November 12, 2022

The Best Keto Sandwich Bread

Simple Keto Sandwich Bread

This recipe is designed to teach everyone how to make simple keto sandwich bread

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Course: Main Course, Side Dish

Prep Time: 10

Cook Time: 45

Servings: 1/2-inch slices

Calories: 43kcal

Ingredients

6 large room temperature eggs, divided
84 grams coconut flour (3/4 cup)
1/4 tsp salt
13 grams baking powder (2 1/2 tsp)
13 grams golden flaxseed meal or psyllium husk powder (2TBS)
11 grams instant dry yeast (1 TBS) for flavor
59 ml room temperature coconut milk or room temperature milk of choice (1/4 cup)
59 ml warm water (1/4 cup)
1/2 cup melted and cooled butter

Instructions

Preheat oven to 350 degrees. Line an 8 x 4-inch loaf pan with parchment paper and allow the paper to hang over the sides for easy removal. Set aside
Crack the eggs one at a time placing the yolks in one small bowl and the whites in another small bowl. Set aside
Sift the dry ingredients into a large mixing bowl until there are no lumps. Add just the egg yolks and stir until the dry ingredients are moist. Stir in the milk, water and melted butter until fully combined and a dough has formed. Set aside
Place the egg whites into a mixer bowl. Use the whisk attachment and whisk on low about 20 to 30 seconds to combine the egg whites. Gradually increase the speed to medium and whisk a few more seconds until the eggs are thickening and white. I
Increase the speed to medium-high and whisk about 8 minutes or until the eggs are stiff. You know they are stiff when you can turn the bowl over and nothing comes out
Gradually and gently fold the egg whites into the dough until fully combined and smooth. Scoop the dough into the prepared loaf pan. Bake at 350 degrees 45 to 50 minutes or until golden and a tester comes out clean
Remove from the oven and allow to cool in the pan about 45 minutes or until firm. Grasp the overhanging parchment paper and gently lift the bread out of the pan. Transfer the bread to a wire rack and allow to cool completely before slicing
Once cooled slice the bread into desired size slices. Store leftovers in an airtight container at room temperature up to 3 days or freeze up to 3 months