With the massive success of my first keto bread recipe, I wanted to take the time to revisit the recipe and fix some of the things that my original keto bread recipe fell short on. This came down to three thing: cook time, size, and consistency. So with this keto bread recipe my goal was to cook it faster, make it larger, and ensure that a wonderful loaf of keto bread can be produced every time by viewers around the world. The means that ALL measurements are give in grams for precision. Enjoy!
Prep Time: 15 minutes
Bake Time: 65-75 minutes
Cooling Time: Varies
Macros per serving (1 slice: about 1/2 inch thick):
Fat: 13g (72.6%)
Protein: 8g (19.2%)
Net Carbs: 3g (8.2%)
Total Carbs: 10g
(Ingredients can be purchased by clicking on the green link)
70g Coconut Flour
9g Baking Soda
*While it is not common to use weights for wet ingredients, it makes the recipe more precise. In this case, it seemed to be useful*
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.
Let's Do This!
In a large mixing bowl, combine all of the "dry" section ingredients.
Mix with a whisk until well combined and no clumps exist.
In a smaller mixing bowl, combine all of the "wet" ingredients. Whisk until the liquid mixture is smooth and uniform.
Poor the wet ingredients into the dry ingredients and whisk aggressively and quickly. The goal is to combine the ingredients as quickly as possible with as little mixing as possible. Overmixing will beat the air out of the dough.
Preheat you oven to 375F. Allowing the dough to sit in the bowl while the oven preheats.
Once the oven reaches temperature, form the loaf by spoon your dough onto a baking sheet lined with parchment paper. See video for reference, but you're essentially building a tower of dough using a large spoon. You can, however, make the loaf any shape you want.
If desired, smooth the surface with wet hands.
Bake for 65-75 minutes, until the exterior is golden brown.
Let cool COMPLETELY before slicing. Do not skip this step.