Recommended Diet Bread Or Keto Bread Recipes

 

                                                                        KETO  BREAD  RECIPES

                                      KETO  WHITE  BREAD

Yields: 18 Slices

Serving size: 1/2 inch thick per slice

Preparation time: 10 Minutes

Cooking time: 1 Hour 10 Minutes

Ingredients: 

(a) 12 pieces large eggs (use the egg whites only, room temperature)

(b) 1 cup almond flour (blanched)

(c) 1/4 cup coconut flour

(d) 1/3 cup butter (melted) 

(e) 1  1/2 tablespoons erythritol

(f) 2 teaspoons baking powder (gluten-free) 

(g) 1/4 teaspoon xanthan gum

(h) 1/4 teaspoon sea salt 

(i) 1/4 teaspoon cream of tartar

Directions: 

1. Pre-heat your oven to 325°F. Prepare a loaf pan measuring 8.5"*4.5". Line it with parchment paper. Let there be extra parchment paper hanging over the sides to easily remove the loaf when cooked. 

2. In a food processor, mix well the coconut flour, almond flour, erythritol, baking powder, sea salt, and xanthan gum. Pulse the ingredients until mixed thoroughly. 

3. Put in the melted butter. Continue to pulse until the mixture  becomes crumbly. Scrape down the sides of the food processor when necessary. 

4. In a mixing bowl, put in the cream of tartar and egg whites. Beat the mixture using a hand mixer. Continue beating until stiff peaks are formed. Make sure to use a very large mixing bowl because the egg whites will expand when beaten. 

5. Put in 1/2 of the egg white mixture into the food processor. Pulse for a few times to combine the egg white mixture into the flour mixture. Avoid over-mixing it. 

6. Pour carefully the mixture from the food processor into the remaining egg white mixture in the mixing bowl. Fold gently the mixture until no more chunks are visible. Never ever stir the mixture. Folding gently will keep the batter mixture to be as fluffy as possible. 

7. Gently pour the batter into the prepared loaf pan. Spread the batter to cover the surface of the loaf pan. To make a rounded top so that it will look like loaf bread when done, push the batter a little bit towards the center. 

8. Bake the loaf bread until the top portion turns golden brown (about 40 mintues). Take out the loaf bread from the oven. 

9. Make a tent on top of the loaf bread  using aluminum foil. Put the loaf bread back in the oven. Bake for another 30 to 45 minutes until cooked through. The loaf bread is cooked through when it doesn't make a squishy sound when you press the top down using a finger and the brown top feels firm to the touch. The internal temperature of the loaf bread should reach 200°F. 

10. Let the loaf bread cool down completely before taking out from the loaf pan. Slice the loaf bread into 18 slices about 1/2 inch thick per slice. 

Nutritional info (per serving):  82 calories, 3g carbs, 7g fats, 4g proteins, 2g fiber

                            KETO  BREAD  WITH  CHIA  SEEDS

Yields: 12 Slices

Serving size: 1 slice

Preparation time: 5 Minutes

Cooking time: 30 Minutes

Ingredients:

(a) 1 cup almond flour 

(b) 4 pieces eggs (room temperature) 

(c) 1/2 cup black chia seeds 

(d) 1/4 cup coconut oil 

(e) 1/4 cup unsweetened almond milk 

(f) 1/2 teaspoon salt 

(g) 2 teaspoons baking soda 

Directions:

1. Pre-heat your oven to 350°F.

2. Prepare an 8"*4" load pan and grease it. Set aside. 

3. In a mixing bowl, combine all the ingredients together. Mix well until there are no more lumps in the batter. 

4. Transfer the batter into the prepared loaf pan.

5. Bake the bread for 30 minutes.

6. Take out the bread from the oven. Let it rest in the loaf pan for about 10 minutes.

7. Take out the loaf bread from the pan and let it cool completely on a rack.

8. Cut into 12 equal slices and serve.

Nutritional info (per serving):  148 calories, 5g carbs, 12g fats, 5g proteins, 3g fiber

                                          KETO  COCONUT  BREAD

Yields: 10 Slices

Serving size: 1 slice

Preparation time: 10 Minutes

Cooking time: 40 Minutes

Ingredients:

