Keto bread – Tips and facts for happy Keto diet

Keto bread is the best solution for everyone who makes the decision to switch to the keto diet but he finds it difficult to give up bread.

Keto bread does the tricky equation of having bread on your keto diet, yet it’s low in carbs at the same time.

There are many recipes that explain how to make keto bread, but their disadvantage is that the bread resulting from these recipes shows the taste of eggs very clearly, which may not suit some.

On the other hand, a loaf of bread quickly loses its texture and crumbles.

The keto bread that we present to you in this article avoids these shortcomings, as the taste of eggs disappears from the bread, and it maintains its consistency just like wheat bread.

keto bread

What Is Keto bread? 

Keto bread is a combination of almond flour (or coconut flour), eggs, sound fats, and thickener. It takes after ordinary wheat bread on the surface however has around multiple times fewer carbs than standard bread. 

How do you make great keto bread?

Before we start explaining the method, you must follow a number of tips, which ensure that you get a great keto bread every time.

Eggs

One of the main ingredients in making keto bread is eggs. You must ensure that the eggs at the time of use are at room temperature.

If you keep the eggs in the refrigerator, you can put them in a bowl of tap water for three minutes.

This procedure greatly reduces the possibility of eggs developing in the bread.

Technical note:

It is preferable to use a manual egg whisk instead of an electric whisk because the manual egg whisk is easier to use and more controllable.

Butter

As with eggs, the butter should be at room temperature at the time of use.

If you’ve just removed the butter from the refrigerator, chop the butter, put it in a small saucepan over low heat, and let it sit for a bit.

 Do not let the butter reach the melting stage, but rather raise it before melting and allow it to sit.

The reason is that hot butter might cook the eggs when mixed, which we don’t want that to happen.

Mix the coconut oil with the butter, and blend them until the butter melts and is homogeneous with the oil.

Add the eggs to the coconut oil and butter mixture slowly over low heat.

Note:

If you don’t want the taste of coconut in baking, you can use refined coconut oil.

Dry ingredients

They are limited to:

  • Xanthan gum
  • Baking powder
  • Almond flour
  • the salt

Mix these ingredients well in a small bowl before adding them to the egg mixture.

After adding the dry ingredients to the egg mixture, we should get a thicker consistency.

Note: 

In the event that you are hypersensitive to almond flour, you can utilize coconut flour. Rather than adding 2 cups of almond flour, add 1/2 cup of coconut flour. In spite of the lower measure of coconut flour, the outcome will be fundamentally the same as utilizing almond flour, as it is considerably more absorbable than almond flour.

Xanthan gum

xanthan gum is a coupling specialist that prevents the bread from disintegrating so it cuts like customary wheat bread. In any case, on the off chance that you don’t have xanthan gum, you have a couple of alternatives to supplant it: 

  • Gelatine Powder – Use 1 teaspoon 
  • Guar Gum – Use 1 teaspoon 
  • Ground Chia Seeds – Use 1 Tablespoon 
  • Psyllium Husk Powder – Use 1 Tablespoon 
  • Overlook Xanthan Gum – Still gets a decent outcome.

The oven

Whatever recipe you use, you should set the temperature of the fan-assisted oven to 180 ° C and allow it to heat up completely.

If you are using a glass container, you should reduce the temperature by 10 ° C, because the glass retains heat for longer periods.

And if you use a convection oven, the temperature is also reduced by 5 degrees.

Cover the tray with parchment paper if a silicone tray is not available.

You should set the oven timer for 10 times less than the time in the recipe because the ovens are different from each other.

The completeness of the baking process is tested when small cracks appear on the surface of the bread and the color turns golden brown.

Ensure that the bread is completely done using a toothpick, which is placed in the center.

If the stick is going to come out clean, the bread is finished. Otherwise, re-test every 10 minutes.

Keto bread Cooling Tips 

Let the bread cool on a cooling rack so all the sides cool similarly. Cooling it on a bread rack will essentially decrease the eggy taste too. Some of the time on the off chance that you let the bread sit on a typical seat top or slashing load up, the base segment of the bread will turn an alternate tone.

Facts about Keto Bread

  • Keto bread can be dairy-free, by adding ½ cup of olive oil instead of butter, and it will give the same result.
  • For better storage, divide the slices into a couple of plastic containers, store one of them in the fridge, and store the other in the freezer for future use.
  • The bread should make 16 slices, and the healthful data is for 1 slice in particular. In basic terms, 1 slice = 1 serving. The entire loaf makes 16 servings complete. 
  • This ketogenic bread recipe has just 1 g of net carbs in it. Net carbs are all short-fiber carbs.
  • Each bread slice contains 165 calories. This is higher than normal bread, yet simply because it contains a lot of sound spread and coconut oil.
  • Keto coconut bread is the best substitute for ordinary wheat bread since it’s sans nut, sans gluten, multiple times lower in carbs, and tastes flavorful. The bread is fleecy, sliceable, and absolutely delightful. Make certain to save some for yourself, since everybody will need a slice of this flavorful bread.

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