Keto Bread Without The Egg Taste: Is It Possible?

If you're on a keto diet, you've probably tried making keto bread, and you know that most recipes result in a very eggy taste and a dense, crumbly texture. However, there are some tricks and alternative ingredients you can use to make keto bread that doesn't taste like eggs. Here are some tips and recipes to help you achieve a more bread-like texture and flavour without the eggy taste:

- Use a combination of almond flour and coconut flour: Almond flour is the most commonly used flour in keto bread recipes. However, using a small amount of coconut flour in addition to almond flour can improve the texture and make the bread less dense.

- Avoid over-mixing: When adding the dry ingredients to the egg mixture, be careful not to over-mix, as this can affect the texture and make the bread dense and crumbly.

- Whip the egg whites: Separating the eggs and whipping the egg whites until stiff peaks form can give the bread a lighter, airier texture. This technique is used in some keto bread recipes, such as Wholesome Yum's Keto Bread.

- Use a binding agent: Ingredients like xanthan gum, gelatin powder, guar gum, ground chia seeds, or psyllium husk powder can help bind the ingredients and improve the texture of the bread, making it less crumbly.

- Try a fathead dough recipe: Fathead dough is a popular low-carb dough made with shredded mozzarella cheese, cream cheese, almond flour, and eggs. It can be used to make bread, pizza crust, and buns. The addition of yeast to fathead dough improves the flavour and makes it taste more like traditional bread.

- Use room temperature ingredients: Using room temperature eggs and butter can help reduce the eggy taste in keto bread. Cold ingredients can affect the way the bread rises and bakes.

- Try a bread machine: Some people have had success making keto bread in a bread machine. This may require some adjustments to the recipe and settings.

- Store properly: Keto bread is best stored in an airtight container in the refrigerator, as it can go stale or absorb moisture quickly. Slicing the bread before storing can make it easier to grab a slice when needed.

Using the right ingredients

The right ingredients are crucial to making keto bread that doesn't taste like eggs. Here are some tips and suggestions for choosing the best ingredients to ensure a delicious and egg-free keto bread experience:

Almond Flour:

• Opt for super fine, blanched almond flour to achieve a smooth and light texture. Almond meal can make the bread gritty and dense, so it's best to stick with almond flour for a closer resemblance to traditional wheat flour bread.
• If you can't find almond flour, coconut flour can be used as a substitute. However, the texture will be slightly different, and you'll need less coconut flour than almond flour (for every 2 cups of almond flour, use only 1/2 cup of coconut flour).

Eggs:

• Use room temperature eggs to reduce the eggy taste.
• Separate the egg whites from the yolks. Beating the egg whites until soft peaks form adds volume and fluffiness to the bread, making it less dense.
• If using a hand mixer or stand mixer, add cream of tartar to stabilize the egg whites and make it easier to form stiff peaks.

Butter:

• Unsalted butter is preferred for its rich, creamy flavor. It enhances the bread's texture, making it more tender and delicious.
• If you're following a paleo or dairy-free diet, you can replace butter with the same amount of olive oil, avocado oil, or refined coconut oil (flavorless).

Baking Powder:

• Baking powder acts as a leavening agent, helping the bread rise and giving it a light, fluffy texture.
• Ensure you use fresh baking powder for the best results.

Sweetener (Optional):

Adding a few drops of liquid stevia or another low-carb sweetener can help neutralize the eggy taste without making the bread sweet.

Psyllium Husk Powder (Optional):

This ingredient provides elasticity and airiness to the bread. It may slightly change the bread's color during baking but doesn't affect the taste or quality.

Coconut Oil (Optional):

• Coconut oil adds a subtle sweetness and moisture to the bread, complementing the other flavors. It also contributes to the bread's soft texture.
• If you're not a fan of coconut flavor, use refined coconut oil, which is flavorless.

Getting the right texture

To get the right texture, it's important to use the right ingredients and follow the recipe closely. Here are some tips to achieve the perfect texture for your keto bread:

• Use the right type of almond flour: Super fine, blanched almond flour is recommended for a smooth, light texture. It creates a less dense and less gritty bread, resembling traditional wheat flour bread. Almond meal, on the other hand, can make the bread gritty and dense.
• Add psyllium husk powder: This ingredient provides elasticity and airiness to the bread. It helps create a bread-like texture while keeping the carb count low. Different brands may slightly change the bread's color during baking, but this doesn't affect taste or quality.
• Use room temperature ingredients: This is especially important for the eggs. Using room-temperature eggs can help reduce the eggy taste in the bread. To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) water.
• Beat the eggs until fluffy: This step is crucial to incorporating air into the batter and creating a fluffy, light texture. Use a hand mixer to beat the eggs for about 2-3 minutes or until fluffy before adding the other wet ingredients.
• Don't overmix the batter: When adding the dry and wet ingredients together, mix until they are just combined. Overmixing can lead to a dense and tough texture. The same goes for folding in the egg whites; be gentle and stop mixing once the batter is homogeneous in color and texture.
• Use parchment paper: Lining your loaf pan with parchment paper ensures that your bread doesn't stick to the pan and makes it easier to remove the bread once it's baked.
• Bake until done: To avoid a wet and eggy texture, make sure to bake your keto bread long enough. Continue baking even after the top looks golden. Use the toothpick test to check for doneness: insert a toothpick into the center of the bread, and if it comes out clean, it's done. Remember that all ovens are different, so adjust the baking time as needed.
• Cool the bread properly: Allow the bread to cool completely before slicing it. This helps the texture inside to set properly. Cooling the bread on a rack ensures even cooling and prevents the bottom from becoming moist.

