When I first transitioned into keto the hardest thing to go without was bread. Now there are so many ket "breads" on the market. Unfortunately they are still processed and some contain ingredients that are still considered questionable by strict ketoer guidelines. As the ketogenic diet matures and science begins to support and pour more research into toxic food ingredients, I have no doubt that the keto standards will continue to improve and change.
What we do know now is that processed ingredients, grains, sugars and "vegetable" oils are all major contributors to an unhealthy diet. And what do we find in ALL standard breads?—bingo! All of these ingredients.
This 90-second keto bread is my own slight modified recipe. The normal version you can find online calls for a whole egg which, in my opinion, yielded a very "eggy" and yellow "bread". You *can* still use a whole egg, but just be warned that it won't be so neutral tasting. Instead I used liquid egg whites, about 3 tablespoons. This acts like a great binder to the almond flour, but reduces the "eggy" component significantly, definitely a WIN in my book.
Want to toast this? When you take this bread out of the microwave it will be fluffy and delicate. Gently slice the bread in half to make 2 thinner slices and place it in a small toaster oven (or on a griddle or pan) to give it a nice golden toast. Eat it will a pat of kerrygold butter or homemade jelly. Or mash up an avocado and make yourself a fancy keto avocado toast! Either way, this is a great bread alternative for the days when you miss that good old sandwich bread!
1 1/5 tablespoons Kerrygold Butter, melted
3 tablespoons almond flour
3 tablespoons liquid egg whites (or 1 egg*)
1/4 teaspoon baking powder
pinch of salt
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Hi! I'm Arlene – wife, mother of 3, entrepreneur and keto foodie. I love to make, share and try different, delicious keto food recipes that are easy to make and most-importantly kid-friendly. Life is hard as it is, feeding our families should be easy, fun and nutritious.