This almond bread makes sandwiches and toast more sustaining for our energy levels as it’s higher in fat and lower in carbs (don’t worry, excess carbs are the cause of weight gain, not healthy fats). It’s gluten free, and keto friendly (2 slices equal 1g carbohydrate). This was a great staple for me when I started exploring keto eating.
This recipe utilizes the power of xanthan gum to hold all of the ingredients together, much like gluten would inside a normal loaf of bread. If you don’t have xanthan gum, you can use any other starch you have on hand 🙂
Cook Time 40 Mins
Prep Time 15 Mins
Servings 8 (16 Slices)
Nutrition Per Serving
- Calories 234
- Net Carbs 1g
- Fats 23g
- Protein 7g
- 1/2 cup Butter melted (or olive oil if you’re avoiding dairy)
- 2 tablespoons Coconut Oil
- 7 Eggs
- 1 teaspoon baking powder
- 2 Cup Almond Flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon Salt
LET’S START WITH THE EGGS
Make sure your eggs are at room temperature before you begin as this will reduce the likelihood that your bread will taste “eggy”. If you keep your eggs in the fridge, no worries, just pop them into a bowl of hot tap water for 3 mins. This will cool them down. Don’t worry, it won’t cook them! Crack them all into a bowl and mix them together well just by themselves.
BUTTER (OR OLIVE OIL) AND COCONUT OIL
I recommend grass fed butter as it’s high in omega 3 fats which we all struggle to get enough of and has tons of benefits. If you keep your butter in the fridge, warm it in a saucepan just enough for it to melt, then take it off the heat and just let it sit. You don’t want the butter to be hot because this will affect your eggs once you add it to the mixture. Add the coconut oil once the butter has melted.
Once you have your butter and coconut oil melted together, slowly stream the oils in while whisking until all is incorporated. You’ll have a nice, smooth blend and texture.
Combine the almond flour, xanthan gum, baking powder and salt together into a small bowl. Mix all of these ingredients together with a fork until well combined.
Then, little by little, add the dry mix to the eggs, whisking between scoops. It should get quite thick.
Set your fan forced oven to 180C (355F) and wait till its fully heated. If you have a convection oven, drop the temperature by 5C (20 degrees Fahrenheit). If you are using a glass loaf pan, do the same. Glass retains heat longer. You can set your timer for 10 minutes less than the time in the recipe because all ovens are different.
Make sure when you make this recipe, if you are not using a silicone tray, that you place baking paper on the tray whilst baking, otherwise it will stick to the sides.
Once small cracks appear on the top and it goes a golden-brown color, test with a toothpick or clean dry knife right into the center of the bread. If it comes out clean, the bread is done. if not, you can add that extra 10 minutes and check it again.
ONCE THE BREAD IS DONE
Let the almond bread cool before slicing. I usually slice up half for the fridge, then place the unsliced half into the freezer for the following week.
This recipe was discovered at https://www.fatforweightloss.com.au/recipe/keto-bread/
I removed the images and digressions for simplicity, but left in all the little details because they personally helped me 🙂