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.
But. If you happen not to love eggs and bacon, please, do suit yourself and use the keto bun with your favorite sugar-free marmalade. Even better, make some keto Nutella and spread it on!
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!
- Preheat the oven to 350°F (180°C). Line a baking pan with a sheet of parchment paper.
- In a small bowl, combine all the dry ingredients, leaving out only the psyllium husk powder. The coconut flour is best sifted.
- Make butter if you don't have any. Just pulse the nuts in a bowl of an S-blade food processor (scraping the sides of the bowl once or twice) until you get runny butter.
- Mix the eggs and the egg white in a medium bowl using an electric mixer. Add the macadamia butter and mix again until well incorporated.
- Combine the egg mixture and the dry mixture, and mix well. At the very end, add the psyllium husk powder and mix some more. If you find the mixture to be runny, add in another T of coconut flour and mix well.
- Use your hands or a spoon to form four disks on the baking pan. Wet your hands to make this step less sticky.
Bake for 30 minutes.
The buns must pass the toothpick test. Put them on a wire rack and let them cool. Serve with anything you desire. Even sugar-free marmalade.