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Keto Bread

A smiling baker holding a freshly baked loaf of golden-brown Keto Bread in a metal loaf pan, with a slice cut to show the dense texture, in a warm kitchen setting.

Let’s be honest, the hardest part of switching to a low-carb lifestyle is saying goodbye to your morning toast or a hearty lunch sandwich. I remember when I first started, I felt completely lost without a reliable loaf in the pantry. That is exactly why I perfected this Keto Bread recipe. It was a total game-changer for my kitchen—finally, a grain-free slice that is fluffy, savory, and actually holds up to a thick layer of butter without crumbling in your hands!

  • Preparation time: 5 minutes

  • Cooking time: 25 minutes

  • Servings: 6 slices

Ingredients:

  • 2.5 oz (70g) butter, softened, divided (5 tbsp)

  • 6 large eggs, lightly beaten

  • 5.3 oz (150g) almond flour (1.5 cups)

  • 0.5 oz (14g) baking powder (3 tsp)

  • 0.4 oz (10g) MCT oil powder (1 scoop)

  • 0.1 tsp pink Himalayan salt (pinch)

Directions:

  1. Preheat your oven to 390°F (200°C). Coat a 9-by-5-inch (23 x 13 cm) loaf pan with 0.5 oz (14g) of the butter (1 tbsp) to ensure the bread does not stick.
  2. In a large mixing bowl, combine the lightly beaten eggs, almond flour, the remaining 2.0 oz (56g) of butter (4 tbsp), baking powder, MCT oil powder, and salt.
  3. Use a hand mixer on medium speed to blend the ingredients until the mixture is thoroughly combined and smooth.
  4. Pour the batter evenly into the prepared loaf pan.
  5. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Remove from the oven, slice, and serve warm.

Nutritional Information (Per Serving):

  • Calories: 317 kcal

  • Total Fat: 28g

  • Total Carbohydrates: 6g

  • Dietary Fiber: 3g

  • Net Carbs: 3g

  • Protein: 12g

Pro Tips for the Perfect Loaf

  • Room Temperature is Key: Ensure your eggs and butter are truly at room temperature before mixing. If they are cold, the melted butter may seize up when it hits the cold eggs, creating a clumpy batter rather than a smooth emulsion.

  • Let it Cool Completely: Unlike wheat bread, Keto Bread made with almond flour is very fragile when hot. You must let the loaf cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing. If you cut it while warm, it will likely crumble.

  • The “Eggy” Taste: A common complaint with low-carb bread is an “eggy” flavor. To neutralize this, you can add 0.5 tsp (2.5 ml) of apple cider vinegar or a few drops of liquid stevia to the batter. This balances the pH and flavor without affecting the texture.

  • Check Your Pan Size: This recipe is optimized for a 9×5 inch pan. If you use a larger pan (like a standard 10-inch loaf pan), the bread will be wide and flat. If you only have a larger pan, double the recipe to get a taller sandwich-style slice.

Frequently Asked Questions (FAQ)

Why did my keto bread turn out purple? If your bread has a purple tint, it is likely a reaction between the psyllium husk powder (if you modified the recipe to include it) or certain brands of baking powder and the aluminum in your baking pan. Always use aluminum-free baking powder to ensure your loaf stays a golden yellow color.

Can I substitute coconut flour for almond flour? No, you cannot swap them at a 1:1 ratio. Coconut flour is extremely absorbent and requires much more liquid and eggs than almond flour. If you try to use coconut flour in this specific recipe without adjusting the liquids, the bread will be incredibly dry and crumbly.

How should I store keto bread? Because this bread contains no preservatives and is high in moisture and fat, it spoils faster than store-bought bread. Store it in an airtight container in the refrigerator for up to 5 days. For longer storage, slice the loaf, place parchment paper between the slices, and freeze for up to 3 months.

Is this keto bread gluten-free? Yes, this recipe is naturally gluten-free as it uses almond flour instead of wheat flour. However, always double-check the labels on your baking powder and MCT oil powder to ensure they are processed in a certified gluten-free facility if you have a severe allergy.

There you have it—a simple, foolproof way to bring bread back onto your menu without breaking your keto streak. Whether you toast it for a crispy breakfast side or load it up with cheese for a guilt-free grilled cheese sandwich, this Keto Bread is sure to become a staple in your weekly meal prep. Give it a try this weekend, and don’t forget to drop a comment below letting me know your favorite topping or how it turned out for you!

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