Keto Bread
User Reviews
5
Keto Bread
Description
The Keto Bread recipe combines 1 ½ cups almond flour, ¼ cup coconut flour, and ¼ cup ground flaxseed with baking powder and a pinch of sea salt for structure and flavor. Eggs beaten with melted coconut oil or butter serve as the wet base, creating a pliable batter once mixed. Letting the batter sit for several minutes allows the coconut flour and flaxseed to absorb liquids, which improves the bread's moisture and texture.
The batter is transferred to a lined loaf pan, optionally topped with sesame or poppy seeds, and baked at 350°F for 45 to 50 minutes until golden brown and set through, tested by a clean toothpick. Cooling fully before slicing is necessary to avoid crumbling. The result is a dense but tender bread suitable for those on low-carb diets.
This bread works best with the specified flours and care during mixing and baking. It is a sensible option for those seeking a homemade bread alternative without traditional wheat-based flours. The loaf's texture is slightly crumbly yet moist and can be used for sandwiches or toast.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup Flaxseed ground
- 2 tsp baking powder
- pinch salt sea salt
- 6 egg room temperature
- ¼ cup coconut oil or butter, melted
- sesame seeds optional, or poppy seeds
Instructions
- First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a loaf pan with parchment paper.
- In a separate bowl, beat the eggs until well blended. Add the melted coconut oil or butter to the eggs and mix well.
- Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and well combined. Let the batter sit for a few minutes to allow the coconut flour and flaxseed to absorb the moisture.
- Transfer the batter to the lined loaf pan and spread it evenly.
- If desired, sprinkle the top of the bread with sesame seeds or poppy seeds for added flavor and texture.
- Bake the bread in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the keto bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
- Lastly, once the bread has cooled, slice it into desired thickness and serve.
Notes
- Do not substitute the almond and coconut flours; both are essential for the texture.
- Let the batter rest for 5 minutes to allow flours to absorb moisture fully.
- Optionally, sprinkle sesame or poppy seeds on top before baking for added texture.
- The bread is done when a toothpick inserted in the center comes out clean.
- Allow the bread to cool completely before slicing to prevent crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 123mg | 41% |
| Sodium | 162mg | 7% |
| Potassium | 86mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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