Description
Discover three versatile keto bread recipes perfect for low-carb baking, each offering simple, satisfying results with different flour bases—almond flour, coconut flour, and a quick microwave mug bread. These breads are ideal for anyone following a ketogenic or low-carb diet, providing delicious options that are easy to make and great to customize.
Ingredients
Scale
Almond Flour Bread
- 2 cups blanched almond flour
- 2 tablespoons ground psyllium husk (fine powder)
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 4 large eggs, room temperature
- 1/2 cup unsweetened almond milk or water
- 2 tablespoons olive oil or melted butter
- Optional: 1 teaspoon apple cider vinegar (helps lift)
Coconut Flour Bread
- 3/4 cup coconut flour
- 1/4 cup golden flaxseed meal
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 large eggs, room temperature
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- Optional: 1 tablespoon sweetener for a hint of brioche-style sweetness
Microwave Mug Bread
- 3 tablespoons almond flour or 2 tablespoons coconut flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 large egg
- 1 tablespoon melted butter or olive oil
- Optional: pinch of garlic powder or everything seasoning
Instructions
- Preheat and prep: Set oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving an overhang for easy lifting.
- Mix dry ingredients (Almond Flour Bread): In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, and salt until well combined and no clumps remain.
- Whisk wet ingredients (Almond Flour Bread): In a separate bowl, whisk the eggs, almond milk or water, olive oil or melted butter, and optional apple cider vinegar until smooth and slightly frothy.
- Combine batter (Almond Flour Bread): Pour the wet ingredients into the dry ingredients and stir gently with a spatula until a thick, spreadable batter forms. Avoid overmixing to keep the bread tender.
- Fill and smooth: Transfer the batter to the prepared loaf pan. Smooth the top with a damp spatula and score a shallow line down the center to guide the bread’s rise during baking.
- Bake Almond Flour Bread: Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the bread browns too fast, tent with foil to prevent burning.
- Cool: Let the bread cool in the pan for 10 minutes before lifting it out using the parchment overhang. Transfer to a wire rack to cool completely before slicing to prevent crumbling.
- Preheat and prep (Coconut Flour Bread): Again, set oven to 350°F (175°C) and line the loaf pan with parchment paper.
- Mix dry ingredients (Coconut Flour Bread): Whisk together coconut flour, golden flaxseed meal, baking powder, and salt, breaking up any lumps for an even texture.
- Blend wet ingredients (Coconut Flour Bread): In a separate bowl, whisk eggs, almond milk, and melted coconut oil or butter until smooth.
- Hydrate batter (Coconut Flour Bread): Stir the wet ingredients into the dry mix until combined. Let the batter rest for 3 to 5 minutes to allow the coconut flour to absorb moisture. The batter should be thick but spreadable; add 1 to 2 tablespoons of almond milk if too stiff.
- Bake Coconut Flour Bread: Spoon the batter into the loaf pan, smooth the top gently, and bake for 40 to 50 minutes. The bread is done when it springs back lightly when pressed.
- Cool: Allow the bread to cool fully, as coconut flour breads firm up significantly when cool. Resist slicing while warm to avoid crumbling.
- Prepare Microwave Mug Bread: In a microwave-safe mug or small ramekin, mix almond flour or coconut flour, baking powder, and salt. Add the egg and melted butter or olive oil and mix until smooth. Optionally, add garlic powder or everything seasoning.
- Cook Microwave Mug Bread: Microwave on high for 70 to 90 seconds, just until set. Avoid overcooking to prevent a rubbery texture.
- Finish: Let rest for 1 minute post microwaving. Slice horizontally to make a quick sandwich or toast the slices in a skillet with butter to enhance flavor and texture.
Notes
- Ensure eggs are at room temperature to help the batter mix more evenly and rise well.
- Do not overmix the batter to avoid dense bread; a few small lumps are okay.
- Using parchment paper with an overhang makes it much easier to lift the bread out of the pan after baking.
- Coconut flour absorbs a lot of liquid, so give the batter time to hydrate before baking.
- Microwave mug bread is best eaten immediately or toasted for best texture.
- Optional ingredients like apple cider vinegar and sweetener improve texture and flavor but can be omitted based on preference or dietary needs.
- Store bread in an airtight container in the refrigerator for up to 5 days or freeze slices for longer storage.
