Keto Bread

44 Reviews
86% would make this recipe again

This flour-free bread raises just like a traditional loaf... it's practically magic! Based on the recipe from Maria Emmerich.

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Preparation : 10 min Cooking : 1 h 15 min Standing : 30 min
130 calories/serving

Ingredients

3 cups almond meal 300 g
1 1/4 cup psyllium husks, very finely ground 90 g
4 tsp baking powder 10 g
1 tsp salt 4 g
1/3 cup apple cider vinegar 75 mL
6 egg whites 3/4 cup
1 1/2 cup water, boiling 375 mL

Before you start

Careful: Measure the psyllium husks before grinding them to obtain the right bread texture. If you use ground psyllium, make sure you have the right weight. You may need to grind it further.

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Oil a loaf pan or a cookie sheet, depending on the chosen cooking method. Set aside.
  2. In a bowl, mix together the dry ingredients.
  3. Add the vinegar and egg whites to the dry ingredients. Mix a few seconds using a mixer.
  4. Pour the boiling water into the bowl then mix well, using a mixer, until the dough thickens.
  5. Transfer the mixture into the loaf pan. Put the pan in the oven and bake for 75-90 min, until the loaf is golden-colored and the inside is well cooked. Alternatively, divide the dough into 16 rolls. Transfer the rolls to the baking sheet, then to the oven. Bake for 60-75 min.
  6. Let cool completely (at least 30 min), then slice.

Observations

Baking the bread in a loaf pan yields a denser texture, while baking the rolls on a baking sheet yields a fluffier texture.

Nutrition Facts Table

per 1 serving (40 g)

Amount

% Daily Value

Calories

130

Fat

10 g

15 %

Saturated 0.7 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

170 mg

7 %

Carbohydrate

7 g

2 %

Fibre

4 g

17 %

Sugars

1 g

Net Carbs

3 g

Protein

5 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

9 %

Iron

6 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Vitamin E
Good source of  :
Fibre, Magnesium, Manganese
Source of  :
Calcium, Copper, Iron, Niacin, Omega-6, Phosphorus, Selenium, Vitamin B2, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 0
Fats 2
More info
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Reviews

44 Reviews (39 with rating only) 86% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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CharlieTrotter
september 17, 2023 | I would make this recipe again

Easy to make and excellent result @slightlywoman: the recipe calls for psyllium husk and not powder. I am not an expert but I think it is grainier. I read it may turn purple if you do not add something acidic. I added the amount of vinegar specified in the recipe and my loaf looked beautiful.

Useful 0
slightlywoman
september 17, 2023 | I would make this recipe again

Excellent low carb bread. I was surprised that it turned purple too. Apparently too much psyllium when cooked can turn bread purple when it cooks. Not sure how to differentiate weight. Is one supposed to grind 90 g of psyllium husks or use 90 g of psyllium powder? I did the latter. I am thinking that this may be too much psyllium for one person if not used to it. It appears 90 g psyllium in the loaf equals about 5 g per slice which is about 1 Tbsp and way overkill. I only had half a slice and one definitely needs to drink a lot of water with this. One of the reasons I don't like psyllium. It would be nice if this recipe used something other than psyllium for people who have kidney disease and don't tolerate a lot of fiber. Definitely great texture and flavour though. It would also be nice to see less eggs in it. I have an egg sensitivity I don't think using a flax seed/water egg replacer substitute would work as well. Definitely a step in the right direction though. So easy to make.

Useful 0
forager
april 12, 2022 | I would make this recipe again

Pretty good. Have no idea how mine turned out purple inside though??

Useful 0

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