Remember the simple joy of a perfectly stacked sandwich or a warm, buttery piece of toast? Going low-carb doesn’t mean giving up on those classic comforts. This keto bread recipe is a game-changer. It’s hearty, satisfying, and boasts an incredible structure that won’t crumble under pressure. Get ready to welcome back everything from towering BLTs to classic grilled cheese into your life!
Ingredients
• 2 ½ cups / 280g almond flour
• ½ cup / 45g oat fiber, not oat flour
• ¼ cup / 30g unflavored protein powder
• 1 Tbsp / 12g erythritol
• 6 oz / 170g full-fat Greek yoghurt, room temperature
• 6 Tbsp / 85g butter, softened
• 4 large eggs, room temperature
• 6 Tbsp / 90ml unsweetened almond milk
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp xanthan gum
• ¼ tsp salt
Instructions
1. Preheat your oven to 325°F / 165°C. Grease and line a standard 8.5×4.5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the almond flour, oat fiber, protein powder, erythritol, baking powder, baking soda, xanthan gum, and salt until well combined.
3. In a separate bowl, use an electric mixer to beat the softened butter and Greek yogurt until smooth and creamy. Add the eggs one at a time, beating well after each addition.
4. Gradually mix the dry into the wet . With the mixer on low, slowly stream in the almond milk and continue beating until the batter is smooth and fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the loaf cool in the pan for 15 minutes before carefully transferring it to a wire rack. Allow it to cool completely before slicing.
Nutritional Information
• Nutrition
• Serving Size: 1 slice
• Slices per Loaf: 15
• Calories: 105
• Fat: 12g
• Protein: 7g
• Net Carbs: 2.9g
Pro Tips
• Ensure all your wet (eggs, butter, yogurt) are at room temperature. This helps them emulsify properly for a smoother, more uniform batter.
• Do not substitute oat fiber with oat flour. Oat fiber is pure insoluble fiber with zero carbs and is essential for creating a light, bread-like texture.
• Let the loaf cool completely before slicing! This is the most critical step for low-carb breads. Slicing while warm can cause the bread to be gummy and fall apart.
FAQ
Q: Can I substitute oat flour for oat fiber in this recipe
A: No, you cannot substitute oat flour for oat fiber. The recipe specifically calls for oat fiber, which is a zero-carb insoluble fiber essential for creating a light, bread-like texture. Using oat flour would significantly alter the carb count and the final structure of the bread.
Q: Why is my keto bread gummy or falling apart
A: The most common reason for gummy keto bread is slicing it while it’s still warm. It is critical to let the loaf cool completely on a wire rack before slicing. This allows the internal structure to set properly, ensuring clean slices that hold together.
Q: How many net carbs are in one slice of this bread
A: Each slice of this keto bread contains approximately 2.9g of net carbs. The entire loaf makes about 15 slices, making it a great option for a low-carb or ketogenic diet.
Q: Do my ingredients really need to be at room temperature
A: Yes, for the best results, ensure your wet ingredients like eggs, butter, and Greek yogurt are at room temperature. This helps them combine and emulsify properly, leading to a smoother batter and a more uniform, consistent texture in the finished loaf.
