Keto Mayo Bread
This recipe is designed to teach everyone how to make easy keto mayo bread
Servings 14 slices
Calories 125kcal
Ingredients
- 89 ml (6 TBS) hot water
- 10 grams (2 TBS) whole psyllium husk
- 112 grams (1 cup) coconut flour
- 12 grams (1 TBS) baking powder
- 1 TBS instant dry yeast for flavor, optional
- 2 tsp granulated monk fruit sweetener, optional
- 239 ml warm coconut milk
- 15 ml (1 TBS) warm water
- 115 grams (1/2 cup) room temperature mayonnaise
Instructions
- Preheat oven to 350 degrees. Line 7 x 3-inch loaf pan with parchment paper. Allow the paper to hang over the edges for easy removal. Set aside. In a small bowl whisk together the hot water and psyllium husk for 1 minutes until thick and gooey. Set aside
- Sift the dry ingredients into a large mixing bowl until fully combined and there are no lumps. Stir in the warm milk, psyllium husk mixture and the warm water until fully combined. Stir in the mayonnaise for 1 minute until combined and a smooth dough has formed.
- Scrape down the sides of the bowl and push the dough to the center of the bowl. Knead the dough in the bowl for 2 minutes until it forms a smooth ball. Shape the dough into a smooth oval and place into the prepared loaf pan. Use hands and slightly flatten the top of the dough.
- Use a butter knife and drag the knife around the edges of the pan to pull the dough slightly away from the edges of the pan. Place the pan in the preheated oven. Bake for 40 to 50 minutes until the bread is golden and firm. Once baked remove the bread from the oven and allow it to cool in the pan at least 1 hour before slicing it.
Nutrition
Serving: 1slice | Calories: 125kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g