Keto Bread Loaf Recipe

October 21, 2019 By Ann Leave a Comment

two slices of keto bread cut away from the main loaf, on top of a grey and white towel, a butter dish in the upper right

Are you on the keto diet and craving a tasty low-carb bread? This keto bread recipe is moist and delicious. If you are tired of dried out, bland tasting low-carb keto-friendly breads, give this fabulous keto-friendly bread recipe a try! You will be happy you did.

Keto Bread Loaf Recipe

Are you on a low-carb, ketogenic diet? Do you miss the taste and texture of bread? If the answer is yes, do I have a great tasting, easy to make, keto bread recipe for you! But first, a few questions and answers about low-carb, keto bread:

What is keto bread made of?

Keto bread is made with keto-friendly ingredients such as almond flour or coconut flour. You need a thickener, such as xanthan gum, and a leavening agent, such as baking powder. Some keto breads have sugar substitutes. Be aware that some keto-friendly sugar substitutes can have gastric side effects.

Is there any bread you can eat on the keto diet?

Yes, you CAN eat bread on a keto diet! You simply need a bread that is made with a keto-friendly flour such as almond flour or coconut flour. Flours made from wheat are not keto-friendly, as they have a lot of carbs. That is why people on a low-carb diet are always looking for a bread that will not increase their carb count.

What is the healthiest low carb bread?

The healthiest low carb breads should exclude wheat flour, white flour, etc. so you can maintain your low-carb daily restriction No sugar. We also look for breads that do not have too many odd ingredients, but that is personal preference. Low-carb has come a long way in the last five years with commercial substitutes.

Keto Bread Loaf Recipe. Are you on the keto diet and craving a tasty low-carb bread? This keto bread recipe is moist and delicious. If you are tired of dried out, bland tasting low-carb keto-friendly breads, give this fabulous keto-friendly bread recipe a try! You will be happy you did.

Hubby has been on Keto for a few years now. Sonny-boy and his girlfriend are also on the keto diet. As anyone on the keto diet knows, loss of bread is a real negative to the diet. Sometimes, you just crave bread!!

And, if you are on the keto diet, you know just how much it costs to purchase keto-friendly breads. The last one Hubby store-bought (at Whole Foods) was $15!! Granted it was moist and tasty – most store-bought keto breads are dry and bland, in my opinion – but for a tasty keto bread, this one beats anything he’s purchased at the store or online.

This keto-friendly, low-carb bread is delicious. I am not on the keto diet, and I really enjoy this recipe. There is nothing funky in it, and it tastes great, especially when paired with this keto Keto Sugar Free Jam Recipe.

While I have not yet done it, Hubby and I were talking about the variations we could do to this bread. I simply have not gotten there yet:

• Cheese and herb topping, especially while making these in a muffin tin!

• Cooked in a jelly-roll pan as focaccia with herbs, cheese, spices, jalapeño, pepperoni, salami bits, etc. I have meant to try this for him, so if you do it, please let me know how it turned out!!

• I think this would make a great pepperoni bread too.

• I will get there with these variations, I am just not sure when!

Keto Bread Loaf Recipe Notes:

• You can use a mixer (stand or hand) or mix the batter by hand for this recipe. I use a stand-mixer.

• This bread has an eggy-quick bread texture.

• This bread makes excellent French toast! It is also a great toasting bread.

• This bread is very filling.

• Please make sure your eggs are at room temperature!

• 1 stick of Butter = 8 Tablespoons

• Note – if your loaf pan is a tad smaller or larger than 9×5, simply watch the baking times to make certain you do not under or overcook your bread.

keto bread and keto strawberry jelly half on a butcher block board and half on a grey and white towel, the jar of jelly in slightly to the upper left, the bread load is slightly to the upper right, a butter dish in the center top. A dish of fresh strawberries are to the jelly's upper left, and a serving utensil is to the left of the bread and jelly.

Keto Bread Loaf Recipe Ingredients:

9 TBSP Unsalted Butter
1 TBSP Coconut Oil
7 Eggs, at room temperature
2 cups Almond flour
2 tsp Baking Powder
½ tsp Xanthan Gum
Pinch of Salt

Keto Bread Loaf Mise en Place:

• Measuring Cup
• Measuring Spoons
• Spatula
• Bowl(s)
• Measuring Cup
• Loaf Pan

Keto Bread Loaf Recipe Directions:

1. Grease a 9″x 5″ bread loaf pan. Set aside.
2. Preheat the oven to 350°F.
3. Melt one tablespoon of butter, and add one tablesppon of coconut oil. Stir until dissolved, and let cool for a minute.
4. Using a stand mixer, beat the seven eggs that are at room temperature.
5. Add the butter and oil mixture to the eggs.

