keto bread

Keto Buns

80 gm Almond Flour

tsp Baking Powder

tbsp Physilium Husk

tsp Garlic Powder

Salt

tsp Chia Seeds

tsp Flax seeds

tsp Sesame seeds

Egg Whites

tbsp Apple Cider Vinegar

tbsp Olive Oil (extra virgin)

tbsp Hot Water

Add all dry ingredients in a bowl and whisk well. In another bowl, add egg whites, oil and vinegar.

Mix and add dry ingredients and mix with hot water.

Leave for 5 minutes, until the mixture becomes a little bit thick.

Divide into 4 portions and place on baking tray.

Sprinkle some mix seeds and bake on preheated oven on 180 for 30 minutes.

You can change buns size according to your daily calorie intake or macros.

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.

Keto Bread

oz Almond Flour ((200 g / 2 Cups))

xanthan gum ((2 grams))

Salt ((2 grams))

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.

https://www.youtube.com/watch?v=Dkj5qyP5NnM

▶ Check out my gear on Kit: https://kit.com/FatForWeightLoss

In this video, I discuss the different types of keto bread that you can make using all sorts of flours, binding agents, and ingredients that will ultimately help you create the best tasting keto bread ever.

In the first section, I compare the difference between the binding agents (what holds the bread together) and whether or not you actually need a binding agent at all.

Differences between xanthan gum, gelatine, guar gum, psyllium husk powder, chia seeds and using no xanthan gum at all.

I then go on to show you the different types of flours you can use when making low carb bread (keto bread) with all sorts of different types of flours.

The flours I used to make keto bread were almond meal (flour), coconut flour, flaxseed meal, hemp flour, and sesame seed flour.

If you want to see the recipes I used to make this bread visit below:
ALMOND FLOUR BREAD - https://www.fatforweightloss.com.au/recipe/keto-bread/
SESAME SEED BREAD - https://www.fatforweightloss.com.au/recipe/sesame-seed-keto-bread/
COCONUT FLOUR BREAD - https://www.fatforweightloss.com.au/recipe/keto-coconut-bread/
KETO SEEDED BREAD - https://www.fatforweightloss.com.au/recipe/keto-seeded-bread/
KETO BREAD ROLLS - https://www.fatforweightloss.com.au/recipe/keto-bread-rolls/

Beginners Ketogenic Recipe Book - https://www.fatforweightloss.com.au/the-beginners-ketogenic-cook-book/
30 Day Keto Meal Plan - https://www.fatforweightloss.com.au/keto-kickstart-course/
Weekly Keto Meal Plans - https://www.completeketodiet.com/
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The Ultimate Guide To Keto Bread | Best Recipes & Flours Used

Count on this gluten free and keto bread with yeast to be soft, fluffy, absolutely delicious and with a killer crumb. Plus, with less than half the amount of eggs as your usual low carb bread recipe, this non-eggy sandwich bread will surely become a staple!Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. Though for best results we (highly!!) suggest you weight your ingredients here. 

Gluten Free & Keto Bread With Yeast

active dry yeast

inulin (or maple sirup, honey, to feed the yeast*)

120 ml water (lukewarm between 105-110°F)

almond flour (**)

golden flaxseed meal (finely ground)

g whey protein isolate

g psyllium husk (finely ground)

xanthan gum (or 4 teaspoons ground flaxseed meal**)

baking powder

salt

cream of tartar

ginger

egg (at room temperature)

g egg whites (about 3, at room temperature)

56 g grass-fed unsalted butter

apple cider vinegar

See recipe video for guidance on keto yeast breads. And be sure to check out the post for full deets, tips and possible subs!

Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.&nbsp;

Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to&nbsp;105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).&nbsp;

Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside.&nbsp;

Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.&nbsp;

Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top.&nbsp;

Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.&nbsp;

Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the bread.&nbsp;

Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for best texture- this is an absolute must, as your keto loaf will continue to cook while cooling!&nbsp;Also keep in mind that some slight deflating is normal, don't sweat it!

Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting! &nbsp;

For the paleo &amp; keto bread

https://content.jwplatform.com/videos/4qAjaqRf.mp4

This paleo and keto focaccia bread is soft, chewy and with a killer taste (i.e. no eggy business here!). Plus, you’ll be pleasantly surprised how easy it is to whip up!

Grain Free & Keto Focaccia

This 90 second bread is made in the microwave and you can use almond flour or coconut flour.  I also provide oven instructions.  Use this to make a grilled cheese or low carb sandwich!

90 Second Keto Bread - 2.7 Net Carbs!

almond flour

tbsp avocado oil

tsp baking powder

egg ((See notes on how to make this less "eggy"))

add all ingredients to a 4x4 microwave safe bowl or a 4 inch ramekin, tap on the counter a few times to remove air bubbles, and microwave for 90 seconds.  You can also bake in a oven safe container for 10 minutes at 375F

You can make this keto 90 second bread less eggy by using just an egg white as the egg yolk is where the eggy taste comes from.

https://www.youtube.com/watch?v=R0pSQ1-amqQ

This easy keto bread can be ready in less than 2 minutes!  Toast it in butter to make it extra amazing!  The recipe below gives instructions for using almond flour (my favorite brand on Amazon https://amzn.to/2Nw5aDK (affiliate link), coconut flour, an oven or a microwave!

Full recipe: https://jenniferbanz.com/90-second-microwave-bread

90 Second Bread Recipe

We&#x27;ve taken our old Keto Bread recipes and worked on them to improve the flavor and texture. The Yeasty Aroma really makes this bread work. You&#x27;ll love the results.

Keto Bread Recipe

tsp Dry Yeast

tsp Inulin

tbsp Warm Water

7.5 oz Almond Flour

tbsp Psyllium Husk Powder

tsp Xanthan Gum

4.5 oz Unsalted Butter (melted)

Eggs

Preheat your oven to 170C/340F.

In a small mixing bowl, add the yeast and inulin, followed by the warm water. Mix well and leave to proof in a warm place for 10 minutes.

In a large mixing bowl, add the almond flour, psyllium, baking powder, xanthan gum, and salt. Mix well.

Add the melted butter and eggs and mix well.

Add the proofed yeast and mix well.

Once the mixture is combined, pour into a 9x5in loaf pan that has been lined with parchment paper.

Leave your batter to prove for 20 minutes in a warm spot, covered with a tea towel.

Bake in the oven for 30-40 minutes, the bread is cooked when golden brown and makes a hollow sound when tapped.

Remove from the tin and leave to cool on a rack.

https://www.youtube.com/watch?v=pTKCWbNumhE

How to Make Keto Bread (printable) Recipe Card: https://www.myketokitchen.com/keto-recipes/keto-bread/ 

We use a prebiotic (very healthy) to feed the yeast instead of sugar. Read more below!

We've trialled hundreds of keto bread recipes looking for the closest thing to freshly baked bread that you can make at home. 

This low carb keto bread recipe has been on our site for years, so we thought we'd make a video for our friends. Ps, No Eggy Taste!

The key to this keto bread recipe is that we add yeast and use a secret ingredient called "inulin" to feed the yeast (see link below). Typically sugar is used which is used to feed the yeast in bread recipes which is not suitable for keto food.

Lack of yeast is why many keto bread recipes miss the mark.

Keto Bread Low-Carb Ingredients

- 1 teaspoon of Inulin: https://amzn.to/3aZQzcE
- 2 teaspoons of Dry Yeast: https://amzn.to/33sBs92
- 2 tablespoons of Warm Water
- 7.5 ounces (2 cups) of Almond Flour: https://amzn.to/3a3r0re
- 1 tablespoon of Psyllium Husk Powder: https://amzn.to/3aZRgmg
- 1 teaspoon of Baking Powder: https://amzn.to/2vxvfwg
- ½ teaspoon of Xanthan Gum: https://amzn.to/2UaRMXY
- Pinch of Salt
- 4.5 ounces of Unsalted Butter, melted
- 7 Eggs, room temperature

About Inulin:

Inulin is a "prebiotic fiber". Inulin cannot be digested in the small intestine, so it makes its way to your gut where you gut bacteria converts it to short chain fatty acids that provide a myriad of health benefits. Get inulin here:   https://amzn.to/3aZQzcE

Learn how to make this keto bread recipe and it will be your go to low-carb loaf for life!

