If you’ve been on a ketogenic diet for more than two hours, your mind probably keeps wandering to one thing – bread! Satisfy your carb cravings without wrecking your diet with this warm and comforting loaf of keto almond bread.
Making Bread Keto-Style
The first obvious omission on a low-carb diet is bread. So how do we pull it off? Almond flour.
Like whole almonds, almond flour has a lot of health benefits. Check out this brag sheet:
Excellent for people with high cholesterol
Low in carbohydrates
High in fiber
High in protein
Good source of iron, calcium, riboflavin, magnesium, potassium and Vitamin E
Blood Sugar Control
Many of you may be following a ketogenic diet to help control your blood sugar. Almond flour is a great tool to aid this goal.
Regular bread with refined wheat is not only high in carbs, but low in fiber and fat. This combo can lead to dangerous blood sugar spikes.
On the other hand, this almond flour keto bread recipe keeps the carbs in check while increasing both fat and fiber, which will release sugar into your bloodstream more slowly.
How to Use It
It probably won’t take you long to happily add bread back into your life. I’m sure you’re already imagining the possibilities, but here are some suggestions:
Alongside a bowl of soup
Croutons (let it get stale)
A word of caution – sometimes if I haven’t had a particular kind of food in awhile I have a tendency to overdo it. Just check yourself and make sure you’re keeping your portions reasonable.
How to Make A Loaf of Keto Almond Bread
Mix all the ingredients together and pour into a bread pan.
Bake in a preheated oven at 350 F (180 C) for 30 minutes until the top is cracked and slightly golden.
Let cool, then tip out and slice for use as toast, as sandwich bread or even to make Keto French toast.
1 teaspoon mustard powder (2 g) or other herbs/spices of choice (optional – omit if using to make French Toast)
1 teaspoon fine salt (5 g) (optional – omit if using to make French Toast)
1 teaspoon gluten-free instant yeast mixed with 1 Tablespoon (15 ml) tepid water (optional)
Preheat the oven to 350 F (180 C).
Combine the eggs, almond flour, baking powder, mustard powder, salt, and olive oil. If you’re using the optional yeast mixture (which really is just there to add a bread ‘flavor’ – it is entirely optional), add it in now as well.
Mix well to form a sticky dough.
Place the mixture into a small greased baking tin (3.5-in x 8-in / 9cm x 20cm) and smooth on top.
Bake for 30 minutes.
After baking, carefully tip out and slice into 4 bread slice-sized squares, essentially making 4 thick slices (something like a focaccia or flat bread).
All nutritional data are estimated and based on per serving amounts.