Low carb

The Missing Ingredient for Amazing Keto Bread

Amazing Keto Bread

If you're like me, you came to the keto world with a terrible carb addiction and every meal was bread. Sandwich bread, pizza crust, or even just my terrible tempting nemesis... Toast. Like you I'm sure, I tried every keto-friendly bread recipe I could find. So many of these look like fluffy loaves of bread, but they all we're missing something in either the taste or texture departments, sometimes both. Or worse, their main constituent ingredient was whipped eggs, and the result was basically an omelette loaf. 
The good news after trying so many recipes, I found one recipe that was almost the one... It was just missing a final ingredient to give it everything you need for mouth watering keto french toast, sandwiches and so much more. It's become a staple part of our keto diet here and I know when you give it a try you'll find baking in your oven regularly too! The magic ingredient is sour cream. It gives your bread a smooth texture, kicks the taste up a notch in complexity and keeps the texture from being crumbly. The whole loaf of bread comes out to 12 grams of carbohydrates, that's lower than 1 slice of store bought bread. 
That's how you eat your french toast and lose weight too!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Servings: 12 12
Author: KetoPig

Ingredients

  • 6 Large eggs separated
  • 4 tbsp Butter melted
  • 1.5 tbsp Sour cream
  • 2 tbsp Β Cream cheese
  • 1/2 tbsp Coconut oil melted
  • 1.5 cups Almond Flour Blanched
  • 3 tsp Baking powder
  • 1/2 tsp Xanthan gum
  • Pinch of salt
  • 1/4 tsp Cream of tarter for the egg whites

Instructions

Directions

  • Pre heat oven to 350F 
  • Separate the eggs and whip up the whites with the cream of tarter and set aside. 
  • Then add all your dry ingredients to your egg yolks and all other wet ingredients and mix. 
  • Add that mix to your egg whites and blend together.  
  • Pour your mixture in your bread pan and bake @ 350F for 50-55 minutes and check with toothpick.

Notes

My bread pan was to big 9x5x3 but it still came out great so don't worry how big your pan is.

I wanted to note that in this recipe I used blanched almonds.

Pictures below are to show what it looks like to use a smaller bread pan and I used the same recipe!

 

 

 

76 thoughts to “The Missing Ingredient for Amazing Keto Bread”

  1. I made the deep dish pizza last night and it was so good .. I mean like, really GOOD!

    I’ll be making a loaf of bread tonight. I finally told my fiance that the meals he’s been eating are Keto meals.

    Thanks Gina! Keep’m coming.

        1. Disregard my previous question, I obviously didn’t read to the end. I now see it in the description.
          I’ll be looking forward in making this one next weekend:)

      1. As in the beginning of your blog, i have a tried bread after bread after bread and it’s all gross, very disappointing and eggy. I just want to have a sandwich!😒, with bread that has the texture of bread. I really hope this recipe does it for me, i will let you know! Fingers crossed 😁

        1. OK Ok no pressure ahaha! I really hope you like it. I am working on another bread recipe that has psyllium husk in it. We shall see πŸ™‚

  2. If I dont have the xanthan gum? Will it still work? Have you made toast with it? I am craving bread just looking at it.

    1. You will need some kind of gluten substitute thickening agent. Like arrowroot, oat fiber, or even coconut flour I think could work too! If all you have is corn starch that would work and would not be a terrible idea. I would use a tsp at a time while mixing in between to make sure you don’t over do it.

  3. This sounds and looks very good. My struggle with bread recipes is not being able to use almond flour or coconut flour. And I’m new to this way of cooking, so I don’t have any experience with substitutes. Is there another substitute for the almond flour?

    Thanks for your thoughts.

    1. Yes Wow, That’s tuff. I have been playing around with psyllium husk but I haven’t used just psyllium. What I do know is that psyllium husk is a great binder agent and works well in making naan bread. You will have to play with ingredient’s to see what works. πŸ™‚

  4. New to Keto! Just made bread for the first time! It turned out great. How do your store the loaf and how long will it keep? Thanks for sharing!!

    1. I store on counter or in fridge is fine. I honestly haven’t had it longer than 3 day’s because my family devours it fast but I would assume in the fridge would help it keep longer I would say up to a week. πŸ™‚

  5. I’m new to keto & was trying to understand your nutritional ratios. I entered your Amazing Keto Bread recipe into the myfitnesspal Recipe Nutrition Calculator & I can’t calculate to your 12 grams of carbs per loaf. My calculations using the Blanched Almond Flour I’m using calculates to 83 grams per loaf. If I use other Blanched Almond flours, the lowest carbs per loaf I can obtain is 47 grams. I must be doing something wrong because I can’t calculate 12 grams per loaf.

    My calculations use 1.5 cups of Blanched Almond Flour per your recipe. Can you tell me which blanched flour you are using to arrive at 12 grams of carbs? It might also be helpful to know what nutritional calculator you are using & how many servings used to arrive at grams of carbs per serving.

