Keto Bread

If you have around 1 hour and 10 minutes to spend in the kitchen, Keto Bread might be a tremendous gluten free, dairy free, and lacto ovo vegetarian recipe to try. This recipe serves 8 and costs 74 cents per serving. One portion of this dish contains about 7g of protein, 17g of fat, and a total of 214 calories. A few people made this recipe, and 63 would say it hit the spot. A mixture of salt, ground flax seed, baking powder, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by A Family Feast . Taking all factors into account, this recipe earns a spoonacular score of 31%, which is not so great. Try Keto Bread – Pork Rind Nearly No Carb Bread, The Best 90-Second Keto Bread, and Keto Bread Rolls for similar recipes.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

1/3 cup almonds

¼ cup all-natural unsweetened apple sauce

1 tablespoon plus 1 teaspoon baking powder (gluten free)

1/3 cup canned coconut milk

1/3 cup coconut flour

¼ cup good quality extra virgin olive oil

1 teaspoon ground cinnamon

2 tablespoons ground golden flax seed

½ teaspoon salt

¼ cup xylitol or another sweetener

¼ cup tapioca flour

6 whole eggs

1 teaspoon xanthan gum

Equipment:

oven

loaf pan

food processor

bowl

whisk

aluminum foil

wire rack

Cooking instruction summary:

Instructions Preheat oven to 375 degrees F. *Use a glass loaf pan 5X9X3 and cut parchment to fit the long way and short way where the paper hangs on all four sides. These should cover the bottom and all four sides and act as handles to remove the bread once baked. The batter is poured directly over these crossed parchment strips. In the bowl of a food processor, place almonds and turn on machine long enough to grind the almonds to a meal, similar in size to ground coffee, maybe a little larger grain. This should take less than a minute. Add coconut flour, tapioca flour, sweetener of choice, flax, baking powder, xanthan gum, salt and cinnamon and pulse just to combine. In a large bowl, beat eggs then whisk in olive oil, apple sauce and coconut milk. Add dry to wet and whisk to combine. Let the batter sit for 15 minutes on your counter then pour into the prepared loaf pan and place in the center of your oven. After 10 minutes reduce the oven temperature to 350 degrees F. and bake for 40 minutes longer, turning half way through. If getting too dark on top, loosely cover with foil for last five minutes. A tooth pick inserted should come out clean however the bread needs the full 50 minutes or it will drop as it cools. Even with a little extra bake time, it still drops a little as it cools so no worries. Let cool in loaf pan for 20 minutes then lift on parchment handles and remove to a cooling rack. Can be cut slightly warm or cool and keep in an airtight container.

 

Step by step:


1. Preheat oven to 375 degrees F.

2. *Use a glass loaf pan 5X9X3 and cut parchment to fit the long way and short way where the paper hangs on all four sides. These should cover the bottom and all four sides and act as handles to remove the bread once baked. The batter is poured directly over these crossed parchment strips.

3. In the bowl of a food processor, place almonds and turn on machine long enough to grind the almonds to a meal, similar in size to ground coffee, maybe a little larger grain. This should take less than a minute.

4. Add coconut flour, tapioca flour, sweetener of choice, flax, baking powder, xanthan gum, salt and cinnamon and pulse just to combine.

5. In a large bowl, beat eggs then whisk in olive oil, apple sauce and coconut milk.

6. Add dry to wet and whisk to combine.

7. Let the batter sit for 15 minutes on your counter then pour into the prepared loaf pan and place in the center of your oven.

8. After 10 minutes reduce the oven temperature to 350 degrees F. and bake for 40 minutes longer, turning half way through.

9. If getting too dark on top, loosely cover with foil for last five minutes.

10. A tooth pick inserted should come out clean however the bread needs the full 50 minutes or it will drop as it cools. Even with a little extra bake time, it still drops a little as it cools so no worries.

11. Let cool in loaf pan for 20 minutes then lift on parchment handles and remove to a cooling rack. Can be cut slightly warm or cool and keep in an airtight container.


Nutrition Information:

Quickview
213k Calories
6g Protein
16g Total Fat
10g Carbs
3% Health Score
Limit These
Calories
213k
11%

Fat
16g
26%

  Saturated Fat
5g
32%

Carbohydrates
10g
4%

  Sugar
1g
2%

Cholesterol
122mg
41%

Sodium
217mg
9%

Get Enough Of These
Protein
6g
13%

Phosphorus
220mg
22%

Vitamin E
2mg
19%

Manganese
0.33mg
17%

Selenium
11µg
16%

Fiber
3g
15%

Vitamin B2
0.22mg
13%

Calcium
108mg
11%

Potassium
288mg
8%

Iron
1mg
8%

Magnesium
31mg
8%

Copper
0.13mg
7%

Vitamin B5
0.57mg
6%

Folate
21µg
5%

Zinc
0.77mg
5%

Vitamin B12
0.29µg
5%

Vitamin D
0.66µg
4%

Vitamin K
4µg
4%

Vitamin B1
0.06mg
4%

Vitamin B6
0.08mg
4%

Vitamin A
181IU
4%

Vitamin B3
0.37mg
2%

covered percent of daily need
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