Fluffy Keto Bread

Fluffy Keto Bread:

Ingredients:

1. 2 tablespoons Coconut Oil

2. 7 largeEggs (1.7 oz)

3. 1 teaspoon baking powder

4. 2 Cup Almond Flour (or coconut flour)

5. 1/2 teaspoon xanthan gum

6. 1/2 teaspoon sea salt ground

7. 1/2 cup Butter melted

INSTRUCTIONS

Simple Method:

1. 
   

Preheat oven to 180 c (355 F)

1. 
   

Put the eggs into a bowl and beat for 1 – 2 mins on high.

1. 
   

Add coconut oil and melted butter to eggs, continue beating.

1. 
   

Scrape into a loaf pan lined with baking paper.

1. 
   

Add remaining ingredients. Will become quite thick

1. 
   

Bake for 45 minutes. (Remove once a skewer comes out of the middle clean).

Long Method:

1. 
   

Preheat your oven 355 F.

1. 
   

Please please make sure your eggs are at room temperature before you attempt this recipe. This will reduce the likelihood that your bread will taste “eggy”. If you keep your eggs in the fridge, no worries, just pop them into a bowl of hot tap water for 3 mins. This will cool them down. Don’t worry, it won’t cook them!

1. 
   

Crack the eggs into a bowl, and mix them together.

1. 
   

 Place the butter into a small saucepan. As soon as you see the butter begin to melt, take it off the heat and just let it sit. You don’t want the butter to be hot because this will affect your eggs once you add it to the mixture.

1. 
   

Add the coconut oil once the butter has melted. (Use refined coconut oil because it doesn’t have any coconut taste).

1. 
   

Then once you have your butter and coconut oil melted,  slowly stream the oils in while mixing on low until all incorporated. You’ll have a nice, smooth blend and texture.

1. 
   

Combine the flour, xanthan gum, baking powder and salt together into a small bowl. Mix all of these ingredients together with a fork until well combined. Then, little by little, add it to the eggs. I’ve used the same fork that I used to mix the bread with to spoon the almond flour mixture into the eggs, beating in between scoops. It should get quite thick.

1. 
   

Set your fan forced oven to 180C (355F) and wait till its fully heated. If you have a convection oven, drop the temperature by 5C (20 degrees Fahrenheit). If you are using a glass loaf pan, do the same. Glass retains heat longer. I always set my timer for 10 minutes less than the time in the recipe because all ovens are different. Check the brand.

1. 
   

Make sure when you make this recipe if you are not using a silicone tray, that you place baking paper on the tray whilst baking. The first time I did this, was without baking paper. Trust me, this is not what you want to be scraping out of the tin.

1. 
   

Smooth out the top surface of the bread with a spatula or bowl scraper. This helps keep the bread together whilst in the oven. Once small cracks appear on the top and it goes a golden brown color, test with a toothpick or bamboo skewer right into the center of the bread. If it comes out clean, the bread is done. if not, you can add that extra 10 minutes and check it again.

1. 
   

Let the bread cool on a cooling rack so that all sides cool equally.  Cooling it on a bread rack will significantly reduce the eggy taste also. 

-Servings per loaf: about 16 slices