Keto bread ! I have made so many recipes that where blah to say the least.. Also most breads I have made have a lot of starches (tapioca or arrowroot which are not keto friendly when used in those amounts) or have gums.
This keto (grain free, dairy free, gluten free) bread is life changing to say the least. This recipe is my favorite and a fan favorite in my workshops because: it tastes delicious, it is spongy, not dense and not dry like most keto breads, not eggy (even if it has 7 eggs), it is also dairy free, gluten free, grain free, no yeast, no gums and no added sugars. It makes the best toasts, French toast and even bread crumbs.
When I was diagnosed with pre diabetes in Nov 2018 I was literally in shock and screamed when I saw my glucometer (glucose meter) measuring 186! Did you know that a blood sugar of over 100 mg/ dL is a danger zone?.. I have known this for at least 10 years… so of course I immediately ran to my doctor and got a series of blood sugar tests (HA1aC which measures your exact 3 month blood sugar levels). I was told yes, you have pre diabetes (my HA1aC was 6.3 and at 6.5 you are diabetic) so I hit rock bottom again.
I knew I had to go on a keto, low carb diet if not I would become a diabetic like my Dad who is now fed through his stomach (one of the consequences of diabetes can be an inability to swallow food (a condition called dysphagia). So if you have a direct gene of diabetes do whatever it takes to naturally lower your blood sugar as fast as you can, and food + lifestyle is the best way to do this.
I turned my pain into my passion and my passion into my purpose and since I had already made many recipes for Bulletproof I was determined to create new recipes I loved and could eat and that taster BETTER than traditional desserts and breads. So here is my killer keto bread that I am proud to share with you all. Always scale the recipe with my favorite scale and use a Thermomix for best results.
Thanks to Cangshan Cutlery for my amazing bread knife!! It is part of the Chef Thomas Keller’s collection which I am sooo happy to own and cook with every day!
The pan I used for baking this loaf is here.
- 270 gr almond flour
- ½ cup + ⅛ cup freshly ground flax seeds (60 gr)
- 2 tablespoons psyllium husks (10 gr)
- ⅔ cup avocado oil or olive oil
- 7 large organic pasture raised eggs
- ¼ cup water
- 1 tablespoon apple cider vinegar
- 4 teaspoons aluminum and gluten free baking powder (at high altitude use half)
- 1 teaspoon Himalayan sea salt
- Toppings:
- Hulled sesame seeds, poppy seeds, flax seeds, hemp seeds, pumpkin seeds (a mixture of any).
- Preheat a convection oven to 350 F (170 C). Grease and line a large loaf pan with parchment paper.
- Process all ingredients in Thermomix at speed 3 until integrated, scrape bowl and pour batter into prepared baking pan and sprinkle flax seeds + hemp seeds over.
- Bake in preheated convection oven preferably about 25 mins or until a toothpick comes out clean (don’t over bake!). Remove from oven, let cool for 10 mins on a cooling rack. Unmold, cool completely and cut with a serrated knife. This bread keeps for about 1 month frozen in a Ziplock bag.
- It makes the best French toast, toast, sandwich or anything!
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I love this bread! So much that I make it every week. It has been a huge favorite in my workshops even experienced traditional bakers love it. The texture is on point. Make sure you scale the correct ingredients and don’t substitute anything or over process the batter. Makes the best toasts!
Hola, buenas noches, Una pregunta porque en ingles todo? porque no poner la opción de español?
Gracias
Hola Lucero,
Gracias por tu comentario. Es imposible traducir todo a dos idiomas, y mi negocio esta en Estados Unidos, mi cliente ideal habla los 2 idiomas (Inglés y Español) y tu puedes abrir esta página y traducirla directamente con CHROME. Super fácil.
Chef este pan a temperatura ambiente después de dejarlo enfriar cuánto dura? O tiene que congelarse inmediatamente después? Muchas gracias.
Hola Ana,
Muchas gracias por hacerlo. A temperatura en un domo de acrílico dura 2-3 días max. Lo mejor es congelarlo rebanado justo después de hacerlo en una bolsa Ziplock hasta por 1 mes.
Gracias Vanessa, voy a probar tu pan, te he descubierto en YouTube, yo abro la página con el Chrome y así me lo traduce. Feliz dia😘😘😘
Hola Maribel! Qué gusto conocerte y saludarte! Muchas gracias por tan divino mensaje! Ojalá todas fueran así de curiosas y hábiles para la computadora! Felices horneadas!
I don’t have a Thermomix, I do have a Kitchen Aid with a dough hook. How long should I mix the recipe?
Hi William,
Thanks for stopping by! For this recipe you do need a Thermomix or a very very good food processor. It is a method of blending not mixing with a dough. Most of my healthy recipes requiere a great food processor and I find that the plastic ones don’t work very well.
How many carbs per slice does this bread have?
Hi Regina I don’t calculate this but feel free to do it. I recommend this app: https://cronometer.com/#foods
Puedo sustituir pisillyum husk? Po que otro ingrediente?
Hola Alejandra,
Acá no hay sustitución sorry.
Saludos
This says 270 gr almond flour… do you mean 270 grams? That seems like an awful lot of almond flour…
Hi Katie yes all my recipes are in GRAMS gr = grams 270 grams is about 2 1/4 cups .. that is how the recipe is. If you think its odd don’t make it. I love it
Thanks for the conversion, I’m making it now!
Hi Katie: ALWAYS scale in grams everything it doesn’t work when you use cups.
Hola Vanessa
Hoy hice el Keto bread y quedó delicioso y lo que le sigue, no cabe duda que no hay punto de comparación, todo lo que nos compartes queda lo máximo, siento mucho tu perdida, un fuerte abrazo
Hola Alma! Muchisimas gracias por hacer mi pan, y por tu divina reseña y lindas palabras. Abrazos enormes.