This was my first time baking anything EVER and it turned out perfectly! I do find that the bread does taste a tad “eggy” but it’s soft and a perfect replacement for sandwich bread. I can finally have grilled cheese sandwiches again!! Next time around, I’ll double the recipe because the bread was smaller than expected. Thanks for this amazing recipe!
To satisfy your steak pangs, we’ve gone and found 41 of the most succulent and juicy keto steak recipes. You’ll definitely find a steak dish you love from this list. And if you’re worried about not knowing how to cook the perfect steak, then don’t worry, many of the recipes come with detailed cooking instructions (including timing and temperatures).
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The two major issues that will lead to a flat loaf is not whipping the egg whites and gently folding them in OR using almond meal instead of a finely ground almond flour. If you’ve tried everything and they don’t seem to be working for you, the next best option will be to make a larger recipe. Try making 1.5x this recipe (it’s easy to do using the servings slide bar) and you’ll have a much larger loaf.
I like to think of spaghetti squash as nature’s original pasta. With its soft angel hair texture, spaghetti squash is a delicious ingredient that you can swap in for any traditional pasta recipe. And with this list of 30 Keto Spaghetti Squash recipes, you’ll find everything from inventive twists on classic lasagna to new “noodle” casseroles, all using Keto-friendly spaghetti squash.
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I’ve made plenty of Keto breads over the last few months and this one is definitely the best I’ve found so far. There is still a slight egg taste to the bread, but having the taste of the yeast really helps make it so satisfying to eat. The recipe is quick and simple to make. Because of how successful the bread was I’m really excited to try some of the other recipes on this site.
Nice and firm. Baked it on the recommended temp, added 6 or 7 minutes. Pressed the middle and it was great. I let it cool. What was nice about it was obviously it’s low carb bread…hurray for that, but it cut well. Got 18 slices easily about 1/2 inch thick without breakage. Most importantly, it wasn’t greasy, or almond tasting overload, just delicious.
I so miss bread fresh from the oven (I’m going to be adding the yeast)! You are absolutely correct about beaten egg whites creating air pockets. My family has always made buttermilk pancakes from scratch and we always separate the eggs, beat the whites to soft peaks and fold them in at the last minute. The pancakes rise beautifully! Have you tried this with your keto pancakes?
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Well my Bread wasn’t tall enough for say sandwich stuff, and I am not sure if I did anything wrong, I know I used the wrong sized bread pan so that is one thing. However, I couldn’t believe how great it tasted, it was more like a moist custard shortbread. The texture and color were perfect. I cut some thick slices and buttered both sides cooked them in a pan. I spread some sugar-free preserves on top, wow is that good. I may not have made it as intended but I can’t complain. The flavor is amazing.
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Vegetable wraps. Don’t throw out those leftover leafy greens, use them like a taco shell or wrap instead. Some vegetables that make good vegetable wraps are collard greens, butter lettuce, cabbage leaves, swiss chard, and Lacinato kale. These veggies will also provide you with one of the best ways to get more fiber, mineral, vitamins, and antioxidants into your keto diet. Some of our favorite vegetable wrapped recipes are Low Carb Corned Beef Cabbage Rolls, Spicy Pulled Pork Lettuce Wraps, and Vegetarian Greek Collard Wraps. Feel free to use whatever leafy vegetables you’d like with these keto recipes.
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I’m notoriously pathetic in the kitchen. But since being on the Keto diet, learning how to try new recipes has become a necessity for me. I think the food I most miss has been bread; so I’ve tried several different recipes in the hope of finding one I actually like. Yours is the only one I can honestly say that I really love! I was sure I had messed up another recipe when I poured it into the bread pan. But it came out smelling fantastic and tasting even better. Thank you for sharing it. Keto on!!
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Ketogenic diet bread is not low calorie – swapping gluten out for almond flour and whey isolate adds a lot of calories. If you are watching your caloric intake, always consult with a doctor about a keto diet. This bread is in no way meant to be a lower calorie option – but merely a different way to get a light, bread texture without using gluten or grains.
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Instead of all purpose flour or any other grain-based flour, you’ll be using fiber-rich coconut flour and flaxseed meal to make your very own keto bread. Each slice will have 8 grams of fiber that will feed the good bacteria in your gut and bolster gut health. As a result, your immune system, cognitive function, and emotional well-being will all be enhanced as well.
Chicken is an excellent meat to feed your family and it doesn’t have to be boring – using a crust like this one makes it so impressive you could serve it for a special dinner or celebration. Just imagine serving up delicious moist chicken with an aromatic and super-tasty crust! During cooking, the lemon wedges infuse the meat with their flavor and help to keep it juicy.
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This is BY FAR the best Keto Bread recipe anywhere, I make this weekly, and today I tried the same recipe only adding 2T swerve and 2T Raisins (adding 14 grams of carbs to the loaf but well worth it!) to make an Irish Soda Bread and I swear you cannot tell a difference between it and traditional Irish Soda Bread. I am going to try this recipe adding some shredded cheddar next week for a cheese bread, thanks for this versatile keto bread recipe that doesn’t taste like eggs!
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Hi Ashley, Usually egg whites take just a few minutes to beat to stiff peaks. Definitely not 40 minutes. Old eggs can sometimes be the culprit, or a bit of leftover fat/grease from something else in the bowl can prevent stiff peaks (this is especially common when using a plastic bowl). Lastly, it could be that your mixer isn’t powerful enough to beat that many whites to stiff peaks, but this reason is a last resort and probably less likely. Cream of tartar is a huge help in reaching stiff peaks so you can try adding that next time.
