Do I dare say this recipe is foolproof? I made it and it turned out absolutely flawless it must be. The only change to the recipe I made is that since I don’t have the Xanthium gum I did substitute 1 tablespoon of psyllium husk. I am shocked at how incredibly moist the inside of the bread is, the crust has a gorgeous sheen and it slices like butter but doesn’t fall apart. Best of all, it doesn’t taste like eggs at all which is what I was fearing the most. I will definitely be making this recipe over and over, I’m so grateful for a keto recipes that taste good and I’m pretty sure my kids will eat this.
I added an egg and used chia seed in place of xanthum ( however its spelled) gum. I LOVE it I now make it about once a week.
I've tried a few low carb bread recipes, this is by far the best. Moist and holds together. Not normal bread, but it works for lchf.
Definitely one of the best keto bread recipes. I've made it a few times and I have added cheese, caraway, black pepper etc you can mix it up! I add psyllium husk instead of the gum. the more you beat, the better the batter. parchment paper is a must!
This is the 3rd time I have made this bread. The first time I used Chis seeds and the last two times I used 1tsp of vanilla. I didn't have Parchment paper the last two times I made it so I greased the pan with Olive oil. Did not stick and slipped out of the pan. Bottom and sides of bread had a great golden colour. My fiancé loves this and I will continue to make it.
This was really good for keto bread. I added some cream cheese to it to make it a little lighter and it turned out well. I only used 6 eggs, to cut down the egg taste, and threw in some fennel seed for a little spice. I used this for sandwiches and ate it directly as toast. I'll definitely make it again. This recipe is just a base for bread. It can be so easily modified and is quick to make.
Used only 4 eggs, 1/4 unsweetened applesauce, 3 Tablespoons water, 3 Tablespoons canola oil and an extra 2 teaspoons baking powder. I realize this is not strict keto bread after my modifications but it’s still low carb and I really really wanted a ‘bread’ I could use for toast and sandwiches that closely resembled real bread. Im happy!
Well as far as Keto breads go it was not the best I have made albeit it was the only one that I have tried in a loaf form. It tasted like straight up eggs with an almond flourish texture. When it came out of the oven it smelled like baked eggs like an eggy quiche or German pancakes. It does not toast well and adds a funky flavor to everything you eat it with. it is super heavy in calories too. if you are on a 2 600 calorie keto diet plan it may be fine but I am on a reduced plan of about 1700 and each slice is like 280 calories if you make 12 slices. so to make a sandwich it is a third of my daily calorie count before sandwich filling. All in all it has a good form and okayish texture and the recipe is good as far as directions and ingedients but I didn't like the taste or calorie density of this one.
This is an easy to make bread. I like the flavor, and it is great on a ketogenic diet. The only thing I will do different next time, is to grease the pan better. I used parchment paper , but the places that weren't covered well stuck.
