This is probably the best gluten free Keto/Paleo bread recipe that you’ll ever need for the rest of your life. Some bread recipes can crumble very easily, but not this one. With this recipe you can bake bread that has great texture and no eggy flavor.
And following a low carb diet doesn’t have to mean sacrifices for the rest of your life. With this recipe, you can have grilled cheese sandwiches and French toasts any day of the week, without sacrificing your carb count.
This paleo and keto bread is incredibly simple to make. All you need to do is take care of a few details to ensure the best possible outcome.
- Two tsp of active dry yeast;
- Two tsp of maple syrup or honey, to feed the yeast;
- 120 ml lukewarm water between 105-110°F;
- 168g of almond flour;
- 83g of golden flaxseed meal finely ground;
- 15g of whey protein isolate;
- 18g of psyllium husk finely ground;
- Two tsp of xanthan gum;
- Two tsp of baking powder;
- One tsp of kosher salt;
- 1/4 tsp of cream of tartar;
- 1/4 tsp of ground ginger;
- One egg at room temperature;
- 110g of egg whitesabout 3, at room temperature;
- 56g of grass-fed butteror ghee, melted and cooled;
- One tbsp of apple cider vinegar;
- 58g of sour cream or coconut cream + two tsp of apple cider vinegar;
Line a 8.5 x 4.5 inch loaf pan with parchment paper. Set aside.
In a large bowl, add yeast and maple syrup. Then, heat up water to 105-110°F. Pour the heated water over the yeast and maple syrup mixture, cover the bowl with a towel and allow to rest for 7 minutes. Note: the mixture should be bubbly, if it’s not, the water is probably not heated enough.
While the yeast is proofing, mix your flours. Add almond flour, whey protein powder, flaxseed meal, psyllium husk, baking powder, xanthan gum, salt, ginger and cream of tartar to a medium bowl and stir thoroughly. Set aside.
When your yeast is proofed, add in the egg, lightly cooled melted butter, egg whites and vinegar. Mix for a couple minutes until it gets light and frothy. You should use an electric mixer. Then, add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated.
Using a wet spatula, transfer bread dough to an already prepared loaf pan. Cover it with a towel and place it in a warm draft-free space for 50-60 minutes, just until the dough has risen past the top of the loaf pan. Just keep in mind that if you use a larger loaf pan, it probably won’t rise past the top.
Preheat the oven to 350°F/180°C while the dough is proofing. Then, place the loaf pan into the oven. Bake for 45-55 minutes until it gets golden and brownish. Then, allow the bread to rest in the loaf pan for 5-10 minutes before you place it on a cooling rack. Allow the bread to cool completely for best texture.
When it’s completely cooled, keep the bread stored in an airtight container so it can last for 4-5 days. Enjoy!
Ingredients in this Keto Bread Recipe
- Avocado oil spray
- Almond flour
- Coconut flour
- Psyllium husk powder
- Instant yeast
- Coconut sugar
- Grass – fed beef gelatin (we like Vital Proteins!)
- Organic apple cider vinegar
- Grass – fed clarified butter
- Sesame seeds.
How to make keto bread
Keto baking is a delicate balancing act involving finding the right combination of gluten-free flours, healthy fats, binders and leavening agents that will produce a loaf that looks like bread! We have experimented quite a bit in the kitchen to make sure we have developed the best keto bread loaf we could possibly have. The best part is to make our bread super easy. Similar to how a cake would mix up, it mixes up without the need for time to rise. We use yeast, but not as a leavening agent, it’s just for flavor.
Ingredients for Paleo Banana Bread
- 4 bananas (2 1/2 cups mashed or 575 grams)(can be yellow bananas)
- 4 eggs
- 1/2 cup almond butter 140 grams (or coconut, sunflower seed, macadamia nut, etc. butter)
- 4 tablespoons grass – fed butter melted
- 1/2 cup coconut flour 75 grams (or almond flour, macadamia nut meal, etc.)
- 1 teaspoon of soda baking
- 1 teaspoon of vanilla pinch
- sea salt
- 1 cinnamon
- 1 teaspoon of soda baking
- 1 teaspoon of gluten – free baking powder .
Combine your bananas, eggs and nut butter and grass – fed butter in a blendtec, blender, food processor or mixing bowl and mix well (if using a mixing bowl you need a good hand mixer) Once all of your ingredients are mixed, add coconut flour, cinnamon, baking soda, baking powder, vanilla and sea salt and mix well.
Pour your batter into a silicon pan and spread it evenly (you can also use a loaf pan, just graze it well). Place it in your preheated oven and bake for 55 – 60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and flip your bread out onto a cooling. Slice rack and serve.