Finding it hard to give up bread? This keto bread will make your life much easier, as it can be used for sandwiches and is perfect for toast.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 Slices
Preheat the oven to 180 C (355 F).
Put the eggs in a bowl and beat on high for 1 to 2 minutes.
Add the melted butter and coconut oil, and beat until smooth.
Add the almond flour, baking powder, xanthan gum and salt, and beat until combined and thick.
Scrape into an 8-inch X 4-inch (20 cm x 10 cm) loaf pan lined with baking paper.
Bake for 45 minutes or until a skewer comes out of the middle clean.
Slice into 16 thin slices and store in an airtight container in the fridge for up to 7 days or up to 1 month in the freezer.
Amount Per Serving (1 slice)
Calories from Fat 135
% Daily Value*
Saturated Fat 4.8g30%
* Percent Daily Values are based on a 2000 calorie keto diet.
© Copyright FatForWeightLoss (Aaron Day).
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Keto Bakers Expert Tips
I Don't Have Xanthan Gum, What Can I Use Instead?
- Please make sure your eggs are at room temperature before you attempt this recipe. This will reduce the likelihood of the bread tasting eggy.
- Use room temperature butter
- If you have a convection oven, drop the temperature by 5 C (20 F). If you are using a glass loaf pan, also reduce the temperature.
- Cooling it on a bread rack will significantly reduce the eggy taste.
How Do I Store Keto Bread?
I usually slice it up, then place the sliced pieces into 2 plastic containers. Keep 1 container in the fridge and 1 container in the freezer for next week.
Can I Make This In A Bread Machine?
Yes, please read full post on website for details.
- Gelatine Powder - Use 1 teaspoon
- Guar Gum - Use 1 teaspoon
- Ground Chia Seeds - Use 1 Tablespoon
- Psyllium Husk Powder - Use 1 Tablespoon