Low-Carb Keto Bread

This recipe is lower in cholesterol than most low-carb breads and uses only 4 whole eggs. It’s keto, Paleo, wheat free, gluten free, and celiac, and diabetes-friendly. The best part is that it’s less eggy than most low-carb breads.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan with cooking spray.

Step: 2

Mix almond flour, coconut flour, baking powder, xanthan gum, and salt together in a large bowl.

Step: 3

Combine eggs and egg whites in a food processor; pulse until well beaten. Add almond flour mixture, butter, coconut oil, and grapeseed oil. Pulse until a smooth batter forms.

Step: 4

Spread batter in the prepared loaf pan.

Step: 5

Bake in the preheated oven until top is browned, about 40 minutes. Cool in the pan, about 15 minutes. Invert onto a cooling rack to finish cooling.

Per Serving: 261 calories; protein 7.2g; carbohydrates 3.2g; fat 25.3g; cholesterol 108.3mg; sodium 378.1mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.