It’s been a long time since I found a keto bread that I loved making at home, but this is a new fan favorite!
Original recipe inspired by Sugar-Free Mom!
Because we’re not using gluten and this is a nut & seed based loaf it won’t be light and fluffy like a traditional “sandwich loaf,” but it’s a delicious, nutty, dense loaf that makes a great base or side to your keto meals. I love having this on the side of a bowl of keto soup (with lots of butter, of course), with peanut butter and raspberries for a keto “PB&J,” or toasted in a pan topped with runny eggs and avocado for a delicious keto-friendly breakfast sandwich.
See Recipe Below! ⬇️
Ingredients:
- 6 large eggs (room temperature)
- 1/3 cup coconut oil, olive oil, or room temperature butter
- 1/3 cup water, heavy cream, or unsweetened nut milk (I opt for doing a combination of heavy cream and water)
- 1/2 cup coconut flour
- 1/2 cup ground flaxseed
- 1 tbsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- *Optional: 1/2 tsp cinnamon and 2 tbsp Swerve or sweetener of choice (for a “sweeter” loaf)
- *Optional: 1/4 cup or measure with your heart: sunflower seeds, pumpkin seeds, or chopped nuts of choice
There are so many options for customizing this loaf based on your dietary and flavour preferences!
From dairy free, to sweet, to savoury, feel free to experiment adding different flavour extracts and add-ins of choice 🤗
Method:
- Preheat oven to 375 degrees F
- Grease a loaf pan lightly with coconut oil or butter and line with parchment paper
- Mix eggs, oil of choice or butter, and liquid of choice with a hand mixer or stand mixer until well combined
- Mix in remaining dry ingredients and optional add-ins until well combined
- Bake for 40-45 minutes or until a toothpick comes out clean (I find 40 minutes perfect)
- Allow to cool before moving to a wire wrack
- Ensure cooled completely before slicing
I hope you love this recipe as much as me, let me know how it turns out and tag me in your creations on Instagram @kywellnessco!
