Here's a good keto bread option, baked with almond and coconut flour. It's compact and very satisfying. One or two slices with plenty of toppings will go a long way.
USMetric
servingservings
Ingredients
- 1 cup 250 ml almond flour
- ¾ cup 175 ml coconut flour
- 51⁄3 tablespoons 80 ml sesame seeds
- 8 tablespoons 120 ml flaxseed
- 4 tablespoons 60 ml ground psyllium husk powder
- 3 teaspoons 3 teaspoons baking powder
- 1 teaspoon 1 teaspoon ground fennel seeds or ground caraway seeds
- 1 teaspoon 1 teaspoon salt
- 6 6 eggeggs
- 7 oz. 200 g cream cheese
- ½ cup 125 ml melted butter or melted coconut oil
- ¾ cup 175 ml heavy whipping cream
- 1 tablespoon 1 tablespoon poppy seeds or sesame seeds
Instructions
- Preheat the oven to 350°F (175°C).
- Mix all dry ingredients, except for the seeds for the topping (poppy or sesame seeds) in a bowl.
- Whisk together the rest of the ingredients in a different, bigger bowl until the batter is smooth.
- Add the dry mixture to the batter and mix thoroughly. Place the dough in a greased bread pan, about 4 x 7 inches (non-stick or use parchment paper).
- Bake for about 45 minutes on lower rack in the oven. Prick the bread with a knife to see if it's ready, it should come out clean. Remove the form from the oven and remove the bread from the form.
- Remove the parchment paper and let the loaf cool on a rack. If the loaf is allowed to cool in the form the crust will be soggy.
- Slice and store in the freezer. This bread is great as toast.
Meals 
Breakfasts 
Sides 
Sauces 
Snacks 
Desserts 
Bread 
All keto recipes 
Beginners' keto guide 
Keto foods 
Keto diet plan 
Vegetables 
Fruits 
Nuts 
Snacks 
Alcohol 
Fats & sauces 
143 Comments
Strict keto per Phinney & Volek max 20g carbs per day.
Nice recipe but definitely NOT KETO
We count net carbs ( = Total carbs - fiber )
Thanks so much for this recipe, it is a keeper!
"The thing is that in order to make a perfect grain-free bread, you need to take a little extra time to add the ingredients in the appropriate fashion to end up with amazing bread."
1. Coconut flour - Always sift. Always use the required number of eggs (usually an average of 6)
2. Almond flour - grainier. Blanched is finer flour; meal is coarser and heartier.
3. Always sift coconut flour, salt, and baking powder together to remove clumps and lumps.
4. Cream sweeeners and softened fat together, rather than melting.
5. Use room temperature eggs.
6. Add egg yolks to creamed fat.
7. Whip the egg whites separately in the larger bowl.
8. Add creamed fat mixture to the egg whites. Fold in fat, then dry ingredients, gently.
- I beat the liquid mixture by hand, big mistake. I have little pieces of cream cheese throughout the loaf though they are too small to taste. Electric mixer next time.
- I have a 4x7 pan but realized when I mixed the dry ingredients that would be too small. 5x8 worked better.
- The loaf didnt rise very much if at all, doen't know if it should or not.
- The parchemnt paper worked great, it took several hours to cool on a rack before I could cut it.
- I did get exactly 20 slices by eyeballing it, just dumb luck on my part. Bread is firm and stays together in the toaster.
- The fresh slice tasted great, I froze the rest and have one with breakfast. Tastes very good and is etremely filling, I toast it from frozen about 3 times longer then I would toast a normal slice of white bread.
- It is a little expensive but stays wilh me all day, negating the need to snacking all day, probably lowering my total overall food bill.
I am not on strict keto but following a low carb diet. Healthwise I feel better, have lost about 5 % of my body weight and am looking forward to my next round of bloodwork at the clinic to see how my blood sugar, colesteral and BP numbers are changing.
I won't be making this again!
Eg: 1serve=20gr=2g net carbs
Thanks