Keto Bread... Which Recipe?

(Bulldog Fitness) #1

Hey, Ive seen many different Keto Bread recipes but not tried any yet, I can imaging the almond flour one being quite sweet to the taste…

Has anyone tried any of these recipes and is it actually like bread or more like a cake?

#2

What I use for “bread” depends on use and convenience:

(Bulldog Fitness) #3

Thanks for the reply

OMG I tried the lettuce leaves it was the messiest disaster ever, A girl on youtube made it look simple I should have video replied my attempt! lol

Ke-dough & protein powder bread looks interesting, but does the protein not make it chewy?

Deffo gonna get psyllium husk powder as the diet dr one looks best so far if the picture is real :stuck_out_tongue:

#4

These are the two I’ve landed on and make regularly after trying millions of them

I also add a little yeast to them, won’t rise them but adds bread like flavor and smell.

#5

I am so sorry if i accidently reported a comment :frowning: i wanted to save it, but fingers got trigger-happy during a bumpy bus ride :frowning:

#6

I used Matt’s bread recipe. It had cream cheese, mozzarella cheese and almond flour. It had a bread like consistency and tasted good. I’ll look for the link.

I tried these in my dairy weekend (which was a total disaster to my guts). I am so envious of everyone who can eat dairy!

ETA Matt’s recipe

2.5 cups shredded mozzarella
2 oz cream cheese
1.5 cups almond flour
1 Tablespoon baking powder
2 eggs

Sift the almond flour and baking powder together and set aside.

Combine mozzarella and cream cheese in a large bowl and microwave for two minutes. Stir to combine, putting back in microwave as needed.

Add the flour/baking powder and eggs.
Work it. You want the whole mess to be homogeneous.(your hands will be sticky).
After I get it homogeneous, I refrigerate for 10 - 15 minutes to make it easier to work with.

Once I take it out,I oil my hands and then knead it a little.

Divide into six pieces. Roll each into a ball and flatten to roughtly the size you want the bun to be (6" diameter?). I used a muffin top pan.

Bake on parchment paper for 10 - 15 minutes at 400.

#7

Hallo from weirdland: I have made a “bread” out of chicken and eggs. It is for those days the family thinks hotdog or sandwich days are good and I join in.
Three eggwhites are whipped stiff
2 yolks, one chicken breast (smallish and processed into small crumbles), 1tsp baking powder, 2 tbs oil, spices of choice blended and then carefully mixed into the whites. This microwaved. I like to make flat. It is interesting. But works for me.

(Sophie) #8

I make the Diet Doctor bunz all the time. They are very much like bread and really good toasted too.

KetoBunzz
KetoBunzz.jpeg600×684 185 KB

(Brian) #9

I’m wanting to try a coconut flour recipe. I made an almond flour one for a half dozen burger buns that took 3 cups of almond flour. That’s a lot of almonds. And I’ve felt like I might be overdoing them here lately.

Wes, at HighFalutinLowCarb did a bagel battle where he was pretty impressed with the coconut recipe so I kinda thought that may be a place I’ll explore, maybe tweak a little.

#10

I second the DietDoctor buns! (https://www.dietdoctor.com/recipes/the-keto-bread)

I’ve tricked non-ketoers into thinking that they were REAL bread, that’s how good they are with a smear of butter on 'em!

#11

Not at all. Sometimes a little “chalky” in texture…

#12

Keto Flours 101 | Low-Carb Baking Science

I no longer use almond flour. I prefer the taste and texture of products made with coconut flour, but some people don’t. Coconut flour is cheaper, I need to use less, and it has fewer net carbs.

Some coconut flour recipes I use (or plan to try).

I use protein powder to supplement my protein intake, and use it as a flour. Some Protein Powder recipes I use. Even fewer net carbs, but more expensive.

Coconut flour is very absorbent.

The general rule of thumb is that you only need 1/3rd to 1/4th as much coconut flour as other flours (e.g. almond), and for each cup of coconut flour you substitute, you may need to add up to 6 eggs and up to a cup of liquid.

For example, I recently cut the Parmesan cheese in a recipe in half and replaced it with a 1/4 cup of coconut flour. So I also needed to add:

  • 1/4 cup unsweetened coconut milk
  • 2 eggs
(Bulldog Fitness) #13

Wow this sounds insane but deffo want to try

#14

It’s delicious. Great with burgers.

(Brian) #15

Thanks much for the link to all those recipes!

Yes, coconut flour is quite a different beast than other flours. I do use some but haven’t used it in a lot of things exclusive of other flours. I have a number of recipes where I blend coconut flour and almond flour. I do have a recipe for coconut flour pancakes that is really good, better than standard fare pancakes in my opinion. So we have it around and do use it. I just want to lean a little more heavily on it and start using a little less almond flour.

:slight_smile:

(Sophie) #16

I went on vaca with an extremely skeptical friend and let her try half of one. She couldn’t quit raving about it! :smile::+1: And my hubby is German, aka bread connoisseur, and he loves them too. But it’s really hard for either of us to eat a whole one. We usually split them, and as hubby says, “they’ll stuff you up”. :rofl: (he’s so [spoiler]damn[/spoiler] cute!) :smile:

#17

I’m so confused regarding flax…some say they’re good, some say they’re really bad for us due to phytoestrogens…

(Hyperbole- best thing in the universe!) #18

I prefer a cabbage leaf to a lettuce leaf for wraps. It has more structural integrity and the head lasts longer in the fridge so better meal planning flexibility too.

(Bulldog Fitness) #19

this maybe worth a try… do you prepare it of just raw?

(Hyperbole- best thing in the universe!) #20

Just raw. I also like cabbage because I can just take off the outer leaves instead of washing it.