Giving up bread is a struggle for most people on keto. For a beginner, this can scare them and prevent them to try it in the first place. However, there are already recipes today on how to make a keto bread. I will show you how to make a simple but a very delicious one.
The Main Ingredients
The ingredients we need are different from traditional breadmaking. Here, we will use almond flour instead of wheat flour. If you are allergic to this, you can use coconut flour.
Other ingredients of this keto bread are:
- eggs
- xanthan gum
- butter
- coconut oil
- baking powder
- salt
This keto bread is not eggy in taste and it does not easily crumble because we will use xanthan gum as a binder. Also, this will resemble the consistency of wheat bread but without the unnecessary carbs.
Tips on Making it Perfect Every Time
Before we go to the procedure, here are some tips that you can use to bake perfect bread every time.
- Use eggs that are at room temperature. This will ensure that your bread will not have an eggy taste. If you have no time to wait for them to reach room temperature, you can place them in a bowl filled with warm water.
- The best butter to use is grass-fed butter.
- If you are not using a silicone tray, always use a baking sheet.
- Always use a cooling tray after you bake the bread.
The Baking Procedure
Mixing the Wet Ingredients
The first step in making the keto bread is to mix the wet ingredients. Cut the butter into quarters. Put them in a saucepan and heat it. When you see that the butter is starting to melt, remove it from the hit and allow it to continue to melt. After all the butter has melted, slowly add the coconut oil and mix.
Crack all the eggs onto a bowl and place it on a mixer on a low setting. Next, slowly stream into the bowl the oil and butter mixture until everything is well-blended.
Mixing the Dry Ingredients
In a separate bowl, place all the dry ingredients one by one and mix. These are the almond flour, baking soda, salt, and xanthan gum. Mix them all up until fully combined.
Mixing All Ingredients
Add the dry mixture slowly to the egg-oil-butter blend. Do this little by little until it becomes very thick. When everything is combined, transfer it to a silicone pan or aluminium tray lined with a baking sheet.
Baking
Heat up your oven until it reaches 180 C or 355 F. Bake the bread for 10 minutes. Check for cracks. If you see a small crack that turns brown in color, skewer it with a toothpick and see if some of the mixtures will stick to it. A cooked bread will give you a clean toothpick. If it is not done, bake it for 10 more minutes and check again.
Cooling
When the bread is cooked, remove it from the oven and place it on a cooling tray. Using a cooling tray is important because this will ensure that all of the sides of the bread will be cooled down at the same time. If you place it on a table, the bottom part may end up overcooked because heat will not be able to dissipate from it.