Recipes

KETO BREAD WITH 1.35 NET CARB RECIPE





If you’ve been looking for what is definitively the best keto bread recipe on the internet, then you’ve come to the right place. How do I know it’s the best? Well, I’ve tried just about every keto bread recipe there is over the past few months and decided that nothing was good enough. There’s a couple that are good, but I wanted perfection! The best part about this recipe is that it’s simple, and once you have it down you can replicate this any time you want. I’ve been making a loaf every sunday for the past few weeks and would recommend that to anyone. It’s so nice to have a loaf of bread at your disposal when you’re on a low carb diet. It almost feels like cheating. Check out this recipe and start making the best keto bread you’ve ever tried today!

RECIPE

Ingredients :

1 ½ cup Almond Flour




6 Large Eggs ( separated)

4 tbsp Butter

3 tsp Baking Powder

¼ Cream of Tartar (optional)

1 pinch salt



Preparations :

Preheat oven to 375.Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.In a food processor combine the egg yolks, butter, almond flour, baking powder and salt. Mix until combined. This will be a lumpy thick dough until the whites are added. Combine in two parts to ensure thorough mixing.Add 1/3 of the beaten egg whites to the almond flour mixture and process until mixed.Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it’s volume!Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy!

1 loaf makes 20 slices.

Nutrition Facts :

Calories: 90
Fat: 8g
Protein: 4g
Carbs: 2.25g
Fiber: 0.9g
Net Carbs: 1.35g




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28 Comments

    1. I use soy flour. It’s stinky, and tastes terrible before it’s cooked, but I can’t tell any difference after it’s cooked. It’s less carbs than coconut flour and slightly more than almond. I bought it because it’s very inexpensive.

      1. One egg alone is 60-80 calories depending on the egg size so there is no way the nutritional information can be per loaf…just basic math

        1. I believe the nutritional values are PER SLICE. So if you are correct that one egg is 80 calories, 6 eggs would be 480 calories. The loaf is 20 SLICES so each slice would have 24 calories from eggs. Add the butter and other ingredients and that’s how they get a total of 80 calories PER SLICE.

      2. Are you paying attention?
        The nutritional values cannot be for the entire loaf.
        Please edit the ingredients to reflect the
        proper measurement for the cream of tartar.
        Also you show that you used parchment paper as a pan lining and topped the bread with seeds, with no mention of those steps. There may be novice cooks who need that information.
        I’ve made this particular bread recipe before. Your picture is taken of a different recipe of bread risen with yeast.
        This is a sloppy and deceptive website.
        I’ll not be returning.

    1. Agree! I’m a Keto Baker (I sell Keto products) and that pic is NOT Keto Bread. Texture, grains, holes in the bread and shape is not possible with this recipe provided. If you said it’s with Vital wheat, oat fibre or whey protein it would be believable but that recipe is a standard almond bread recipe that looks more like pound cake!

      1. Exactly! And there’s no way you’re getting 20 of those fat slices out of that small loaf. I’d prefer a picture of the actual loaf.

  1. It seems that no one is coming back to answer the “how much Cream of Tartar?” question, so I did some research. Here is what I found: “Adding a small amount of cream of tartar when you’re beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you’re whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate.” There are six eggs, but I would guess that 6/8 of a teaspoon would be too much. I would suggest 1/4 teaspoon (which should have been clarified in the original recipe), up to 1/2 teaspoon. I am going to try both for comparison.

  2. This design is wicked! You most certainly know how to keep a reader entertained. Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!) Wonderful job. I really enjoyed what you had to say, and more than that, how you presented it. Too cool!

  3. Really not bad! It’s the closest think I’ve eaten to bread in over a month! The picture is definitely NOT accurate. Mine is a light yellow of course, 6 eggs! I’d add a bit more salt, but easy and good!

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