After researching this subject for only a month or two, I can see that the need for a good Keto bread is overwhelming. I guess the science enters into the subject. Keto bread just can’t rise like grain-floured and yeasted breads.
Even the corporate-made “Keto” breads show up with oat fiber and wheat gluten, technically cheating…
Just hoping someone out there has found something by the trick of science that holds up. I like your idea on the meated loaf Coopdawg.
My search is really more for my husband than myself. I’m perfectly fine with never eating another piece of bread in my life, as I never cared for how gummy it is, so was never a big consumer of bread.
The mesquite flour is wonderful to use in breading chicken for frying up in avocado oil. But I still can’t get that rise with it when trying out bread recipes, lol. For anyone whose never used it, it is similar to Lupin flour in bulk, but a hundred times better in taste.
Coopdawg, your second set of photos shows a wonderful loaf. Hubby would eat that up in a heartbeat.