I’m excited to share this amazing KETO Bread recipe. It is low carb, dairy-free, gluten-free AND high-protein! Now that you know the wonderful benefits, the best part is that it tastes great. For anyone on a Low-Carb type diet, you know how hard it is to give up bread. This KETO Bread recipe is the closest you can get to satisfy that craving while still eating healthy.
It is wonderful as Avocado Toast, or served plain with a glob of grass-fed Kerrygold Irish butter. Whether you are following a Paleo, Clean, Low-Carb, Diabetic, Low-Glycemic or KETO diet, this is a must have in your weekly menu plan. It is very easy to make too! Mix in one bowl and bake!
I’ve seen many recipes for Cloud Bread on Pinterest so I had to try it. I made both style of breads for a side-by-side comparison. The Cloud bread is more difficult to make (have to separate whites and whip into a stiff peaks), it quickly deflates and results in odd shapes, and tastes very eggy (not my preference). I made the Cloud Bread recipe that uses Whey Protein instead of cream cheese (for a non-dairy version). It was not our favorite.
The hands-down favorite was this Keto Bread recipe. This recipe uses eggs, almond flour, coconut oil, olive oil, baking powder and xanthan gum (a thickener). The texture and flavor is superior as a carb/gluten alternative. It’s worth making a loaf, and keeps in your fridge for days.
KETO Bread - Low-Carb, Non-Dairy, Gluten-Free and High-Protein
- 1/2 cup extra virgin olive oil
- 2 tablespoons coconut oil melted
- 7 large eggs room temperature
- 1 teaspoon baking powder
- 2 cups fine-ground almond flour do not use almond meal
- 1/2 teaspoon xanthan gum
- 1 teaspoon Kosher salt
- Preheat oven to 345 degrees F.
- Grease a 9x5 (1.5 qt) glass loaf pan liberally with olive oil.
- Blend the melted coconut oil and olive oil in a measuring cup with a pouring lip. Allow to cool to room temperature.
- In a small bowl, whisk together the almond flour, baking powder, xanthan gum and salt.
- In a standing mixer bowl, add the eggs and whisk on medium for 1 minute to combine. With the whisk running, slowly “stream” the oil mixture into the eggs until smooth and well blended.
- Switch to a paddle attachment. Add the almond mixture a third at a time, beating on low and scraping the bowl between additions. The batter will be thick and creamy.
- Pour into the prepared loaf pan. Flatten the top with a spatula.
- Bake for 35 - 40 minutes or until golden brown, and a tester comes out clean in the middle.
- Cool the bread in the pan on a wire rack for at least 1 hour.
- Scrape the sides of the bread with a knife to loosen, and remove the bread from the pan. Allow the bread to cool another hour on the wire rack.
- Slice with a serrated knife when ready to serve.
- Keeps in the fridge for days.