Are you ready low carb keto bread that tastes good?
One of the things I’ve missed most eating low carb is good bread.
My oven has seen a lot of bread recipes pass through it’s door. I’ve even been desperate enough to try a few microwave bread recipes in hopes of hitting it lucky. While some were OK, I just couldn’t find one I was really happy with.
Most low carb/keto breads are dry, heavy and just taste weird to me. Either too “eggy” or the bread is a little oily feeling and tasting or too dry.
This is the only bread I’ve found that makes great sandwiches because the slices don’t crumble and fall apart. They hold up very nicely in fact.
Plus, this bread also toasts up great in a pan on the stove or a toaster oven. I use my panini press too and it works awesome, leaving pretty little grill marks.
AND IT RISES LIKE REAL BREAD!!
Because of the baking powder and apple cider vinegar action going this low carb keto bread actually rises as it bakes!
I came up with this recipe by taking what I liked from several recipes that I’ve tried, then creating my own recipe for low carb bread that is Keto friendly and a Trim Healthy Mama – S bread….and it tastes really really good!
This bread has Psyllium Husk Powder which makes it hold up and gives it a bit of a whole grain flavor and adds some extra soluble fiber!
So here is my recipe for the very best low carb, keto, THM bread I’ve found or come up with so far. I’ll let you know if that changes.
I’d love to hear what you think of this recipe!
If you enjoyed this I would really appreciate if you commented below, pin it to Pinterest and share it on Facebook 🙂
Talk to you soon,
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I have my first loaf in the oven now. Wish me luck! I threw in a little nutritional yeast to make it a little “breaddier.” Can you tell me how this is best stored? Countertop? Fridge? Freezer? Thank you!
That’s great Dena! I never thought of nutritional yeast. I’ll give it a try. It lasts 4 or 5 days on the counter in a ziplock and freezes well. I slice it before I freeze it and pull out 1/2 loaf at a time. Let me know how it turned out!
My wife and I just tried this and although the flavor was great, it did not rise any and remained very dense. We followed the recipe strictly, but the mixture was very firm when it went into the pan even after adding almond milk and water. Will it lighten it up and allow it to rise if we keep adding liquid to the point where it is the consistency of batter like you mention in the post?
Yes it will. Just add a little more liquid at a time until you get it the way you want it. I made a change to this recipe and added apple cider vinegar. Did you try it with vinegar or without? The vinegar makes all the difference in how well it rises. It will still be a bit of a dense bread so it holds up for sandwiches, but it rises nicely and tastes good!
This was the first recipe that ever actually rose, unfortunately it fell flat while cooling. When I took it out it was jiggling like Jell-O and wasn’t fully cooked even though the toothpick was dry? It was so thick I did add almost 2 cups of water. I flipped the load and put it back in so we’ll see how it comes out. Definitely going to try this again, looks very promising.
Weird. Outside is perfect but inside is still wet. This looked so promising :(.
Ok so I think the issue is it’s too oily. I tried toasting a thin slice to dry it out and it was so greasy.
It does have a lot of butter to keep it from being dry from the almond flour. I toast mine in a frying pan and it works beautifully. Give that a try and I think you will be pleased.
Maybe bake it a few more minutes. Mine is not wet inside. I think a few more minutes in the oven should do it. If its still to wet, cut back just a little on the butter.
It is supposed to be very thick. I think you added way too much water.
I dont see any nutritional information and was wondering if you know what each slice is.
Thanks Vinny B
My recipe plug in doesn’t do that unfortunately. You can use the nutritional calculators on Spark Poeple or My Fitness Pal for free.