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The Ultimate Keto Bread That Actually Tastes Like Bread! – vegetarian recipe
Stav Kogan

The Ultimate Keto Bread That Actually Tastes Like Bread!

A simple, delicious, and soft keto-friendly bread made with coconut flour and psyllium husk. Perfect for sandwiches and toast, this loaf is a game-changer for anyone on a low-carb diet.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 slice
Calories: 131
Ingredients Method Nutrition

Ingredients
  

  • ¼ cup (60 g / 2.12 oz) coconut flour
  • 2 ½ tbsp ground psyllium husks
  • ⅓ tsp sea salt
  • ⅔ tsp baking soda
  • ¼ cup (125 ml / 4.2 fl oz) avocado oil
  • 1 ⅔ tbsp coconut oil, melted
  • 4 large egg whites, at room temperature
  • 1 large egg, at room temperature
  • ⅓ cup (75 ml / 2.5 fl oz) warm water
  • for Perfect Keto Bread
  • Room Temperature is Key: Using room temperature eggs is essential. Cold eggs can cause the coconut and avocado oils to solidify, resulting in a dense, unevenly baked loaf.
  • The Cooling Period is Crucial: Resist the urge to slice the bread while it's warm! Psyllium and coconut flour breads need to cool completely to firm up and develop their structure. Slicing too early can result in a gummy texture.
  • Storage Savvy: Store your cooled loaf in an airtight container in the refrigerator for up to 5 days. This bread also freezes beautifully—just slice it first for easy grab-and-go toast.

Method
 

  1. Prep Oven and Pan: Preheat your oven to 350°F / 175°C. Thoroughly grease an 8x4 inch (20x10 cm) nonstick loaf pan with avocado oil.
  2. Combine : Place all —coconut flour, psyllium husks, sea salt, baking soda, avocado oil, melted coconut oil, egg whites, whole egg, and warm water—into a food processor.
  3. Mix the Batter: Process for 2 minutes until the batter is smooth and well-incorporated. It will thicken significantly as the psyllium husk activates.
  4. Bake the Loaf: Immediately transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  5. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool Completely: Remove the pan from the oven.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely for at least 30 minutes before slicing. This step is crucial for the texture.
  8. Slice and Serve: Once fully cooled, use a serrated knife to cut the loaf into 6 slices and enjoy.

Nutrition

Calories: 131kcalCarbohydrates: 5.9gProtein: 3.2gFat: 13.7g

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