6. In a separate mixing bowl, combine two cups of almond flour, two tespoons of baking powder, ½ teaspoon of xanthan gum and a pinch of salt. Stir to combine these dry ingredients.

7. Pour the dry ingredients into the wet ingredients, and mix until just combined. Do not overmix.

8. Pour the batter into a greased bread loaf pan, and bake for 45 minutes or until cooked through and browned on top.

9. Let the bread cool completely, remove from the loaf pan, slice and serve.

Yield: 1 bread

Keto Bread Loaf Recipe

Name: Keto Bread Loaf Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 bread
Cuisine: American
Ingredients: 9 TBSP Unsalted Butter; 1 TBSP Coconut Oil; 7 Eggs, at room temperature; 2 cups Almond flour; 2 tsp Baking Powder; ½ tsp Xanthan Gum; Pinch of Salt

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

9 TBSP Unsalted Butter
1 TBSP Coconut Oil
7 Eggs, at room temperature
2 cups Almond flour
2 tsp Baking Powder
½ tsp Xanthan Gum
Pinch of Salt

Instructions

1. Grease a 9"x 5" bread loaf pan. Set aside.
2. Preheat the oven to 350°F.
3. Melt one tablespoon of butter, and add one tablesppon of coconut oil. Stir until dissolved, and let cool for a minute.
4. Using a stand mixer, beat the seven eggs that are at room temperature.
5. Add the butter and oil mixture to the eggs.
6. In a separate mixing bowl, combine two cups of almond flour, two tespoons of baking powder, ½ teaspoon of xanthan gum and a pinch of salt. Stir to combine these dry ingredients.
7. Pour the dry ingredients into the wet ingredients, and mix until just combined. Do not overmix.
8. Pour the batter into a greased bread loaf pan, and bake for 45 minutes or until cooked through and browned on top.
9. Let the bread cool completely, remove from the loaf pan, slice and serve.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 178 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 99mg Sodium: 101mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 6g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

If you are on a low-carb, keto diet you might want to try these recipes:

• Deviled Eggs with a Kick Recipe – Like a bit of a kick to your deviled eggs? This deviled egg recipe contains a secret ingredient that packs some real heat. These delicious little devils can be served as an appetizer, or side dish. Perfect anytime of year.

• Low Carb Parmesan and Caraway Crackers Recipe – If you are on a low carb diet, or even if you’re not, these easy to make Parmesan and caraway seed crackers are a delicious, simple to make, snack. In just a few minutes you can enjoy the great bite of Parmesan cheese with a dash of caraway in convenient cracker chip form. A fabulous low carb snack!

• Slow Cooker Cabbage and Sausage Soup Recipe – This keto friendly, low-carb friendly slow cooker soup recipe has that smoky, slightly salty sausage flavor mixed with yummy nutritious cabbage. Easy to make, this wonderful cabbage and sausage soup is an excellent lunch, dinner, or soup appetizer and really hits the spot on a cold day. Yum!

• For more Recipes on Ann’s Entitled Life, click here.

• If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!

Filed Under: Recipes, Side Dishes

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce

September 16, 2019 By Ann Leave a Comment

one spring roll sitting on top of another, vegetables showing outward, on top of a white plate, dipping sauce in a white ramekin on the left, two other rainbow spring rolls in the background

These rainbow spring rolls are beautiful, delicious, and easy to make! Packed with fresh vegetables and dunked into the sweet and spicy dipping sauce, these spring rolls are a perfect snack, appetizer, or compliment to your dinner entrée. Yum!

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce

This is one of those recipes that looks complicated, but nothing could be further from the truth. If you can peel and chop, you are in! These are great with Asian food, served at a party as an appetizer, or if you want a vegetarian lunch. Low-cal but with a satisfying crunch and a sweet and sour taste.

one spring roll sitting on top of another, vegetables showing outward, on top of a white plate, dipping sauce in a white ramekin on the left, blurred background

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce Notes:

• To julienne the vegetables simply means to cut them into long thin strips, so they look like a matchstick.

• Rice paper wrappers can be found in the Asian food section of your grocery store, or at Asian food markets.

• When peeling your mango, you may want to do it with a knife instead of pulling the skin off. The knife will be smoother, and the pulling can result in strings of mango. However, if you like springs of mango, go for it!

