So the other day I got a massive craving for a sandwich, any sandwich! Turns out what I was craving was actually the bread. Obviously being on a Fat Fast/Keto adjusted diet, bread is the biggest thing we can’t have. BUT! I found a solution, after scouring around google looking for a “Keto-friendly, low-carb, no-carb” solution for bread, I came across a winner.
I gathered my ingredients, combined, AND baked, what is now, my most favorite Keto recipe, thus far. I’d give you Keto Bread!
This recipe was so good, I made it for my entire family tribe and they ALL loved it as well. I ended up making a Brunch-wich with my new found Keto Bread love.
So without further adieu, here is the recipe and steps I took to prepare the Keto Bread:
- 1/2 cup Butter melted
- 2 tablespoons Coconut Oil
- 7 Large eggs
- 1 teaspoon baking powder
- 2 Cup Almond Flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon Salt
- Preheat your oven to 180C (355F)
- Ensure eggs are at room temperature. Less you want your bread to have an “eggy” taste to it. TIP: if your eggs are refrigerated, run them through hot water for 3 minutes and you’ll be right as rain.
- Crack the eggs into a bowl, and mix well.
- Cut up the butter and place the pieces into a small saucepan, just until you see the butter begin to melt, then immediately take it off the heat and just let it sit.
- Add in the coconut oil once the butter has melted.
- Once combined, slowly stream the oils in with the eggs. You want to have a nice, smooth blend and texture.
- Combine the almond flour, xanthan gum, baking powder and salt together into a small bowl. Slowly, add it to the eggs.
- 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.
- 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.
- Smooth out the top surface of the bread with a spatula or bowl scraper. This helps keep the bread together while it is in the oven. Once small cracks appear on the top and it goes a golden brown color, test with a toothpick 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.
- Finally, let the bread cool on a cooling rack before serving.
And there you have it! An amazing recipe for a Keto-friendly bread to use for all sandwich cravings!
When you try out this recipe, let me know how you liked it and how it turned out. I would love to hear your feedback.