00743 11 40 Keto almond bread 11 55. 007431 69 40 69 C 47. An easy recipe for a quick, filling, and tasty almond flour bread.
This simple bread is keto and paleo and works great with savory or sweet toppings. Leftovers keep well in the fridge for several days, and you can also freeze this tasty bread for a few months. Keto bread made with almond flour, sliced and served on a white tray with butter. This delicious bread comes together quickly and smells so good when it bakes. It has a pleasantly neutral taste, making it the perfect canvas for sweet or savory toppings. You can bake a loaf on the weekend, then keep it in the fridge and toast a slice or two for your meals throughout the week. The exact measurements are included in the recipe card below.
Eggs: I use large eggs in almost all of my recipes, this one included. Refined coconut oil: Virgin coconut oil is OK if you don’t mind a coconut flavor. And melted unsalted butter works too. Apple cider vinegar: The vinegar reacts with the baking soda and helps the bread rise.
You won’t taste it in the bread. And if you use baking powder instead of baking soda, you can omit it. Kosher salt: Or use just a pinch of fine salt. Almond flour: I use blanched finely ground almond flour.
Baking soda: You can use gluten-free baking powder instead – see the discussion below. Scroll down to the recipe card for detailed instructions. You simply mix all the ingredients by hand in one bowl. I like to start with the liquid ingredients, then gradually add the flour. Next, you pour the batter into a greased loaf pan. Use a small 8-inch pan, not a standard 9-inch one. You can also line your pan with parchment paper for easier removal of the bread.
Let it cool, then slice it into 16 slices. A six-photo collage showing the steps for baking a keto almond flour bread. I have since moved, and in my new oven, it only takes 30 minutes! So I suggest you start checking after 30 minutes. When making this bread, it is important to adjust our expectations. What type of fat to use? I use refined coconut oil in this bread to keep the flavor neutral and non-coconutty.
Feel free to use virgin coconut oil if you don’t mind the flavor, and especially if you plan to use this bread with sweet toppings or with unsalted butter. Although I haven’t tried it, extra virgin olive oil should give this bread an interesting flavor. Lately, my favorite fat to use in this recipe is melted unsalted butter – you can see in the video below that this is what I use. Why do you add vinegar to the batter? You can use any other vinegar or fresh lemon juice instead. If you opt for baking powder, you can omit the vinegar.