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce. These rainbow spring rolls are beautiful, delicious, and easy to make! Packed with fresh vegetables and dunked into the sweet and spicy dipping sauce, these spring rolls are a perfect snack, appetizer, or compliment to your dinner entrée. Yum!

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce Ingredients:

Rainbow Spring Rolls Ingredients:

• 5 small Carrots
• 1 cup Red Cabbage
• ½ large English Cucumber
• ½ large Ripe Mango
• 10 long Chives
• 6 9″ Rice Paper Wrappers
• Water

Dipping Sauce Ingredients:

• 3 TBSP Soy Sauce
• 2 TBSP Honey
• 1 Garlic Clove, minced
• ⅛ tsp Ground Ginger
• ⅛ tsp Cayenne Pepper
• 1 tsp chopped Cilantro
• ⅛ tsp Salt
• ¼ tsp Ground Black Pepper

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce Mise en Place:

• Peeler
• Grater
• Cutting Board
• Knife
• Measuring Cup
• Measuring Spoon
• Pot (or bowl)
• Small Bowl
• Spoon

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce Directions:

1. Wash all the vegetables.
2. Peel five small carrots and roughly julienne them.
3. Shred cabbage to make one cup.
4. Julienne ½ of an English cucumber into the same size as the carrots.
5. Cut one mango in half, avoiding the pit. Peel off skin (I find it easier to use a knife rather than to pull it off, as pulling it causes it to be stringy.) Cut into strips, about the size of carrots and cucumber.
6. Cut 10 chives in half, or thirds, depending on size, to maintain similar size to all other cut vegetables.

7. Place rice paper wrapper into warm water for 5-10 seconds.
8. Place rice paper on a plate.
9. Add 1/6th of each item onto the center of the wrapper, a bit toward the bottom.

10. The wrapper should now be pliable and “gummy.”
11. Take one side and pull over the middle.
12. Do the same with the other side.
13. Bring the bottom up.
14. Roll up until wrapped.

15. To make the dipping sauce:
16. Combine three tablespoons of soy sauce, two tablespoons of honey, one minced garlic clove, ⅛ teaspoon of ground ginger, ⅛ teaspoon of cayenne pepper, one teaspoon of chopped cilantro, ⅛ teaspoon of salt, and ¼ teaspoon of ground black pepper in a small bowl. Mix until the honey had dissolved.

17. Pour the sweet and spicy dipping sauce into a serving bowl, and serve with the prepared rainbow spring rolls.

Yield: 6

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce. These rainbow spring rolls are beautiful, delicious, and easy to make! Packed with fresh vegetables and dunked into the sweet and spicy dipping sauce, these spring rolls are a perfect snack, appetizer, or compliment to your dinner entrée. Yum!

Prep Time 15 minutes

Cook Time 1 minute

Total Time 16 minutes

Ingredients

5 small Carrots
1 cup Red Cabbage
½ large English Cucumber
½ large Ripe Mango
10 long Chives
6 9" Rice Paper Wrappers
Water
3 TBSP Soy Sauce
2 TBSP Honey
1 Garlic Clove, minced
⅛ tsp Ground Ginger
⅛ tsp Cayenne Pepper
1 tsp chopped Cilantro
⅛ tsp Salt
¼ tsp Ground Black Pepper

Instructions

1. Wash all the vegetables.
2. Peel five small carrots and roughly julienne them.
3. Shred cabbage to make one cup.
4. Julienne ½ of a English cucumber into the same size as the carrots.
5. Cut a mango in half, avoiding the pit. Peel off skin (I find it easier to use a knife rather than to pull it off, as pulling it causes it to be stringy.) Cut into strips, about the size of carrots and cucumber.
6. Cut 10 chives in half, or thirds, depending on size, to maintain similar size to all other cut vegetables.
7. Place rice paper wrapper into warm water for 5-10 seconds.
8. Place rice paper on a plate.
9. Add 1/6th of each item onto the center of the wrapper, a bit toward the bottom.
10. The wrapper should now be pliable and "gummy."
11. Take one side and pull over the middle.
12. Do the same with the other side.
13. Bring the bottom up.
14. Roll up until wrapped.
15. To make the dipping sauce:
16. Combine three tablespoons of soy sauce, two tablespoons of honey, one minced garlic clove, ⅛ teaspoon of ground ginger, ⅛ teaspoon of cayenne pepper, one teaspoon of chopped cilantro, ⅛ teaspoon of salt, and ¼ teaspoon of ground black pepper in a small bowl. Mix until the honey had dissolved.
17. Pour the sweet and spicy dipping sauce into a serving bowl, and serve with the prepared rainbow spring rolls.