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Hi Maya, I have made this twice and the first was actually closer than the second! The second one was raised really well when I put the foil on for the last 10-15 mins of cook time and when I took it out 12 mins later it had completely fallen! Now it is almost wet in the center though there are air pockets in it, it’s very odd. The first loaf was pretty flat the whole time and I am pretty sure that was because I didn’t have my egg whites whipped enough but they were spot on for the second loaf. I am also thinking it might be my baking powder after reading some of the comments. I plan to try again and just use a baking soda/cream of tartar mix rather than the baking powder. Any other suggestions? Anyone? LOL!
On the top of the benefits of protein, the flaxseeds in this keto bread recipe have many health benefits as well. For example, they contain alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that has been proven to possess heart health benefits and decrease the risk of stroke. Flaxseeds are also one of the most abundant sources of plant compounds called lignans. Lignans have been found to reduce the risk of cancers like breast cancer and prostate cancer.
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EXCELLENT plain ole white bread. Perfect for sandwiches, toast, french toast, grilled cheese. I’m really enjoying it. Your instructions and additional comments were spot on. I did add half of the recommended sweetener, I used Swerve, but omitted the xanthan gum and cream of tartar. Perfect consistency and taste. Trying the lemon, blueberry, zucchini bread in the next couple of days. Also will look through your recipes for a good keto seeded bread loaf. Can’t wait!
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Hi Jen, It sounds like it needed to bake for longer – this is why it sunk and was still moist. The timing varies by ovens and even different pans. I hope you’ll try it again and just keep it in there for longer. You can cover the top if it starts to brown too much. For the one you made, depending on how moist it was in the middle, you may be able to salvage it somewhat by pan frying the slices.
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These chicken fingers are quite easy to make and would be ideal for a weekend lunch. With all the Asian-inspired spices used here, this would even make a lovely appetizer at an Indian dinner party. The chicken fingers can be eaten with cutlery or without – finger foods for a kids’ lunch? Just team this with a paleo tomato sauce or mayonnaise and everyone will enjoy dipping these spiced treats!
Hi Kaylee, I’ve substituted raw sunflower seeds ground dry in my bullet for almonds. I found it to taste better. Expect the color to be similar to the color of the seeds. I sub 113g sunflower seeds for every 1 cup of almond flour. As for eggs, shop around. I get pastured eggs for berween $4 to $6.50. Usually, on sale. Like this week, sprouts has buy 1get one free so that’s 2 dozens for $6.50. Even Publix to my surprise will mark down their pastture raised eggs to $3.50/dozen.
Love this recipe! I use all the optional ingredients. A tsp Monkfruit sweetener. Two Tbsp psyllium powder for the best results – firm and slices easily. Tried one without psyllium (I ran out) but it didn’t hold together as well. I wrap the loaf in a lint-free cotton towel and freeze. You don’t need a food processor. I beat the egg whites, move them to a separate bowl, then use the mixing bowl for dry ingredients and proceed. Seems to work just fine and with less cleanup. My favorite way to eat this is to toast it. Delicious, thank you!
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The wildly popular Crack Chicken is actually pretty simple in its ingredient list: chicken, cream cheese, cheddar cheese, bacon, scallion, and Ranch seasoning! The end result is creamy and rich, and packed with flavor. It’s proof that a recipe doesn’t have to be complicated to taste great. Crack Chicken is deliciously addictive, which is where the name comes from.
I tried this recipe and it is not at all easy to incorporate 1/2 the egg whites in the food processor. When attempting to pulse just 2-3 times, only part of the egg whites incorporated, leaving 1/2 the whipped egg whites still sitting at the top of the mixture. I then had to use a spatula to force it down and pulsed 3 more times and ended up with a heavy batter because the egg whites completely fell. Then trying to fold the mixture into the rest of the egg whites was like trying to fold in cookie dough. The result was a loaf of baked eggs whites that had clumps of batter in the middle.
Hi Howard, You’re right that this bread doesn’t rise much – the volume comes mostly from whipping the egg whites. If the whites fell too much, the bread might not be tall enough. But even if they didn’t, it might still be shorter than some other tall bread loaves. Feel free to multiply the recipe by 1.5 if you prefer a taller loaf. I’m glad you liked the flavor and texture!
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The main ingredients in this recipe (chicken, cream cheese, cheddar cheese, and bacon) are all part of a low-carb, ketogenic diet. We skipped the store-bought Ranch seasoning mix because it usually contains sugar, quite a bit of salt, and preservatives that we try to avoid if possible. Instead we used a keto-friendly mix of dried chives, garlic powder, onion powder, crushed red pepper flakes, dried dill, salt, and black pepper to season our Crack Chicken.
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The mustard dressing in this dish gives the chicken a wonderful flavor especially if you let it marinate overnight, but this is optional as you can still enjoy it after just ten minutes! Use whatever greens you like, collard greens, spinach or kale for example, then tuck in and enjoy this warming and satisfying meal. This recipe is also dairy and gluten-free, yet it is rich in flavor and goodness.
Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?
Because of the golden brown color on this chicken dish, it looks so yummy before you even try it! Then when you cut into it and are greeted with mouthfuls of tender meat with soft and flavorsome stuffing, you will put this recipe down in your favorites section! If you don’t have a meat mallet you can use a rolling pin or even a pan to pound the chicken flat ready for rolling.
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Hi Mindy, That sounds very odd. The salted butter is probably why it was too salty, but I think one of your ingredients must have gone bad, because the bread shouldn’t have a bitter or sour taste at all. Or did you use baking soda instead of baking powder? That would taste both bitter and sour, so that could be it. It needs to be baking powder, not baking soda. Hope you’ll try again!