Yep, even if you don’t consider yourself a baking expert or you’re a stone-cold beginner, you can make this keto bread recipe – even if you don’t have a bread machine or a loaf tin! Seriously, if I can bake this gluten-free, low carb, and Paleo homemade bread with almond flour, you can too.
When I woke up this morning, my plans did not include baking bread. What I wanted to do was make smoothies, which turned out to be impossible because once again, my twelve-year-old Lylah Kate misplaced my equipment.
So, instead of going on a mom rant about the importance of cleaning up after ourselves in the kitchen, I channeled my energy into this bread – even though I do not consider myself a “baker” – I don’t even own loaf pan.
In other words, if I can make this keto bread recipe turn out this good on my first attempt – you can too.
Ingredients You Need To Make This Keto Paleo Bread Recipe
2 cups almond flour – I used blanched almond flour. I’ve worked with it before in my Shortbread cookies. In case you’ve never baked with almond flour before, I’ll warn you – it can be a bit tricky. Read the tips below before you get started.
2 eggs + 4 egg whites – You’ll be whisking these egg whites to bring a little air into the eggs, which will help your bread be light and fluffy.
⅓ cup unsalted butter or coconut oil – melted – I used butter, but if you prefer or need a dairy-free bread, go with coconut oil.
2 teaspoons baking powder – If you’re keeping your recipes gluten-free, go with this brand.
1.5 tablespoons erythritol – I used powdered erythritol to add a little bit of sweetness. Granular will also work. Or you can use stevia if that is your go-to sugar swap.
¼ teaspoon xanthan gum – Xanthan gum is a major player when it comes to gluten-free baking. It helps lock in moisture, bind the flour and give the bread structure.
¼ cup warm water – I added a little warm water to the dough as I was mixing it.
¼ teaspoon salt
Baking with Almond Flour Tips
Use Room Temperature Ingredients – Unless the recipe you’re following gives you an alternative. Otherwise, your dough will be harder to form, difficult to cream together, and will be clumpy.
Don’t Second-Guess Your Dough – Almond flour yields a thicker batter than traditional flour. You may be tempted to add more liquid than the recipe calls for – but hold back. Take a look at the mixture from my shortbread cookies recipes, and you’ll see what I mean.
How To Make Keto Bread
Start by combining the dry ingredients – almond flour, baking powder, erythritol, salt, and xanthan gum. I put everything in a bowl and then – to be 100% there weren’t going to be any clumps I put everything in a food processor.
You could use a blender if you don’t have one – but this step may be one of the most important ones. Lumpy batter = totally disappointing bread.
Return the dry ingredients to the bowl and add two whole eggs and butter or coconut oil.
Next, whisk four egg whites. When you do this, you are forcing air into eggs – which will give your bread more of an airy, traditional consistency. All you need to do is separate the egg yolks and whip them with a whisk or a stand mixer.
Once they have peaked – add them to the rest of the dough, plus ¼ cup warm water, and you are ready to blend.
Be sure to mix until no lumps are present.
Transfer your dough into a loaf pan lined with parchment paper, or a disposable tin, or if you don’t have one – use a cake pan or even muffin tins.
Bake at 325 for 40-50 minutes.
How To Store Keto Bread
You may store this on your countertop or in a bread box, or it will keep in the refrigerator. And it is also freezer-friendly. You may want to slice it before freezing:)
Things You May Need To Make This Keto Paleo Bread Recipe
You don’t need special equipment to make this bread. But these items may help make the process easier.
Make This Keto Paleo Bread Recipe In Less Than An Hour Without A Bread Machine (Or Baking Experience)
- Total Time: 55 Minutes
Description
Even if you don’t consider yourself a baker, you can make this easy homemade Keto Paleo bread recipe. Almond flour, eggs, butter, baking powder, erythritol, xanthan gum, and salt come together to create a light and fluffy low carb bread that’s gluten-free with 3.5 net carbs per serving.
Ingredients
- 2 cups almond flour
- 2 eggs + 4 egg whites
- ⅓ cup unsalted butter or coconut oil – melted
- 2 teaspoons baking powder
- 1.5 tablespoons erythritol
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup warm water
Instructions
- Start by combining the dry ingredients – almond flour, baking powder, erythritol, salt, and xanthan gum. I put everything in a bowl and then – to be 100% there weren’t going to be any clumps I put everything in a food processor. You could use a blender if you don’t have one – but this step may be one of the most important ones. Lumpy batter = disappointing bread.
- Return the dry ingredients to the bowl and add two whole eggs and butter or coconut oil.
- Next, whisk four egg whites. All you need to do is separate the egg yolks and whip them with a whisk or a stand mixer. When you do this, you are forcing air into eggs – which will give your bread more of an airy, traditional consistency. Once they have peaked – add them to the rest of the dough, plus ¼ cup warm water, and you are ready to blend.
- Be sure to mix until no lumps are present.
- Transfer your dough into a loaf pan lined with parchment paper, or if you don’t have one – use a cake pan or even muffin tins.
- Bake at 325 for 40-50 minutes.
Notes
You may store this on your countertop or in a bread box, or it will keep in the refrigerator. And it is also freezer-friendly. You may want to slice it before freezing:)
- Prep Time: 10
- Cook Time: 45
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