For those following the Atkins diet or simply looking to reduce their carbohydrate intake, bread can often feel like a forbidden food. However, with the right recipes and ingredients, you can enjoy delicious and satisfying bread while staying true to your low-carb lifestyle. This article provides a variety of Atkins diet-friendly bread recipes, from savory focaccia to versatile rolls and even a sweet zucchini bread.
Savory Rosemary and Olive Oil Focaccia
This recipe offers a flavorful and aromatic bread option perfect as a side dish or base for sandwiches.
Ingredients:
- 1 tablespoon fresh rosemary USDA
- 1 cup blanched almond flour, super fine Bob's Red Mill (104 grams is recommended for accuracy)
- 7 tablespoons olive oil USDA
- 1/3 cup coconut flour, finely ground, organic King Arthur Flour (37 grams is recommended for accuracy)
- 1 tablespoon baking powder, low sodium USDA
- 1/2 teaspoon table salt USDA
- 1/2 teaspoon garlic powder USDA
- 1/4 teaspoon black pepper, ground USDA
- 1 scoop multi purpose protein powder, gluten free Quest Nutrition
- 2 lrgs raw egg USDA
- 2 eas raw egg white, large USDA
- 6 tablespoons almond milk, unsweetened FNDDS (adjust as needed)
- 1/4 teaspoon kosher salt, coarse Morton
Directions:
- Preheat oven to 400°F (200°C). Line a 10-inch cast iron skillet with parchment paper.
- In a small bowl, combine 3 tablespoons olive oil with chopped fresh rosemary and pepper. Brush the parchment in the skillet with 1 teaspoon of this mix. Set remaining oil mix aside.
- In a medium bowl, sift together almond flour, coconut flour, whey protein powder, baking powder, salt, and garlic powder.
- Add ¼ cup olive oil, room temperature whole eggs and egg whites and stir until well mixed.
- Stir in ¼ cup almond milk, adding more one tablespoon at a time as needed until a loose, sticky batter forms. The batter should be slightly fluffy and sticky before baking. Add up to a total of ½ cup almond milk if needed to get a sticky but somewhat fluffy texture.
- Scrape batter onto the parchment paper lined skillet and smooth the top.
- Dip a finger in the olive oil rosemary mix and dimple the top of the batter, all over the top. Drizzle remaining oil mixture evenly over the batter, sprinkle with coarse kosher salt, and bake until top springs back and top and sides are golden, 25-30 minutes.
- Remove from oven and allow to cool in the pan for 10 minutes. The focaccia will be very crumbly until it is cooled and set.
- Slice into 8 even pieces and serve.
This focaccia is delicious on its own or can be used for hamburgers, breakfast sandwiches, and classic ham and cheese sandwiches.
Basic Diet Revolution Rolls (Modified)
Inspired by the "Basic Diet Revolution Rolls" from the Atkins Diet Revolution Book, this recipe offers a low-carb, gluten-free, and diabetic-friendly bread option. This version excludes cottage cheese and artificial sweetener from the original recipe.
Ingredients:
- Information about ingredients is missing in the source text. The recipe requires a list of ingredients.
Directions:
- Preheat the oven to 300 degrees F (150°C). Grease 2 baking sheets very well or line with parchment paper. (Parchment that has been lightly oiled or sprayed is recommended.)
- Separate the eggs, placing the whites in a large mixing bowl or the bowl of a stand mixer and the yolks in a small bowl. Make sure no yolk mixes in with the whites.
- Add the softened cream cheese and honey to the egg yolks, and whisk with a fork until very smooth. A few little pieces of visible cream cheese is okay.
- Start beating the egg whites on low speed. When the whites become frothy, add the cream of tartar. Resume beating, slowly increasing the speed to medium-high for a stand mixer or high for a handheld mixer. Stop beating and check occasionally, and then stop beating when the egg whites form stiff peaks. (If the eggs droop over when the beater is lifted, you're at the soft peak stage. Beat just until the whites stand up straight without slumping. Beating beyond this stage will cause the whites to become dry and separate; stopping at the soft peak stage will result in a batter that's too runny.)
- Very carefully fold the egg yolk mixture into the egg whites until combined. Proper folding will prevent the fluffy egg white mixture from breaking down too much.
- Using a large spoon, scoop 8 to 10 similar size rounds onto the prepared baking sheets. The rounds should be roughly 3/4-inch thick and 4 to 5 inches across. Adjust them gently with the spoon. You can make different shapes (like oblong), if preferred. Just try to keep the size and thickness consistent.
- Bake on the middle rack for approximately 25 to 30 minutes. (If you can't fit your baking sheets on the same rack, rotate them midway through the cooking time.) Cooking times will vary based on oven, so be sure to watch closely. The tops should be golden brown and the buns should not feel mushy when lightly pressed in the center.
- Once cooked, cool completely. Store in a single layer in a zip-top bag or airtight container in the refrigerator overnight. (If stacked, the rolls will stick to each other.) As the bread rests, the texture will improve and the egg flavor will lessen.
