The Ultimate Keto Sandwich Bread Recipe

For those embracing a low-carb lifestyle, one of the most significant challenges is often finding suitable replacements for everyday staples like bread. Many commercially available low-carb breads fall short, lacking the taste and texture of traditional bread. However, with the right recipe and a few key ingredients, it's entirely possible to create a delicious and satisfying keto-friendly sandwich bread right in your own kitchen.

Why Keto Bread Matters

The ketogenic diet, or keto diet, revolves around drastically reducing carbohydrate intake and replacing it with fat. This metabolic shift forces the body to enter a state of ketosis, where it burns fat for fuel instead of glucose. Bread, a carbohydrate-rich food, is typically off-limits on the keto diet. Finding a good keto bread alternative opens up a world of possibilities for sandwiches, toast, and other bread-based meals, making the diet more sustainable and enjoyable.

Key Ingredients for Keto Sandwich Bread

Several ingredients are crucial for achieving the right texture and flavor in keto sandwich bread. Here’s a breakdown of some of the most important ones:

• Almond Flour: Almond flour is a staple in keto baking. It is made from ground almonds and provides a slightly nutty flavor and a texture similar to wheat flour. It’s important to use a fine-grained almond flour to get the fluffiest bread possible. Coarse almond flour can weigh down the eggs and make the bread less airy.
• Psyllium Husk: Psyllium husk is a form of dietary fiber derived from the seeds of the Plantago ovata plant. In keto bread recipes, psyllium husk acts as a binding agent, mimicking the role of gluten in traditional bread. It helps to create a more elastic dough and prevents the bread from being too crumbly. NOW Psyllium Husk is recommended to avoid a blue-ish purple hue in the bread.
• Eggs: Eggs provide structure, moisture, and richness to keto bread. Many recipes call for a significant number of eggs to achieve the desired texture. Using room temperature eggs is essential for even baking.
• Baking Soda and Apple Cider Vinegar: The combination of baking soda and apple cider vinegar creates a chemical reaction that releases carbon dioxide, which helps the bread to rise. The acid in the apple cider vinegar interacts with the baking soda, resulting in a lighter, fluffier texture.
• Yeast: The yeast in this low carb and keto bread ensures a wonderful texture and taste.

Recipe 1: Simple Almond Flour Keto Bread

This recipe is straightforward and uses readily available ingredients.

Ingredients:

• 3 Cups Almond Flour
• 6 Tablespoons NOW Powdered Psyllium Husk
• 1 1/2 Teaspoons Baking Soda
• 1 Teaspoon Kosher Salt
• 6 Large Eggs (room temperature)
• 4 Tablespoons Unsalted Butter, melted
• 3 Tablespoons Apple Cider Vinegar
• 3/4 Cup Warm Water

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8-inch bread pan with parchment paper or grease it well.
2. In a large bowl, combine the almond flour, psyllium husk powder, baking soda, and salt.
3. Add the eggs, melted butter (cooled), apple cider vinegar, and warm water to the dry ingredients. Stir until well combined.
4. Pour the batter into the prepared bread pan.
5. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the center looks slightly doughy, place it back in the oven.

Recipe 2: Keto Sandwich Bread with Egg White Powder

This recipe incorporates egg white powder for a lighter texture.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• ½ Cup + 2 Tbsp butter, melted
• 3 Medium Eggs, room temperature
• 1 tsp Baking Powder
• 1 ½ Cup Almond Flour
• ½ Cup Egg White Powder
• 1 tsp Parsley
• ½ tsp Salt
• ½ tsp Garlic Powder
• ¼ tsp Black Pepper

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9-inch loaf pan with parchment paper.
2. In a large bowl, combine the dry ingredients (almond flour, egg white powder, baking powder, parsley, salt, garlic powder, and black pepper) and whisk them together.
3. In another bowl, whisk together the eggs.
4. Use a nonstick spatula/spoon to mix the eggs into the dry mix. Then pour the melted butter in and mix well until fully combined using the non-stick spatula/spoon.
5. Pour the mix into the loaf pan and bake for 50 minutes until the top is golden. You will know it is cooked when you can insert a toothpick into the loaf and it comes out clean.

Recipe 3: Keto Bread with Yeast

This recipe uses yeast to get a killer crumb.

Ingredients:

• Super finely ground almond flour
• Golden flaxseed meal
• Psyllium husk powder
• Whey protein isolate
• Dry active yeast
• Inulin or maple syrup/honey
• Eggs
• Egg whites
• Melted butter
• Vinegar
• Xanthan gum
• Baking powder
• Salt
• Cream of tartar
• Powdered ginger

Instructions:

1. Line a 8.5 x 4.5 inch loaf pan with parchment paper.
2. Add yeast and maple syrup (to feed the yeast) 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!

Tips for Perfect Keto Bread

• Use Fine-Grained Almond Flour: This is crucial for achieving a light and fluffy texture.
• Measure Ingredients Accurately: Keto baking can be finicky, so weighing ingredients is recommended for consistent results.
• Don't Skip the Acid: Apple cider vinegar or another acid is essential for activating the baking soda and creating lift.
• Cool Completely: Allow the bread to cool completely before slicing to prevent it from being gummy.
• Room Temperature Ingredients: 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.

Serving and Storage Suggestions

Keto sandwich bread can be used in various ways, just like traditional bread. It's perfect for making sandwiches with your favorite keto-friendly fillings, such as deli meats, cheese, and avocado. You can also toast it and top it with butter, cream cheese, or nut butter.

Because keto bread lacks preservatives, it has a shorter shelf life than store-bought bread. It's best to store it in the refrigerator, covered, to maintain its freshness. For longer storage, you can slice the bread and freeze it in a freezer bag for up to six months.

Read also: Keto Calorie Counting: A Detailed Guide

Variations and Add-Ins

Once you've mastered the basic keto sandwich bread recipe, feel free to experiment with different flavors and add-ins. Some popular options include:

• Seeds: Adding seeds like sesame, poppy, or sunflower seeds to the crust can add flavor and texture.
• Herbs and Spices: Incorporating herbs like rosemary, thyme, or garlic powder can create a savory bread.
• Cheese: Adding shredded cheese like cheddar or mozzarella can make a cheesy keto bread.

Common Pitfalls to Avoid

• Using the Wrong Type of Almond Flour: Almond meal, which is coarser than almond flour, will result in a denser bread.
• Overmixing the Batter: Overmixing can develop the gluten in almond flour, leading to a tough bread.
• Not Letting the Bread Cool Completely: Slicing the bread while it's still warm can cause it to be gummy and fall apart.
• Skipping the Psyllium Husk: This ingredient is essential for binding the dough and preventing the bread from being too crumbly.

Read also: Magnesium Supplements for Keto

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