://ift.tt/3faf2Ah
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