I have been experimenting with eating very low and sometimes no sugar/high fat foods recently. This way of eating is more widely known as The Keto Diet. Since I am not a fan of using the word “diet” when it comes to eating, I prefer using the term “lifestyle”.
The research I have done over the years on food and its connection to brain health has been calling to me to try this for both physical and mental health reasons. The hardest thing I have found adapting this lifestyle is missing out on the simple things; my morning toast, my much needed quick mid-day sandwich or something besides lettuce to wrap my BBQ’d burger? I have come to realize that even though I have never really had an issue with weight gain my body has unfortunately been conditioned to burn sugar my whole life. I come from a family of sugar burners. Making a couple of these breads, pre-slicing them and storing them in the freezer, has saved me from some very luring carb-binging on busy work days. Also a slice helps to satisfy those mentally ingrained bread-y comfort cravings.
The fruit versions of this bread are also the perfect solution for a base for a dessert with some whipped cream, yogurt, or melted dark chocolate. Or even if you miss that morning toast with jam. I love the strawberry rhubarb bread toasted with a thick layer of nut butter.
To Note: this bread is dense, better refrigerated, and best toasted. Make sure to slather it in grass fed butter after toasting. Mmmmmmm! I am recipe testing some fluffier no sugar bread and bun recipes presently so I will keep you posted.
Check out this recipes below and here I have shared some photos of me testing these easy recipes out. Many of the low sugar bread recipes out there call for separating the egg whites from the yolks, whisking them and folding them in to create more height and air. It’s more work top do this and I find this recipe juts did not need this extra step. Having your eggs at room temperature are key to helping the loaves rise.
What you need.
What keto dough looks like.
Keto bread can rise!
Strawberry Rhubarb Keto Bread
- 7 eggs at room temperature
- ½ cup unsalted butter
- 2 Tbsp coconut oil
- 2-3 drops liquid stevia
- 2 cups almond flour
- ½ tsp Xanthan gum
- 1 tsp baking powder
- Pinch sea salt
- Preheat oven to 350F or 180C. Grease loaf pan with coconut,. butter or olive oil then line with 1 strip of parchment. This is a dense and sticky dough so this will ensure clean removal.
- Melt your butter with coconut oil in a small sauce pot and set aside to cool slightly. Stir in stevia.
- In medium sized bowl, whisk eggs well for a few minutes until fully incorporated.
- While these are melting, in a separate mixing bowl, whisk together almond flour, xanthan, baking powder and salt.
- Add melted butter/oil mix in a slow steady stream while whisking eggs to prevent any curdling.
- Add dry mixture to wet mixture and stir well.
- Pour into prepared pan and spread out evenly. Bake 40-45 minutes or until a cake tester comes out clean. Transfer to a cooling rack and remove for pan once cooled slightly.
- Bread keeps best in your fridge for up to a week and freezes like a dream. I would suggest slicing it before freezing so you can take out a few slices at a time.
Stir into wet ingredients:
omit liquid stevia and add ½ tsp powdered stevia
1 Tbsp pure vanilla extract
zest of one lemon
Once Batter is combined stir in:
11/2 cups frozen or fresh wild blueberries
For Strawberry Rhubarb
Stir into wet ingredients:
omit liquid stevia and add ½ tsp powdered stevia
1 Tbsp pure vanilla extract
Once batter is combined stir in:
3/4 cup chopped strawberries
3/4 cup chopped rhubarb
Hi, I'm Christine. I'm a chef, food stylist and cookbook author. I work with food both in front of and behind the scenes. My mission is to make cooking at home easier for you. Click around and enjoy!
