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Best Keto Bread
January 12, 2019

This bread is phenomenal! I think of it as low-carb gluten free! I made if following the directions exactly. For those who got a dense or hard loaf, maybe you didn't use a mixer? Or maybe you didn't mix it long enough? I used my standard hand mixer and beat the eggs at room temperature then added in the butter and olive oil. Beat again to a smooth consistency. Probably 2 - 3 minutes? That's 180 seconds max. You can do it! Then I added the almond flour 1 cup at a time mixing well between additions. I also added the baking powder and xanthan gum between the first and second cup of almond flour. I beat that mixture on high for maybe another 2 minutes tops after adding the second cup of almond flour. It's a lovely thick/creamy batter that has an interesting consistency. I had lined my loaf pan with parchment paper so the loaf would come out clean. Make sure you level out the batter before putting it in the oven. I baked mine in my convection oven and it rose beautifully. Once cooled I sliced it and the crumb is absolutely lovely! Not dry! Not heavy! Not mushy! Not wet! It has a nice eggy flavor ( has 7 eggs!) and I can imagine it toasted or used to grill a cheese sandwich! Fingers crossed it will keep a few days. I'll be storing in the fridge for good measure. Thank you for sharing this. It is seriously good!

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