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Food & Recipe

Real-Deal Keto Bread

March 29, 2021 by wof

REAL-DEAL KETO BREAD

This may be the only keto bread recipe you’ll ever need. It rises – and tastes – just like “real” bread. And its sturdy composition, firm crust and authentic yeast-bread flavor make it the perfect choice for sandwiches, toast, French toast and more!

YIELD: One 7.5” x 3.5” loaf (16 slices)

LEAVENING INGREDIENTS:
  • ½ cup filtered water (120 ml)
  • 2 tsp. yeast (6 g)
  • 2 tsp. maple syrup or honey (10 ml)
WET INGREDIENTS
  • 3 large pastured eggs (150 g)
  • ¼ cup grass-fed butter or coconut oil, melted (56 g)
  • ¼ cup organic yogurt, sour cream, coconut cream or Dairy-Free Sour Cream (page 108) (60 g)
  • 1 Tbsp. organic apple cider vinegar (15 ml)
DRY INGREDIENTS:
  • 1½ cups almond flour (150 g)
  • ⅔ cup golden flax meal (80 g)
  • 2 Tbsp. psyllium husk powder (18 g)
  • 2 tsp. non-aluminum baking powder (10 g)
  • 1 tsp. sea salt (5 g)
  • ¼ tsp. cream of tartar (0.75 g)
  • 2 tsp. grass-fed beef gelatin (6 g)
DIRECTIONS:
  1. Line a 7.5” x 3.5” (19 x 9 cm) pan with unbleached parchment paper. Add the yeast and sweetener* (maple syrup or honey) to a large bowl. Heat water to 105°F – 110°F (41°C – 43°C) and pour over yeast. Cover with a kitchen towel to bloom for 7 minutes. If yeast does not produce foam, start over.
  2. Mix the dry ingredients in a small bowl.
  3. In another bowl, whisk the eggs, vinegar, sour cream and melted butter.
  4. Add the wet ingredients into the yeast mixture. Using a hand held mixer, beat to combine. Pour in the dry ingredients and beat on medium to fully combine.
  5. Scrape batter into prepared loaf pan. For the largest rise, do not pat batter down. For a smooth top, pat down gently. For a shiny, golden crust, gently brush with egg wash. Cover with a kitchen towel and place in a draft-free area to rise for 50 minutes. Your bread should rise from 1-2 inches.
  6. Preheat oven to 350°F (177°C). Transfer risen bread to oven and bake 40-45 minutes or to internal temperature of 205°F (96°C). To prevent over-browning, cover loosely with aluminum foil the last 15 minutes.
  7. Cool bread in the pan on a wire rack for 30 minutes. Remove from pan and transfer to wire rack. Cool completely before slicing.