Baking it properly

Ingredients

Firstly, make sure you have all the ingredients you need. The ingredients for keto bread can vary depending on the recipe, but some common ones include almond flour, coconut flour, baking powder, butter or coconut oil, eggs, and sweeteners like stevia or erythritol. It's important to use room-temperature eggs to reduce the "eggy" taste in the bread.

Preparation

Before you start baking, preheat your oven to the temperature specified in your recipe. Line your loaf pan with parchment paper to prevent the bread from sticking.

Mixing

In a large bowl, beat the eggs with a hand mixer until they are fluffy. Then, add the melted coconut oil or butter and continue mixing. In a separate bowl, combine the dry ingredients, such as almond flour, psyllium husk powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until you have a slightly thick batter.

Baking

Pour the batter into your prepared loaf pan and bake according to the recipe instructions. The baking time can vary, but it typically ranges from 35 to 50 minutes. Use a toothpick to check if the bread is done—insert it into the center of the loaf, and if it comes out clean, your bread is ready.

Cooling and Storage

Allow the bread to cool for a few minutes in the pan before transferring it to a rack to cool completely. This ensures even cooling and prevents the bread from becoming moist at the bottom. Once the bread is completely cool, you can slice and serve it.

Keto bread is best stored in the refrigerator, wrapped in parchment paper. It will stay fresh for about a week. You can also freeze keto bread by slicing it first and then storing the slices in a freezer bag. Frozen keto bread can last for several months.

Storing it properly

Storing keto bread properly is important to ensure it stays fresh and tasty. Here are some tips for storing your keto bread:

• Room Temperature Storage: Keto bread can be stored at room temperature, but it is best to keep it in an airtight container or tightly wrapped in cling film. It will stay fresh for about 4-5 days at room temperature.
• Refrigeration: To extend the shelf life of keto bread, it is recommended to store it in the refrigerator. Slice the bread as needed and keep it in an airtight container or Ziploc bag. It will stay fresh for about 7-10 days in the fridge.
• Freezing: Keto bread freezes well and can last for up to 6 months in the freezer. Slice the bread before freezing and place parchment paper between the slices to prevent them from sticking together. Then, store the slices in an airtight container or freezer bag.
• Moisture Absorption: Keto bread is prone to absorbing moisture, so avoid storing it in anything that traps moisture, like plastic bags or plastic wrap. If the bread becomes a little wet, you can recover its texture by toasting it.

Recipe variations

There are several recipe variations for keto-friendly bread that doesn't taste like eggs. Here are some ideas for alternative ingredients and methods to achieve the desired texture and taste:

Using Different Types of Flour

• Almond flour provides more flavor and a generally more delicious result compared to coconut flour, which can make the bread dry. However, if you want to experiment with coconut flour, use a smaller amount than you would for almond flour. For every 2 cups of almond flour, you can use just 1/2 cup of coconut flour.
• Psyllium husk powder provides elasticity and airiness to the bread. It helps create a bread-like texture while keeping the carb count low. Be aware that different brands may slightly change the bread's color during baking, but this doesn't affect taste or quality.
• Oat fiber can be used as a substitute for almond flour, but it has a very fine powder consistency and a high fiber content with low fat, so it may require experimentation to get the right texture and flavor.

Other Ingredient Substitutions

• Unsalted butter is preferred for its rich, creamy flavor, but you can use olive oil, avocado oil, or coconut oil for a dairy-free option.
• Eggs should be at room temperature to avoid an eggy taste. You can bring eggs to room temperature quickly by placing them in a bowl of warm (not hot) water.
• Sweeteners like stevia or erythritol can be added in small amounts to reduce the eggy taste without making the bread sweet.
• Yeast can be added for flavor, but it won't make the bread rise since there is no sugar or gluten.
• Sour cream can be added to help the bread rise and improve the flavor. Substitutions include heavy cream mixed with apple cider vinegar or plain Greek yogurt.
• Xanthan gum can be used to thicken and stabilize the batter, but it's not a necessary ingredient.
• Cream of tartar is optional but helps stabilize the egg whites and makes them easier to whip.

Baking and Storage Tips

• Always bake your bread long enough to avoid a wet texture and eggy taste. It's better to overcook than undercook.
• Cool the bread on a rack before slicing to ensure even cooling and to avoid moisture at the bottom.
• Line your loaf pan with parchment paper for easy removal, and use a narrower pan for a taller loaf.
• Store keto bread in the refrigerator to keep it fresh for up to a week. Wrap the whole loaf in parchment paper and slice when needed.
• Keto bread can also be frozen for a few months. Slice it first and pop individual slices into the toaster when needed.

Frequently asked questions