If there’s one thing Oprah Winfrey and I have in common – other than an interest in gardening and a disdain for uncomfortable pajamas – it’s an infatuation with bread. The media mogul famously declared his love for loaves of bread in an epic commercial for Weight Watchers (now called WW), which is spreading faster than the spices, butter, and jellies I put on my own bread.
While there are many high quality whole grains on the market (Ezekiel from Food for Life is a personal favorite), there are just as many trending diets like Keto and Paleo that ban them. These, coupled with an apparent increase in gluten intolerance and sensitivity, have brought bread up from the bottom of the food pyramid.
While this step may seem completely quick and unfair, what if I told you there was an easy-to-prepare, extremely low-carb homemade alternative that didn’t require yeast, dough sheeting, or even a bread machine?
Enter keto bread: your new favorite grain-free option when the lettuce leaf or jicama tortilla just doesn’t clap (or whatever the cool kids are saying on TikTok these days).
I know what you’re probably thinking, “This is no wonder bread.” But do you really need the high fructose corn syrup and hard-to-pronounce additives? Probably not. In fact, the ingredients for homemade keto bread are so minimal that you probably already have most of them in your pantry.
While this bread may not be the same as your grocery store favorites, it still offers a chewy mouthfeel that will stand up to your favorite proteins, nut butters, and condiments, and meet the need for starchy convenience.
No matter how you cut it, homemade is the best way to go – and maybe the next best thing since (* ahem *) sliced bread. Try this recipe and see how much you will * not * miss your store-bought favorites!
- 6 large eggs, separated
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup ghee or butter, melted
- 3 teaspoons of baking powder
- Pinch of sea salt
- Preheat the oven to 165 ° C.
- In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
- In a separate bowl or food processor, mix the egg yolks, about 1/4 cup of beaten egg whites, both flours, melted butter, baking powder, and salt. Mix until combined.
- Carefully fold in the rest of the beaten egg white. Don’t mix too much – you want the mixture to stay fluffy. (If you’re using a food processor, you can add the egg whites and stir in with just a few quick pulses.)
- Pour the mixture into an 8 “by 4” box pan lined with parchment paper. Bake for 40 minutes or until a toothpick comes out clean in the center. Let the bread cool completely before removing it from the mold and slicing it.
- Experiment with seeds! Chia and pumpkin are excellent options, but if you’re using sunflower seeds in your batter, be careful – they’ll turn your loaf green. (It’s still safe to eat though.) These seeds can go straight into your batter, but I prefer to put them on top so they don’t get overwhelmed with added crispness.
- Diversify your flours. I went for a coconut and almond blend to add texture and flavor to the mix, but it’s fun to experiment with alternatives like chestnut and tiger nut. Just inquire how well these flours mix with liquids, as well as their densities. Some will dry out your dough more than others and will cause your breads to stay flat.
- You can add other things to your batter, like tartar to create stiffer protein spikes or stevia to sweeten it a little and remove the egg flavor, but these are optional.