Do you fancy a sandwich and can’t eat it because you’ve started on the keto diet? One of the foods that is missed the most when one begins this style of eating is bread. Either bar or mold, preparing a sandwich with hardly any carbohydrates becomes an almost impossible task if you do not have a little knowledge to elaborate it.
In today’s recipe, we will make a keto bread very easy and using very few ingredients; almond flour, eggs, butter, chemical yeast, salt and xanthan gum. This naturally-derived soluble fiber plays a huge role in the success of this keto bread. It is responsible for thickening and carrying out the work of binding mixtures, such as gluten-free or low-carbohydrate bread doughs, making the breads retain more moisture and thus preventing them from drying out more easily. Xanthan gum can be purchased at herbalists and in the dietetics and nutrition sections of large supermarkets.
Do not miss the recipe for our delicious keto sliced bread, a Gluten-free bread perfect whether you’re on a low-carb or gluten-free diet. I’m sure you’ll enjoy it and stop longing for conventional bread.
recipe information
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- Preparation time: 15 minutes
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- cooking time: 45 minutes
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- total time: 1 hour
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- rations:8
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- Category: bread
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- type of cuisine: ketogenic
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- calories per serving (kcal):338
Ingredients for keto bread for 8 people
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- Oil or butter to grease the pan
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- 350 g of eggs at room temperature (7 units)
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- 115 g melted butter
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- 25 ml of extra virgin olive oil
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- 200 g of almond flour
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- 15 g chemical yeast
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- 6 g of fine salt
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- 1 small teaspoon of xanthan gum
Necessary utensils:
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- Metallic mold of about 22 x 12 x 11 cm
How to make keto bread
The first thing we have to do is preheat the oven to 180 ℃ with heat up and down. We grease our mold with a little oil or butter and reserve it until use.
In a large bowl, we break 7 eggs that should weigh around 350 grams and, with the help of some electric rods, we beat them at high power for 3 minutes. The eggs have to be well foamed.
Once we have beaten the eggs, add 115 g of melted and tempered butter, 25 ml of extra virgin olive oil and continue beating for a couple more minutes.
At this moment we add the dry ingredients: 200 g of almond flour, 15 g of chemical yeast, 6 g of fine salt and 1 small teaspoon of xanthan gum.
We continue beating, but now at a lower speed, just so that the ingredients are integrated, achieving a smooth and homogeneous mixture.
Pour the resulting mixture into the mold that we had greased and put it in the oven on the second rack from below. We bake the first 10 minutes at 180 ℃ with heat only below and then with heat also above for 35 more minutes.
To check that the bread is done, we prick it in the center with a toothpick. If it comes out clean, we take the bread out of the oven and remove it from the mold so that it cools more quickly.
Once our keto bread has tempered, we can slice it to prepare some toast or a delicious sandwich. I hope you enjoy it!
Easy preparation summary
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- Preheat the oven to 180 ℃ heat up and down, grease a mold for bread with a little oil and reserve until use
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- Beat the eggs with an electric whisk until foamy.
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- Add the melted and tempered butter, the extra virgin olive oil and beat for a couple more minutes
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- Add the almond flour, the chemical yeast, the fine salt and the xanthan gum
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- Mix just enough until you get a homogeneous mixture
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- Pour the resulting mixture into the greased mold and place it on the second lower rack of the oven. Bake at 180℃ with heat below for 10 minutes and 35 more minutes with heat above and below
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- Unmold the bread once done to cool
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- Once it has cooled, you can now consume your keto bread as you like
