For those embracing a ketogenic lifestyle, the absence of bread can be a significant challenge. Fortunately, numerous keto bread recipes exist, offering a way to enjoy familiar flavors while staying within the constraints of a low-carb diet. This article explores several superior keto bread recipes, providing detailed instructions, variations, and troubleshooting tips.
Understanding Keto Bread
Traditional bread relies on wheat flour, which is high in carbohydrates. Keto bread recipes, on the other hand, utilize low-carb flours like almond flour or coconut flour. These flours, combined with other ingredients, create a bread-like texture that is suitable for a ketogenic diet. Many commercially available keto breads may contain gluten, which some individuals on a keto diet prefer to avoid due to potential weight gain, bloating, or inflammation. Therefore, making keto bread at home allows for greater control over the ingredients.
Vegan Keto Bread Without Eggs
This recipe produces a fluffy, soft, and light vegan keto bread with a golden, crunchy crust. A single slice contains only 2.1g net carbs. This recipe is particularly noteworthy because it excludes eggs and dairy, common ingredients in many keto bread recipes.
Ingredients
- Super-fine almond flour (Bob's Red Mill recommended)
- Flaxseed meal (golden or brown)
- Psyllium husk powder (ensure the brand doesn't turn purple when baked; BonPom, Green Origins, and Just Naturals are recommended)
- Baking powder
- Salt
- Olive oil
- Warm water
Step-by-Step Instructions
- Preparation: Preheat the oven to 190°C (170°C fan/375°F). Grease a non-stick loaf tin with olive oil or line it with parchment paper.
- Combine Dry Ingredients: In a mixing bowl, add the dry ingredients (almond flour, flaxseed meal, psyllium husk powder, baking powder, and salt). Use your hands to evenly disperse the baking powder.
- Add Wet Ingredients: Slowly add the warm water and olive oil while blending with a hand mixer using dough hooks.
- Rest the Dough: Let the dough stand for 10-15 minutes to allow the psyllium husk powder to absorb the water. The dough will still be slightly sticky.
- Shape the Dough: Oil your hands and shape the dough into a ball. For a domed bread, shape it before placing it in the pan. Avoid pressing it down too much to prevent a dense crumb. Press the dough into your loaf tin.
- Bake: Bake for about 55 minutes, or until a skewer inserted into the center comes out clean. If the top gets too dark during baking, cover it loosely with aluminum foil to prevent burning.
- Cool: Let the bread cool for 10 minutes in the tin, then transfer it onto a wire rack to fully cool before slicing.
Tips and Variations
- Seeded Loaf: Add sunflower seeds or pumpkin seeds into the bread dough or sprinkle them on top.
- Vegan Keto Bread Rolls: Form the dough into 6 rolls instead of a loaf. If the dough is too sticky, coat them in seeds. Bake for around 35 minutes.
- Sweet Serving Suggestions: Spread with nut butter (peanut butter or almond butter), sugar-free strawberry jam, or sugar-free blueberry jam.
- Savory Serving Suggestions: Top with avocado, ham and cheese (if meat or dairy aren't an issue), roasted vegetables, salmon and cream cheese, or poached eggs.
Key Ingredients Explained
- Almond Flour: Use super-fine almond flour for a lighter loaf, as it is milled much finer than regular ground almonds.
- Flaxseed Meal: Provides fiber and helps with the bread's texture. Store in the freezer after opening to maintain freshness.
- Psyllium Husk: This is a soluble prebiotic fiber that forms a gel when mixed with water, providing fluffiness without egg or gluten. Ensure you use psyllium husk powder, not whole psyllium.
Keto Cheese Bread
This simple low-carb cheese bread recipe is based on a cheesy Fat Head dough recipe, with a few key modifications.
Key Ingredients
- Pre-shredded, low-moisture mozzarella cheese
- Almond flour
- Baking powder
- Psyllium husk
- Egg
- Apple cider vinegar (or any vinegar)
Instructions
- Preparation: Preheat your oven to 200°C/400°F. Prepare your loaf pan by spraying it with cooking oil or brushing it with melted butter.
- Mix Wet Ingredients: In a small bowl, mix the egg and apple cider vinegar together.
- Combine Dry Ingredients: In a large microwave-safe bowl, combine the mozzarella cheese, almond flour, baking powder, and psyllium husk.
- Microwave the Dough: Microwave the dry ingredients for 1 minute. Mix, then microwave again for 30 seconds.
- Combine Wet and Dry: Remove from the microwave and fold the egg mixture into the dough while it is hot.
- Shape the Dough: Form the dough into a rectangular shape between two pieces of baking parchment paper. Roll the cheese bread dough into a tube. Use a knife to cut the tube in half down the length.
- Braid the Dough: Plait the two strands of dough together. When braiding, lift one strand at a time and lay it over the other, trying to keep the cut side facing toward the top.
- Bake: Place the plaited loaf into your oiled and lined bread pan. Bake the bread in the oven on a rack towards the top for 23-25 minutes until golden brown.
- Cool and Serve: Remove the bread from the oven and let it cool for a few minutes before slicing and serving.
Tips and Variations
- Keto Cheesey Bread Muffins: Instead of braiding the cheese bread, cut small slices of the rolled dough and place each one into an oiled muffin tin. Sprinkle some crispy bacon over the top and bake until golden.
- Alternative Heating Method: If you don't want to use a microwave, melt the ingredients together in a saucepan on LOW heat.
