One of the biggest challenges for most people trying to live a low carb or keto lifestyle is BREAD. To be honest, while I LOVE fathead dough and have used it as a bread substitute before, too much of it upsets my stomach. The high fat content from the cheese in fathead dough is too heavy for me, so this bread is a lovely option, particularly if you’re looking for something to go with a couple of poached eggs.
It’s a lovely recipe, pretty easy to make and just uses all the standard low carb / keto staple ingredients. Give it a go and let me know your thoughts!
- 2 cups almond flour
- 3/4 cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 tablespoons warm water
- 2 teaspoons coconut sugar
- 1 tablespoon grass-fed beef gelatin
- 3 tablespoons boiling water
- 1 cup egg whites at room temperature (This worked out to be 7 egg whites from size 7 eggs)
- 2 tablespoons apple cider vinegar
- 5 drops liquid stevia (I used half a teaspoon of Natvia as I didn’t have any liquid stevia)
- 6 tablespoons grass-fed clarified butter ghee, melted and cooled slightly (I replaced this with Olive Oil as that’s all I had in the cupboard)
- 3/4 cup boiling water
- 1 teaspoon sesame seeds (optional)
Making your keto bread
Preheat oven to 350F. Line the inside of a 9 by 5-inch loaf pan with parchment paper
Whisk together the almond flour, coconut flour, psyllium husk powder, salt, and baking powder in a large bowl. NOTE: My almond flour / almond meal was quite grainy so I blended the ingredients to make them finer so I could get a better quality of bread.
Stir together the yeast, 2 tablespoons warm water, and coconut sugar in a small bowl and let it sit 10 minutes until foamy. NOTE: It’s only a small amount of coconut sugar and the yeast actually eats up all the sugar content anyway!
Stir together the gelatin and 3 tablespoons boiling water in a small bowl until fully dissolved.
Stir together the dissolved yeast, dissolved beef gelatin, egg whites, vinegar, liquid stevia, and melted ghee / oil in a medium bowl. NOTE: As I’m lazy, I actually blended the gelatin, vinegar and oil together. Don’t blend the egg whites though as they’ll start to whip. I also didn’t blend the yeast because I didn’t want to do that to the yeast. I like yeast and really like to treat it well. I also like to say nice things to the yeast and put happy thoughts into my food.
Stir the egg white mixture and any liquids into the dry ingredients, and then beat in the 3/4 cup boiling water. NOTE: I used a bench top mixer, mostly because I’m lazy.
Immediately pour the dough into the prepared loaf pan and smooth out the top. It may be quite ‘liquidy’, but don’t be alarmed. Smile and think happy thoughts. Let it rest for 3 minutes. Sprinkle the sesame seeds on top if you want.
Bake until a wooden pick inserted in the centre comes out clean, about 1 hour or 1 hour and 15 minutes – depending on your oven. You may need to cover the top with foil to prevent over-browning if necessary so basically once you hit the one hour mark, keep an eye on it. The loaf is done when it sounds hollow when tapped on the bottom.
Turn off the oven, leave the door ajar, and let the bread cool for 30 minutes in the warm oven.
Transfer the bread to a rack to finish cooling before slicing. Serve with butter and enjoy!
Serving: 1slice | Calories: 198kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 213mg | Potassium: 102mg | Fiber: 5g | Sugar: 1g | Calcium: 61mg | Iron: 0.9mg