Okay, let’s be real – finding decent keto bread is like searching for a unicorn, right? I’ve tried SO many recipes, and they’ve all been either cardboard-y, eggy, or just plain…sad. But guess what? I finally cracked the code! This Best Ever Almond Flour Keto Bread recipe is seriously a game-changer. It’s soft, it’s sliceable, and it actually tastes like…bread! For real! I was about to give up on ever having toast again, but then BAM – this recipe. Trust me, if I can make this, you can too. It’s way easier than you think, and the results? Seriously the best almond flour keto bread EVER. You’ve gotta try it!
Why You’ll Love This Best Ever Almond Flour Keto Bread
Okay, so why *will* you love this bread? Let me tell you! It’s got that real bread taste and texture we all miss on keto. Plus, it’s super easy to whip up, seriously low carb, and totally gluten-free. What’s not to love, right?
The Perfect Keto Bread Alternative
Seriously, if, like me, you’ve been dreaming of sandwiches and toast, this is *it*. This almond flour keto bread totally hits the spot! No more sad lettuce wraps when you can have a real, honest-to-goodness slice of bread!
Simple Ingredients for the Best Ever Almond Flour Keto Bread
You won’t need to hunt down weird, obscure ingredients for this recipe. Everything is pretty easy to find at your regular grocery store. Almond flour, eggs, psyllium husk – you got this!
Quick and Easy Best Ever Almond Flour Keto Bread Recipe
I’m all about easy, and this recipe delivers! Just a few minutes of prep, and then the oven does the rest. You’ll be enjoying warm, fresh keto bread in under an hour. Score!
Ingredients for the Best Ever Almond Flour Keto Bread
Alright, let’s gather our supplies! Here’s what you’ll need to make this amazing almond flour keto bread. Don’t worry, it’s all pretty straightforward!
- 2 large egg whites, at room temperature (this is important, trust me!)
- 2 eggs (white and yolk), at room temperature (yep, same deal!)
- 2 cups almond flour (200g) (make sure it’s finely ground!)
- 2 tablespoons butter (30g), melted, or olive oil (I usually go with melted butter ’cause, well, butter!)
- 4 tablespoons psyllium husks (20g) OR 2 tablespoons psyllium husk powder (Okay, this is key! If you’re using the powder, you only need *half* the amount of the whole husks. Got it?)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- Pinch of salt
- 1/2 cup warm water (120ml) (not too hot, just comfortably warm!)
How to Prepare the Best Ever Almond Flour Keto Bread: Step-by-Step Instructions
Alright, let’s get baking! Here’s how to make this incredible almond flour keto bread, step-by-step. Don’t worry, it’s easier than you think!
Getting Started: Preparing for the Best Ever Almond Flour Keto Bread
First things first: Preheat your oven to 180 Celsius / 350 Fahrenheit (or 160C / 320F if you’ve got a fan oven). Then, grab a small loaf pan and line it with parchment paper. This is *super* important, trust me – it’ll save you a ton of grief when you’re trying to get the bread out later!
Mixing the Dough for Your Best Ever Almond Flour Keto Bread
Now for the fun part! Grab your mixer and beat those 2 eggs and 2 extra egg whites for about 2 minutes, until they’re all fluffy and doubled in size. Want an even *fluffier* bread? Separate the eggs! Beat the yolks ’til they’re pale and frothy, then whip those whites until stiff peaks form. Gently combine half the whites with the yolks, setting aside the rest. Next, stir together all the dry ingredients in a separate bowl. Then, add the melted butter (or olive oil) and warm water to your egg mixture. Finally, add the dry ingredients to the egg mix and blend until you’ve got a smooth dough. Don’t over-mix! If you separated the eggs, gently fold in the remaining stiff whites with a spatula. Be gentle!
Baking Your Best Ever Almond Flour Keto Bread
Pour that beautiful batter into your lined loaf pan and pop it into the oven. Bake for about 45 minutes, but start checking it around 35 minutes. If the top starts browning too quickly, just cover it with a piece of aluminum foil. You’ll know it’s done when a knife inserted into the center comes out clean.
Cooling and Slicing the Best Ever Almond Flour Keto Bread
This is the hardest part, I swear! You *have* to let the bread cool completely before slicing it. If you slice it while it’s still warm, it’ll be gummy and fall apart. Trust me, be patient! Once it’s cool, slice it up and enjoy!
Tips for the Best Ever Almond Flour Keto Bread Success
Want to make sure your almond flour keto bread turns out perfect every time? Here are a few of my go-to tips for success!
Choosing the Right Ingredients for Best Ever Almond Flour Keto Bread
Okay, so almond flour *does* matter! Make sure you’re using a finely ground almond flour, not almond meal. The finer the grind, the better the texture of your bread. As for the psyllium husk, just remember that powder is half the amount of whole husks. And hey, room temperature eggs really do make a difference – they whip up much better!
