This is a wonderful easy keto bread recipe that can be made in no time at all with east to find ingredients. The hemp seeds add a great crunch but you can also use flax or chia seeds if you have those on hand. I make this easy keto bread all the time for my husband and he loves it. It can even work as bagles or buns if you use the right pan.
It is best to double or triple this recipe and make serval loafs of this easy keto bread to keep in the freezer. This easy keto bread will keep in the freezer for several months and that way your family will always be able to grab this easy keto bread whenever they are looking for a recipe to calm there carb cravings. It is very low in carbs and full of fiber for satiety with healthy fats to to keep the bread moist.
Easy Keto Bread Recipe
Ingredients
- 6 pastured eggs try to get soy free
- 1/4 teaspoon stevia powder extract
- 1/4 cup coconut oil melted
- 1/2 teaspoon coconut vinegar
- or apple cider vinegar
- 1 cup blanched almond meal
- 1/4 cup hemp seeds
- or ground flax or chia
- 3 tablespoon coconut flour sifted
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Instructions
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Preheat oven to 350°F.
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Line an 8 x 4″ loaf pan with a strip of parchment that only lines the bottom of the pan, not the sides.
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In a large bowl, beat the eggs, sweetener, coconut oil and vinegar until thoroughly mixed.
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In a separate bowl, combine the almond meal, flax meal or hemp, coconut flour, baking soda and sea salt until well mixed.
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Mix the dry ingredients slowly into the wet ingredients making sure not to over stir.
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Pour into the lined loaf pan and bake for 35-40 minutes.
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Remove from oven and allow to cool in pan 12 minutes.
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Remove from pan by pulling up on the parchment.
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Set the bread on a wire rack to cool completely for 15 minutes.
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Slice and enjoy this paleo white sandwich bread recipe.
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Store it in the fridge for a week or in the freezer for a few months.
Recipe Notes
For Paleo Version: Use 2 tablespoons honey in place of stevia powder extract
Net Carbs: 2.6
Nutrition facts based on 8 servings
I make a similar bread, but use 8 eggs per loaf, and psyllium husks (whole) for the major part of the “dry”, plus about a half cup of almond flour. I do ocassionally change out, adding coconut flour, ground flax or hemp. I don’t really measure, but I’m guessing about a cup of psyllium husks usually. And I do add some coconut oil, or lacking that some melted butter, or some cream. I don’t use parchment paper, but do butter the bread dish well. Makes a delightful, sliceable bread.
This recipe looks easy enough. I have a question about lining only the bottom of the pan with parchment. The directions mention pulling up on the parchment to lift the bread from the pan. I’m wondering how you get a hold of the paper if only the bottom is lined? I was thinking you would turn the pan upside down and the loaf would come out.
Thanks,
Lisa 🙂
Just leave some hanging out on the sides so you can tug on it. Thanks for trying the recipe.
This sounds yummy. In step four it mentions flax meal but I don’t see that in the ingredients. Can you clarify?
choose one, flax, chia or hemp. Thanks for reading.
Did anyone’s bread have a green hue on the bottom?
I just noticed after it’s been in the fridge for 5 days. Do you think it’s mold?
That happens sometimes with cooked seeds it is not harmful. Thanks for making.
Have you tried this with any substitute for the almond meal? not sure all coconut flour would work. I have a daughter with a nut allergy….