I have been eating Keto for 5 months now and have literally tried at least 20 different recipes for bread. Most were dense at best, grainy and tasteless at worst. This is by far the best recipe I have tried. It raise, was light and fluffy and browned really well and best of all it tasted great, even my husband liked it. Definitely a keeper.
This bread is phenomenal! I think of it as low-carb gluten free! I made if following the directions exactly. For those who got a dense or hard loaf, maybe you didn’t use a mixer? Or maybe you didn’t mix it long enough? I used my standard hand mixer and beat the eggs at room temperature then added in the butter and olive oil. Beat again to a smooth consistency. Probably 2 – 3 minutes? That’s 180 seconds max. You can do it! Then I added the almond flour 1 cup at a time mixing well between additions. I also added the baking powder and xanthan gum between the first and second cup of almond flour. I beat that mixture on high for maybe another 2 minutes tops after adding the second cup of almond flour. It’s a lovely thick/creamy batter that has an interesting consistency. I had lined my loaf pan with parchment paper so the loaf would come out clean. Make sure you level out the batter before putting it in the oven. I baked mine in my convection oven and it rose beautifully. Once cooled I sliced it and the crumb is absolutely lovely! Not dry! Not heavy! Not mushy! Not wet! It has a nice eggy flavor (DUH…it has 7 eggs!) and I can imagine it toasted or used to grill a cheese sandwich! Fingers crossed it will keep a few days. I’ll be storing in the fridge for good measure. Thank you for sharing this. It is seriously good!
I made it a couple of times exactly per the recipe and it was great.
I then added 1/3 cup of Stivia and 1/2 cup chopped pecans to the flour mixture and 1/2 tsp vanilla to the egg mixture before blending. If you want a little sweeter bread and can handles the nuts, I think it’s a winner.
Not sure if I was suppose to use mixer or not so I didn’t. Batter wasn’t stiff but it baked just fine. Very buttery and much more tasty than most store bought healthy breads. It’s a keeper!
I added pumpkin pie spice to give it a holiday flavor, and it tasted like French toast!
This is a wonderful “base bread” that can be taken in a lot of directions. I added orange zest, fresh thyme, flax, chia, and hemp seeds (1/4 c each). It came out great. I plan to make a sweet(ish) version with cinnamon and walnuts or pecans. I don’t know anything about Keto but I like cutting back on gluten, boosting protein, and experimenting with recipes.
I really, really wanted to like this bread but it was just no good. It turned out beautifully exactly like the picture but the taste was so bland, almost like an old shoe. I even tried toasting a slice and putting butter on it but still no.
I love this recipe. I’m sure it’s better with the xanthan gum, but I didn’t have any. The bread was still dense. Great flavor compared to some other keto breads I’ve made (not super eggy). I’ve also made this with 1cup almond flour and 1/4 cup coconut flour love it that way too.
This recipe was easy and holds up well for sandwiches and toast. I was afraid it would take eggy so I did add 1/4 cup ground flax seed and used only 1 Tbs of olive oil instead. It turned out great.