I love bread, and bread products. I grew up in New Mexico, and tortillas are like breathing for me. I lived in Italy for 3 years and so pasta and breads … *sigh*. Let’s face it, no matter where you live in the world bread is usually considered a basic and essential part of our diet. But for weight loss and other health reasons I really want to make most of those bread products something I have as a treat now and again once I’ve reached me desired weight.
But that doesn’t keep me from missing sandwiches and other items I’ve spent a lifetime devouring. So I have been looking at adding a keto friendly bread to our menu. Browsing recipes I was pretty amazed at how many there are out there! But lotsa recipes doesn’t equal lotsa GOOD recipes, ya know what I mean? Normally what I do when faced with this dilemma is go for the one with the highest and the most ratings. For example, if a recipe rates a 5 out of 5 stars, but has 2 ratings, I’m more likely to try the one with 4.5 our of 5 stars if it has 60 ratings.
This is how I decided to try the East Paleo Keto Bread Recipe by Maya Krampf over at Wholesome Yum. This recipe got a 615 comments, and reading through them most of them were very positive. And having made this recipe I’d have to agree!
Before you go any further here’s some things I found out when making the bread:
1. I used older baking powder, and my first loaf came out bitter. I bought fresh baking powder, and made a point to get the aluminum free brand because I read that the aluminum can cause bitterness.
2. Leave you eggs whites out until they’ve reached room temperature, and make sure your bowl and beaters are exceptionally clean or your egg whites won’t stiffen. I sometimes rinse mine with white vinegar and the rinse with water if I am unsure. 12 eggs are a lot of eggs to mess up with if there’s traces of oil in the bowl.
3. My bread was firm on top and browned and looked finished after the initial 40 minutes baking time. But I measured the inner temp and continued baking with the tented foil until it reached 200 degrees inside, and I’m glad I did. The toothpick test does not work for this bread!
1 cup Blanched almond flour
1/4 cup Coconut flour
2 tsp Gluten-free baking powder
1/4 tsp Sea salt
1/3 cup Butter (or 5 tbsp + 1 tsp; measured solid, then melted; can use coconut oil for dairy-free)
12 large Egg white (~1 1/2 cups, at room temperature)
Optional Ingredients (recommended)
1 1/2 tbsp Erythritol (can use any sweetener or omit)
1/4 tsp Xanthan gum (for texture – omit for paleo)
1/4 tsp Cream of tartar (to more easily whip egg whites)
Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in (22×11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
1. Combine the almond flour, coconut flour, baking powder, erythritol, xanthan gum, and sea salt in a large food processor. Pulse until combined. (I didn’t have a food processor, so I mixed with a whisk by hand, being careful to follow the rest of her directions.)
2. Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
3. In a very large bowl, use a hand mixer to beat the egg whites and cream of tartar (if using), until stiff peaks form. Make sure the bowl is large enough because the whites will expand a lot. If you haven’t made merengue before, make sure you look up tips and tricks to save you some effort.
4. Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
5. Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until no streaks remain. Do not stir. Fold gently to keep the mixture as fluffy as possible.
6. Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
7. Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm and does not make a squishy sound when pressed. Internal temperature should be 200 degrees. Cool completely before removing from the pan and slicing.
I wrapped mine in parchment paper and I store it in the fridge, where it is supposed to be good for about a week. I slice mine super thin, and use it for all kinds of wonderful goodies! Check out my Keto French Toast!