Finding it hard to give up bread? This keto bread will make your life much easier, the best low carb bread on the internet made with almond flour.
Raise your hand if you are on the Keto wagon? My boys have been doing it for years and now my husband has joined. It has really worked for them and so when Mike decided to do it, I wanted to be supportive. One of the hardest things for my husband is not having bread. Glorious bread.
The other night we were making good old fashion original bread to use in the french toast casserole for Lisa to take to the cheer luncheon. The yummy smell was filling my home and making it hard for my husband to stay strong. It was like a lightbulb went off and we decided it was time to try a Keto style bread. When we get in that kind of mood, it’s hard to know what we will do. I love it.
We have made a lot of keto dinners and enjoyed them because they are so delicious. Baked goods are a different story. Until now. My husband is really picky and he was a really big skeptic but he really loved this recipe.
The key here is to get your whipped egg whites nice and stiff. Peaks should hold straight up when you lift your beaters out of the whites.
- Core Ingredients
- 1 cup almond flour
- 1/4 cup Coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup Butter (or 5 tbsp + 1 tsp; measured solid, then melted; can use coconut oil for dairy-free)
- 12 large Egg white (~1 1/2 cups, at room temperature)
- 1 1/2 tbsp Erythritol (can use any sweetener or omit)
- 1/4 tsp Xanthan gum (for texture)
- 1/4 tsp Cream of tartar (to more easily whip egg whites)
- Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
- Combine the almond flour, coconut flour, baking powder, erythritol, xanthan gum, and salt in a large food processor. Pulse until combined.
- Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
- 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 because the whites will expand a lot.
- Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
- Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until no streaks remain. Do not stir. Fold gently to keep the mixture as fluffy as possible.
- Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
- Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm and does not make a squishy sound when pressed. Internal temperature should be 200 degrees. Cool completely before removing from the pan and slicing.