halloo guys, i am really getting frustrated as all the recipes i try to make keto bread (except the flat - tortillas-like ones) are turning out to be completely uncooked from the inside. the crust will look perfect but it is like a shell and all what is inside is still raw. can anyone help? i am starting to doubt that these YouTube videos of keto breads are fake.
All Keto bread recipes are coming out watery from the inside
Meerkatsandy
#2
I’ve learned that loaves don’t work, rolls do 
I make 10-12 rolls (depending on the amount of desired size). I bake them on a baking tray for 40 min@175 degree C
shadikhomassy
(Shadi)
#3
well finally someone who agrees with me, like i tried all possible combinations, just nothing will cook from the inside; related to the buns in your picture, where the cooked all way through? did they had consistent fill of they had empty spaces; i tried buns, they were also the same, the crust is great but inside it is like hollow and the dough accumulates in the center and is still raw, i really do not know what im doing wrong 
DeeCS
(Failed)
#5
I had that same problem, until I started cooking them a LOT longer. My favorite said 45 mins, but I ended up finding that 1 hr and 10 mins worked perfectly.
Now I make it in 2 mini loaf pans instead of 1 large one and bake it for 30 mins.
SomeGuy
(Joey)
#6
Not knowing your particular recipe, it’s hard to diagnose. But if light fluffiness is dependent upon whipping up egg whites into frothy peaks, perhaps this was an issue for you?
I recently produced a sloppy middle within a “cornbread-like” loaf - really, keto almond bread loaf (the recipe entails primarily almond flour/eggs/butter/baking powder). But this had been my 3rd batch after 2 highly successful previous batches of the same recipe.
Each was baked at 375F, each for the 30 minutes as indicated. The third time, I don’t recall checking with a toothpick since the previous two came out perfectly baked through and through.
But the 3rd time: After separating the egg yokes from the whites, I had a particularly hard time getting the whites to whip up into the consistency achieved in the earlier batches. Perhaps I didn’t add enough Cream of Tartar or perhaps it was that I had gotten (just a bit) of yolk from one of the eggs into the whites before whipping? Regardless, I could not manage to whip these whites into the same thick “stand-up-on-their-own” consistency as in the earlier ones.
The mid-section of this latest loaf was sloppy enough that I had to scoop it out and toss it. Very different from the previous batches, where every slice throughout was nicely baked to completion. Same temp, same time in the oven.
For me, the takeaway was that if I didn’t get those whites into that highly fluffy state - i.e., with all those essential air bubbles trapped throughout - the loaf was doomed in the middle.
Perhaps I might have compensated with a longer stay in the oven? Didn’t know enough to try that before slicing into it.
Again, without knowing your particular recipe(s) it’s hard to know so you may be having a different issue. Otherwise, if it involves egg white beating, perhaps sharing this experience helps.
DeeCS
(Failed)
#7
Here’s my recipe.
Almond Flour Bread
Heavily Modified from https://www.wholesomeyum.com/recipes/low-carb-bread-recipe-almond-flour-bread-paleo-gluten-free/
You need to NOT beat it very much to maintain the carbon dioxide bubbles.
Ingredients
2 Cups Blanched Almond Flour
2 Tbsp Psyllium Husk Powder
1 1/4 Tbsp Baking Powder
1/4 tsp Uniodized salti
6 Tbsp Butter (Melted)
l
3 Large Eggs (beaten)
1/4 Cup Warm Water
2 Tbsp Apple Cider Vinegar
Directions
-
Line the bottom of a 9x5 inloaf pan with parchment paper. If using mini pans, oil them with olive oil instead of using parchment paper.
-
Preheat oven to 350° F
-
In a large bowl, stir together the almond flour, psyllium husk powder,
baking powder, and salt.
- In a 2 cup measuring cup, melt the butter for 42 secons in the microwave.
Add the water, beaten eggs, and vinegar and mix well. Add to the dry ingredients and
Stir to combine. Mixture should be very bubbly.
Transfer the batter to the lined baking pan. Smooth/press the top evenly
with wet hands or a wet spatula.
For large loaf pan, bake for 1hr 15 minutes, checking after 55 mins and take out when a knife inserted into the center AND ROTATED SLIGHTLY comes out clean.
For 2 mini pans, bake for 20-30 mins.
Remove from pan, if using parchment paper, peel from sides, let cool.
PaulL
(You've tried everything else; why not try bacon?)
#8
Try letting all the ingredients come to room temperature before mixing them. If you substitute almond flour for coconut flour, you will need to cut back on the liquid, since it doesn’t absorb as much as coconut flour does. (Of course, if you substitute coconut flour in a recipe calling for almond flour, the mixture will need more liquid than the recipe calls for.) Once you combine the liquid with the baking powder, don’t over-handle the dough, and get it into the oven as soon as you can. Regardless of the specified cooking time, keep baking until a knife inserted into the center comes out clean.
Lastly, buy an oven thermometer, and verify that the actual temperature is the same as the set temperature.
OgreZed
#9
The typical rule of thumb is that 3 to 4 cups of almond flour could be replaced by:
- 1 cup of coconut flour
- Up to 6 eggs
- Up to 1 cup of liquid (or fat)
The coconut flour would easily absorb all of those extra eggs and liquid.
It’s also a good idea to let the mixed up ingredient sit for a few minutes, to allow the coconut flour to absorb everything. The batter will get a bit thicker while it sits.
Meerkatsandy
#10
I use the recipe from diet doctor:
I mix dry ingredients in a bowl:
- 150g AF (I use sukrin’s sesame flour these days, it was on sale and I ordered a lot ;))
- 40g psyllium
- sachet of baking powder
- salt, herbs and spices to taste
Wet: I whip 3 egg whites, to which I added some cream of tartar for stabilization, with a mixer until peaks form, add in 2 tsp ACV and give it a quick mix, sift in the flour mixture in 2 batches, mixing with the mixer until well-combined and crumbly, boil 240ml of water and add to the crumbles, mixing until combined (takes about 30 sec). It forms a larger ball of dough, I wet my hands thoroughly and frequently, forming between 10 and 12 rolls, baking sheet, 175degreeC oven for 40 min.
This is the only way(and recipe) I’ve had success with keto bread.
ctviggen
(Bob M)
#11
How do you add salt to taste if you don’t taste the dough? Do you write down what you used, cook, then see what it tastes like, then adjust?
Gillybean
#13
How much baking powder is in a sachet and how much cream of tartar do you use? Do you have the nutritional values for a batch of your bread (I can then calculate how much per slice or roll). Many thanks
Meerkatsandy
#14
Our European sachets weigh 12g, i just sprinkle some cream of tartar over the egg whites, probably about 1/4 tsp.
I can’t give you the correct macros, because nutritional values vary with different brands and flours, so calculate your own based on the brands and ingredients you use.
These are the macros of 1 roll, my ingredients and if I make 10 rolls. Sukrin sesame flour and psyllium husk from DM (drogerie markt)z
PaulL
(You've tried everything else; why not try bacon?)
#17
You need some kind of acid to react with the baking powder. You could substitute lemon juice.
DeeCS
(Failed)
#19
Less salt is better. For example, a recipe using wheat flour &1 tsp of salt may not be salty enough, but a recipe using coconut or almond flour & 1/4 tsp salt may be way too salty.
You can always sprinkle more on when you’re eating it and adjust the recipe (in tiny increments) for the next time.
The ingredients for keto breads are expensive, so after 1 disaster, I’m much more careful.
