I have tried my hand at many keto / low carb bread recipes – cloud bread, chaffles, protein powder based ones, coconut flour, almond flour, a combo of coconut and almond flours…the list goes on and on. But none have been enjoyable to eat because they’re all missing that fluffiness chew from…bread.
However, this keto bread recipe has it all.
The original recipe I discovered is from Mad Creations Easy Low Carb Bread recipe. I baked it pretty often when I was on keto.
More recently, I found a similar recipe featured by one of my favorite Hong Kong actresses, Teresa Mo.
The difference between the two is the knead time. Teresa goes at it for 10 minutes while Mad Creations suggests 5. The extra 5 minutes makes a huge difference especially if you want that soft, pillowy texture and rise.
Even tho I am no longer on keto (cuz life happens and Jeni’s ice cream), I have incorporated aspects of it into my daily life.
But, if making this proves to be challenging since ingredients may be hard to come by and the cost may be too high, then I highly recommend my fave store bought keto bread that’s actually good and doesn’t cost an arm and a leg – Aldi’s. One to avoid is Arnold’s because that loaf is a straight up crime…unless you enjoy cardboard.
This is the recipe I follow:
STEP 1
get the yeast going. set this aside.
- 1 cup (250ml) water at 110 degrees
- 1 tsp honey
- 1 tbsp yeast
STEP 2
in a bowl, sift and mix the dry ingredients
- 1/2 cup (41g) oat fiber
- 2/3 cup (70g) flaxseed meal
- 1 1/4 cup (170g) vital wheat gluten
- 1 tsp salt
- 3 tbsp (40g) allulose or sugar
- 1/2 tsp xanthan gum
STEP 3
add the following to the bowl of sifted + mixed dry ingredients
- 2 eggs
- 2 tbsp (40g) softened butter
STEP 4
add the yeast mixture from Step 1 to everything and mix with the mixer attachment
STEP 5
once the dough comes together, switch to the dough hook and mix for 10 minutes!
STEP 6
proof for an hour
STEP 7
form into log and bake at 350 for 45 minutes.