Should we forget about bread entirely and let newcomers take its beloved place? Let’s make some keto bread to find it out!

Making low carb keto bread is way easier than making normal bread. Especially if we have ever set up on a quest of making the perfect sourdough bread. Although making a keto bread from keto ingredients won’t produce the bread we used to love, we can achieve pretty decent texture with very little effort.

The real downside of keto bread isn’t their texture though, but us. The pleasure to bite into a piece of carb that is provided to our brain by a dopamine rush, the very thing we are so into, wheat is missing from bread low in carbs. It doesn’t matter how spongy, light, dense or perfect our bread will be, without carbs we soon realize that no food tastes the same.

Ingredients

3 ¼ cup / 260g Almond flour
½ cup / 60g Ground psyllium seed or Psyllium husk powder
4 teaspoon / 15g Baking powder
2 teaspoon / 8g Salt
4 teaspoon Cider vinegar or any vinegar
1½ cup / 370ml Water (lukewarm)
6 Egg whites (Try our low carb mayo with remaining egg yolk from the Low Carb Condiments)
2 tablespoon Sesame seed (optional)

How to make Keto bread

Mix almond flour, psyllium husk powder, baking powder, salt into a big bowl. If psyllium is in seed form measure by tablespoons after grinding it.
Warm water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice. Mind not to heat the water above 140°F / 60°C as that temperature activates the baking powder. With a hand mixer gradually mix the water with the dry ingredients.
Mix in the egg whites as well. Don’t get scared of the soft texture. It supposed to be like somewhat sticky slime. Get a bowl of water close to us will allow to wet our hands after each shaping each bun.
Shape the bread. They will double in size but not much in length as width. Those who got used to gluten filled baking will notice that even though the dough is soft, it doesn’t stick nearly as much to our hands as we used to. It’s completely manageable. If a bread tin is available just use that.
Sprinkle Sesame seed on top if desired.
Place the formed bread rolls into the 350°F / 180°C preheated oven for 60 – 70 minutes. Don’t forget to swap sides after about 40 minutes if our oven has the tendency for uneven heat distribution.

Enjoy!

Star this recipe!

Keto Bread Recipe

Should we forget about bread entirely and let newcomers take its beloved place? Let’s make some keto bread to find it out!

Course Appetizer, Breakfast, Low Carb Meal, Main Course, Meal, Side Dish, Snack

Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Sugar free recipe

Ingredients

▢ 3 ¼ cup / 260g Almond flour
▢ ½ cup / 60g Psyllium husk powder
▢ 4 teaspoon / 15g Baking powder
▢ 2 teaspoon / 8g Salt
▢ 4 teaspoon Cider vinegar or any vinegar
▢ 1½ cup / 370ml Water lukewarm
▢ 6 Egg whites Try our low carb mayo with remaining egg yolk from the Low Carb Condiments
▢ 2 tablespoon Sesame seed optional

Instructions

Mix almond flour, psyllium husk powder, baking powder, salt into a big bowl. If psyllium is in seed form measure by tablespoons after grinding it.
Warm water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice. Mind not to heat the water above 140°F / 60°C as that temperature activates the baking powder. With a hand mixer gradually mix the water with the dry ingredients.
Mix in the egg whites as well. Don’t get scared of the soft texture. It supposed to be like somewhat sticky slime. Get a bowl of water close to us will allow to wet our hands after each shaping each bread.
Shape the bread. They will double in size but not much in length as width. Those who got used to gluten filled baking will notice that even though the dough is soft, it doesn’t stick nearly as much to our hands as we used to. It’s completely manageable. If a bread tin is available just use that.
Sprinkle Sesame seed on top if desired.
Place the formed bread rolls into the 350°F / 180°C preheated oven for 60 – 70 minutes. Don’t forget to swap sides after about 40 minutes if our oven has the tendency for uneven heat distribution.