If you love our recipes and want us to make more tasty keto recipes please like our videos and subscribe to our channel.

For thousands more low-carb Keto Recipes visit our website: https://www.myketokitchen.com/

About My Keto Kitchen
My Keto Kitchen takes everyday meals and turns them into easy to make low-carb recipes for people on the ketogenic diet. 

Most of our recipes are suitable for Paleo and are Gluten-Free also.

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#myketokitchen #ketobread #ketorecipes

Keto Bread Recipe - How to Make the BEST Low Carb Loaf with Freshly Baked "Yeasty Aroma" (1g Carb)

This recipe for fathead keto rolls is the best you will ever have. These keto bread rolls are fluffy and taste like the holiday rolls your grandma used to make!

The Best Keto Bread Rolls

mozzarella cheese

cream cheese

eggs

coconut flour

buttermilk or plain low carb yogurt

baking soda

In a small glass bowl, add shredded mozzarella cheese and cream cheese. Microwave at 1 minute intervals until the cheese is melted and cream cheese has softened. If you don't want to use a microwave, melt the shredded cheese over the stovetop in a non-stick skillet and use softened cream cheese.

To a food processor, add remaining ingredients and melted cheeses. Pulse until combined. You may also combine the ingredients using an electric mixer; however, the dough comes together evenly and faster using a food processor.

Wet your hands with some water or oil in order to handle the dough. This will prevent the dough from sticking to your hands. Grab a handful of dough, form it into a ball and place on a parchment lined baking tray. Continue with remaining dough. You can form your desired size. Dough balls larger than 2.5 inches wide, will require longer cooking times. Evenly place dough balls on the tray spacing about 1 inch apart.

Bake at 400 degrees Fahrenheit for 13-18 minutes or until hardened on the outside and slightly firm on the inside. Let cool for 3-5 minutes before eating.

https://www.youtube.com/watch?v=z9TK36oYoWw

The best keto white bread substitution is here! This White Bread Keto Chaffle tastes just like regular sandwich bread.

White Bread Keto Chaffle | Wonder Bread Chaffle

tbsp Almond Flour

tbsp Mayonnaise

Water

Add almond flour, mayonnaise, baking powder, and water.

When the waffle maker is heated, carefully pour 1/2 of the batter in the waffle maker and close the top. Allow to cook for 3-5 minutes.

Carefully remove from the waffle maker and set aside for 2-3 minutes to crisp up.

Repeat instructions again for the second chaffle.

It's hard to believe how delicious this stupid simple recipe for a Keto Nut and Seed Bread turns out! It's gluten free, low carb and SO GOOD!

Keto Bread | Nut and Seed bread

pistachios

Almonds

flax seed

walnuts

Sesame Seeds

cashews

Yet another crazy complicated recipe!

In a large bowl, mix everything together.

Pour into a greased loaf pan.

Bake at 325F for 45 mins and then let the pan cool for 10 minutes.

Turn out the bread and let it finish cooling.

Hearty and full of texture, this grain-free bread is unlike anything you've probably had before! It makes a great breakfast or snack and can be enjoyed savory or sweet.

Nut and Seed Grain-Free Bread

raw sunflower seeds

almonds

almond flour (3 oz.; 84 grams)

hemp hearts

pumpkin seeds

golden flax seeds

whole psyllium husk

chia seeds

pepper

water

extra virgin olive oil

maple syrup (optional)

Topping ideas: plain cream cheese, ham

Heat oven to 350˚F with rack set in middle position. Coat a 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides.