    I tried your recipe today & it’s the best tasting bread I have ever made to date (tried approx 10 other recipes). I would like to continue using your recipe but as you know managing my carb intake is very important to me. If I’m not calculating the carb values correctly, it’s just as important to know that so I can correct anything I’m doing wrong.

    I would appreciate your help, Don

    1. Yes of course I completely understand. I use Bob’s Red Mill or Anthony’s Goods. I do not use a calculator mostly because I never get the correct carbs when I do. I do the math self most of the time and if you look on the back it should tell you total carbs for 1/4 cup is 6 carbs for Bob’s Red Mill and only 2 carbs per 1/4 cup for Anothony’s Goods. I’m not sure why this is a 4 carb difference but it is. Are you calculating the net carbs? Make sure to subtract the Dietary fiber from the total carb. Say something was 9g carbs and 5g dietary fiber the net carbs would only be 4g per whatever the serving. I hope I have helped answer your question. πŸ™‚

      1. Thank you for your quick reply & comments that helped me better understand how the myfitnesspal Recipe Nutritional Calculator works.

        I discovered that myfitnesspal Recipe Nutritional Calculator does not calculate net carbs after entering ingredients into the recipe Nutrition Calculator screen. It does show nutritional totals for all ingredients but doesn’t subtract “Dietary Carbs” from “Gross Total Crabs” to arrive at “Net Garbs”. The screen only shows Gross Total Carbs for the bread loaf on the Total line & Gross Total Carbs on the per serving line.

        myfitnesspal only subtracts Dietary Fiber from Total Carbs when you select the recipe. The recipe report shows your ingredients using the standard “Nutritional Facts” format on a per serving basis which is correct (rounds up numbers).

        The myfitnesspal Recipe Nutritional Calculator doesn’t explain any of the above oddities nor contain notes as to what their numbers represent. I believe this is a weakness that users should be aware of when using the myfitnesspal Recipe Nutritional Calculator. It also contains some user graphic interface problems that are annoying.

        After doing the above exercise, I calculate 15 net carbs per loaf & less than 1 net carb/serving. I’m sure if I used your exact ingredients I could match your numbers. I’m certainly happy with less than one carb/serving.

        Again, thank you for your help which allowed me to gain additional understandings of how nutritional calculators work. I’m happy that I found your recipe & will continue to use it for making bread. I threw away all my other bread recipes. Keep up the great work, it’s much appreciated!

  6. Have you tried adding nutritional yeast flakes to your recipe to help it give that yeast flavor? I think I will try it when I make mine. Can’t wait to try this.

    1. I have been wanting to but I have not tried it yet. Let me know how that works out for you. I’m thinking it will be delicious! πŸ™‚

  7. I tried this with my son (5). He helped out and loved it and he’s usually a picky eater. I used unblanched almond flour, so it came out darker. But it still tastes great! Thanks so much.

    1. I made this bread last night, it came out okay, because of the egg smell and taste I wouldn’t use it as bread for a sandwich. I made french toast tonight for dinner with it and it makes really good french toast. The cream of tarter clumped in the yokes, I will make it again and add that to the dry ingredients and omit the yokes to see if I can cut down on the egg smell/taste. I used yeast flakes instead of Xanthan Gum seemed to be okay. It didn’t give it a yeast taste that I had hoped for.

      I’m new to this way of eating/cooking the flours are expensive to use and play with, I greatly appreciate learning from what others have done.

      1. I totally understand and most bread recipes are this way but I feel the sour cream helps and I have been meaning to take out Xanthan Gum completely because you don’t need it. I have a new recipe I’ll put up today and I use gelatin instead xanthan gum. Also the cream of tarter is meant for egg whites if it clumps it just means you need to add it a bit later to egg whites after they start to foam up. I do believe the nutritional yeast is a great idea! I would also like to use less almond four and more coconut flour. Thank you for you’re impute on this, I appreciate all thoughts on keto. Keto is my life.:)

  8. Your recipe is not very specific. I folded the egg whites in but then scrolled down and saw your picture. You mix all ingredients at the end with a hand mixer? Is that right?
    Also did you melt your coconut oil first?
    Got it in the oven now and am excited to try it!
    Thanks

    1. Yes, that’s right I blend it at the end. You will loose some air but it’s worth it making sure it’s all mixed together πŸ™‚ Yes I did melt coconut oil first. Hope you enjoy it!

    1. Refined coconut oil doesn’t have the coconut taste. I use it for my bulletproof coffee … My wife uses a cocnit oil that smells and tastes like coconut.. but she says she can’t taste it. I CAN ! LOL.
      change coconut oils, and see if that makes a difference.

      1. Refined coconut oil does not have the nutrients that the pure cold pressed does . I don’t use refined ANYTHING …..My bullet coffee has MCT oil and grass fed butter in it ,then I whip it in my blender .

  9. I have not tried this yet, but miss bread. I have tried cloud bread, it’s OK. 90 second bread is dense and really tasteless. I saw you mentioned wanting to get away from using xanthum gum but use gelatin. Do you have a brand you recommend?

