If you are reading this, you are probably in the majority who finds themselves craving for a piece of bread on the low-carb days. Yes, it happens and it is alright. It is alright to look for ketofied substitutions of your favorite foods as long as those replacements are not full of artificial processed stuff. I, therefore, encourage you to bake your own keto bread if you crave it.
Ultimate Keto Bread
While the title might seem a little bit pretentious, it is the one recipe I use when it comes to baking keto bread. I have never been a big bread lover, but ever since starting the low-carb lifestyle, I’ve wanted to come out with a bread recipe that I would like a lot. Only because I thought it was possible. And because I like challenges. I’ve tried many variations out there but didn’t find them appealing enough for many different reasons.
Some keto bread versions were too much work, others came out too eggy. Some looked impressive until they stayed in the oven but always deflated later (and I couldn’t figure out why). Others looked and tasted OK but conflicted with my decision not to consume too much dairy. So, I’ve experimented a lot and in the end came out with the ultimate dairy free keto bread. This will remain the ultimate recipe in our family until something even better happens to come along. If the latter is ever going to happen. Moreover, the procedure cannot get much quicker, I promise you that.
Dairy free and NOT eggy keto bread
While I love oopsie rolls, I see no reason in baking just another egg ‘n’ cheese something and call it bread. I can have those in an omelet. This is the reason I love these buns. They are dairy-free and full of healthy fatty acids, accompanied by some fiber from coconut flour. I use macadamia butter because it is the most useful, the healthiest, and the least carby nut butter. On the other hand, I have tried making the buns with coconut butter. Here is my homemade version along with a couple of teaspoons of coconut oil. Do note that the coconut version tends to get carbier. Nevertheless, you can use any other type of nut butter, just keep in mind that the macadamia butter is the fattiest among the nut butter variations. On the other hand, using plain grass-fed butter in place of the macadamia butter might demand a tiny bit more coconut flour in the whole mixture. Anyhow, I strongly encourage you to use macadamia butter but if you choose almond butter, take smooth almond butter and add 1/2T of coconut oil.
Keto bread and eggs: Match made in heaven
If you’ve been following my blog, you most probably love not only the sweet keto-friendly treats but eggs and bacon as well! Well, the two are the perfect match for these keto buns. Since the buns don’t taste eggy, one can finally drown a piece of bread in that creamy egg yolk. Without feeling stupid for combining egg with an egg. And some bacon.
Love for the keto bread
Our family loves the way this recipe is fool-proof and so quick and easy to make, anyone can do it. Yet, the fun doesn’t stop here. These lovely buns are the perfect opportunity to show your loved ones some affection for breakfast. The keto bread is easier to cut than the conventional one because it practically doesn’t crumble. So I go and cut out heart shapes then combine the heart holes with a piece of bacon or some sugar-free homemade strawberry jam. How could a morning start off any better?
On the other hand, when not feeling too romantic, and I just need a piece of keto bread to go along with my food, the food is usually canned sardines. They are a healthy choice when you want to consume some Omega 3’s. When buying canned sardines, choose a can with extra virgin olive oil. I find the best sardines in Portugal and some parts of Spain, but it is difficult to get hold of those online. So we just need to go with the ones we find locally.
I’m hungry just typing this text and looking at the pics.
If you try this recipe out, don’t forget to leave a comment below! Enjoy!
|Nutritional and medical disclaimer|
|Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.|