Keto bread recipe for bread machine
Keto bread recipe for bread machine , If you asked a group of people who are eating a low carb diet, or the stricter ketogenic diet, “What food do you miss the most?” I suspect that many of them would tell you that they miss eating bread. This has definitely been true in our case!
Keto bread recipe for bread machine
We have a good friend who has been on a keto diet for almost two years to help fight severe migraines. (Seems like it helped!) And, my husband Jack has been on a ketogenic diet (off and on) since the beginning of this year, which has helped lower his blood sugar. But they both miss eating bread!
Fortunately, Jack loves a challenge in the kitchen and, for months, has been trying to perfect his own homemade Keto Bread.
How do you make Keto bread?
Jack spent quite a bit of time reading and understanding the science behind the different types of gluten-free and low-carb flours (many of which are also low-carb) to better understand how each works with the other to produce a nice bread. and smooth moist consistency. (This site helped a lot with his research.) Jack was also inspired by this blog and his recipe for keto bread.
And what’s more, it’s gluten-free! So if you’re tired of the supermarket’s gluten-free dry bread options, give this Keto Bread recipe a try! We think you will love it!
You may also like these other low carb recipes:
Disclosure: This post contains affiliate links.
Feel free to swap the bananas in place of the applesauce for a different flavor.
Ingredients Keto bread recipe for bread machine
1/3 cup whole raw almonds
1/3 cup coconut flour
½ teaspoon of salt
1 teaspoon ground cinnamon
6 whole eggs
¼ cup good quality extra virgin olive oil
¼ cup plain unsweetened apple sauce
1/3 cup canned coconut milk
Instructions for Keto bread recipe for bread machine
Preheat the oven to 375 degrees F.
* Use a 5X9X3 glass loaf pan and cut the parchment to fit the long and short path where the paper hangs on all four sides. These should cover the bottom and all four sides and act as handles to remove the bread once baked. The dough is poured directly onto these crossed parchment strips.
In the bowl of a food processor, place the almonds and run the machine long enough to grind the almonds into a meal, similar in size to coffee grounds, perhaps a slightly larger grain. This should take less than a minute.
Add coconut flour, tapioca flour, sweetener of choice, flax, baking powder, xanthan gum, salt and cinnamon and just press to combine.
In a large bowl, beat the eggs, then toss with olive oil, apple sauce, and coconut milk.
Add dry to wet and mix to combine.Let the dough rest for 15 minutes on your counter, then pour into the prepared loaf pan and place in the center of your oven.
After 10 minutes, reduce oven temperature to 350 degrees F. and bake for 40 more minutes, turning halfway.
If it gets too dark on top, cover it with aluminum foil for the last five minutes.
An inserted tooth should come out clean, however the bread needs the full 50 minutes or it will fall off as it cools. Even with a little longer bake time, it still falls off a bit as it cools, so don’t worry.
Let cool in loaf pan for 20 minutes, then lift up parchment handles and remove to wire rack to cool. It can be sliced slightly warm or cold and stored in an airtight container.
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