Are you familiar with the ketogenic diet or “Keto” lifestyle? The ketogenic diet is a low-carb, high-fat diet that aims to put your body into a state of ketosis. When your body is in a state of ketosis, it burns fat instead of carbs for energy, effectively burning fat to reduce carbs. Many people on the ketogenic diet have lost weight with the diet and say it has changed their lives.
I’ve been experimenting a lot lately with different keto bread recipes, hoping to find one that works for me. I’ve been coming up with my own versions, and I thought I’d share because I’ve had so much success with this one. This quick bread is one of my favorites, the kind of thing I’d assign to my Mom, who tries to avoid carbs as much as possible, but still loves to bake.
The ketogenic diet is a low carb, moderate protein, and high healthy fat eating plan that many people have found successful for weight loss and other health problems. The plan forces the body to rely on fat for energy instead of carbohydrates, and also forces the body to use stored fat for fuel instead of the carbohydrates that the body can readily burn.. Read more about keto mug bread coconut and almond flour and let us know what you think.
Say hello to your long-lost pal, bread!
Finally, a simple, low-carb, fast keto bread made with everyday ingredients. You also don’t need to be a skilled baker to prepare this recipe. It’s soft, delicate, moist, and most all, SIMPLE!
Yes, due to just 2 net carbohydrates, this keto bread is tasty and a must-have. It is not, however, the same as regular sandwich bread with wheat and yeast added. On the contrary, it’s moist and soft, with a fine crumb and a deep, subtle taste. It has a texture that is similar to zucchini bread, corn bread, or even cookies.
Is breakfast becoming stale?
You’re in luck if you answered yes! This keto bread is one of my favorites, particularly for a quick breakfast. I like it toasted with crunchy peanut butter, avocado slices seasoned with everything except bagel spice, homemade keto jam, and spice butter with cinnamon and sugar, which is my all-time favorite (i.e., a little allulose or erythritol). He strikes the nail on the head with this one.
Follow these techniques to bake like a pro:
Despite the fact that this is a fairly easy recipe, I want to make sure you receive the finest results possible! If you follow these instructions, your loaves will be just as fantastic as you are.
- Don’t leave the almond flour out! When flour is measured out of a bag using a measuring cup, it often shrinks by as much as 25%! The incorrect quantity will have a significant impact on the outcome of your keto bread. Fill a measuring cup halfway with flour and smooth it out with a knife. It is, nevertheless, preferable to weigh the flour.
- To get the dough to rise as much as possible, use room temperature eggs.
- Check the baking powder’s expiry date.
- For a few minutes, beat the dough to include as much air as possible.
- To facilitate removal from the mold simpler, use a piece of greaseproof paper (not required with silicone molds):
- Using baking spray, coat the baking sheet (this will help hold the parchment paper in place).
- Cut two pieces of parchment paper, one lengthwise and the other widthwise, long enough to cover the bottom and both sides of the baking dish. Extra paper may be used to create handles that dangle over the pan’s edges. Fold the corners of the baking paper over so that it fits neatly on the oiled baking sheet. If required, trim away any extra material.
- To secure the prepared pan lined with parchment paper, gently dust it again if necessary.
- Allow the bread to cool gently. When the bread is done, remove it from the oven and open the door gently to allow it to cool. The bread may collapse if you immediately take it from the hot oven and place it in a cold location. It’s best to leave them in the open oven for approximately 10 minutes to cool.
- Invest in a cooling rack. Remove the bread from the baking sheet (using the parchment handles) after it has cooled in the oven, discard the paper, and cool on a wire rack. The stand’s excellent air circulation enables ALL OBJECTS to be cooled. Moisture may condense on the bottom of bread when it is cooled on a hard surface, making it soft and sticky.
- Make a loaf ahead of time and freeze it for up to a month! Place the bread in a freezer bag or an airtight container after slicing it. When hunger strikes, put a frozen piece in the toaster and you’ll have bread in less than a minute!
