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Brussel's Jade Bonsai

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Keto bread loaf low carb recipe. TRUE LOW CARB BREAD with FEW ingredients...EASY to make!!! Knob of butter is a couple tablespoons. I’ve got a holiday and a big fitness challenge coming up this year, so if you follow me on Twitter you’ll have noticed ...

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6 Comments Food & Drink »Pin ItKeto bread loaf low carb recipe. TRUE LOW CARB BREAD with FEW ingredients...EASY to make!!! Knob of butter is a couple tablespoons. I’ve got a holiday and a big fitness challenge coming up this year, so if you follow me on Twitter you’ll have noticed my recent tweets about Keto. It’s short for Ketosis which is basically a process that forces your body to switch to burning fat as a primary energy source. It’s how we all used to operate before humans started processing grains and eating a carbohydrate heavy diet, long sciencey gist of it: by cutting out carbs you can turn yourself back into a super efficient fat-burning caveman! Anyway, let’s talk food. Unfortunately in order to reach a state of ketosis you’re restricted by what you can eat a fair bit, bread is definitely off the menu. So if you want to satisfy a craving for stodge you’ve got to get creative. This recipe for a low-carb bread alternative is perfect for keto heads! KETO BREAD FACT 1 slice (just one slice!) of bread from the leading brand has 18g of carbohydrates. Half a loaf of keto bread has just 6g! KETO BREAD 3 large eggs 75g ground almonds (around two thirds of a cup if so. 120g in a cup) 1.5tsp baking powder Large knob of butter (American readers: about 2tbsp) Quite simply, add the ingredients to a bowl and whisk until smooth and aerated. Pour into a greased loaf tin and cook in the oven for 20 minutes at 200c.(400F) Easiest. Bread. Ever. Pour into individual moulds for bread muffins too. A lack of carbs and a lot of egg means that this bread will not have that dry, crusty consistency like a regular loaf, in fact it’s more like a savoury cake. But hey, you can’t have it all can you? Besides who’s complaining about low-carb cake? Not me! If you want to crisp it up put slices under the grill to toast. I found this an excellent substitute for the real bread: it’s light, tasty and really filling. The time it takes to create makes this keto bread so much more convenient as well. JoNovember 12th, 2013 08:54 PMReply Hi Taryn, a large knob of butter is roughly 2 table spoons. The beauty of this recipe is you don’t need to be exact, hope this helps . LeeshaSeptember 24th, 2013 09:55 PMReply This bread is perfection! I didn’t use salted butter the first time, so it was bland. Second time I added 1 tsp salt and that did the trick. I made mini loaves and had bacon and egg mini sandwiches. Delicious! JoSeptember 29th, 2013 11:16 AMReply So glad you like it Leesha! Try the link below to cheese & tomato keto bread if you’re looking for more flavour, it’s my favourite by far! JoOctober 28th, 2013 07:02 PMReply Hi Matt, you can buy ground almonds ready to go, you’ll find them in either baking section or with all the dried fruits & nuts. MaxxNovember 16th, 2013 01:21 AMReply 3 large eggs 75g ground almonds 1.5tsp baking powder Large knob of butter Are those the exact ingredients. My bread took twice as long to bake and half it’s size (3/4 inch in height) JoNovember 17th, 2013 06:58 PMReply Hi Maxx, hmmm mysterious. Were your ingredients fresh? I ask because sometimes older eggs or baking powder can cause deflated baking, which would be the same case for keto bread. It also helps to make sure your mix is really well whisked before placing in the oven so lots of air is running through it. Hope this helps LisJanuary 31st, 2014 12:49 AMReply 200 degrees Celsius is about 400 degrees Fahrenheit, make sure you’re using the correct temperature. DebraDecember 3rd, 2013 10:12 PMReply Is 200 degrees correct for baking? JoDecember 4th, 2013 08:22 PMReply Hi Debra, yes 200 degrees Celsius, if you’re from