Arrange sunflower seeds and almonds in a single layer on a baking sheet; transfer to oven and roast until seeds and almonds are lightly toasted, golden and fragrant, 8–10 minutes. Transfer toasted seeds and almonds to a large bowl with almond flour, hemp hearts, pumpkin seeds, flax seeds, psyllium husk, chia seeds, salt and pepper; toss to thoroughly combine.

Whisk together water, oil, and maple syrup in a liquid measuring cup; pour water mixture over seed and nut mixture and stir until mixture is thoroughly combined and a thick cohesive dough comes together. Scoop dough into prepared loaf pan. Press dough down to fill pan then smooth top into an even layer. Bake bread until top is golden brown and center has slightly puffed, 45 minutes.

Line a small baking sheet with parchment paper.

Remove pan from oven and lift bread out of pan by pulling up on the parchment paper. Flip loaf over and place, bottom facing up, on parchment lined baking sheet. Return bread to oven and bake until top and edges are golden brown, 20 more minutes.

Remove from oven, flip loaf back over and let cool completely.

To serve, toast slices on a baking sheet under a broiler (or in a toaster oven) until golden brown, 3–4 minutes per side. Top slices as desired.

Thank you! How do you store it/keep it fresh?

This chia almond bread recipe has a texture just like whole-wheat bread and can be baked as an easy-to-slice loaf or as rolls. A perfect everyday low carb bread, this recipe is gluten free, Keto and delicious with sweet and savoury toppings. No eggy taste!

Everyday Low Carb Bread

sunflower seeds (optional)

Line a small loaf tin (450ml capacity) with parchment paper.&nbsp;

In a bowl, mix the eggs and quark with an electric mixer until smooth.

Add the almond flour/ground almonds, coconut flour, baking powder and salt. Mix until fully combined.&nbsp;&nbsp;

Last, add the chia seeds and psyllium husks. Add the sunflower seeds if you're using them.&nbsp;

Fill the dough into the loaf tin and let it rest for 15 minutes so the psyllium and the chia can absorb the liquid. Sprinkle sunflower seeds on the top.&nbsp;

Preheat the oven to 170 Celsius / 340 Fahrenheit.&nbsp;

Bake for around 45 minutes or until the top is lightly browned and a knife inserted comes out clean.

https://content.jwplatform.com/videos/WXvypNMy.mp4

Chia Almond Low Carb Bread

Keto Bread in 2 Minutes! This is the BEST easy keto bread recipe you'll try. Each slice of bread has just 1 NET CARB, and it's made with almond flour and just a few other ingredients.

Easy Keto Bread Recipe ( 2 Minute Keto Bread)

Cup (56 grams) Blanched Almond Flour

Scoop (15 grams) Unflavored Whey Protein

Tsp (2 grams) Confectioners Erythritol

Heaping 1/2 Tsp (2-3 grams) Baking Powder

Tsp Xanthan Gum

Add all the ingredients to a medium sized bowl.

Mix until the ingredients dissolve into one another and a thick batter forms.

Coat a 3 cup Tupperware dish with baking spray, evenly spread out the batter in the dish, and microwave for 1-2 minutes depending on the power of your microwave.

*Note: My microwave is 700 Watts (it's very weak) about 2 minutes is the perfect amount of time

Once it's cooled cut it in half horizontally, and the cut those half's in half to make 4 slices of toast.

MADE IT!! OMFG...So awesome! This is a life saver.

I don't use a microwave so I put it in the oven at 350˚ for 15 minutes.  It is glorious!!  Next time I make it I will be making a grilled cheese sandwich.  Oh how I miss grilled cheese sandwiches!!

Thank you so much for this recipe Joe!

Best Keto quick bread I’ve made yet!! Thanks.

I made this bread 👌 I used it for avocado toast!

Thank you so much for this recipe.  I've made it twice and it really fills that "I'm dying for bread"!  I don't use a microwave so I baked it at 350˚ for 15 minutes.  Perfection.  I've only eaten it with butter but does it get any better than that!?!