- Vinegar Substitute: Any vinegar can be used in place of apple cider vinegar.
- Serving Suggestions: This keto cheese bread recipe can be served hot or cold.
Troubleshooting
- Wet Dough: If the mixture is too wet, it might be due to using high-moisture mozzarella or not mixing the ingredients properly. Ensure you use low-moisture pre-shredded mozzarella. The psyllium husk needs time to absorb the moisture and thicken. If the dough is still too wet, add 1 or 2 tablespoons of almond flour and mix.
- Dry Dough: The egg size can affect the dough's moisture. If the dough is too dry, add 1 teaspoon of water at a time and mix.
- Dough Sticks to Hands: Lightly oil your hands with cooking spray or dampen them with a little water to prevent the dough from sticking.
Storage
Store any leftover low-carb keto bread in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 3 months.
Read also: Keto Collagen for Keto Dieters
Keto Bread with Protein Powder and Sour Cream
This keto bread recipe is designed for those who want to control the ingredients in their bread, avoid gluten and preservatives, and stay within budget.
Key Ingredients
- Almond flour
- Protein powder (unflavored or egg white protein powder)
- Sour cream
- Baking powder
- Baking soda
- Salt
- Eggs
- Shredded mozzarella cheese
- Cream cheese
Instructions
- Melt Cheese: Add shredded mozzarella cheese and cream cheese to a microwave-safe bowl. Microwave at 60-second intervals, stirring in between, until completely melted.
- Combine Ingredients: To a food processor, add the melted cheese, eggs, almond flour, protein powder, sour cream, baking powder, baking soda, and salt.
- Bake: Pour the mixture into a greased 9 x 5 loaf pan. Bake in a 325-degree oven for 30-32 minutes, or until a knife inserted into the center comes out clean and the crust is golden brown. Baking time may vary depending on the oven and loaf pan size.
Tips
- Protein Powder: The unflavored protein powder is a necessary ingredient that provides structure and helps fluff up the loaf. It also contributes to the airy texture of the almond flour-based bread.
- Sour Cream: The acid in sour cream helps the bread rise and adds to the flavor.
Frequently Asked Questions
- Is this keto bread gluten-free? Yes, this recipe is gluten-free.
- How many carbs are in this keto bread recipe? There are approximately 2.4g of net carbs (3.7g total carbs) per slice.
- How many calories are in keto bread? This recipe has about 178 calories per slice.
- Does this keto bread recipe contain psyllium husk? No, it does not contain psyllium husk.
- Can this be made in a bread maker? Yes, this recipe can be adapted for a bread maker by substituting yeast for baking powder and baking soda.
- How should I store leftover keto bread? Store leftover keto bread in an airtight container in the refrigerator for up to one week. For longer storage, freeze slices wrapped in plastic wrap or a freezer bag for up to 3 months.
- What can I use as a substitute for almond flour? If you need a substitute for almond flour, you can use sunflower seed flour or a blend of flaxseed meal and coconut flour.
Dairy-Free, Gluten-Free, and High-Protein Keto Bread
This recipe is ideal for those seeking a keto bread that is also dairy-free, gluten-free, and high in protein.
Ingredients
- Almond flour
- Baking powder
- Xanthan gum
- Salt
- Eggs
- Melted coconut oil
- Olive oil
Instructions
- Preparation: Preheat oven to 345 degrees F. Grease a 9x5 (1.5 qt) glass loaf pan liberally with olive oil.
- Combine Oils: Blend the melted coconut oil and olive oil in a measuring cup with a pouring lip. Allow to cool to room temperature.
- Whisk Dry Ingredients: In a small bowl, whisk together the almond flour, baking powder, xanthan gum, and salt.
- Whisk Eggs: In a standing mixer bowl, add the eggs and whisk on medium for 1 minute to combine.
- Add Oil Mixture: With the whisk running, slowly "stream" the oil mixture into the eggs until smooth and well blended.
- Add Almond Mixture: Switch to a paddle attachment. Add the almond mixture a third at a time, beating on low and scraping the bowl between additions. The batter will be thick and creamy.
- Pour and Bake: Pour the batter into the prepared loaf pan. Flatten the top with a spatula. Bake for 35 - 40 minutes or until golden brown, and a tester comes out clean in the middle.
- Cool: Cool the bread in the pan on a wire rack for at least 1 hour.
- Remove and Serve: Scrape the sides of the bread with a knife to loosen, and remove the bread from the pan.
Serving Suggestions
This bread is excellent as avocado toast or served plain with butter.
Why Keto Bread Recipes Use Specific Ingredients
- Low-Carb Flours: Almond flour and coconut flour are used because they are low in carbohydrates compared to traditional wheat flour.
- Psyllium Husk: This soluble fiber helps to create a bread-like texture by absorbing water and forming a gel, mimicking the role of gluten in traditional bread.
- Eggs: Eggs provide structure, richness, and binding properties to the bread.
- Apple Cider Vinegar: This ingredient helps to activate the baking powder, promoting a better rise and a lighter, fluffier texture.
- Protein Powder: Protein powder adds structure and an airy texture to the bread, especially when using almond flour.
- Sour Cream: The acidity in sour cream helps the bread to rise and enhances the flavor.
Read also: Easy Low-Carb Cheese Crackers
Read also: Keto Calorie Counting: A Detailed Guide