the USA that’ll be around 390 fahrenheit. JoJanuary 9th, 2014 12:58 PMReply Hi Laura, depends what you added This bread is quite shallow in general, as it doesn’t have the rising agent of regular bread. I recommend thoroughly whisking the mixture to make sure it’s got loads of air running through it. Hope that helps! Hi Mark, no almond taste! it’s more eggy than anything. MaryannJanuary 26th, 2014 09:31 PMReply I made this I love it. It doesn’t riase very much but I love it . JamieFebruary 27th, 2014 02:41 AMReply Great for hamburger buns! I many this recipe a few days ago and was already using my only bread pan so I divided the batter up into my whoopie pie pan and they made great sandwich rolls. Thanks! JoJune 25th, 2014 08:20 PMReply Really depends on the sizes of your slices! Half a loaf has 6g, just divide by how many slices you get out of it. LeeshaSeptember 24th, 2013 09:55 PMReply This bread is perfection! I didn’t use salted butter the first time, so it was bland. Second time I added 1 tsp salt and that did the trick. I made mini loaves and had bacon and egg mini sandwiches. Delicious! DebraDecember 3rd, 2013 10:12 PMReply Is 200 degrees correct for baking? JoDecember 4th, 2013 08:22 PMReply Hi Debra, yes 200 degrees Celsius, if you’re from the USA that’ll be around 390 fahrenheit. DebbieJanuary 3rd, 2014 04:10 PMReply Hi, this looks really good. but can you tell me how much 75 g of ground almonds measures out to? thanks so much. JoJanuary 3rd, 2014 07:35 PMReply Hi Debbie, do you mean in cups? It’s around two thirds of a cup if so. 120g in a cup. LauraJanuary 8th, 2014 07:19 PMReply Mine didn’t quite come out as thick as yours. Is there something that maybe I didn’t add enough of? JoJanuary 9th, 2014 12:58 PMReply Hi Laura, depends what you added This bread is quite shallow in general, as it doesn’t have the rising agent of regular bread. I recommend thoroughly whisking the mixture to make sure it’s got loads of air running through it. Hope that helps! mark dowellJanuary 11th, 2014 10:10 PMReply does it have an almond flavor because try as i might i just dont like almonds but i want to try it thanks JoJanuary 11th, 2014 10:36 PMReply Hi Mark, no almond taste! it’s more eggy than anything. MaryannJanuary 26th, 2014 09:31 PMReply I made this I love it. It doesn’t riase very much but I love it NatalieFebruary 24th, 2014 01:42 AMReply So I was going to come here to ask what went wrong. I mixed everything together, whisking it all in a bowl for about 10min straight. Stuck it in the oven. 6min in it had risen to near the top of the pan, then it deflated…a lot. After 20 minutes it was done. The entire thing was only about an inch thick and although it faintly smelled of bread and had a really nice cake like texture it tasted of horrid bitterness and salt. Absolutely awful. Upon reviewing the ingredients I realized my mistake. The amount for baking soda is in teaspoons…not tablespoons. Oops. JoFebruary 24th, 2014 12:57 PMReply Oh no! I think it’s a baking mistake we’ve all experienced at some point in our lives hope it hasn’t put you off making another batch! NatalieFebruary 24th, 2014 10:02 PMReply I’ve got another one in the oven now! Will be ready in 10min. I added a little Stevia to it and am hoping to cover it in some whipped cream! NatalieFebruary 24th, 2014 10:41 PMReply Good news! This one came out edible! It’s a little bland tasting but when topped in whipped cream and cocoa powder it was awesome! I see to be running into an issue though. Both batches puffed up a ton! This one stayed puffed up till I took it out of the oven and checked to see if it was baked through…then it deflated. The entire loaf was more of a giant air bubble and for some reason it’s a weird green color on the inside once baked. It’s not that smooth golden yellow like the picture but a dirty mottle brown. If it helps, here’s what I’m doing- 3 large eggs 1 oz. ground almonds(I take sliced almonds and pound them into a powder) 1.5 tsp baking soda 2tbsp land o’ lakes butter .5 tbsp stevia Everything is whipped up really well