Eugenia’s Keto Bread

It took some research to bring together elements from different keto recipes and come up with this recipe, but the result is really good. It has 24.5 gr of net carbs for the whole loaf, 140 gr of fat, 80 gr of protein, 1780 calories. Toasts well.

Optional ingredients are the yeast, cream of tartar, and erythritol, but I’d highly recommend them in order to reach that “white bread” feel and taste. You only save 1.2 gr of overall net carbs by not using these. If you’re not into erythritol, you can use a pinch of pure monk fruit extract, which is the new darling in the keto diet circles (like sugar alcohols it doesn’t raise blood sugar, while is considered healthier).

Keto Bread

* 110 gr (1 cup) almond flour
* 25 gr coconut flour
* 15 gr ground flax meal
* 10 gr psyllium husk powder
* 2 tsp gluten-free baking powder
* 1 tspoon gluten-free active dry yeast [optional]
* 2 tsp erythritol (or a pinch of pure monk fruit extract) [optional]
* 1/4 tsp salt

* 30 gr pastured cream cheese
* 75 gr pastured butter
* 1 tbspoon apple cider vinegar
* 4 tbspoons water

* 12 large egg whites
* 1/4 tsp cream of tartar [optional]

* 1-2 tbspoons of sesame seeds

1. Preheat the oven to 350 degrees F (175 C). Oil well a loaf pan (you can also use lined parchment paper for easy removal).

2. Combine the almond flour, coconut flour, yeast, baking powder, erythritol, flax meal, psyllium husk powder, and sea salt in a large food processor. Pulse until combined, usually 2-3 times.

3. Melt the cream cheese in low heat with the water, add the butter, mix well, remove from fire when all melted. Add it to the food processor. Add the apple cider vinegar too. Pulse a few times, until you get a crumbly consistency.

4. In a very large bowl, beat the egg whites with the cream of tartar until stiff peaks are formed.

5. Add half of the stiff peak whites in the food processor and pulse 2-3 times.

6. Gently fold using a spatula the food processor contents into the rest of the stiff peaks on the large bowl. They should combine, but the fluffiness should remain.

7. Pour the batter into the oiled pan. Sprinkle on top the sesame seeds, or other seeds of your liking.

8. Bake for 35-40 minutes, or until golden brown. If it gets removed easily from the loaf pan, remove it and let it cool on a rack. Otherwise, wait a few minutes before removing from the pan so it doesn’t stick on it. Enjoy!

– Add a bit of lemon juice into the food processor during step 3 if you plan to have the bread stay fresh for a bit longer than usual.

– If using dried egg whites: use 24 tsp of powder along 15 tbspoons of water.