The best thing about this recipe is that it’s easy and once you’ve learned it, you can make it again whenever you want. I’ve been making a low carb loaf every Sunday for the past few weeks and would recommend it to anyone.
It’s so nice to have a loaf of bread on hand when following a keto diet. It almost feels like cheating. Check out this recipe and start making the best ketogenic bread you’ve ever tasted today.
A healthy way to make keto bread
One of the tricks in this recipe that makes this keto bread really good is separating the eggs. We recommend separating the yolks and the whites. The reason for this is that we will beat the egg whites until they are fluffy. We want soft peaks.
Beating the whites is the answer to the density that occurs when making almond flour bread. I’ve made countless baked goods with almond flour and the biggest problem I’ve encountered is how dense the final product is.
The fluffy egg whites combined with the high dose of baking powder do a great job of making the bread nice and fluffy and adding air pockets to the bread. This makes the bread recipe taste better.
Almond flour provides more flavor and an overall tastier result.
Coconut flour is much more absorbent and can often result in dry bread.
Rather than trying to substitute almond flour for coconut flour, it is often better to look for alternative keto recipes using the flour of choice, as they behave very differently in recipes. Both options are a big improvement over wheat bread.
Making low carb bread with almond flour
To make this recipe, you only need a handful of simple ingredients:
- *Almond flour 1 1/2 cups
- *Baking powder
- *Stevia (optional)
- *sour cream (optional)
Steps to make keto bread
1/ Separate the eggs
Although this step is optional, we recommend that you separate the yolks from the whites when you begin this recipe. Whisking the egg whites in a separate bowl is what gives the bread its volume.
2/The egg yolks are placed in a food processor.
Putting the egg whites in the bowl makes it easier to whip them into stiff peaks. This ingredient is really optional and should not affect the finished bread.
3/Beat the egg whites
It’s a good idea to have all the ingredients at room temperature.
4/Shape the dough
You can do this in a food processor or with a hand mixer in a bowl. Add the rest of the ingredients (1 1/2 cups almond flour, baking powder, butter, egg yolks, salt and stevia) and mix until everything is combined. Make sure the butter is not too hot when you add the egg yolks, otherwise they will boil.
5/Almond flour added to egg yolks
Butter is preferred, but other sources of fat such as olive oil, avocado oil or coconut oil can be substituted.
Stevia is our favorite way to eliminate the egg taste in this low-carb bread. You can also add a teaspoon of vinegar.
This recipe uses 3 teaspoons of baking soda, and while that may sound like a lot, we’ve tested this recipe extensively and found it to be the magic number. One teaspoon of baking powder simply doesn’t have the ability to raise the heavy almond flour and you get a dense low-carb loaf.
6/Mix the flour and egg yolks.
Fold in the egg whites.
Now it’s time to gently fold in the egg whites, adding as much volume as possible along the way. Continue folding until the dough has a homogeneous colour and consistency.
Mix the egg whites into the bread mixture.
Bake and enjoy
Now all you have to do is wait… Bake the bread at 375 degrees for 30 minutes or until your keto bread passes the toothpick test. Remember, all ovens are different. Our convection oven is slightly warmer, so your bread may take a few extra minutes.