Introduction
The quest for the perfect keto bread has been ongoing since the diet's surge in popularity during the 2010s. Born from the innovative spirit of the low-carb community, this almond flour-based bread represents years of kitchen experimentation and refinement. What began as dense, eggy attempts has evolved into this remarkably bread-like creation that's become a staple in health-conscious households. The use of almond flour not only keeps the carb count low but also adds a subtle nutty flavor and provides essential nutrients like vitamin E and healthy fats, making this bread alternative both nutritious and satisfying.
Ingredients
• 2 cups blanched almond flour, finely ground
• 5 large eggs, at room temperature
• 1/4 cup unsalted butter, melted and cooled
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 3 tablespoons psyllium husk powder
• 1/2 cup warm water
• 1 tablespoon apple cider vinegar
• 3 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
Step 1:
Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal.
Step 2:
In a large bowl, sift together almond flour and baking powder. Add xanthan gum and salt, whisking to combine.
Step 3:
In a separate bowl, mix psyllium husk powder with warm water and apple cider vinegar. Let stand for 3 minutes until thickened into a gel.
Step 4:
In another bowl, beat 5 whole eggs until light and fluffy, about 2 minutes. Gradually stream in melted butter while beating.
Step 5:
In a clean bowl, beat egg whites with cream of tartar until stiff peaks form, about 3-4 minutes.
Step 6:
Combine the egg-butter mixture with the psyllium gel, then fold into dry ingredients until just combined.
Step 7:
Gently fold in beaten egg whites in three batches, maintaining as much air as possible.
Step 8:
Pour batter into prepared loaf pan and smooth the top. Bake for 60 minutes, or until a skewer inserted comes out clean.
Step 9:
Let cool in pan for 10 minutes, then remove and cool completely on wire rack before slicing.
Q: Can I substitute the psyllium husk powder?
A: Psyllium husk powder is essential for this recipe and cannot be substituted as it provides crucial structure.
Q: Why did my bread turn purple?
A: Some brands of psyllium husk can cause a purple tint. Use a high-quality brand that specifically doesn't have this issue.
Q: Why didn't my bread rise properly?
A: Common causes include eggs not at room temperature, under-beaten egg whites, or over-mixing when folding in ingredients.
• Ensure almond flour is finely ground and blanched for best texture.
• Psyllium husk powder must be pure - avoid brands with purple tint.
• Room temperature eggs are crucial for proper rising.
• Can substitute coconut oil for butter (use same amount).
• Contains tree nuts (almonds) and eggs.
• Store ingredients in cool, dry place before use.
• Xanthan gum is essential for proper texture - cannot be omitted.
Slice when completely cool. Best served toasted with butter or your favorite keto-friendly toppings.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Can be frozen for up to 3 months when sliced and wrapped individually.
Begin by bringing eggs to room temperature and preheating the oven. Prepare all ingredients before starting to ensure smooth assembly.
- Do not substitute or omit xanthan gum as it's crucial for texture
- Ensure egg whites are beaten to stiff peaks for maximum rise
- Let bread cool completely before slicing to prevent crumbling
Replace butter with coconut oil for dairy-free version. Add herbs or garlic powder for savory variation.
Serve with sugar-free jam, avocado, or use for keto sandwiches. Pairs well with butter coffee or herbal tea.
Year Round
Contains tree nuts (almonds) and eggs. Free from gluten, grains, and dairy (if using coconut oil variation).