Troubleshooting Common Issues for Best Ever Almond Flour Keto Bread
Is your bread dense? You might have over-mixed the dough. Be gentle! Is it browning too fast? Foil to the rescue! And if it’s still gummy, even after cooling, you might need to bake it a little longer next time. Every oven is different, so get to know yours!
Variations for Your Best Ever Almond Flour Keto Bread
Okay, so you’ve nailed the basic recipe? Awesome! Now let’s get a little crazy and try some variations! This bread is like a blank canvas, ready for your creative touch!
Savory Best Ever Almond Flour Keto Bread
Want something a bit more savory? Toss in a tablespoon of chopped rosemary or thyme into the dough. Seriously, it’s SO good with soups and salads. My favorite part is the smell when it’s baking – divine!
Seeded Best Ever Almond Flour Keto Bread
For a little extra crunch and flavor, add a couple of tablespoons of sunflower or pumpkin seeds to the batter. It gives it a nice little boost of healthy fats, too! Don’t worry if they sink a bit – it’s all good!
Frequently Asked Questions About Best Ever Almond Flour Keto Bread
Got questions? I’ve got answers! Here are some of the most common questions I get about this amazing almond flour keto bread recipe.
Can I use coconut flour instead of almond flour in this Best Ever Almond Flour Keto Bread recipe?
Okay, so coconut flour is a tricky beast! It’s *not* a direct substitute for almond flour. It’s way more absorbent, so you’d need to use a *lot* less, and adjust the other liquids. Honestly? I wouldn’t recommend it for this recipe unless you’re a super experienced keto baker. Stick with the almond flour for the best results!
How do I store Best Ever Almond Flour Keto Bread?
This bread keeps pretty well! I usually store it in an airtight container at room temperature for a couple of days. For longer storage, slice it and freeze it! It thaws really quickly, and it’s perfect for toast straight from the freezer!
Is this Best Ever Almond Flour Keto Bread recipe dairy-free?
As written, no, it’s not dairy-free because of the butter. But! You can easily substitute the butter with olive oil or melted coconut oil. Just make sure to use a good quality olive oil if you go that route! Then it’s totally dairy-free!
Storing and Reheating Your Best Ever Almond Flour Keto Bread
So, you’ve baked your bread – yay! Now, what to do with leftovers (if you *have* any!). I usually wrap it tightly in plastic wrap or pop it in an airtight container. It’ll keep on the counter for a couple of days, or you can slice it and freeze it for longer. To reheat, just toast it straight from frozen – so easy!
Nutritional Information
Okay, so here’s the deal: I’m not a nutritionist, and nutritional info can vary *a lot* depending on the brands you use and how big you slice your bread. So, the info below is just an estimate! Use it as a guide, but always double-check with your own calculations if you’re tracking macros super closely. Just wanna be upfront about that!
Enjoy Your Best Ever Almond Flour Keto Bread!
Seriously, go bake this bread! And then come back and tell me what you think! Leave a comment, rate the recipe, and share your pics on social media! I can’t wait to see your creations!
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Best Ever Almond Flour Keto Bread: A Guilt-Free Triumph
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: Keto
- Diet: Gluten Free
Description
This is the best ever almond flour keto bread recipe. It is easy to make and tastes great.
Ingredients
- 2 large egg whites, at room temperature
- 2 eggs (white and yolk), at room temperature
- 2 cups almond flour (200g)
- 2 tablespoons butter (30g), melted, or olive oil
- 4 tablespoons psyllium husks (20g) OR 2 tablespoons psyllium husk powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- pinch of salt
- 1/2 cup warm water (120ml)
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan and line a small loaf pan with parchment paper.
- Beat the 2 eggs and the 2 additional egg whites for 2 minutes until they are fluffy and have doubled in size. Option for an even fluffier bread: Separate the eggs. Beat the egg yolks until pale and frothy. Beat the egg whites until stiff peaks form. Combine half of the stiff egg whites with the yolks. Set aside the other half of the egg whites.
- Stir together the dry ingredients.
- Add the melted butter and water to the egg mix.
- Add the dry ingredients to egg mix and blend until you have a smooth dough. Don’t over-mix. If you have separated the eggs earlier, carefully fold in the remaining stiff egg whites with a spatula now.
- Fill the batter into a lined baking tin and bake for approximately 45 minutes or until a knife inserted comes out clean.
- Let cool fully before slicing.
Notes
- 1.4g net carbs for 1 slice (assuming 12 slices).
- You can use a regular 9 x 5 inch loaf pan for this almond flour bread recipe. It will come out a bit flatter than your regular toast slice though.
- Low carb bread is filling and slices don’t need to be the same size as regular wheat bread. That’s why I purchased a small loaf pan like this for low carb baking. It’s half the size of a regular loaf pan.
- Check after 35 minutes. If the top of the bread starts browning too much, cover it with a piece of aluminium paper. This will prevent the top from getting too dark or burning.
- Some psyllium husk brands turn bread grey or purple. This does not affect the taste. I have used BonPom, Green Origins and Just Naturals without issues. The NOW brand is also supposed to be fine.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
