How To Make Keto Bread Version 2.0 | Keto Bread Recipe | No Bread Pan Required

keto bread recipes
keto bread recipes

Looking for keto bread recipes ??

Watch the whole video from the experienced user who explains in detail below.

With the massive success of my first keto bread recipe, I wanted to take the time to revisit the recipe and fix some of the things that my original keto bread recipe fell short on. This came down to three thing: cook time, size, and consistency. So with this keto bread recipe my goal was to cook it faster, make it larger, and ensure that a wonderful loaf of keto bread can be produced every time by viewers around the world. The means that ALL measurements are give in grams for precision. Enjoy!

Written Recipe:

Servings: 12
Macros per serving (1 slice: about 1/2 inch thick):
Calories: 182
Fat: 13g (72.6%)
Protein: 8g (19.2%)
Net Carbs: 3g (8.2%)
-Total Carbs: 10g
-Fiber: 7g

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38 thoughts on “How To Make Keto Bread Version 2.0 | Keto Bread Recipe | No Bread Pan Required”

  1. Why not list both the grams and the cups instead of only the grams. πŸ˜πŸ˜• Most recipes that I see have BOTH grams and cups! Some people do not have a food scale.

  2. How many grams is 5 egg whites? I have the carton of egg whites so I won't have to break a whole egg just to get the whites.

  3. Can you please say the ingredients in cups or tablespoons measurement rather than in grams. Thank you sir

  4. I am trying your bread today. I do not want to be nitpicky, but could you do both the cup measurements AND the gram measurements?

  5. You are a smarty pants. 75 minutes to bake a loaf of bread? Using yeast for no purpose whatsoever other than a trick for the brain. Thanks, but no thanks.

  6. I've tried several other keto bread recipes, but this is by far the best, and one of the easiest. I made my first loaf on a Tuesday, and the results were so good I made a double batch the next day, using about half in a loaf pan and making 5 good-sized rolls with the rest. My wife and 14 year old daughter both love it, and I've given samples to several people at work, all of whom requested the recipe. Thanks!

  7. I wish you would provide both cups and grams. many Americans do not have kitchen scales.

  8. best keto bread ever and i tried a few. Two questions, since baking powder is just baking soda and cream of tartar premixed, can I gust add 17G of banking powder? cream of tartar is hard to find in Italy, also cannot find Golden Flaxseed, ground/meal, what can I substitute? Pleae keep the gram measurements for dry and liquid, bets for all

  9. Please create a Printable version of your recipe. Thank You in advance. πŸ§šπŸ»β€β™€οΈ

  10. Cream of tartar can be substituted: 1/2 t.sp. cream of tartar = 1 t. sp. lemon juice or vinegar. Cream of tartar is powdered acid. Backing powder is mix of cream of tartar and baking soda in the above mentioned ratio 1:2.

  11. Your last bread video you used the Imperial weights and this time you used Metrics. I know some don't know Imperial and I for sure do not know Metric so suggestion: Maybe use both? lol. Kind of a pain for you but usually one or other ends up having to look up conversions. Love your videos. Thanks!

  12. An awesome recipe, now made it twice.
    I also tweaked it with 30g of chia seeds to up omega 3.

    I watched a bread recipe by Dr. Berg and it got me completely thinking about the whole yeast thing. I totally agree that just adding the yeast for flavour works a treat however, your description of the bread being more dense / moist is also bang on and I’d like to try to get it slightly more aerated if I can next time.

    This brings me back to the yeast. My concern was that adding ANY sugar to properly feed the yeast would run counter to the goal of keeping sugar out of my diet however, I think the science seems to suggest that the yeast CONSUMES the small amount of sugar (example – a teaspoon of honey) so you actually still have NO sugar in your final product. Potentially the perfect win win!

    Airy bread, amazing recipe, no sugar!
    I think the adjustment would be to take activate the yeast in a separate bowl, let it consume the sugar then add it to the dry ingredients, then prove it then bake it.

    It would seem that normal bread has sugar added for taste so a massive unwanted excess rather than just the minimum needed to produce a leavened bread.

