Ketogenic Bread Recipes

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-5-inch loaf pan. Line the pan with a piece of parchment paper long enough to have a 2-inch overhang on 2 sides (this will help you lift the bread out of the pan).
• Whisk the almond flour, baking powder and salt together in a large bowl. Whisk in the egg yolks and butter.
• Beat the egg whites in another large bowl with an electric mixer on medium-high speed until they hold soft peaks. Stir about a third of the whipped egg whites into the almond flour mixture. Then gently fold in the remaining egg whites, being careful not to overmix (it's okay if there are some egg white streaks in the batter).
• Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a rack. Use the parchment to help lift the bread out. Slice for sandwiches or toast or eat with a slather of butter. Wrap and store at room temperature for up to 5 days.

Steps:

• In a microwave-safe ramekin or small bowl, combine the almond flour, baking powder, Parmesan, rosemary, garlic powder, salt, pepper, melted butter, and egg. Stir everything together with a fork until smooth.
• Microwave on high for 90 seconds, until the bread has risen.
• Let the bread cool in the ramekin, then serve as desired.
• Enjoy!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Beat eggs in a bowl using an electric mixer on high until frothy, 1 to 2 minutes. Add butter and coconut oil; continue beating until smooth. Mix almond flour, baking powder, xanthan gum, and salt into egg mixture until dough is well mixed and very thick; transfer to the prepared loaf pan.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, about 45 minutes.

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.