and baked for 20min. JoFebruary 26th, 2014 09:28 PMReply Sounds yummy! I love how versatile this recipe is, you can really do what you like with it! NatalieMarch 2nd, 2014 01:07 AM No I wasn’t showing you my recipe as an alternative. I stated in the beginning I was having an ISSUE with making the bread, as in it wasn’t coming out right. It has since been resolved after looking over the ingredients yet again but it would have been nice if you’d helped me out in the first place. On the plus side this last batch came out really well, a bit flatter than I thought it would be but that might have been from the use of hand-ground almonds. It still has an extremely bland flavor to it so I’m going to try and sweeten it up with stevia and sugar next time. JoMarch 2nd, 2014 11:35 AM Natalie I can’t help you with every single problem you are having with your baking, if you follow the recipe and use the right ingredients it should be fine: it has been for everyone else! This is a bread alternative recipe for people following a very strict low carb diet, so it will naturally be a little bland. I will say if you add sugar it defeats the purpose of making this recipe though, you’d be better of just making a cake! ChristinaSeptember 26th, 2014 05:19 PMReply Your problem is you’re using baking soda instead of baking powder. Be careful not to mix the two up. TaeFebruary 26th, 2014 09:05 PMReply I’ve made this recipe a few times now and each time it has been a delight! I’m not a big fan of the eggy taste so after the first attempt I started adding dill or rosemary to overpower the egg flavor and YUM! I just had one of my pre low-carb favs, the BLT, and was in heaven. I do use blanched almond flour instead of grinding the almonds from scratch, it makes that whole process that much faster. I’ve never made it with ground almonds so I don’t have anything to compare to but what comes out of my oven is just fine. Are there any benefits to using ground almonds vs blanched almond flour? JoFebruary 26th, 2014 09:30 PMReply Hi Tae, I’ve never used blanched almond flour, I always use ground almonds. I figure they’re 100% natural and unprocessed, so they’re a winner for me JamieFebruary 27th, 2014 02:41 AMReply Great for hamburger buns! I many this recipe a few days ago and was already using my only bread pan so I divided the batter up into my whoopie pie pan and they made great sandwich rolls. Thanks! LilyMay 7th, 2014 12:59 AMReply Can I double the ingredients to make it thicker and will the time and oven temperature will stay the same? Also I would like to add some pecans and vanilla,…what do you think? Thank you! KellyMay 31st, 2014 12:40 AMReply How long does the bread keep and should it be refrigerated terrijJune 24th, 2014 03:24 AMReply Can you guess how manycarbs are in one sslice of bread? JoJune 25th, 2014 08:20 PMReply Really depends on the sizes of your slices! Half a loaf has 6g, just divide by how many slices you get out of it. Linda @ Fit Fed and HappyJune 26th, 2014 07:12 PMReply Fantastic and simple. Will try this! TammyJune 29th, 2014 07:00 AMReply I made two batches following the ingredients to the tee. The first batch, I just put in all the ingredients and used a hand whisk and whisked until my arm was sore. The second batch, I separated the eggs, whipped the whites into a stiff peak, whipped the yolks with the butter and baking powder, added the almond meal and mixed well before slowly folding in the egg whites. Both taste good but the first was flat while the second was lighter and much more loaf-like. Thanks for a great recipe. AndreasJuly 1st, 2014 12:10 PMReply excellent recipe, quick question, when you whisk it , is it meant to form as a dough or be runny? JoJuly 1st, 2014 06:30 PMReply It will be runny but thick like a cake batter. JonnieJuly 2nd, 2014 04:28 AMReply My daughter and her husband are following a high fat/low carb diet. I would very much like to surprise them with a bread. Unfortunately, he is allergic to almonds. Is there any subitution you have found or heard of that could be used in yours