The Eggy Taste Of Keto Bread Explained

Keto bread is notorious for its eggy taste, but there are ways to avoid this. The eggy taste comes from the yolks, so it's important to use more whites than yolks. Using room-temperature eggs can also reduce the eggy taste. Adding a sweetener, such as stevia, can help to balance out the salt and make the bread taste neutral. Yeast can also be added to give the bread a more traditional flavour.

Use a sweetener

Adding a sweetener to keto bread can help mask the eggy taste without making the bread sweet. In fact, some keto bread recipes include sweeteners to balance out the salt and create a neutral flavor profile.

When adding a sweetener to keto bread, it is important to use only a small amount as a little goes a long way. Additionally, not all sweeteners are created equal, and some may affect the final taste and texture of the bread. It is recommended to experiment with different types and amounts of sweeteners to find what works best for your taste preferences.

• Keto Connect recommends adding about 6 drops of stevia to their recipe. You can also use liquid monk fruit drops or powdered erythritol. For a full-size bread pan recipe (4 x 8), add 1 tablespoon of powdered erythritol.
• If you are using a sweetener like erythritol, make sure it is well incorporated into the dough to avoid an uneven distribution of sweetness in the final product.
• Sweeteners like stevia and monk fruit are highly concentrated, so a little goes a long way. Start with a small amount and adjust to taste.
• If you are using a granulated sweetener, make sure it is dissolved before adding it to the dough to avoid an uneven distribution of sweetness.
• Some people find that adding a small amount of sweetener to keto bread helps to round out the flavors and create a more balanced taste profile.
• If you are using a liquid sweetener, you may need to reduce the amount of liquid in the recipe to maintain the correct dough consistency.

Use chia seeds or ground flax seed

Vegan bakers have used chia seeds and ground flax seeds mixed with water as a substitute for eggs. The mixture forms a gel that helps bind the ingredients together.

While chicken eggs help with binding, they also help the bread rise. Therefore, it is not recommended to replace all the eggs with these vegan substitutes.

Recipes often use one tablespoon of chia seeds or ground flax with 2.5 tablespoons of water. This mixture can be used alongside chicken eggs in the recipe to reduce the eggy taste.

Additionally, the inclusion of chia seeds can help the bread gel together without relying too heavily on eggs. In some recipes, chia seeds are essential to the structure of the bread and are therefore not optional.

Use psyllium husk

Psyllium husk is a keto-approved ingredient that is essential for creating a light, spongy texture that mimics wheat bread. It is a form of soluble prebiotic fibre harvested from the Plantago ovata plant. Once mixed with water, it becomes very gelatinous and acts like gluten, helping to bind the ingredients together.

To make keto bread with psyllium husk, it is important to use psyllium husk powder, not whole psyllium husk, as the powder ensures a smooth and even texture. If you only have the whole husk, grind it beforehand in a coffee grinder or blender.

Ingredients:

• 6 tablespoons psyllium husk powder
• 3/4 cup coconut flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 8 whole eggs
• 1/2 cup coconut oil or butter
• 3/4 cup hot water

Instructions:

• Preheat the oven to 350°F (175°C).
• Separate the dry ingredients (psyllium husk powder, coconut flour, baking soda, salt) and wet ingredients (eggs, butter or coconut oil, hot water) in two different bowls.
• Combine the wet ingredients with the dry ingredients and mix quickly. Psyllium gels fast once activated with water, so do not overmix.
• Transfer the batter to a lightly greased standard 8x4-inch bread loaf pan.
• Bake for 60 minutes. The bread is done when the top is dark brown and firm, and it should have a crusty finish.
• Remove the bread from the oven and let it sit in the pan for about 15 minutes before removing it and letting it cool completely on a wire rack.

This keto bread with psyllium husk has a crispy crust and a soft, pliable centre, making it perfect for multi-grain or whole-wheat bread uses. Each slice only has 3 net carbs, making it an excellent option for those on a keto diet.

Use yeast

Yeast is a great way to improve the taste of keto bread and make it less eggy. Yeast is a leavening agent that adds flavour to regular bread. However, it is not commonly used in keto bread because it needs sugar to rise. But, recent research has found that yeast only needs a small amount of sugar to feed on, and this sugar is eaten up by the yeast, leaving no traces after proofing. Therefore, adding a small amount of sugar or honey to proof the yeast will not affect the carb count of the bread.

To use yeast in keto bread, you can follow these steps:

• Proof the yeast by mixing dry active yeast with lukewarm water and a small amount of sugar or inulin. The water should be just warm to the touch, between 105-110°F (41-43°C). Let the mixture rest for about 7 minutes until it becomes foamy.
• Mix your dry ingredients, including the almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar, and ginger.
• In a separate bowl, beat an egg, egg whites, melted butter or ghee, and apple cider vinegar.
• Once the yeast is proofed, add it to the wet ingredient mixture and mix until light and frothy.
• Gradually add the dry ingredient mixture to the wet ingredients, alternating with sour cream or coconut cream, and mix until well combined.
• Transfer the dough to a prepared loaf pan and let it rise in a warm, draft-free space for about an hour, or until it has doubled in size.
• Bake the bread in a preheated oven at 350°F (180°C) for 45-55 minutes, covering it with foil after the first 10-15 minutes to prevent overbrowning.
• Allow the bread to cool completely before slicing and serving.

By adding yeast to keto bread, you can improve the texture and taste, making it less eggy and more like regular bread. Just remember to keep the amount of sugar or honey used to proof the yeast minimal, as it will be consumed by the yeast and will not affect the carb count of the final product.

Use room temperature eggs

Using room temperature eggs can significantly reduce the eggy taste of keto bread. The fastest way to bring eggs to room temperature is to place them in a bowl and add warm (not hot) water. This technique is especially useful if you forget to take the eggs out of the fridge ahead of time.

If you are using a recipe that calls for cold eggs, you can try substituting room-temperature eggs instead. This may affect the texture and handling of the dough, as colder eggs can help to cool the dough and make it easier to work with. However, some bakers prefer to use room-temperature eggs to reduce the eggy taste of keto bread.

It is worth noting that the yolks of the eggs often have the most flavour compared to the egg whites. So, if you are looking to reduce the eggy taste, you may want to experiment with using fewer egg yolks in your keto bread recipe. For example, you could try removing one egg yolk and adding an extra egg white. It is important to remember that each recipe is different, so you may need to experiment with the number of egg yolks and whites to find the right balance for your specific recipe.

In addition to using room temperature eggs, there are a few other tips that can help reduce the eggy taste of keto bread. These include adding a sweetener, using chia seeds or ground flax seeds, adding psyllium husk, and toasting the bread before serving. By following these tips and techniques, you can enjoy keto bread without a strong eggy taste.

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