KETO BREAD RECIPE

The ingredients: What makes a bread recipe keto-friendly?

To keep your total carb intake low (so you can stay in that fat-burning state known as ketosis), the best keto bread recipes forgo traditional flour for high-fiber and high-fat ingredients like almond flour, coconut flour, psyllium husk powder, eggs, and healthy fats like grass-fed butter or avocado oil. This not only helps you hit your keto macros, but it ups your intake of some awesome nutrients as well.

Almond flour is packed with vitamin E and magnesium, coconut flour and psyllium husk (which is an amazing binder) are sky-high in fiber to keep blood sugar balanced and boost the health of your microbiome, and glorious eggs are a potent source of choline, vitamin K2, and biotin, among other nutrients.

Together, these ingredients somehow manage to achieve almost-authentic bread flavor. Of course, you're not going to achieve that perfect crumb and bouncy texture of breads made with traditional flour (gluten is responsible for that classic elasticity), but the final product is certainly good enough for your next round of avocado toast. 

Hearty Coconut Flour Seed Bread Recipe

This delightful nut- and seed-studded keto bread recipe comes from the new cookbook Easy Keto Breakfasts by Carolyn Ketchum, best-selling author and founder of the popular keto blog All Day I Dream About Food. Each slice contains just 6 grams of carbs, along with 4 grams of fiber (16 percent of your recommended daily intake) and 6 grams of protein.

Serves 12

Ingredients

½ cup hulled pumpkin seeds

⅔ cup (73 grams) coconut flour

2 tablespoons psyllium husk powder

1 tablespoon baking powder

½ teaspoon salt

5 large egg whites

3 large whole eggs

¼ cup avocado oil

¼ to ½ cup warm water

1 tablespoon hulled hemp or sesame seeds, for the top

1 tablespoon hulled sunflower seeds, for the top

Method

1. Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan.
2. In a food processor or coffee grinder, process the pumpkin seeds until they resemble fine crumbs. Transfer to a large bowl.
3. Whisk in the coconut flour, psyllium, baking powder, and salt. Add the egg whites, whole eggs, and avocado oil and stir until well combined.
4. Stir in ¼ cup of the warm water until well combined. If the batter is stiff, stir in up to ¼ cup more water, 1 tablespoon at a time, until the batter is spreadable but not pourable.
5. Spread the batter in the prepared loaf pan and smooth the top. Sprinkle with the seeds and press lightly to adhere.
6. Bake for 45 to 50 minutes, until golden brown on top and firm to the touch. Remove from the oven and let cool completely in the pan.