These rolls are perfect for hamburgers, breakfast sandwiches, or classic ham and cheese sandwiches. Consider adding seasonings like oregano and garlic for an Italian flavor or dill or Parmesan cheese for added zest.
Read also: Understanding the Atkins Diet
Low Carb Zucchini Bread
This recipe offers a sweeter bread option, perfect for breakfast or a snack.
Ingredients:
- 1/2 teaspoon Nutmeg (Ground)
- 1/2 cup Canola Vegetable Oil
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Whole Grain Soy Flour
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1 cup Sucralose Based Sweetener (Sugar Substitute)
- 1 cup, ground Almonds
- 1 medium Zucchini
- 4 large Eggs (Whole)
- 1 teaspoon Vanilla Extract
Directions:
- Preheat oven to 350°F (175°C). Grease an 8x4-inch loaf pan generously with oil spray; set aside.
- In a large bowl whisk together soy flour, ground almonds, sugar substitute, cinnamon, nutmeg, salt, baking soda and baking powder.
- In a medium bowl, whish together oil, eggs, grated zucchini and vanilla extract.
- Mix zucchini mixture into dry ingredients until just combined.
- Pour batter into prepared pan.
- Bake 45 minutes until golden brown and a cake tester inserted in center comes out clean.
- Cool in pan for 10 minutes before removing loaf from pan.
Keto and Low Carb Bread
This recipe focuses on utilizing coconut flour for a high-fiber, gluten-free bread option.
Ingredients:
- 1 packet (2.5 teaspoons) active dry yeast
- 1 1/8 cups water
- 1 cup wheat gluten
- 3/4 cup (84g) finely ground, blanched almond flour
- 1/2 cup vanilla whey protein (no sugar added)
- 1/4 cup raw wheat bran
- 1/4 cup flax seed meal
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 packet sucralose based sweetener
- 1 tablespoon olive oil
Directions:
- Directions is missing in the source text. The recipe requires directions.
This recipe makes 18 slices. Remember that every oven is slightly different, so keep an eye on this naturally keto and low carb bread while it's baking to check for readiness. Note that the intended texture for this bread is going to be closer to a quick bread than a yeast bread because of the high fiber, gluten-free nature of coconut flour. Using a finely milled coconut flour should help minimize any chalky or grainy texture. This recipe retains it's moisture best when baked in a small loaf pan.
High Fiber Coconut Flour Bread
This recipe emphasizes the use of coconut flour for a simple and quick bread.
Ingredients:
- 1/2 cup Unsalted Butter Stick
- 3/4 cup Organic High Fiber Coconut Flour
- 6 large Eggs (Whole)
- 1/2 teaspoon Salt
- 1 teaspoon Xylitol
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
Directions:
- Preheat oven to 350°F (175°C). Grease a small bread pan (8x4-inches or smaller).
- Combine room temperature eggs, xylitol and melted butter. Whisk for 1 minute.
- Sift together the coconut flour, baking powder and salt.
- Add the flour mixture to the eggs and blend until thickened.
- Bake for 35-40 minutes until the sides pull away from the pan and are golden brown.
- Allow to cool in the pan for 10 minutes then transfer to a wire rack to finish cooling; about 30 minutes.
- Store in an air-tight container in the refrigerator for up to 2 weeks. Makes 16 x 1/2-inch slices.
This bread is great for sandwiches, but it's also delicious as French Toast!
Read also: Delicious Atkins Dinners
Cream Cheese Protein Bread
This recipe uses cream cheese and whey protein to create a moist and protein-rich bread.
Ingredients:
- 12 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup olive oil
- 1/4 cup unsweetened boxed coconut milk
- 4 large eggs
- 1 1/2 cups vanilla whey protein
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon cream of tartar
Directions:
- Do not substitute other protein powders for the whey protein.
- Preheat oven to 325°F (160°C). Prepare a 5x9-inch loaf pan with aluminum foil and spray with oil. Alternatively a silicone pan or mold works great.
- Be sure all ingredients are at room temperature before starting.
- In the bowl of an electric mixer with a paddle attachment, beat the softened cream cheese with the softened butter until well mixed.
- Add the oil and coconut milk, blend until mixed then add the eggs one at a time until fully incorporated. Set aside.
- In a small bowl, whisk together the whey protein, baking powder, baking soda, salt, xanthan gum, and cream of tartar.
- Pour this mixture into the cream cheese and eggs and fold until fully incorporated. Do not over blend or the recipe may end up too dense.
- Place a sheet pan on the rack under the bread and bake for 45 minutes, until it is golden brown on the top.
- Allow to sit in the pan for 10 minutes to cool then carefully remove from the pan to continue cooling on a wire rack.
- Cut into 10 thick slices, eat immediately or place in an airtight container for up to one week in the refrigerator.
Toast in a toaster and enjoy with sugar-free jam. Each slice is one serving.
Read also: Atkins Diet for Vegetarians