Keto bread loaf No eggs
I am so excited to finally share this keto bread loaf recipe with you. Believe me or not, but I am testing and eating ALL the easy low carb recipes on this blog. This bread creation has been the most challenging so far as I really wanted to create a keto bread load with NO eggs. I have been making at least 10 bread loaf recipes the past 2 months until I finally came out with the perfect recipe.
So this is my secrets blend of ingredients, please don’t swap or replace any flours, it is a egg free keto bread and any changes will impact the result of the recipe:
- Almond flour – I used blanched almond flour or blanched almond meal works too. Don’t use unblanched flour or it will make the bread heavier, too dense
- Coconut flour – make sure you are using fresh coconut flour with no lumps
- Psyllium husk – use ground husk it absorb water better than whole husk
- Flax meal – use ground flaxmeal, feel free to use the gold flaxmeal or dark flaxmeal. The gold one create a lighter bread color
- Lukewarm water – make sure the water is around 40C, it will activate the fiber of the flours faster and the texture will come out lighter, softer
- Apple cider vinegar – or any vinegar this is what will activate the baking powder, don’t skip it
- Baking powder – that is the leaving ingredients, don’t replace
The BEST Keto sandwich bread
Let’s face it we all miss a good bread sandwich on the low carb diet right? I have been fixing my sandwich cravings using my egg free keto bread roll recipe for a while now but I was really missing a sandwich with bread slices. I am French, I have been used to eat ham sandwich bread my entire childhood. This keto sandwich bread recipe as been the BEST so far. It really bring memories back, no guilt – as there is few carbs – and so much flavor !
Idea to eat your keto bread loaf
- Cinnamon toast – toast the slices in the toaster, spread a tablespoon of butter, sprinkle erythrtiol and cinnamon
- French toast – use this bread as a base in my keto french toast recipe
- Breakfast poached eggs – toast bread, add mashed avocado, grilled bacon and poached eggs
Only 3 g net carb per slice
This low carb bread loaf has everything you could expect from a bread loaf:
- a relatively dark outside brown color with a perfect crust that glow and shine
- the crumb, or the inside of the loaf is tender, not too tight, not dry at all and it has holes
- it holds really well, the center doesn’t deflate and you can easily slice it in thin slices as regular bread
Low Carb Baking Tips
Low carb baking is an art. I have been a baking lover since I am a kid. I have always been the one baking cakes for birthday, from my early 6 years old age. Since I am a low carb baker, I can tell, this is art. It is an art to play with low carb flours. It is not hard, it is actually easy, it simply takes time to understand how those flour works. They are loaded with fiber so they absorb tons of liquid but they need time for the magic to happen.
So my advice are:
- be patient – knead the dough for 2 minutes, it might seems long but it is what it takes to make the perfect keto bread loaf. Think at all the calories you are burning kneading that dough ! Then, always set aside the dough for 10 minutes to let the fiber absorb the moisture.
- shape it as playdoh – do you remember playing playdoh as a kid? It is the same for low carb dough. Shape it as you want to see it when baked. Low carb baking recipes doesn’t expand much when baking. It means, if you want your loaf like mine with a lovely top bun, don’t press/flatten the dough! Shape it with that lovely round top “belly”. It will slightly raise while baking but not as much so if you flatten the top or press it firmly your bread will end up dense, dry with no holes in the crumbs
- repeat – it takes time, practice, don’t give up your creation will get more beautiful each time
Keto bread Storage
I recommend you preslice all your loaf – I usually get 16 slices from this recipe. Store your bread in the fridge in an airtight plastic box or airtight zip bag. You can also freeze you bread up to 3 month. I like to freeze my bread slices into a zip plastic bag and defrost my slice the day before on the bench. I always toast my bread after it has been frozen, I found it better, but up to you ! I hope you enjoy this new low carb baking recipe. If you make it don’t forget to share your creation and picture on instagram by tagging my page @sweetashoney.co. I look at all your message.
Watch the recipe video and make the keto loaf bread recipe now !
Keto bread loaf No Eggs, Low Carb + Vegan
- Preheat oven to 200C (400F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the bread don't stick to the pan. Set aside.
- In a large mixing bowl, add all the dry ingredients, whisk to combine.
- Add the liquid ingredients, order doesn't matter. Combine with a spatula or spoon then use your hand to knead the dough for about 1-2 minutes The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the bread will be too moist when baked.
- Set aside 10 minutes to let the fiber fully absorb the liquid.
- Shape the dough as you want your bread to look like when baked. I mean you want a lovely round bun on top of your loaf so shape a cylinder of dough that match the length of the pan, but DO NOT press/ flatten the top of your loaf or you will end up with a more dense/tight crumb. Keep the top round shape, it is what will create a bread loaf that is soft and light with holes in the crumb.
- Slightly rub your hand with water and massage the surface of the bread to remove any holes and create a smooth surface.
- Bake for 50-55 minutes in the center of the oven, fan-bake mode is the best.
- After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 180C (375F), and keep baking for 20-30 minutes until cooked in the middle.
- Lift the bread out of the pan using the parchment paper.
- Fully cool down on a rack before slicing - at least 3 hours for best result.
- Slice into 16 slices. Store in the fridge up to 5 days or freeze up to 3 months, in airtight containers.