I know that bread is something that we all miss on keto. Instead of paying $10 per loaf for keto bread, or dealing with the crazy franken-ingredients in some of the store bought stuff, make your own! This recipe for keto bread is super simple, doesn't require any specialty tools, and produces an amazing loaf of bread. As a bonus, you can shape the loaf however you need it!
Prep Time: 5 minutes
Cook Time: 75 minutes
Macros Per Serving (about 2 slices):
Net Carbs: 4g
Total Carbs: 14g
(Ingredients can be purchased by clicking on the green link)
1 Cup Almond Flour
2 TBSP Psyllium Husk Powder
⅓ Cup Coconut Flour
¼ Cup Golden Flax Meal
1 TSP Cream Of Tartar
1 TSP Baking Soda
½ TSP Salt
1 TSP Dry Active Yeast (for flavor)
1 TBSP Apple Cider Vinegar
3 Egg Whites
1 Cup Warm Water
1 TSP Olive Oil
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Let's Do This!
Preheat your oven to 350F.
Add the almond flour, psyllium husk powder, coconut flour, flax meal, cream of tartar, baking soda, salt, and dry yeast to a large mixing bowl.
Whisk to break up any clumps, then set it aside.
Combine the vinegar, egg whites, whole egg, water, and olive oil in a medium sized mixing bowl.
Whisk to combine.
Pour the wet ingredients into the dry ingredients. Whisk until a thick dough forms. The coconut flour should absorb a lot of the liquid.
On a baking sheet lined with parchment paper, for the shape of your loaf. For bread slices, a "tombstone" shape works best.
Bake for 75-80 minutes. The bake time will vary if you make a different shaped loaf.
Let cool completely before slicing.