- You may add 12-1 teaspoon of xanthan gum to the dry ingredients if you want a stronger taste, but I think the bread is great without it.
Simple Keto Bread in a Hurry
..: SERIES 16
TIME TO PREPARE: 10 MINUTES
TIME TO COOK: 60 MINUTES
1 HOUR AND 10 MINUTES TOTAL TIME
A fast and simple keto bread prepared with just the most basic ingredients!
- 3 cups blanched almond flour, extremely fine (336 g)
- a quarter cup of flaxseed meal (26 g)
- 2 tbsp Erythritol Granules
- 1 tablespoon powdered baking soda
- a quarter teaspoon of salt
- 6 big room-temperature eggs
- melted butter (1/2 cup) (substitute avocado oil or coconut oil for dairy-free products)
- a quarter cup of hot water
Preheat oven to 350 degrees Fahrenheit. Using baking paper and baking spray, prepare a normal loaf pan. (For thigh tips, see below.)
Combine the almond flour, flaxseed meal, erythritol, baking powder, and sea salt in a medium mixing bowl. Remove it from the equation.
In a separate medium to large mixing bowl, whisk together the eggs and butter with an electric hand mixer until well combined. Combine the water and half of the flour mixture in a mixing bowl. For one minute, beat on low speed. Then add the remainder of the flour mixture and beat for another two minutes on medium-high speed.
Pour the mixture into the prepared loaf pan and level the top of the batter into an equal layer using a spatula. Bake for 60 to 70 minutes on the center rack of a preheated oven (depending on the model and height of the oven). During baking, the bread will rise and crack on top. Note that using a toothpick to check for doneness is not recommended for this recipe since it will come out clean even if it hasn’t completed cooking.
Allow the bread to cool in the oven for 10 minutes with the door open after baking. Remove the baking sheet from the oven, discard the parchment paper, and cool fully on a wire rack.
Store the bread in an airtight container at room temperature or in the refrigerator for up to a week once it has fully cooled. Frozen bread may last up to a month in the freezer. I suggest slicing the bread before freezing it.
16 servings, 12 inch slice as a serving size 208.2 calories per serving | 18.9 grams of fat | 6.6 grams of total carbohydrates | 2.8 grams of fiber | 1.6 grams of sugar | 7.2 grams of protein | 2.2 grams of net carbs
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Make the most of your low-carb bread by combining it with other low-carb foods.
Toasting the bread is very recommended (in most cases). Toasting bread until it is golden and crispy is a great way to replenish your energy. This gives each slice solidity as well as a wonderful crunch on the exterior while keeping the interior soft and delectable. I always toast my keto bread before making a master sandwich, whether it’s meat and cheese or egg and sausage.
Here are some meal suggestions:
One of my all-time favorite foods is grilled cheese. Simply place a pan on medium-high heat. Then sandwich a couple pieces of cheese between two keto bread slices. Brush the outside of each piece of bread with oil and bake for 3-4 minutes each side, or until crispy brown.
French toast is a delicious breakfast option. This is a classic favorite! To begin, toast your keto bread (this will help dry it out a bit). Remove it from the equation. In a small dish, whisk together one egg and heavy cream. If desired, cinnamon or vanilla essence may be added. Then, for approximately 60 seconds, dip the pre-baked bread slices into the egg mixture, rotating them halfway through (if the time is longer, the bread may start to crack due to the added moisture). Cook the egg-soaked bread for 2-3 minutes on each side in an oiled, preheated pan over medium heat. Serve with a sugar-free syrup of your choice.
Try this zucchini lemon bread if you enjoy keto pastries.
If you have been following my blog for some time, you know that I’ve been experimenting with a ketogenic diet. There are a lot of misconceptions about ketosis: it is not a fad diet; not all fat is the same; eating keto doesn’t mean eating a lot of meat; and eating low carb is not all sugar and refined carbs. I want to help dispel these misconceptions by creating a quick, easy and delicious recipe for keto bread.. Read more about 90 second keto bread no egg and let us know what you think.
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