Keto Bread: A Step-By-Step Guide To Baking Perfection

Keto bread is a delicious, low-carb bread that is surprisingly easy to make. Perfect for slicing and making toast or sandwiches, keto bread is a great option for those following a gluten-free or keto diet. The bread typically includes almond flour, butter or olive oil, eggs, and baking powder, and is baked in the oven. It is important to note that keto bread should be stored in the refrigerator and can also be frozen.

Ingredients

There are many different keto bread recipes, and therefore many different ingredients. Here are some of the most common ingredients:

• Almond flour
• Coconut flour
• Baking powder
• Butter
• Egg whites
• Sea salt
• Sweetener
• Xanthan gum
• Cream of tartar
• Olive oil
• Eggs
• Apple cider vinegar
• Maple syrup
• Baking soda
• Sour cream
• Protein powder
• Mozzarella cheese
• Cream cheese

Method

Keto Bread Method

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/3 cup unsalted butter or 5 tbsp + 1 tsp; measured solid, then melted; can use coconut oil for dairy-free
• 12 large egg whites (~1 1/2 cups, at room temperature)
• 1 tbsp sweetener (optional)
• 1/4 tsp xanthan gum (optional, for texture – omit for paleo)
• 1/4 tsp cream of tartar (optional, to more easily whip egg whites)

Preheat your oven to 325°F/163°C. Line an 8 1/2 x 4 1/2 in (22×11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.

Combine the dry ingredients. Add the almond flour, coconut flour, baking powder, sweetener (if using), xanthan gum (if using), and sea salt to a large food processor. Pulse until combined.

Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.

Whip the egg whites. In a very large bowl, use a hand mixer to beat the egg whites and cream of tartar (if using) until stiff peaks form. Make sure the bowl is large enough, as the whites will expand a lot.

Add the egg whites to the food processor. Add half of the stiff egg whites to the food processor and pulse a few times until just combined. Be careful not to over-mix!

Fold the mixture. Use a large spatula to gently fold the mixture from the food processor into the remaining egg whites until no streaks remain. Do not stir. Fold gently to keep the mixture as fluffy as possible.

Bake the keto bread. Transfer the batter to the lined loaf pan and smooth the top, pushing the batter toward the centre to round the top.

Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminium foil and bake for another 30-45 minutes, until the top is firm and doesn't make a squishy sound when pressed. The internal temperature should be 200°F/93°C.

Let it cool. Let the bread cool completely before slicing. This allows the texture inside to set properly.

Baking

Preheat your oven to 325-375 degrees Fahrenheit. Line a loaf pan with parchment paper. The ideal loaf pan size is 8.5 x 4.5 inches, but sizes ranging from 8 x 4 inches to 9 x 5 inches can also be used.

In a bowl, combine the dry ingredients: almond flour, coconut flour or protein powder, baking powder, xanthan gum, and salt. Mix well.

In a separate bowl, beat the eggs. For a less eggy taste, use only egg whites. Then, add melted butter or oil and mix until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until a thick batter is formed. You can also use a food processor to combine the dry ingredients and butter, and then add the egg mixture.

Transfer the batter to the prepared loaf pan and smooth the top with a spatula. You can also form the dough into a loaf by hand and place it in the pan.

Bake for about 35-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tent the top with aluminum foil if it starts to brown too quickly.

Let the bread cool in the pan for a few minutes before removing it. Then, cool completely on a wire rack before slicing.

Storage

Keto bread should be stored in the refrigerator, covered, at all times. It will keep for up to a week.

You can also freeze leftover slices of bread. Place parchment paper between slices to prevent sticking, and store in a freezer bag for up to six months.

Tips

• Make sure your baking powder is fresh so that your bread rises well.
• To minimize the eggy flavor, use only egg whites, or use 6 egg whites and save the yolks for keto mayo.
• Use blanched almond flour, not almond meal, for the best texture.
• For a crispier exterior, bake the bread for a few extra minutes.
• To test for doneness, press on the center of the bread; it should feel firm and not make a squishy sound. The internal temperature should reach at least 200 degrees Fahrenheit.
• This bread is prone to absorbing moisture, so avoid storing it in plastic bags or plastic wrap.

Enjoy your homemade keto bread!

Storage

Keto bread should always be stored in the refrigerator, covered, and will keep for up to 2 weeks. The ingredients are too fragile to keep at room temperature.

To freeze keto bread, place slices in a freezer bag and freeze for up to six months. Allow frozen slices to thaw overnight.

It is not recommended to store keto bread in anything that traps moisture, like plastic bags or plastic wrap, as condensation will form. Instead, use parchment paper to wrap the bread or to separate slices.

Some general tips for storing keto food include washing produce in vinegar, using airtight containers, and avoiding the fridge door, as the temperature is higher and food can go bad more quickly.

Serving suggestions

• Make a sandwich.
• Toast it and serve with olive oil, chimichurri sauce, creamy grass-fed butter, or nut butter.
• Make keto grilled cheese.
• Top it with a creamy salad, like classic egg salad, keto chicken salad, or avocado tuna salad.
• Make French toast by dipping the keto-friendly bread in egg beaten with cinnamon and sweetener.
• Enjoy it on the side with a low- carb dinner, a low-carb salad, or keto soup.
• On toast with cream cheese, sugar-free jam, almond butter, or healthy Nutella.
• As a side dish to keto chicken soup or keto lasagna.
• Crisped up and turned into croutons.
• Made into an egg sandwich with air fryer bacon and over-medium eggs.
• Whipped up into bread pudding or keto French toast.

Frequently asked questions