or any bread recipe that is low carb. Many thanks. JoJuly 2nd, 2014 06:28 PMReply Hi Jonnie, if it’s specifically almonds, there are other ground nuts you can use like cashews. These are a little more difficult to find though! If you’re after low carb recipes there’s an entire section on low carb, just follow the main menu CindyJuly 28th, 2014 07:21 AMReply Tried this recipe, BEST RECIPE EVER!!! Thanks Just wondering if the dough is freezable? I end up eating the whole loaf, its a problem REALLY!! JoJuly 29th, 2014 07:26 PMReply I’ve never frozen it, I always keep it in a cake tin and it lasts for a week. For better portion control I find baking it in muffin moulds works well RebekahJuly 28th, 2014 08:32 PMReply How do you recommend storing the bread? Refrigerator? Freezer? Is the counter okay? Thanks! JoJuly 29th, 2014 07:26 PMReply I keep mine in an air tight cake tin or tupperware, I find it keeps for a week. KathyAugust 1st, 2014 02:59 PMReply Does anyone know the rest of the nutritional value for this bread, calories, fat, etc. ChrisAugust 5th, 2014 03:02 PMReply Natalie says she is using baking soda..recipe says baking POWDER..maybe that is the problem solver for her. DonAugust 12th, 2014 02:58 PMReply WTF is a knob of butter? ChristinaSeptember 26th, 2014 05:34 PMReply If you read through the whole recipe you would see she clarifies what a knob of butter is in tbs… PaeoniaAugust 12th, 2014 08:20 PMReply I modified this to be vegan and it was an unmitigated disaster. Here’s what NOT to try: 3 flax “eggs” (3 Tbs ground flax seeds, combined well with 9 Tbs water, set in the fridge for 5 to 15mins) 2/3 cup almond flour 1.5 tsp baking powder 1 Tbs + 1 tsp coconut oil Pinch of salt LisaAugust 28th, 2014 08:54 PMReply Very Tasty…I added garlic powder and Herbs du Provence to make it more savory. Followed to a T but still came out very thin, like 1″ thin. yellowcubSeptember 7th, 2014 03:02 PMReply Hi! Would you mind sharing with us the full nutritional info? Found one on MyFitnessPal but I’m not sure is very accurate. Thanks for sharing this amazing recipe JoSeptember 9th, 2014 06:17 PMReply I’m afraid I don’t have the ingredients to hand at the moment to work it out. I would say though that this isn’t a low calorie recipe: almonds are very high in calories! Keto bread lends itself perfectly to a low carb, high fat diet, but for incorporating into a regular diet just watch your portions a little more. Hope this helps! JulieSeptember 12th, 2014 06:23 PMReply Looks like REAL bread, which I miss greatly! Have you got nutritional counts on this? KristinSeptember 18th, 2014 12:18 PMReply Nutritional Info: For 1/6 of loaf (which is probably 2 slices – stay tuned, it’s still in the oven!): 114 calories 1g carbs 5g protein 10g fat 178g sodium (I used Trader Joe’s “Just Almond Meal”) Recipe entered into My Fitness Pal to calculate calories AntonioSeptember 16th, 2014 06:49 PMReply I tried this bread today. Put baking soda instead of baking powder, which I have found interchangeable in other recipes, but I think it went haywire here. The loaf was very flat and had a strong ammonia scent. It diminished as it cooled but was still there. The flavor was ok, bland but it’s vessel more than anything else. It was hard to eat because of the smell… don’t know what gave the strong ammonia scent… strange… KristinSeptember 18th, 2014 01:10 PMReply OK it’s out of the oven and I am very happy with it! Tasty! The only thing is, I think I should use a smaller loaf dish next time, as the one I used is rather long and so my loaf came out less than 2 inches tall. That still didn’t stop me from lathering it with butter Next time, I’ll try it in a smaller loaf pan so I might be able to make a sandwich out of it! Thank you for a wonderful recipe! (I posted estimated nutritional info above!) DidSeptember 24th, 2014 05:03 PMReply Is the inside of the bread wet? It looks very well, but I’ve tried a couple of recipes and all my “breads” were wet and I had to toast/ grill them. Thanks!

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