    Would love to see you try this! I will be πŸ™‚

    Keep up the great work my friend !

  13. Thank you for the gram measurements!! One good thing that came out of the pandemic is I started making a lot of my food from scratch, including bread, but one thing I quickly noticed is that recipes with cup measurements led to a lot of failed results due to size differences depending on the country. So as a general rule I don't trust any recipe that uses cup measurements. My specialist recommended the keto diet to me so I'm just getting into it but I usually eat a sandwich for breakfast and didn't know what to do so I'm thrilled I found this. Can't wait to give it a try.

  14. I make this bread since I discovered the first version last year, best keto bread recipe I've tried. since I can't find cream of tartar, I put baking powder instead of it and remove the baking soda from the recipe and use some extra lemon juice. I'm happy with the outcome. Also adding chia and sunflower seeds. I always make 3-4 loaves at once and keep them in the freezerπŸ‘ŒπŸ™‚

  15. Hey thanks for updating to iron out any wrinkles from your first recipe and putting this in GRAMS so AMERICANS can't use.

  16. I can't see any reference to the carbs per weight of bread, can you supply this for my carb count

  17. A new subsriber here, loved loved this video!!!… the gram measurement was so helpful ( you dont know how annoying and confusing the cup measurements re), pls dont stop the metric system ( you even measured the water, you dont know how useful that was)… i just wish you let us see a closer look of the bread…
    i have never had a successful psyllum husk bread.. its always coming out moist… never dry in the insides… but i will give this a try…

  18. Ps: has anyone tried this in the Lodge Combo Cooker? I also meant to add – an internal temp recommendation would be helpful as there can be a lot of variations in ovens.

  19. 189 calories might be bit high. However, making a half slice open faced sandwich also cuts down the calories and carbs by half. As long as the toppers, butter, mayo, eggs, meat etc remains in check, this is a great and satisfying solution. Add lettuce or sprouts, watercress, or fermented pickles etc can add to the experience 😎

  20. I cannot wait to try this! Love your presentation style too. Looking forward to more of your vids! Thx😎

  21. I really liked the results. I enjoyed it more after letting it stay in the fridge over night.

  22. The only thing I don’t like is the inconsistent shape you get from not being able to use a baking tin. Therefore I suggest that it might be possible to construct an equivalent container using something like a frame with sides and bottom made from something like a stainless steel fly screen.

  23. Wow! I was stirring the dough way too long. No wonder I got bricks (I eat them anyway). Thanks for the update.

  24. Hi there! This was super easy to make and it smells so delicious! Thank you for such a wonderful recipe and for explaining everything in detail. The bread makes a great toast and sandwich bread. Mine looked done at about 58 min, but now that I cut it, I feel like maybe I should have left it in there longer like you had in your recipe. The inside is slightly moist, but still works! I did not have the cream of tartar so I added baking powder to a ratio of 1.7 g baking powder= 1 g cream of tartar and omitted the apple cider vinegar. I confirm that the rise is still good and it was super fluffy before baking as well, so if anyone wants to substitute that, I would say it works. Next time I would add a little bit of herbs or spices to it, like cumin or everything bagel seasening.

  25. I've seen some comment that they used inulin to feed the yeast and make 'bubbles' in their bread. I've not experimented with that, yet, but i'd like to try it with the idea that maybe those yummy caves a normal loaf of bread has (like a true sour dough) would be there. While it may not be exactly like a real loaf of the bread we used to eat before keto, those caves and holes at least would be more Galactic Gourmet (Sector General Series book that inspired me to get back into cooking and modifying for dietary needs).

  26. I commented on your first video about how delicious this bread is. I modified my second batch to be more of a pumpernickel/rye taste as the bread had a hearty taste to begin with, which I love.
    I included one teaspoon of cocoa powder and 1/2 teaspoon ground caraway. (This was for the smaller recipe size, so double for this version)
    Now I can have my beloved Reuben sandwich.

  27. As a newbie to Keto, I am delighted with your explanations. It saves me searching for answers to questions! I'm excited to try this bread.

  28. I did it exactly how you told and baked for more than 75 min and still was not cooked inside but what I did wrong?

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