Grain-free keto low carb bread

Over the years, I’ve tried so many low carb bread recipes that were failures, it’s not even funny anymore. I finally found what I think is the holy grail of keto low carb breads…grain-free, not eggy-tasting (at all), and a texture that will not disappoint. This is grain free, and nut-free. If you’re looking for the best coconut low carb bread, this is it.

I created my own recipe by following 3 different keto/paleo ones I found online. I combined them along with feedback from people who tried them, and the result is actually pretty darn good. And best of all, I promise the only special ingredient you will need is psyllium husk, if you really want this to turn out. I got mine from NOW Foods on Amazon.

Not only was the bread GREAT toasted with a schmear of cream cheese, it made an even MORE fabulous low carb French toast, than the last one I tried. I’m sure if you were to add some rye flavor extract, caraway seed (whole or ground) or malt flavor extract, this could make a great mock rye bread, as well.

All this said, I have not  missed bread (and I still don’t). But if a low carb bread recipe is what you need to stick to this lifestyle, I think this is the one you will like most. The calculations I got when I entered my recipe into MyFitnessPal was 106 calories and 2 grams net carbs per slice (see below).

INGREDIENTS

5 TB (9g), Psyllium husk powder
3/4 cup warm water
3/4 cup Coconut flour
1 tsp Salt
1 tsp Xanthan gum
1 1/2 tsp Baking soda
1/2 tsp Baking powder
1 large Egg + 6 large Egg whites, at room temperature
2 TB Olive oil
1/2 cup Butter, melted
1  1/2 tsp Apple cider vinegar
1/2 tsp Unsulphered blackstrap molasses

DIRECTIONS

Preheat the oven to 350F.

Mix the psyllium husks and the warm water together in a small bowl. Set aside for 10-15 minutes, to let it gel. It will become a sponge and practically solid, in consistency.

Make parchment paper handles long enough to go across the bottom and be pulled out of the short sides of an 8″ x 4″ or 9″ x 5″ loaf pan, buttering the longer sides. Metal works better than glass for this recipe.

Separate 6 egg whites from their yolks, and reserve the yolks for another use.

In a medium-large mixing bowl, combine all the dry ingredients except for the baking soda and baking powder. Set aside.

In another medium bowl or stand mixer bowl, add the egg whites and whole egg and beat with the stand mixer or hand mixer for 4-5 minutes while mixing, add in the apple cider vinegar, melted butter, olive oil, and molasses.

Add in the psyllium sponge and dry mixture and blend it well. If your psyllium sponge is too tough for a hand mixer or stand mixer to break up, process in a blender or food processor.

Then add in the leavening agents, making sure to mix until all moistened. I always leave these until last because if they sit too long in the mixture before baking, they may not proof the bread as well to make it rise and create air bubbles for an ideal bread texture.

Place the mixture into the prepared loaf pan, and bake for 50 minutes until golden brown on top and very dry to the touch. Remove the pan from the oven and check to ensure the internal temperature is at least 180F and no more than 200F. If the bread puffs up dramatically and then falls again once removed from the oven, you will need to place it back into the oven to bake for at least another 15 minutes. However, checking for the temperature should prevent this.

Makes 12 slices, 1 slice per serving.

Notes:

One of the recipes I used to create my own version of this did not use psyllium husk powder, it called for whole husks, and one of them called for the husks in powder form. I however, used whole husks and ground mine in the spice grinder, and got a finer texture. Leaving them whole will give the texture closer to whole wheat, but it’s up to you how you prefer yours.

I wasn’t a big fan of this particular recipe in the form of fresh sliced bread, but you may like it just fine. If you prefer not to have toast, I would recommend not slicing this loaf until it has cooled all the way down.

Here’s some pics of the French toast I’ve made with this bread!