Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
(Gluten Free & 1 Net Carb per slice)
Low Carb, High Fat Bread is a hot topic in the weight loss world for good reason. Bread and pasta is always first on everyone’s list of foods that are hard to give up when they start on the Keto Diet or any Low Carb Diet.
I know it’s the main reason that I was reluctant to give Keto a go….until I realized how much the benefits outweigh the disadvantages.
Sometimes it takes a little bit of ingenuity, but there is a substitute for nearly any damn food craving I’ve had.
Which, isn’t many anymore. The Keto Diet keeps me so full that I rarely have cravings for sweets. Notice that I said rarely…
When I do, there are plenty of Keto Dessert Options to curb them right on this site.
But bread is another story. I need bread.
And, tortillas but that’s another post.
I like sandwiches and eggs and toast…there are a few low carb options in the grocery store these days but I still like to make my own for a couple of different reasons:
- The typical cost for “low carb” bread in my grocery store is $8.00 per loaf.
- They contain more carbs than bread I can make on my own.
- They don’t “taste” as fresh.
- They contain a bunch of funky chemicals and preservatives…eww.
- It’s actually easier to make Keto Bread than traditional bread at home. (Which I did for ten years before going low carb with the help of my trusty bread machine. May it rest in peace.)
There are basically three major “types” of LCHF/KETO Breads….
Keto bread doesn’t depend on wheat for it’s structure or it’s “binding” so it depends on either eggs, gluten or cheese. Thom thinks he can create a bread structured with xanthan gum but I haven’t seen it work yet…if he does it, I’ll amend this.
But for now, I think it’s safe to say that you need one of these three ingredients to make Keto Bread bind together and rise.
1.) Eggs. 2.) Gluten. 3.) Cheese.
This bread in particular contains a lot of eggs. I don’t mind that eggy taste but I get that it can be a turnoff for some people. But there is a way to cut down on the eggy taste which I’ll explain in the tips.
What I can tell you about this LCHF/KETO Almond Flour Bread is that everyone in the house loved this bread recipe…and it only has 1 NET Carb per slice.
It has a nice crumb, looks beautiful on the table and holds together nicely for soaking up your eggs.
It’s not really a “sandwich” bread. It’s more of an artisan style bread in looks and flavor. If you are looking for sandwich breads, check out one of the recipes mentioned above.
I really like this bread for breakfast or with soup….
But let’s get on with the TIPS so you can get started on your loaf:
- Coconut flour cannot be substituted in this recipe. It wont work because of the way Coconut Flour absorbs water.
If you are looking for Coconut Flour Bread, we have a recipe for that here.
- Make sure your eggs are room temperature. This cuts down on some of the eggy flavor. And, keeps the butter and coconut oil from re-solidifying when you mix them together. It creates more of an even batter.
If you don’t want to wait around for the eggs to warm up naturally you can pop them in a bowl of hot tap water like I did. It only takes a few minutes for them to warm up enough to start.
- Use a hand mixer or the whisk attachment on your kitchen-aid to get the eggs frothy.
This helps create lift in this gluten free recipe.
- Keep the whisk going while you are pouring in the melted butter and oil.
- Add all of the dry ingredients at once and combine thoroughly but do not “over”mix or you will end up with a heavy, dense, brick that you can use to keep your door open in a draft.
- Once you add the baking powder you need to just combine it or the baking powder will lose its ability to rise making this bread tough.
- I prefer a glass bread pan for this recipe. It is baked on a lower heat and allows for the middle to bake evenly without burning the outside. 325F for one hour.
- If you don’t have a glass pan or don’t like them, rise the oven temp to 345F and bake for 45-55 minutes.
Nut flours can burn easily and don’t have to look burnt to taste burnt. If you have read any of our other recipes containing nut flours you know that this warning is a standard issue…because it’s soooo true;
Burnt almond flour sucks and tastes bitter. Just keep an eye out for any intense “browning” and cover if necessary.
- I use olive oil to grease the pan but use whatever you like.
- If you are adding nuts and seeds to the top of this bread pat them in with the back of a spoon very lightly.
You don’t want to flatten it down but you also want your nuts and seeds to stick.
What actually went on with this loaf….
After I poured the batter in the prepared, sprinkled the the nuts and seeds across the top and popped it into the oven I realized that I had forgotten the baking powder!
Luckily I realized it in time (within a minute).
So, I took it back out, scooped it into a bowl, added the baking powder and poured it back into the “re” prepared glass bread pan. Then I added some more seeds & nuts to the top and popped it back into the waiting oven.
It still rose and tasted fantastic but it became “everything bread”. It didn’t rise quite as high as the previous loaf but it still worked.
The take-a-way here?
I was waiting until the end of the mixing process to add the baking powder and forgot it.
If you make a mistake when baking Keto bread it’s pretty easily fixed if you catch it in time.
If I wouldn’t have caught it in time? This post would have turned into Keto Bread pudding or Low Carb Stuffing because I would have figured out a way to use it anyway.
No way would I have just tossed out all of this goodness….just look at it! Mmmmmm.
- IMPORTANT: Let the bread cool completely before you try to remove it from the pan.
It can and most likely will fall apart if you try to remove it from the pan while its still warm.
Use a spatula to loosen the sides if it seems stuck. Once you dump it over on to your cutting board, ensure that the bottom is cool before you start slicing (you’ll be glad you waited). It slices and holds together much better when it’s cooled from the oven.
- It’s fantastic toasted and slathered with melty butter.
LCHF Almond Flour Bread
Almond Flour LCHF KETO Bread
- Preheat oven to 325 F
- Whisk the eggs on high for 2 minutes until it’s bubbly. I use a Kitchen-Aid for this.
- Pour in melted coconut oil and butter with the eggs while continuously whipping on low.
- Add dry ingredients and mix until combined.
- Scrape into a loaf pan that has been prepared with oil. It should look something like this.
- Bake for 60 minutes @ 325F in a glass pan. Or, 350 for 45-50 in a metal bread pan. Do the toothpick test to make sure your bread is done (all ovens are different). See notes above the recipe about baking with nut flours.
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The nutritional information in this recipe was calculated as carefully as possible so that you have all of the information you need to be successful with your weight loss goals. However, if you ever feel like anything is off on this website, or any other you should feel free to do your own calculations.
I hope you enjoy this bread! I know we did.
Cheers for now Keto People!