Best Keto Bread Recipe – No eggy taste

In my opinion this really is the best keto bread recipe.  Even better than my others!

It’s funny to me this bread doesn’t quite look as great as the Daily Keto Bread, but yeah in my opinion I actually think flavour-wise and versatility this bread totally wins out.

The Best Keto Bread gets a big tick for flavour, the texture in your mouth is good, and toasting is bloody awesome.  Read on for some great keto bread variations.

Picture courtesy of Mia Jenkins.

Best Keto Bread Recipe Variations

I have successfully made this grain free bread recipe into burger buns, and pizza bases.  Basically I did them as a 45 g and 70 g ball that I flattened and pushed out to a large disc and cooked for around 15 minutes and then store in an airtight container until you want to use or freeze as easy to use bases.

I have to say my first test got eaten just topped with loads of butter and vegemite.  Sooooo good! 

Cacao Bread pics courtesy of Mia Jenkins.

Keto Bread Consistency

Just an FYI on making this bread.  The dough is a dough not a runny batter like a lot of my other recipes.  It is stiff and needs some wet hands to push it gently and shape it in the tin before baking.  It works perfectly in a tortilla press for pizza bases or burger buns as well.

While there is rosemary in the recipe trust me when I say it doesn’t overpower or even seem wrong, even if eating with peanut butter or vegemite.  For the pizza bases I added mixed Italian herbs as well.

This bread is more dense and not unlike a gentler consistency of pumpernickel.  Just like pumpernickel, cut this bread very thin.  It still toasts amazing and works in any meal.

This variation above has hemp flour in place of coconut flour.  Photo courtesy of Diane Learmonth Cripps.

Megan’s tips on getting the perfect rise

1.  Use the right size tin.  If you only have a larger tin then increase your mix size by half or double.  This will not only give you a fully risen loaf, but will ensure you do not end up with a flat dry loaf
2. Measure your eggs.  As we all know eggs sizes are crazy and all weigh so different please ensure you have 520g of eggs.  Even if you have a whole dozen eggs in there to get to this weight, TRUST ME it will not taste eggy!
3. Score your loaf.  If you deeply score the top of the loaf before placing in the oven this allows for the leavening and rise of the loaf4.Use Bobs Red Mill Baking Powder.  It is a double action and will help the rise of the loaf. Always check your baking powder is in date and is kept in a cool dry place
4. Freshly ground flaxmeal works better in baking
5. Almond meal can be substituted for sunflower meal.
6. Coconut flour can be substitute for hemp flour.
7. If you only have psyllium husks, please mill to produce a fine powder
8. 

Keto Bread Flavour

It is delicious!  No weird eggy taste, or nutty weirdness.  I think it is just lovely.  It has well and truly past the Dave test hence my need to do a double batch today, which by the way fits in the Thermomix® perfectly, just be sure to give it an extra knead to ensure it is properly mixed.

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Best Keto Bread Recipe

This is really my favourite bread recipe I have created. The taste is delicious and it is lovely fresh or toasted. It passed my butter and vegemite test by a country mile.

4.89 from 26 votes!

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Prep Time: 5 minutes mins

Cook Time: 45 minutes mins

Resting time: 30 minutes mins

Total Time: 50 minutes mins

Course: Bread

Cuisine: Australian Keto

Recipe Category: Low Carb

Calories: 112kcal

Author: Megan Ellam

Servings: 20 serves

MetricUS Customary

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Ingredients

• ▢ 60 g golden flax seeds if you do not have anything to mill the seeds please use flaxmeal
• ▢ 40 g coconut flour
• ▢ 150 g almond meal
• ▢ 30 g psyllium powder
• ▢ 8 (520g in total weight) eggs add more eggs to have the total weight
• ▢ 1 teaspoon pink Himalayan salt
• ▢ 1 1/2 teaspoons baking powder gluten free
• ▢ 35 g extra virgin olive oil
• ▢ 1 tablespoon fresh rosemary chopped fine

Metric – US Customary

Instructions

• Preheat oven to 180℃. Half line a 20 x11cm loaf tin.

CONVENTIONAL METHOD

• Mill golden flax seeds in coffee grinder or food processor until finely ground.
• Add all ingredients to a bowl and mix to combine well.
• Spoon batter into the loaf pan. Gently press into loaf shape
• Score the top of the loaf in 3-5 lines to allow the loaf to rise
• Bake for 50 minutes. Allow to cool for one hour before slicing.

THERMOMIX® METHOD

• Mill golden flax seeds 10 seconds/speed 10.
• Add all ingredients to bowl and mix 30 seconds/speed 5.
• Spoon batter into the loaf pan. Gently press into loaf shape
• Score the top of the loaf in 3-5 lines to allow the loaf room to rise
• Bake for 50 minutes. Allow to cool for one hour before slicing.

Notes

1. Almond meal can be substituted with seed meal for a nut free version

2. Rosemary can be omitted, for a plainer variety.

3. I have not yet tested if beating the eggs improves rise and lightness of bread.

4. Bread is dense but extremely tasty.

5. Suitable to be sliced and frozen

6. Store in fridge up to 1 week.

Your Own Notes

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Nutrition

Serving: 20serve (1 slice) | Calories: 112kcal | Carbohydrates: 4g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 146mg | Potassium: 78mg | Fiber: 3g | Sugar: 0g | Vitamin A: 100IU | Calcium: 46mg | Iron: 0.8mg | Net Carbs: 1g

Tried this recipe?Mention @meganellam or tag #madcreations!

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