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| Photo from sugarfreelondoner.com |
Because the keto diet is low-carb, you might think that things like bread are off-limits. That is no longer the case, owing to this keto bread recipe. You can make a keto-compliant bread without jeopardizing your aims by experimenting with ingredients such as almond flour and flax meal.
The flax meal gives this keto bread a robust, whole-wheat flavor, and the vinegar adds a yeasty flavor. It's leavened simply with baking powder and baking soda, and it's grain-free, except for the trace of cornstarch included in most baking powder types. You may use it to create sandwiches, French toast, or simply slice it and smother it with butter. This keto bread recipe is sure to impress everyone, no matter how you serve it.
INGREDIENTS
2 ¼ cup blanched almond flour (252 g)
½ cup flax meal plus 2 tbsp (65 g)
¼ cup arrowroot (36 g)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
four huge eggs
½ cup unsweetened almond or macadamia milk (or other milk of choice)
¼ cup virgin olive oil
1 tablespoon cider vinegar
KETO BREAD RECIPE
1. Preheat the oven to 350ºF and prepare a 9x5-inch loaf pan with parchment paper.
2. Whisk together almond flour, flax, arrowroot, baking powder, baking soda, and salt in a large mixing bowl until completely blended and no lumps remain.
3. In a blender, combine the eggs, milk, oil, and vinegar; blend until well combined. Pour into the bowl with the almond flour mixture and stir until fully combined. The mixture will be very soft, like cake batter.
4. Spread the mixture evenly in a loaf pan. Bake for 45 to 48 minutes, or until the bread is golden and cooked through. Allow the bread to cool in the pan on a wire rack for 20 minutes before removing it from the pan. Remove the paper and lay the loaf on a cooling rack to cool entirely.
5. Wrap any leftovers in plastic wrap and refrigerate or freeze.
