Craving a slice of warm, savory bread but sticking to your low-carb lifestyle? You’ve come to the right place! This Keto Pesto Bread is an absolute game-changer. Packed with protein and rich, herby flavor, it’s incredibly moist and satisfying. We’re using almond flour and protein powder to create a perfect gluten-free loaf that bakes up beautifully in under an hour. It’s the ideal companion for soups, salads, or simply toasted with a smear of butter. Let’s get baking!
Ingredients
• 1 ¼ cup / 125 g almond flour
• 1 ½ tsp baking powder
• 1 cup / 70 g unflavored protein powder
• 1 tsp xanthan gum
• 3 tbsp pesto
• ¼ cup / 50 g melted grass-fed butter, unsalted
• ¼ cup / 25 g grated parmesan cheese
• ½ cup / 125 ml water
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Grease an 8×4 inch (20×10 cm) loaf pan or line it with parchment paper.
3. In a large mixing bowl, whisk together the almond flour, baking powder, protein powder, and xanthan gum until thoroughly combined.
4. Add the melted butter and mix with a fork or pastry blender until the mixture resembles coarse, wet sand.
5. Pour in the water and use an immersion blender or electric mixer to beat the mixture until a smooth, thick batter forms.
6. Gently fold in the pesto with a spatula, creating swirls throughout the batter. Do not overmix.
7. Spoon the batter into the prepared loaf pan and smooth the top.
8. Sprinkle the grated parmesan cheese evenly over the surface.
9. Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking.
11. Once fully cooled, cut into 10 even slices and enjoy!
Nutritional Information
• Serving Size: 1 slice
• Calories: 182
• Fat: 14 g
• Protein: 11.5 g
• Carbohydrates: 3.8 g
• Fiber: 1.2 g
• Net Carbs: 2.6 g
Pro Tips
• For the best savory flavor, use an unflavored whey isolate or collagen protein powder. Vanilla or other flavored powders will alter the taste.
• Feel free to experiment with different pestos! A sun-dried tomato pesto or a spicy arrabbiata pesto would also be delicious.
• Store leftover bread in an airtight container in the refrigerator for up to 5 days. Reheat slices in a toaster or air fryer for a fresh-baked taste.
FAQ
Q: What kind of protein powder is best for this keto bread
A: For the best savory flavor, use an unflavored protein powder like whey isolate or collagen. Flavored powders, such as vanilla, will negatively impact the taste of the final loaf.
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed for almond flour to achieve its moist, low-carb texture. Substituting it with other flours like coconut flour would require significant adjustments to the liquid ratios and is not recommended for the best results.
Q: How should I store leftover Keto Pesto Bread
A: Store any leftover bread in an airtight container in the refrigerator for up to 5 days. For a fresh-baked taste, you can reheat individual slices in a toaster or an air fryer.
Q: Can I make this bread without xanthan gum
A: Xanthan gum is crucial in this gluten-free recipe as it helps bind the ingredients and creates a better bread-like structure. Omitting it may result in a more crumbly and dense loaf.
