Keto Bread

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This bread isn’t my original invention, it is a variation on the Soft Low Carb Loaf from the Diet Doctor website. But I felt it was important to share my variations here because while small they make a world of difference when trying to get kids to eat compliant low carb bread. My son is autistic and visual changes in his food bother him a lot. If it looks really different to what he’s used to, he won’t touch it. So it was incredibly important to make a bread loaf that not only looked the same as store bought bread, but was the correct shape and size!

This is one thing that can be difficult with keto breads, they are usually designed to be baked in a small loaf tin and have only maybe half the height of a regular loaf and a much smaller width too. I needed to adjust a recipe to make a larger amount that would bake in a larger tin. I went through literally dozens of test loaves of different highly rated bread recipes and can’t tell you how many loaves and expensive ingredients ended up in the bin.

Low carb breads usually are quite moist and when you bake in an even larger tin this becomes a bigger problem. I had loaves that didn’t hit the mark visually and ones that did but weren’t cooked through properly inside. Baking them any longer would have given a burnt crust. So after all my trial and error, I finally got this loaf down pat and it’s the loaf my son has a slice of for breakfast every morning. It’s grain free, sugar free and packed with fibre and healthy fats. I bake 2 loaves at once, slice and then wrap and store in the freezer in individual slices. Then all I have to do is defrost a slice when I need to make one for my son.

Does this taste like store bought regular wheat bread? The answer is no, there is NO keto bread that is fully compliant and tastes like regular bread. It just can’t be done because the starchy flavours of the wheat, yeast and other added ingredients can’t be replicated with compliant ingredients only. There are some breads out there that do taste a lot more like store bought, but use non-compliant ingredients containing grains and sometimes sugars. I honestly think this loaf is the best it gets in terms of taste and visually there is no keto loaf that looks as much like store bought as this one!

 

Keto Bread – 20 slices approximately

1 ½ cup almond meal (no skins)

1 ¼ cups coconut flour

8 tbsp sunflower seeds, coarsely ground

6 tbsp psyllium husk powder

1 ½ tbsp baking powder

1 ½ tsp salt

9 eggs

300g cream cheese, softened

175g butter, melted

300mL thickened cream

1 loaf tin approximately 500g, L23.5cmxW12.5cmxD11cm (this tin is crucial to getting the size and shape right)

Preheat oven to 175C. Combine all dry ingredients in one bowl and all wet ingredients in another larger bowl. Blend the wet ingredients with a stick mixer so the cream cheese is incorporated and there are no lumps. Add the dry ingredients to the wet and mix with a wooden spoon until combined. Take your loaf tin, grease it and then line with baking paper, even if the tin is non stick. You don’t want to take a chance on the loaf sticking. With a spoon fill and pack in the bread mix. You will need to push it down with a spoon to make sure the loaf tin is filled properly. Once filled, smooth the top over with the back of the spoon.

Place in the middle rack of the oven and bake for 20 minutes. The top should be just starting to brown nicely. Remove, cover well with foil and place back in the oven. This is to ensure the bread cooks through properly without the crust burning. Bakr for another 40 minutes. Remove and take off the foil. The bread should be well browned. Immediately remove it from the loaf tin and cool on a rack.

This bread is best served toasted. It can burn around the crusts if toasted in a regular toaster so I like to toast in a pan on the stove with some butter on both sides. You get a nice even toast like this and the butter adds flavour.

 

Nutritional Info:

Cals – 309.3

Fat – 27

Protein – 8

Total Carbs – 10.2

Fibre – 5.8

Sugars – 1.9

Net Carbs – 4.4g