Preheat oven to 200°C (400°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
Weigh all your dry ingredients, one bowl, one ingredient, before you start. The success of keto bread is precision. That is why I recommend following the recipe in weight (grams or oz) rather than cups!
In a large mixing bowl, stir all the dry ingredients together: almond flour, psyllium husk, baking powder, salt, and xanthan gum. Set aside.
In another bowl, add the whole eggs, egg whites, and olive oil. Whisk with an electric beater, on high speed for 30 seconds or until it is lighter in color, and it forms foam and bubbles on the surface.
Bring back the bowl with the dry ingredients and pour in the beaten egg mixture along with the water.
With the electric beater again, whisk the bread dough on low speed for 15 seconds. The dough is sticky and becomes heavier and harder to whisk as you go because the fiber absorbs the moisture. You can increase to medium speed, beat for an extra 15 seconds to add extra air to the batter (this helps the bread rise more). Stop the electric beater and scrape the dough from the beater tools into the bowl.
Transfer the bread dough onto the prepared loaf tin. Smoothen the surface of the bread with a spatula but don't press too much. The more you press, the heavier and denser the bread will be.
Place the loaf pan in bottom rack number 2 of your oven. It is basically the rack just below the center rack but not the one at the very bottom of your oven. This position is the best to prevent the top of the bread from burning.
Bake 60 minutes at 200°C/400°F. You can add a piece of foil on top of the bread after 20 minutes of baking to prevent it from burning. You know it is ready when a skewer inserted in the center of the bread comes out clean. If some crumbs appear on the skewers, keep baking for 10 more minutes, up to 80 minutes in total.
Cool 5 minutes in the loaf pan, without the piece of foil on top of the pan. Then transfer the bread to a cooling rack. Wait 4 hours or overnight before slicing.
Storage and freezing
Store up to 4 days in the pantry or fridge, in an airtight container. If your bread is slightly moist in the center or you like some crispy toast, bring each slice into the toaster.
Freeze the bread, sliced, in an airtight container. Defrost the day before at room temperature. Toast a few minutes to crisp.
You can use this bread to make a keto sandwich filled with avocado, ham, cheese, lettuce, or as a breakfast toast. Spread sugar-free chia seed jam and peanut/almond butter on top.
What if your bread is too moist?
This can happen for many reasons. First, you are missing some husk, or yours is too thick, and doesn't absorb moisture well. Use a different husk brand and weigh the ingredients! Next, it can be because the bread was undercooked. Finally, this also happens if the bread cools down in the pan and not on a rack. In any case, toast the bread before serving, and it will fix it!
Net carbs: 3.2 g per sliceInstant raspberry jam recipeCombine 2 cups of frozen raspberries with 2 tablespoons of water and 1 tablespoon of chia seed. Set aside until the berries defrost. Mash with a fork and set aside in the fridge for at least 1 hour or overnight until jam forms. Psyllium husk: Don't use Metamucil fiber supplements in this recipe. It is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn the food dry, purple, or blue.