Okay, so let me tell you – finding a decent keto bread? It was a NIGHTMARE. Seriously, everything was either cardboard-y or tasted like… well, not bread! That’s why I went on a mission to create the absolute Best Ever Almond Flour Keto Bread. And trust me, after countless attempts (some epic fails, haha!), I finally nailed it.
This isn’t just *another* keto bread recipe. This is *the* recipe. I’m talking about real bread texture, a taste that actually satisfies those carb cravings, and all without the guilt. It’s seriously low carb, super easy to whip up (even I can do it!), and tastes amazing toasted with butter, made into a sandwich, or even just on its own. Seriously, if you’re doing keto and miss bread, this is your answer. I promise you won’t be disappointed!
Why You’ll Love This Best Ever Almond Flour Keto Bread
Seriously, you’re gonna LOVE this bread. I’m not even kidding!
- It’s crazy easy to make – even if you’re not a baker, you got this!
- The taste? Forget that weird keto bread taste – this is actually delicious!
- Perfect for your keto diet – say goodbye to carb cravings!
- Plus, it’s gluten-free, so everyone can enjoy it!
- And the texture? So satisfying. No more cardboard bread, I promise!
Ingredients for the Best Ever Almond Flour Keto Bread
Alright, let’s talk ingredients! Here’s what you’ll need for this magical Best Ever Almond Flour Keto Bread. Don’t skimp on quality, it makes a difference! You’ll want:
- 2 large egg whites, at room temperature (trust me, it matters!)
- 2 eggs (white and yolk), at room temperature
- 2 cups almond flour (200g)
- 2 tablespoons butter (30g), melted (or olive oil if you’re dairy-free!)
- 4 tablespoons psyllium husks (20g) OR 2 tablespoons psyllium husk powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- Pinch of salt
- 1/2 cup warm water (120ml)
How to Prepare the Best Ever Almond Flour Keto Bread: Step-by-Step Instructions
Okay, ready to get baking? Here’s how to make the Best Ever Almond Flour Keto Bread, step-by-step. Don’t worry, it’s easier than you think!
Step 1: Preheat and Prepare
First things first, let’s get that oven going! Preheat it to 180 Celsius / 350 Fahrenheit (if you have an electric oven) or 160C / 320F if it’s a fan oven. While that’s heating up, grab a small loaf pan and line it with parchment paper. This is super important – it makes it *so* much easier to get the bread out later! Preheating is key for even baking, so don’t skip it!
Step 2: Beat the Eggs for the Best Ever Almond Flour Keto Bread
Now, grab your mixing bowl! Beat those 2 eggs and 2 egg whites together for about 2 minutes, until they’re nice and fluffy and have doubled in size. Want an even *fluffier* bread? Separate the eggs! Beat the yolks until they’re pale and frothy, then beat the whites until stiff peaks form. Gently combine half the egg whites with the yolks, setting the rest aside. We’ll use those later!
Step 3: Combine Dry Ingredients
In a separate bowl, stir together all the dry ingredients. That’s your almond flour, psyllium husk (or powder), baking powder, xanthan gum, and salt. Just whisk it all together until everything is nicely combined.
Step 4: Mix Wet and Dry Ingredients
Add the melted butter (or olive oil) and warm water to the egg mixture. Then, add the dry ingredients and blend everything until you have a smooth dough. Just be careful not to over-mix it! If you separated the eggs earlier, gently fold in the remaining stiff egg whites with a spatula now. Be gentle!
Step 5: Bake Your Best Ever Almond Flour Keto Bread
Pour the batter into your prepared loaf pan. Now, into the oven it goes! Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Keep an eye on it! Ovens can be finicky.
Step 6: Cool and Slice
Once it’s done, let the bread cool *completely* before slicing. Seriously, don’t even think about cutting into it while it’s still warm! This is important – it needs to cool down to get the right texture. Then, slice and enjoy your amazing Best Ever Almond Flour Keto Bread!
Tips for the Best Ever Almond Flour Keto Bread
Okay, so you’ve got the basics down, but here are a few extra tips and tricks to make sure your Best Ever Almond Flour Keto Bread turns out *perfect* every single time!
- Start checking for doneness around 35 minutes. Remember, every oven is different!
- If you notice the top is browning too quickly, just tent it with a piece of aluminum foil. This will prevent it from burning!
- A smaller loaf pan really does make a difference. It gives the bread that nice, tall shape.
- Don’t skip the parchment paper! Trust me on this one. It’ll save you so much hassle.
