• Christine Tizzard

Keto Bread 3 Ways

Updated: Oct 3, 2019

I have been experimenting with eating very low and sometimes no sugar/high-fat foods recently. This way of eating is more widely known as The Keto Diet. Since I am not a fan of using the word “diet” when it comes to eating, I prefer using the term “lifestyle”.


The research I have done over the years on food and its connection to brain health has been calling to me to try this for both physical and mental health reasons. The hardest thing I have found adapting this lifestyle is missing out on the simple things; my morning toast, my much needed quick mid-day sandwich or something besides lettuce to wrap my BBQ’d burger? I have come to realize that even though I have never really had an issue with weight gain my body has unfortunately been conditioned to burn sugar my whole life. I come from a family of sugar burners. Making a couple of these loaves, pre-slicing them and storing them in the freezer, has saved me from some very luring carb-binging on busy workdays. Also, a slice helps to satisfy those mentally ingrained bread-y comfort cravings.


Keto Bread 3 Ways

Prep time:  15 mins

Cook time:  40 mins

Total time:  55 mins

Serves: 12 slices

One easy keto bread recipe with 3 twists that will get you through breakfast, lunch or... dessert!


Ingredients

7 eggs at room temperature

½ cup unsalted butter

2 Tbsp coconut oil

2-3 drops liquid stevia

2 cups almond flour

½ tsp Xanthan gum

1 tsp baking powder

Pinch sea salt


Method

Preheat oven to 350F or 180C.

Grease loaf pan with coconut, butter or olive oil then line with 1 strip of parchment. This is a dense and sticky dough so this will ensure clean removal.

Melt your butter with coconut oil in a small saucepot and set aside to cool slightly.

Stir in stevia. In a medium-sized bowl, whisk eggs well for a few minutes until fully incorporated.

While these are melting, in a separate mixing bowl, whisk together almond flour, xanthan, baking powder, and salt.

Add melted butter/oil mix in a slow steady stream while whisking eggs to prevent any curdling.

Add dry mixture to wet mixture and stir well. Pour into prepared pan and spread out evenly. Bake 40-45 minutes or until a cake tester comes out clean. Transfer to a cooling rack and remove for pan once cooled slightly. Bread keeps best in your fridge for up to a week and freezes like a dream. I would suggest slicing it before freezing so you can take out a few slices at a time.


Tizz's Tips:

For Lemon Blueberry Stir into wet ingredients: omit liquid stevia and add ½ tsp powdered stevia 1 Tbsp pure vanilla extract zest of one lemon Once Batter is combined stir in 11/2 cups frozen or fresh wild blueberries

For Strawberry Rhubarb Stir into wet ingredients: omit liquid stevia and add ½ tsp powdered stevia 1 Tbsp pure vanilla extract Once the batter is combined stir in 3/4 cup chopped strawberries 3/4 cup chopped rhubarb.


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