BEST KETO BREAD
This delicious low-carb and keto bread couldn't be any easier to make. Baked to perfection, it is ideal for slicing and making toasts or sandwiches.
Provided by Fioa
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a silicone loaf pan with cooking spray.
- Whisk eggs in a bowl until smooth and creamy, about 3 minutes. Add melted butter and olive oil; mix until well combined.
- Combine almond flour, baking powder, xanthan gum, and salt in a separate bowl; mix well. Add gradually to the egg mixture, mixing well until a thick batter is formed.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 4.9 g, Cholesterol 115.8 mg, Fat 22.8 g, Fiber 2.4 g, Protein 7.7 g, SaturatedFat 6.8 g, Sodium 209.3 mg, Sugar 0.9 g
KETO KING'S BEST BREAD
Make and share this Keto King's Best Bread recipe from Food.com.
Provided by Retired Greyhound M
Categories Breads
Time 3h25m
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine yeast, honey and warm water.
- Allow to bloom for 5 - 10 minutes.
- Place all wet ingredients in mixer bowl and stir.
- Add dry ingredients.
- Mix well.
- Using dough hook, mix on medium speed about 7 minutes or until dough ball is formed.
- Place in well oiled loaf pan.
- Cover and let rise in a warm, moist area for about 2 hours.
- Bake at 375* for 25 - 30 minutes or temperature measures 200*.
Nutrition Facts : Calories 50.4, Fat 4.1, SaturatedFat 1.3, Cholesterol 27.1, Sodium 169.1, Carbohydrate 2.1, Fiber 1.5, Sugar 0.5, Protein 2
KETO BREAD
Looking for a way to add seeds and veg to your meals? Try this keto almond bread. The bread will be slightly wet but you can dry the slices in an oven or toast them
Provided by Carolina Briceno
Categories Side dish
Time 1h
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.
- Put all the dry ingredients in a large mixing bowl, stir together and set aside.
- Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently - try not to overmix the dough.
- Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.
Nutrition Facts : Calories 220 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.88 milligram of sodium
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