Keto Sandwich Bread Recipe
by Analiese Trimber
1Separate the egg yolks from egg whites.·Preheat oven to 375°F. Line a loaf pan with parchment paper.
2Using a hand mixer, whip egg whites until they leave stiff peaks. Set aside.
3Using a hand mixer, combine egg yolks, avocado oil, baking powder, salt, monkfruit, flaxseed and almond meal.
4Add whites to egg yolk mixture in 3 batches, using a rubber spatula to gently fold the egg whites in.
5Transfer dough to loaf pan and bake for 30-35 min, or until top is golden and a toothpick comes out with just a few crumbs.·Wait until fully cooled to slice. Store in the fridge or freezer.
Finally, A Quality Keto-Friendly Sandwich Bread
Have you ever craved bread so hard you’ve casually just held and lightly sniffed a fresh loaf at the grocery store? I’m going to come clean and tell you I’ve done this more than a couple times. Super embarrassing, but when the craving hits, the craving hits. I’ve been gluten-free for nearly a decade now and this feeling still hasn’t passed. I constantly dream about eating slightly warm, fresh-from-the-oven sourdough bread. Slathered with salted butter that begins to melt as soon as it hits the surface.
Companies have made some serious strides in the realm of gluten-free bread. There are now some brands that are pretty dang close to the real deal. Unfortunately, the same can’t be said for the keto diet. Bread and baked goods are still pretty difficult to make keto. Because most ingredients involved in making bread are way too high in carbs to pursue on the diet.
Now I’m not sure if I’ve created the Mona Lisa of keto sandwich breads here. But this loaf is pretty fantastic and versatile. The egg whites make the bread super light and airy. Additionally, the little bit of monkfruit makes the top of the loaf turn a nice golden brown when baking. I chose to use avocado oil in this bread. Because it gives it a nice buttery flavor that’s only accentuated when you toast it.
This bread is also made with flaxseed meal. Which is a great source of healthy fats and fiber, perfect for the keto diet. The flaxseed is supplemented with some almond flour, which is far more nutritious than all-purpose flour.
Make sure you wait until the loaf is completely cool before slicing! I know it’s hard, but waiting until cool is critical for the texture of the bread. Feel free to make your slices as thick as you’d like – I got 10 hefty slices which turned out great. I prefer this bread toasted to crisp up the edges. Once it’s nice and golden brown, you can’t go wrong slathering with some quality extra virgin olive oil and salt, or a fried egg. It’s also the perfect addition to any of our pre-made ketogenic meals! The possibilities are endless!