A real, artisan style keto bread that slices perfectly thin for sandwiches and toast! You’ll never miss bread again!
My World of Alternative Baking
I am so pleased to share my newest bread recipe, Keto Bread!
If you don’t already know this about me, I love baking and I really enjoy baking bread. I have been baking grain free, dairy free, egg free breads for several years now, ever since I found out I have a real egg allergy and am super sensitive to dairy.
That is why most of the bread recipes on my website are vegan and Paleo, with only a few exceptions.
All of them are grain free, dairy free, and sugar free which means they are low carb and Keto friendly! Because I occasionally bake with eggs for my friends and family, I also share those recipes here since I know that many of you have no issue with eggs.
Isn’t “Keto Bread” an oxymoron?
Keto and Bread in the same sentence may seem funny at first, but you’ll see that they are a match made in heaven.
Most of us transition to a Keto lifestyle not because we don’t like bread but because we don’t like how we feel when we eat it! So don’t be afraid to admit that, once in a while, the craving hits hard! Plus, it’s just so easy to be able to make a sandwich once in a while instead of an elaborate meal or salad!
After trying this style out for several weeks, I am finally completely happy with the following recipe.
It is full of fiber, low in carbs, and not overly filling.
What ingredients are in my Keto Bread?
I tried to keep it as simple as possible. All you’ll need is:
With a little baking soda, salt, water, and olive oil to pull it all together!
What’s so unique about my new Keto bread?
- First off, it’s really a lot more like a real artisan loaf and mimics real sandwich bread pretty closely. So start brainstorming some awesome sandwich creations once you pop this bread in the oven to cook.
- It is not as dense as some of my other delicious low carb Paleo breads (which means you may just want to eat more of it…which is a-okay in my book!)
- And it tends to rise more.
Lastly this new Keto bread recipe slices up perfectly thin for toast or sandwiches without falling apart.
Make Your Bread and Eat It Too!
If you are like me and have struggled to give up bread on a gluten free or grain free diet, trust me you are not alone. Bread is one of the hardest foods for most people to give up and it’s often bread that will tend to cause people to “cave in”.
No more worries, you can just start making my Keto and Paleo breads! I know you will feel so satisfied too.
A Few Tips for Making Keto bread
- Add all of the liquid ingredients to the dry’s at the same time and begin mixing right away.
- Spend a couple minutes kneading the dough. Yes you got that right, this bread dough you actually knead like regular bread!
- Lastly let this bread cool down in the warm oven for 20 minutes before taking it out. This will help your bread loaf keep its rise.
Some Additional Recipe Notes:
This Keto Bread is perfect for toast or sandwiches. In fact if you want it to be a bit crispier then pop it in the toaster.
It will last in the fridge for a good 7-10 days, and it also freezes well so you can double your batch.
What sandwich combination are you looking forward to making most?
Keto Bread (grain free, dairy free, vegan, Paleo)
- Preheat your oven to 350 degress with convection. Line an 8x4 bread baking pan with parchment paper. You can also use a 9x5 bread baking pan if that is what you have.
- Add all of the dry ingredients (coconut flour, almond flour, psyllium husk powder, ground flax seed, baking soda, and salt) into a large mixing bowl and stir until combined
- Measure the warm water into a small bowl and add the olive oil and apple cider vinegar
- Pour the liquids into the dry ingredients and start mixing together with a fork or spatula
- You will want to knead this into a dough once it is mixed together a little.
- Knead the dough with your hands, right in the large bowl, for 1-2 minutes.
- Once it is all combined let it sit for about 10 minutes. This will allow the fiber to soak up any excess moisture.
- Next transfer the dough to the parchment lined baking pan. Cut 3 thin slits across the top of the unbaked loaf.
- Set in the preheated oven and bake for 1 hour and 15 minutes (75 minutes). Once the timer rings, turn the oven off and leave the bread in for another 10 minutes. Then after the 10 minutes, open the oven but leave the bread in for an additional 10-15 minutes. The slower the bread cools down, the more rise it will keep.
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