Low Carb Keto Bread Recipe SubstitutionsĪlmond flour – you may be able to substitute with another ground nut flour or sunflower seed flour, I’ve not tested it with either.
#Non eggy keto bread free#
Remember, this is a gluten free grain free bread recipe and as a result we don’t need to go through the usual cycle of kneading the bread dough to activate the gluten (there’s no gluten in this recipe). However, the dimensions of the pan inside your bread maker may be totally different to the loaf pan size I recommend and that will affect the outcome and bake time. I was able to get very thin slices from it when it was cooled, it’s a dense bread so you probably don’t want to eat massive slices as it’s very filling.Ĭan I make this Keto bread in a bread maker?Ī bread maker is not necessary for this recipe, but if you have one you could try it to bake it in if that’s more convenient. Now it’s perfectly nice to eat without this, but if you have time I’d try this tip and see how you like it.Īnd my last tip is to wait until your low carb bread is fully cooled before you slice into it, this will help a lot. I have tried to minimize this in my recipe, but my best tip for getting your keto bread to dry out a little is to slice it ahead of time and literaly let the individual slices dry out for at least an hour.
Plus, can I just say that the taste of flax in keto bread was something I really did not care for, it has an almost bitter taste I thought, so that had to go.Īlso common between many of the Keto bread recipes is a kind of spongy texture and the bread can appear almost wet, with some recipes producing more ‘wet’ bread than others.
Well, I have made many of the most popular Keto recipes recipes on the internet and while many of them were good, I wanted to create one that was simpler and didn’t require looking on the internet for specialty ingredients just to make a loaf of bread. Now some recipes also like to use things like yeast, ground chia, ground flax, and a couple other things to help with texture. Remember for Keto baking and making Keto bread in particular we are somewhat limited to using only a couple of non grain gluten free flours, usually almond flour or coconut flour, or a mixture of both. Now that doesn’t mean they are bad, not at all, but you do need to adjust your expectations. So let’s be honest here, this recipe and all Keto bread recipes are not anywhere close to wheat bread, at least not in my book. There is a certain texture that many low carb bread recipes have, it can be almost sponge like and is sometimes a little on the wet side depending on the ingredients so I like to slice the bread and let the slices ‘dry out’ for about an hour and I think the texture it much improved this way.Bake at 350F for around 45- 50 minutes until the loaf is crusty on top.Now all you need to do is add the dry bread ingredients to the wet and mix well together, then pour into the lined loaf pan.Mix all your wet ingredients including the yoghurt, olive oil, and eggs, and they also need to be at room temperature too.Measure out your almond flour, baking powder, xanthan gum, and salt and mix them together in a bowl.Then go ahead and line a 8.5 x 4.5 inch loaf pan with parchment paper and set aside.
If you need to raise the temperature of the eggs a little bit you can put them in a bowl of warm water (with the shell still on!) Start by making sure that all your ingredients for low carb bread are at room temperature.
#Non eggy keto bread how to#
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