For those following a ketogenic diet, finding suitable bread alternatives can be a challenge. Traditional bread is high in carbs, making it unsuitable for keto. Thankfully, the keto community has developed numerous recipes for low-carb bread, many of which avoid almond flour altogether. This article explores various keto bread recipes without almond flour, offering a comprehensive guide to baking delicious, keto-friendly bread at home.
Why Choose Keto Bread Without Almond Flour?
While almond flour is a popular ingredient in keto baking, some individuals may have allergies or sensitivities to almonds. Others may simply prefer the taste and texture of bread made with alternative flours. Regardless of the reason, there are plenty of excellent keto bread recipes that don't rely on almond flour.
Key Ingredients for Keto Bread (Almond Flour-Free)
Several alternative flours and ingredients can be used to create keto bread without almond flour:
- Coconut Flour: Made from dried coconut meat, coconut flour is a low-carb, gluten-free option. It's highly absorbent, so recipes typically require less coconut flour than almond flour.
- Flaxseed Meal: Ground flaxseeds add fiber and healthy fats to keto bread. They also contribute to a slightly nutty flavor.
- Psyllium Husk Powder: This ingredient acts as a binder, helping to create a bread-like texture. It's essential to use a finely ground psyllium husk powder for the best results.
- Whey Protein Isolate: Adding whey protein isolate can improve the bread's structure and prevent it from collapsing.
- Yeast: Using yeast in keto bread recipes can result in a more traditional bread flavor and texture.
- Xanthan Gum: This is useful when it comes to cooking on a keto diet. Xanthan gum acts as the “glue” to bind the bread recipe together.
- Chia Seeds: When left to soak in liquid they become gelatinous and allow for some creative uses.
Keto Coconut Flour Bread Recipe
Keto coconut bread is the best substitute for regular wheat bread since its nut free, gluten free, much lower in carbs and tastes delicious. The bread is fluffy, sliceable and totally delicious.
Ingredients:
- 4 large eggs
- 1/2 cup melted butter
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum
Instructions:
- Preheat oven to 180 C (355 F).
- Crack the eggs into a bowl and mix for 1 minute until well combined.
- Add the coconut flour, butter, salt, baking powder and xanthan gum, and mix until completely combined. The mixture will become quite thick.
- Line an 8.5 X 5-inch (21.5 x 12.7 cm) loaf tin with parchment paper and pour the batter into the tin. Level the top with a spatula if uneven.
- Bake for 50 minutes or until a skewer comes out of the middle clean.
- Nutrition information is for 1 slice. Slice and store in the fridge for up to 5 days or in the freezer for up to 2 weeks.
Keto Bread Recipe with Yeast
Count on this gluten free and keto bread with yeast to be extra soft, fluffy and absolutely delicious with a killer crumb. Without a doubt the most requested recipe by you guys this year has been for a light and not-eggy keto bread loaf. And after quite a few takes, I finally nailed it. And as previously mentioned, it’s not eggy, dense or crumbly. Think at least less than half the amount of eggs of your typical recipe, and a few other tips and tricks to ensure killer results. Plus, it keeps very well at room temp for 4 days and freezes beautifully.
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Ingredients:
- 1 1/2 cups super finely ground almond flour
- 1/4 cup golden flaxseed meal, reground until finely powdered
- 2 tablespoons psyllium husk powder, reground
- 2 tablespoons whey protein isolate
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon powdered ginger
- 1 packet (2 1/4 teaspoons) dry active yeast
- 1 tablespoon inulin or maple syrup/honey
- 1/2 cup warm water (105-110°F)
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2 tablespoons melted butter, lightly cooled
- 1 teaspoon apple cider vinegar
- 1/4 cup sour cream
Instructions:
- Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.
- Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
- Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside.
- Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy.
- Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.
- Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top.
- Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C. Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the bread.
- Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for best texture- this is an absolute must, as your keto loaf will continue to cook while cooling! Also keep in mind that some slight deflating is normal, don't sweat it!
- Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting!
Tips for Baking Keto Bread Without Almond Flour
- Weigh your ingredients: This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate.
- Ingredients at room temperature: Self explanatory really, but incredibly important (particularly for the eggs).
- Proof the yeast: This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and inulin (which is fully keto) or an actual sugar (think maple syrup or honey) for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count.
- Avoid abrupt temperature changes and air drafts: Like with any yeast bread, you need to cuddle your dough.
- Baking at high altitude? Yup, so am I (Paola here!!). I’ve tried quite a few combinations, and the one modification I will suggest is to increase your oven temperature by 25°F.
- Use super finely ground almond flour: You truly need a super finely ground almond flour here, as if you use meal your bread will turn out dense and oily.
- Regrind your flaxseed meal: You’ll want to use golden flaxseed meal (we use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy bread.
- Regrind your psyllium husk powder: Same as with your flaxseed meal, you’ll always want to regrind your psyllium husk.
- Don't skip the whey protein isolate: This one is an absolute must, as it will ensure your bread doesn’t collapse post-bake. Keep in mind that this ingredient varies tremendously from brand to brand, and I’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored.
- Give it a light toast before serving: Though you'll find that this keto bread is surprisingly good even without toasting!
- Let the bread cool completely: Allow to cool completely for best texture- this is an absolute must, as your keto loaf will continue to cook while cooling! Also keep in mind that some slight deflating is normal, don't sweat it!
- Store properly: Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days.
Addressing Common Issues
- Flat Loaf: The two major issues that will lead to a flat loaf is not whipping the egg whites and gently folding them in, OR using almond meal instead of a finely ground almond flour.
- Eggy Taste: There is a mild eggy taste to this bread, which we happen to love, but some people don’t like it. Adding a few drops of stevia to this recipe is the best way to eliminate the eggy taste. Just a few drops will do! We typically use 6 drops of stevia.
Store-Bought Keto Bread Options
While making keto bread at home is a rewarding experience, there are also several store-bought options available:
- Whole Foods Market: There are a few different options in the freezer section at Whole Foods.
- Aldi: Aldi has a new product called “L’Oven Fresh Zero Net Carbs Bread”. That’s right, a store bought no carb bread! It seems to be flying off the shelves since we have not been able to get our hands on a loaf yet to review it.
- Sprouts: Sprouts carries a line of high protein, low carb breads under the brand name Chompie’s. We were recently able to try Chompie’s, and while it did taste pretty good, the ingredients are not the best.
- Local Bakeries: The last option would be to find a local bakery near you that makes keto bread.
- Online Retailers: If you’re willing to order online there are a number options out there for a keto diet. We’ve tried just about every type of keto bread on the market and without a doubt our favorite is The Great Low Carb Bread Company. Some of our favorites from them are their bagels and their dinner rolls. We order from them every few months and store them in our chest freezer. The Great Low Carb Bread Company has been making the best tasting keto bread since before keto was cool.
Versatile Uses for Keto Bread
Another amazing thing about this recipe is its versatility. We like using this bread for breakfast sandwiches and as a complement to standard keto breakfast foods. It’s also great toasted. Butter - This might be the top way 🙂 Just add some delicious butter or coconut oil to the top of a slice and you will think you’re eating traditional bread! This recipe calls for melted butter, but you can swap that out for whatever kind of dairy-free fat you like best. Ghee, coconut oil, or avocado oil would all be great options.
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