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Keto BREAD!!! No vital wheat gluten or nut flours!!! Soft and fluffy

When I first started keto, besides keto ice cream fails another big fail for me was keto bread recipes. At the time I didn't know anything about keto baking ingredients so I just conceded to not having bread because it was such a waste of ingredients to try to get a whole loaf of keto bread from recipes on the internet. Once I figured out the perfect keto biscuit I thought I could tackle a loaf of bread. It still took a lot of testing but none were complete fails so I could still eat them at least. Three weeks and a lot of ingredients later I finally nailed it! Check out the video at YouTube.com/ketoupgrade for step by step instructions so this bread loaf comes out perfect every time.






Now the market on keto bread has come a long way in just a year. There are many good low carb breads out there, but they all contain vital wheat gluten, which isn't technically keto. When I started, a main component when I researched keto was eliminating gluten from the diet to decrease inflammation and stomach upset. And it worked for me, I definitely felt way better not eating gluten. But now when I eat anything with gluten in it I feel horrible so I have to severely limit my gluten consumption. So those low carb breads are great but I can only have a slice at a time and I really wanted a sandwich!


I tried eliminating ingredients from this recipe because I know the simpler the better but nothing was as good as this recipe. So I'm sorry for the laundry list of ingredients but each one plays a role in achieving the closest thing I've come to white sandwich bread!





Keto BREAD!!!!


1 1/2 Cups Warm water (~110 degrees)

1 pack Active Dry Yeast

4 Tbs. Allulose (more if you desire, this doesn't make a very sweet bread)

2 tsp. Salt

1.5 oz. Melted Butter (3 Tbs.)

3 Eggs (room temp.)

1 1/2 tsp. Vinegar

1 1/2 tsp. Baking Soda

108 g Unflavored Whey Protein Powder (ISOPure) (1 Cup + 2 Tbs.)

68 g Oat Fiber (3/4 Cup + 2 Tbs.)

72 g Coconut Flour (1/2 Cup + 1 Tbs.)

30 g Whole Psyllium Husk (6 Tbs.)

1/2 tsp. Xanthan Gum

1 Tbs. Baking Powder

1. Preheat oven to 350 degrees and prepare a loaf pan, mine was the smallest which made a nice tall loaf (8.5 in. x 4.5 in. x 2.5 in.) with parchment and a light spray of avocado or coconut oil

2. Sift together protein powder, oat fiber, coconut flour, baking soda, psyllium husk, xanthan gum, salt and baking powder and place into a mixer with the paddle attachment and stir to fully combine

3. Whip up eggs until doubled in volume, slowly add in melted butter and the vinegar

4. Measure out the 110 degree water, add in yeast and stir then add in the allulose to dissolve in the warm water

5. After a few minutes, while mixer is running, add in the warm water and beat until mixed well

6. Add in egg mixture and beat until fully combined, batter should be pretty thick

7. Place dough in prepared pan, making sure to push it completely flat into the bottom of the pan

8. Smooth out top with damp hand to smooth out any cracks

9. Bake at 350 for 30-40 turning half way threw, a skewer inserted should come out clean

10. Let cool in pan for 10 minutes, then turn out onto a wire rack to fully cool

11. Store in a ziplock bag on the counter for a week or store in fridge or freezer for a few weeks




Macros for the whole loaf: To make it easy try to divide into 16 slices

1257 Calories

65 g Fat

74 g Total Carbs

58 g Fiber

16 g Net Carbs

123 g Protein


1/16 of loaf

79 Calories

4 g Fat

4.6 g Total Carbs

3.6 g Fiber

1 g Net Carbs

7.6 g Protein


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