(a) 1/2 cup coconut flour

(b) 1/4 cup coconut oil (melted) 

(c) 1/4 cup almond milk (unsweetened)

(d) 6 pieces eggs (room temperature)

(e) 1/4 teaspoon baking soda

(f) 1/4 teaspoon salt

 Directions:

1. Pre-heat your oven to 350°F.

2. Get a loaf pan (8"*4") and line it with parchment paper.

3. In a mixing bowl, combine well the dry ingredients. 

4. In another mixing bowl, combine well the wet ingredients. 

5. Slowly pour the wet mixture into the dry mixture. Combine well until the batter is formed. 

6. Transfer the batter mixture into the lined loaf pan. 

7. Bake the loaf bread for 40 minutes or until cooked. If you insert a toothpick in the center of the loaf bread and it comes out clean, then the loaf bread is thoroughly cooked. 

Nutritional info (per serving):  108 calories, 3.4g carbs, 8.7g fats, 4.2g proteins, 2.1g fiber 

                                    KETO  CLOUD  BREAD

Yields: 10 Slices

Serving size: 1 slice

Preparation time: 15 Minutes

Cooking time: 20 Minutes

Ingredients:

(a) 3 tablespoons coconut cream (refrigerate a can of coconut milk (full fat) overnight and spoon out the top part)

(b) 3 pieces eggs (separated; 1 mixing bowl for the yolks and 1 mixing bowl for the whites)

(c) 1/2 teaspoon baking powder

Toppings (optional):

(a) sea salt 

(b) rosemary 

(c) black pepper

Directions:

1. Pre-heat your oven to 325°F. Put a rack in the middle part of the oven. Prepare a baking sheet and line it with paper parchment.

2. In the mixing bowl with the yolks, put in the coconut cream. Beat them together using a hand mixer for total control. Continue beating until there are no more coconut clumps and the texture is nice and creamy.

3. Wash your hand mixer well. Dry them. 

4. In the mixing bowl with the egg whites, put in the baking powder. Beat them using a hand mixer in medium setting. Continue beating until the mixture becomes firm, thick, and with stiff peaks. 

5. Moving carefully and quickly, add in the yolk mixture into the white mixture. Fold the mixture using a spatula to combine everything and retain its fluffy texture. Do not stir.

6. With the use of a spoon, scoop a spoonful of the batter and drop it on the baking sheet. Do this step as quickly as you can before the mixture starts to melt down. 

7. Put the baking sheet on the oven's middle rack. Bake the cloud bread for 20 minutes. 

8. Use a spatula to scoop up the cloud breads from the baking sheet.

Nutritional info (per serving):  36 calories, 0.5g carbs, 3g fats, 2g proteins, 0.1g fiber

                                         KETO  MACADAMIA  NUT  BREAD

Yields: 10 Slices

Serving size: 1 slice

Preparation time: 5 Minutes

Cooking time: 30 Minutes

Ingredients:

(a) 5 pieces large eggs 

(b) 5 ounces macadamia nuts

(c) 1/4 cup coconut flour 

(d) 1/2 teaspoon apple cider vinegar 

(e) 1/2 teaspoon baking soda

Directions:

1. Pre-heat your oven to 350°F.

2. In a food processor, put in the macadamia nuts. Pulse the nuts until it turns into nut butter. 

3. Add in the eggs into the nut butter in the food processor. Blend until mixed well. Scrape down the sides of the food processor, if needed, to mix everything well. 

4. Put in the coconut flour, apple cider vinegar, and baking soda into the nut mixture in the food processor. Pulse the mixture to combine well. 

5. Oil a standard-sized bread pan using a cooking spray. Pour the batter into the bread pan. Use a spatula to smooth the surface of the batter. 

6. Place the bread pan on the bottom rack of your oven. Bake the bread until it turns golden brown (about 30 minutes).

7. Take out from the oven. Put the pan on a rack to cool down the bread for 20 minutes.

8. Take out the bread from the pan. Cut into 10 slices.

Nutritional info (per serving):  151 calories, 4g carbs, 14g fats, 5g proteins, 3g fiber