Perfect Keto Bread

My husband decided to join me on my Keto journey in June of last year. And since he was on board, I transitioned the kids as well. For the kids, though, we decided to have them eat low-carb instead of full Keto because I didn’t feel that they needed the stricter guidelines and I wanted them to still enjoy fruit.

My 3-year-old at the time didn’t really know the difference. We didn’t have a whole lot of junk in the house in the first place, and I had already cut some things out of her diet because of allergic reactions she had. If she happened to ask for something that she shouldn’t have, especially away from the house, I would just tell her that she couldn’t have it because it would hurt her tummy. That answer seemed to satisfy her, and now she’ll repeat it to me if she sees something she knows I’ve not let her have in the past. For instance, she would eat Goldfish crackers and then break out in tiny red bumps all around her mouth. Since explaining to her that they hurt her tummy, she doesn’t ask for them even when in a group and everyone else around her is eating them.

My son took a little longer to get used to the shift in food choices, but he knew why we made the change as well. He and my husband finally sat down and watched The Magic Pill with me. This documentary really opened both of their eyes to everything I had already researched about the Ketogenic diet and how people were reversing diseases and changing their lives simply by altering what they put into their bodies. Food is medicine.

So, with both kids and my husband on board, I was on the hunt for a really good bread recipe. Ideally I wanted something that looked and smelled and tasted like regular bread, but it was quickly becoming clear that my ideal was either not possible or super hard to find. I tried countless recipes that used different ratios of almond flour, coconut flour and eggs. After many different attempts, I realized that if the recipe contained egg yolks, then the bread was going to taste eggy. And eggy bread does not make good peanut butter and jelly sandwiches.

Then I stumbled upon this recipe on Pinterest called Amazing Bread by Maria Emmerich. I already owned one of her cookbooks, The 30-Day Ketogenic Cleanse, and had tried several of her recipes, which were all winners. And this bread recipe used egg whites, but not the yolks. The only ingredient I didn’t have on hand was the psyllium husk powder, but I did have psyllium husks, so I just ground them up in the coffee grinder and crossed my fingers.

Can I tell you that as soon as I added the boiling water to the mixture, which is almost the last step before baking it, that it smelled EXACTLY like wheat bread?! I was in disbelief that almond flour, apple cider vinegar, baking powder, egg whites, psyllium husks and boiling water could smell so good! I baked it for just over an hour, and the house smelled heavenly! And the taste, which is the most important part, is spot on to regular bread.

I did learn with my first few loaves that weighing the ingredients was key. I use my kitchen scale to measure exact amounts and I get consistently great results. I do use less baking powder than the original recipe calls for because I was getting holes in the bread from where it rose too much and then deflated after cooling. I also purchased an 8 x 4 bread pan so that the bread would rise more than it spread out.

This is what my loaf looks like right out of the oven. I wish you could smell this because it smells soooo good!

And this is my loaf sliced and ready to be enjoyed. I normally get 20 slices out of my loaves, but it depends on how thick you want your slices to be. Store it in the fridge for longer freshness. You can make a couple and freeze some as well. I’ve frozen and thawed them and they taste just as good.

One note that’s super important is that psyllium husks absorb a lot of water. So when you’re devouring this bread, make sure to drink something as well. Also, depending on the psyllium husk powder that you use, your bread could have a purple tint. It doesn’t affect the flavor at all, but could take some getting used to aesthetically. The psyllium husk powder that I used in this loaf is here.

For the recipe, make sure you visit Maria Emmerich’s post, Amazing Bread.

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