I'm looking forward to trying your other recipes.  I LOVE that most are so simple and quick!

Really impressed with this recipe. Way too simple using common keto ingredients that was already in the pantry.

The BEST Quick Keto Bread recipe EVER !! Your recipes ROCK above most others, they are perfect for dumb-finger chefs like me ;)

Wow!!!  Game changer!  Thank you so much!!

I don't miss bread. Rarely even have  a craving for it. But my morning coffee with "toast" and butter is a dream breakfast. So I tried many "breads" some good (very complicated to make), most not so much.
Pros:
No eggs so no eggy taste! 
That small amount of sweetener (I use Lakanto) takes it over the top to a real-what-I-remember bread taste. 
After letting it set a minute, sliced and toasted.
Cons:
A bit fragile, but hey! NOT A REAL PROBLEM.
Thanks so much for this experiment. It works!

January 2020 and I'm finely eating bread. Thank you. I also tried you kept crackers wonderful. 1 happy lady from England

so quick so easy and so good!!
Added some Lily’s chocolate chips and it’s divine!!!!!🤩

Thank you!!! I made this a couple of times and LOVE IT!
I was just wondering why this small portion tastes so much better than the loaf, which has a similar recipe. Do you think it is okay to make more and store it in the fridge? Would it keep? Any ideas? Thank you again for making my low-carb life better!!

Hey Joe...I love your recipes and I have a question for you to clarify. In the video, you slice the bread into four (4) pieces. Is each one of those four (4) pieces 1 Net Carb? I just need to clarify because it was good I ate the whole thing, lol! I think I just enjoyed a four (4) carb piece of bread. The texture is especially good toasted as you confirmed. Keep Cooking Mr. Duff!

Thank you for a wonderful bread that’s delicious. Texture on point. Didn’t have unflavored protein. Used vanilla flavor. OMG ! It was like a slice of yellow cake. With butter and a cup of coffee. Ate only half. Very filling. Thanks for all your great recipes. You truly make doing Keto easy.

You are my "New" go to Keto Chef.....Fantastic recipe! Thank you so much for showing use of toaster oven that I rarely use.

https://www.youtube.com/watch?v=8gELxjliK7w

Keto bread in 2 MINUTES! This Low carb keto bread recipe is made with almond flour in the microwave, and each slice of bread has just 1 net! 

**IN THE VIDEO I SAID 4 TBSPS OF ALMOND FLOUR, IT'S SUPPOSED TO BE 8TBSPS**

100+ Keto Recipe Cookbook: Gum.co/BestKetoCookbook
Instagram:
https://www.instagram.com/thejoeduff

Full Written Out 2 Minute Keto Bread Recipe: https://www.thedietchefs.com/easy-keto-bread-recipe/

THINGS I USED IN TODAY'S KETO BREAD RECIPE:

Food Scale: https://amzn.to/2stDBTb

Container I .Used To Make The Bread: https://amzn.to/2EKDuXz

Protein Powder: https://amzn.to/2X96Wxo

Super Fine Almond Flour: https://amzn.to/2X5C29q

Confectioners Erythritol: https://amzn.to/2WyZxqU

--------------------------------------------------------------------------------------------------------------

Macros Per Slice Of Bread:

104 Calories
7.5g Fat
2.5g Carbs
(1.5g Fiber)
1 NET CARB
6g Protein

----------------------------------------------------------------------------------------------------------------

Free 20 Mug Cakes E-Book: https://bit.ly/WeeklyRecipeNewsletter

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2 MINUTE Keto Bread | How To Make Low Carb Bread For Keto | 1 NET CARB

A Keto Yeast Bread Recipe made in less than 5 minutes! This is THE BEST, easy to make, low carb yeast bread for the ketogenic diet. It's got the perfect chewiness to it, a delicious tanginess from the yeast, and it toasts incredibly well. Plus each slice of bread has just 1.5g NET CARBS!

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