Ingredient Notes and Substitutions for the Best Ever Almond Flour Keto Bread
So, let’s chat a bit about the ingredients in this Best Ever Almond Flour Keto Bread. Psyllium husk might sound a little weird, but it’s what gives the bread its amazing texture, so don’t skip it! And xanthan gum? That helps bind everything together. As for the butter, if you’re dairy-free, olive oil works great too! It gives it a slightly different flavor, but it’s still delicious. Just use melted!
Frequently Asked Questions About Best Ever Almond Flour Keto Bread
Got questions? I got answers! Here are some of the most common questions I get asked about this Best Ever Almond Flour Keto Bread. Hopefully, this clears things up!
- Can I use coconut flour instead of almond flour? Okay, so this is a tricky one. Coconut flour is *super* absorbent, so you can’t just swap it one-for-one. Honestly, I haven’t tested it with coconut flour, so I can’t guarantee the results. I’d stick with the almond flour for this recipe!
- How do I store the bread? The best way is to keep it in an airtight container at room temperature for a couple of days. If you want it to last longer, slice it and freeze it! It thaws really quickly.
- What can I serve with this bread? EVERYTHING! Seriously, it’s amazing toasted with butter, as a sandwich with your favorite keto-friendly fillings, or even just on its own. It’s super versatile!
- Why is my bread gummy? Gummy bread usually means it wasn’t baked long enough. Make sure a knife inserted into the center comes out clean! Also, let it cool *completely* before slicing.
Estimated Nutritional Information for Best Ever Almond Flour Keto Bread
Okay, so here’s the deal: I’m not a nutritionist, so this is just an estimate! But roughly, you’re looking at around 150-200 calories per slice. I’ll put more details in the recipe card, but just keep in mind it’s an estimate based on the ingredients I used!
Enjoy Your Best Ever Almond Flour Keto Bread!
Seriously, go make this Best Ever Almond Flour Keto Bread! Then come back and tell me what you think! Leave a comment, rate the recipe, and share it with all your keto buddies! I know you’re gonna love it!
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Best Ever Almond Flour Keto Bread: Ditch Sad Loaf
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: Keto
- Diet: Gluten Free
Description
Bake the best ever almond flour keto bread. This recipe is easy to follow and yields a delicious, low-carb bread.
Ingredients
- 2 large egg whites, at room temperature
- 2 eggs (white and yolk), at room temperature
- 2 cups almond flour (200g)
- 2 tablespoons butter (30g), melted, or olive oil
- 4 tablespoons psyllium husks (20g) OR 2 tablespoons psyllium husk powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- Pinch of salt
- 1/2 cup warm water (120ml)
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F (fan) and line a small loaf pan with parchment paper.
- Beat the 2 eggs and the 2 additional egg whites for 2 minutes until they are fluffy and have doubled in size. For an even fluffier bread: Separate the eggs. Beat the egg yolks until pale and frothy. Beat the egg whites until stiff peaks form. Combine half of the stiff egg whites with the yolks. Set aside the other half of the egg whites.
- Stir together the dry ingredients.
- Add the melted butter and water to the egg mix.
- Add the dry ingredients to egg mix and blend until you have a smooth dough. Don’t over-mix. If you have separated the eggs earlier, carefully fold in the remaining stiff egg whites with a spatula now.
- Fill the batter into a lined baking tin and bake for approximately 45 minutes or until a knife inserted comes out clean.
- Let cool fully before slicing.
Notes
- 1.4g net carbs for 1 slice (assuming 12 slices).
- You can use a regular 9 x 5 inch loaf pan for this almond flour bread recipe. It will come out a bit flatter than your regular toast slice though.
- Low carb bread is filling and slices don’t need to be the same size as regular wheat bread. That’s why a small loaf pan is recommended for low carb baking. It’s half the size of a regular loaf pan.
- Check after 35 minutes. If the top of the bread starts browning too much, cover it with a piece of aluminium paper. This will prevent the top from getting too dark or burning.
- Some psyllium husk brands turn bread grey or purple. This does not affect the taste.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 150-200 (Estimate, depends on ingredients used)
- Sugar: Less than 1g
- Sodium: Varies based on salt added
- Fat: 10-15g
- Saturated Fat: 3-5g
- Unsaturated Fat: 5-10g
- Trans Fat: 0g
- Carbohydrates: 3-5g
- Fiber: 2-3g
- Protein: 5-7g
- Cholesterol: 50-70mg