    1. Yes! I use grass fed gelatin. It’s called Z!nt Beef Gelatin! You will love using it, it helps your bread, cakes or cookies keep there structure after they rise and it’s so good for you. Double win!! πŸ™‚ Recipe coming soon. If you want to make this recipe now just take out the gum
      add 1 tbsp gelatin
      1/2 tbsp psyllium husk and instead 1.5 cups almond flour use
      1/2 cup almond and 3/4 coconut flour and
      1/2 tbsp baking powder and 1/2 tbsp baking soda and add in another
      2 tbsp sour cream also add 2 tsp salt! Bake the same temp but keep covered for first 30 minute then uncover for remaining 20 minutes. This batter will be thick but it rises so nicely. Let me know what you think πŸ™‚

    1. Yes! Stuff like this is what helped me through my cravings now I only have this once in a while not like when I first started. You need to be able to satisfy your cravings so you don’t fall off more than you want and thats what makes this diet so fun and enjoyable. Making mistakes will still happen but you will notice a big difference when you do and that will also help keep you going. Keto is so forgiving, I would up your veggie intake with fat by 100% than when having things like this keto bread/desserts you are giving your brain and body the feeling of satiation, it’s treat and one that doesn’t make your insulin soar.

  10. Do you think it will freeze well? I am thinking of freezing individual slices as I don’t think I should/could eat the entire loaf in a week.

    1. That’s so interesting I also did that in one and my family loved it too but for whatever reason I didn’t. Maybe I’m to hard on my self. Happy you guys enjoyed it.:)

  11. Is there a way to make this bread without coconut oil? I want to make this but I’m severely allergic to coconut and I want to know if its a key ingredient or could I sub for a different oil.

  12. This recipe was everything!!! I have been looking for a keto friendly bread recipe that actually has the look and texture of mainstream breads. This one is truly a winner. The only adjustments I made were I added a tbsp of psyllium husk powder and a tsp of nutritional yeast flakes. It turned out awesome! Thanks so much for sharing!!

  13. In a comment on your new recipe using gelatin, you decreased almond flour from 1.5 cups to 1/2 cup, and added 3/4 coconut flour. Coconut flour is usually substituted in a 1:4 ratio. This would be 1/4 cup, not 3/4. I would like to make this, so just checking on ingredients. Thank you.

    1. I just check the comment and you are correct, it’s a typo I’m sorry 3/4 cup almond flour and 1/4 cup coconut flour. Thank you for mentioning it to me. πŸ™‚ I hope I haven’t messed anything up and sorry for late response.

  14. I made this bread last night and it was a hit! My whole family enjoyed it, and it was not too eggy. I did tweak it a tittle bit… I added 1/2 cup of coconut flour to help balance the moisture of the almond flour, 2 tbsp of grounded flaxseeds because why not, 6 drops of liquid stevia and 1pkt of yeast to simulate real bread flavor and cut some of the egg flavor.
    This morning my husband and I had sandwich for breakfast!!! Thank you for this recipe!

  15. Hi, I am in the process of making this bread. I was wondering what the macros are per slice. I see that the whole loaf is around 12 carbs but what about fat and protein? I am new to Keto (3 weeks!) and I love it but I am having difficulty with figuring out the macros in recipes. If you could help that would be great. I appreciate it.

    1. I haven’t calculated for protein and fat. I do know fat and protein both would be high on account of the eggs and I believe the eggs are 8 grams of protein for each one. I hope that helps. I wish you the best on your journey! I will say I lost 40 pounds within five months and I never counted fat or protein. I would only count carb making sure I didn’t go over my limit. I would say to you to listen to your body when it comes to fat and protein because our bodies are very receptive more so to fat and protein especially when you’re not eating carbs that raise your insulin. Thank you for question and best wishes!

    1. I do not count calories. I only count carbs and for this whole loaf it is exactly 12 carbs. I wouldn’t suggest eating the whole thing because the almonds in big quantities are not good for the digestion and almonds can be an anti-nutrient if consumed to much. Having a couple slices a day will get you through bread cravings. The biggest tip I could give you is to not worry about calories so much. Only your brain understands calories. The body sees macros such as fat, protein, fiber and carbohydrates and makes hormones in response to these foods or in the absence of food also. Different hormones for different foods or no foods.

  16. I really want to make this recipe, some of the comments stated they used yeast, so do they add it in dry or do you dissolve it first.

  17. Hello: Just found this recipe on Jan 30, 2019. While it looks good, I’ve not made any Keto bread yet.
    My question is: In the recipe, I see it calls for: melted butter, sour cream, cream cheese, and coconut oil.
    However, in the directions, I do not see any mention of these ingredients and where/when to add them to the mixture. Additionally, since I know coconut oil is solid at room temperature, do you measure the coconut oil while solid then melt it, or melt it first then measure?
    Would appreciate knowing. thank You. Barry Moody

    1. Yes, I’m sorry I just fixed that. Yes melted butter and coconut oil and all wet ingredients except the egg whites get mixed up and add with all the dry the lastly the egg whites blended together with the batter. Thank you for mentioning this. πŸ™‚

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