Keto Bread that Tastes Like the Real Thing

When you switch to a ketogenic diet, for most people it is very hard to give up carbohydrates such as bread and pasta. This keto bread makes the switch much easier, easily being able to still have sandwiches and toast.

Most bread recipes can taste very eggy, or crumble very easily. Whilst you can’t please everyone, this bread once cooled as little to no eggy taste, additionally utilizing the power of xanthan gum to hold all of the ingredients together, much like gluten would inside a normal loaf of bread.

LET’S START WITH THE EGGS
Please please make sure your eggs are at room temperature before you attempt this recipe. This will reduce the likelihood that your bread will taste “eggy”.

If you keep your eggs in the fridge, no worries, just pop them into a bowl of hot tap water for 3 mins. This will cool them down. Don’t worry, it won’t cook them!

Crack them all into a bowl, and mix them together well just by themselves. I’ve used what’s called a magic whisk in this photo because it’s much easier than pulling out the electric mixer. Its so great because you just push up and down, and it does all the work for you!

BAKING TIPS
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. I always set my timer for 10 minutes less than the time in the recipe because all ovens are different. Check the brand.

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. The first time I did this, was without baking paper. Trust me, this is not what you want to be scraping out of the tin.

Smooth out the top surface of the bread with a spatula or bowl scraper. This helps keep the bread together whilst in the oven.

Once small cracks appear on the top and it goes a golden brown colour, test with a toothpick or bamboo skewer right into the centre 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.

ONCE THE BREAD IS DONE
Let the bread cool on a cooling rack so that all sides cool equally. Cooling it on a bread rack will significantly reduce the eggy taste also. Sometimes if you let it sit on a normal bench top or chopping board, you’ll find that the bottom section of the bread will go a different colour.

Ingredients:

• 100 g Butter melted (3.5 oz / 1/2 cup)
• 30 g Coconut Oil (1 oz / 2 Tbsp)
• 7 Large Eggs (50g / 1.7 oz each)
• 1 teaspoon baking powder (5g / 0.2 oz)
• 200 g Almond Flour (7 oz / 2 Cups)
• 1/2 teaspoon xanthan gum (2g)
• 1/2 teaspoon Salt (2g)

Instructions:

1. Preheat oven to 180 c (355 F)
2. Put the eggs into a bowl and beat for 1 - 2 mins on high.
3. Add coconut oil and melted butter to eggs, continue beating.
4. Add remaining ingredients. Will become quite thick
5. Scrape into a loaf pan lined with baking paper.
6. Bake for 45 minutes. (Remove once a skewer comes out of the middle clean).
7. Slice into 16 thin slices, and store in an airtight container in the fridge for up to 7 days, or up to 1 month in the freezer.

NOTES:
EXPERT TIPS:

• Please please make sure your eggs are at room temperature before you attempt this recipe. This will reduce the likelihood that your bread will taste "eggy". If you keep your eggs in the fridge, no worries, just pop them into a bowl of hot tap water for 3 mins. This will cool them down. Don't worry, it won't cook them!
• You don't want the butter to be hot because this will affect your eggs once you add it to the mixture.
• Slowly stream the oils together while mixing on low until all incorporated. You'll have a nice, smooth blend and texture.
• 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. I always set my timer for 10 minutes less than the time in the recipe because all ovens are different. Check the brand.
• 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. The first time I did this, was without baking paper. Trust me, this is not what you want to be scraping out of the tin.
• Smooth out the top surface of the bread with a spatula or bowl scraper. This helps keep the bread together whilst in the oven.
• Once small cracks appear on the top and it goes a golden brown colour, test with a toothpick or bamboo skewer right into the centre 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.
• Let the bread cool on a cooling rack so that all sides cool equally. Cooling it on a bread rack will significantly reduce the eggy taste also. Sometimes if you let it sit on a normal bench top or chopping board, you'll find that the bottom section of the bread will go a different color.

HOW MANY SERVINGS ARE IN THIS LOAF?
For those who are confused about the serving size, the bread should make 16 slices, and the nutritional information is 2 of those 16 slices. In simple terms, 2 slices = 1 serving. The whole loaf makes 16 slices total.

CAN THIS KETO BREAD BE MADE DAIRY FREE?
Yes - just add 1/2 cup olive oil instead of the butter. This will give you a very similar result.

IF I AM ALLERGIC TO ALMONDS, CAN I USE COCONUT FLOUR INSTEAD?
Yes, of course! Instead of adding 2 cups of almond flour, add 1/2 cup of coconut flour. This ratio will produce the same type of bread, as coconut flour is much more absorbable.

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