HOW TO MAKE THE BEST KETO BREAD – SOFT, FLUFFY & CRISPY WHEN TOASTED (UPDATES AT DESCRIPTION BOX)

keto bread recipe
keto bread recipe

Looking for keto bread recipe ??

Check the full video review from the proof user who explains in detail below.

PLEASE DO NOT FOLLOW THE RECIPE IN THIS VIDEO AS IT HAS BEEN UPDATED ON 5 SEPT 2019. JUST USE THE VIDEO AS A GUIDE ONLY AS THE METHOD IS THE SAME. PLEASE FOLLOW THE UPDATED RECIPE INDICATED HERE BELOW. ALSO READ THE IMPORTANT INFORMATION BELOW.

The earlier recipe in this video gives inconsistent results and I believe that the problem is too much psyllium husk powder.

Psyllium husk is a form of fiber made from the husks of the Plantago plant’s seeds and is commonly used in low carb baking and cooking as it acts exactly the way gluten does, as glue. Hence, it is a binding agent to prevent the bread from becoming too crumbly. The boiling water helps the psyllium activate its “glue” properties. This makes the dough bulks up and when too much psyllium is used, it tends to be heavy, wet and dense at the bottom. At the same time, when too much baking powder is used, the bread rises rapidly but tends to sink and become hollow inside at the top half, dense and wet at the bottom. Therefore, I experimented with different amount of psyllium husk powder and adjusted the water accordingly and finally found the right formula which resulted in a perfect loaf – no sinking, no hollow top and dense bottom ! I have tried this new formula for quite a number of times and they all came out perfectly. I have also made a bigger loaf by doubling this recipe with great success. If you add 1 tsp of baking soda, the bread will rise better and texture is softer. But if you don’t like the taste of baking soda then you can leave it out.

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The other problem is that the psyllium husk must be in powder form for effective result and not husks. Most of them being sold in the market are not fine enough, therefore, we need to grind them in a blender or coffee bean grinder until as fine as possible (volume should reduce by half after grinding) otherwise it would not work. I normally grind them in bulk and store in refrigerator for convenience. Some psyllium husks powder tends to turn purple and some works a bit differently. Hence, it’s good to choose a good quality one by a reputable brand. I understand that NOW and Jay Robb are good ones if you’re in the US. In my home country, Malaysia, most of them are imported from India and I normally buy from a similar brand which I have already tested to be good.

It’s important to weigh the ingredients for better results. Not all cups and spoons have the same measurements. Using a digital scale is the best as it can be set to zero so you don’t have to minus out the weight of the bowls or cups used.

Here’s the updated version of the recipe which yields 16 slices at 1.5 g net carb each. You can easily double the recipe to get a bigger loaf.

The recipe can be viewed and printed at this link;

NUTRITION FACTS
Total servings = 16
Per serving;
Net Carb = 1.5 g
Total Fat = 4.4 g
Calories = 59
Protein = 2.6 g

UPDATED RECIPE !

INGREDIENTS
Almond flour – 1 ½ cup / 142 gm
Psyllium husk powder (finely grounded) – 2 ½ tbsp / 22 gm
Baking powder – 2 tsp / 9 gm
Baking soda – 1 tsp / 4.5 gm (optional)
Apple cider vinegar – 2 tbsp / 28.5 gm
Eggs – 3 large egg whites or 2 large whole eggs or 3 medium whole eggs
Salt – 3/4 tsp
Boiling water – 1/3 cup / 85 gm

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DIRECTIONS
1. Use a spatula and mix all dry ingredients in a bowl until well combined.
2. Then pour in the apple cider vinegar and egg whites and mix until well combined.
3. Pour the hot water in and mix evenly until a dough is formed.
4. Place the dough in a small pan with parchment paper and try to leave the top round and do not press down otherwise the bread will be denser without holes in crumbs.
5. Sprinkle with some white & black sesame seeds or any of your favorite seeds and press them down gently to ensure they stick to the dough.
6. Bake in oven at the lowest rack at 350F or 175C for about 50 to 60 minutes until a wooden skewer comes out clean and the top of bread should feel hard and crusty. It is also done when the internal temperature is about 205 to 210F or 96 to 98C.
7. Cool on rack completely then slice thinly and store properly. It is best to wrap them in parchment paper before refrigerating to prevent moisture.

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38 thoughts on “HOW TO MAKE THE BEST KETO BREAD – SOFT, FLUFFY & CRISPY WHEN TOASTED (UPDATES AT DESCRIPTION BOX)”

  1. Made this bread exactly as recipe said. Bread did not rise and tasted and smelled horrible. I could not eat it. 👎🏻

  2. I’m currently baking this bread!! It’s in the oven – can’t wait too try it😍

  3. I have tried so many recipes of keto bread and they all tasted 'eggy' so I ended up throwing them. Is this one not 'eggy'?? Can someone please respond.

  4. Hi there, your recipe looks good. Is there any chance to replace the almond flour with sesame mill or flax mill or anything else, please?

  5. The bread looks lovely! And seeing the keto kaya at the end of this video, I know I must come to your channel and subscribe!

  6. The video says to use 5 tbsp of psyllium husk but in the description it says 2 1/2 tablespoons so which one is it??

  7. Красотень! Кто нибудь, перевод на русский!

  8. Tooo much salt and baking soda😩😩. Taste is awful(((. Other than that not bad. I will try it again with at least half of recommended amounts of salt and soda.

  9. Lovely video!
    Is there a recipe using Coconut Flour instead of almond flour for this bread please? Thanks!

  10. Is it the combination of Baking Soda and Apple Cider Vinegar that makes it rise so nicely?

  11. Help me because I am probably doing something wrong, mine can never slice in order for me to make a sandwich. It keeps crumbling

  12. Thanks for the recipe. Is it possible to replace the egg whites with flaxseed "eggs"? Thank you

  13. Hello, I also made this recipe and the resulting ammonia smell was intense, horrible, and impossible to eat. The bread looked great, however not suitable for consumption.

    It was very fruitful because the ingredients used are expensive and one loses time, money, and desire not to invest in these recipes. I don't know what happened, however, I can be sure that I followed the recipe as indicated

  14. I baked this yesterday. Taste wise, to me, it tastes ok. Doesn't tastes eggy. But the texture is more of a cake. I don't know where the mistake is. My “bread” doesn’t have a hollow texture like your bread but is too dense for bread. Where is probably my mistake and what do I need to fix?

  15. Thank you for your recipes. I appreciate the thought and consideration you apply to these 🙂

  16. Tried it love the taste. Soft texture. Definitely going to make this again.
    But instead of apple cider vinegar i used lemon😁.. Coz couldn't find it at home.
    Anyway, my bread turn out perfect but do u know why it have this slight smell

  17. Hello there
    I don’t have psyllium can I use something else instead?
    Also you are the best out there on Keto recipes , thank you so much 🙏

  18. Thank you so so so much for your amazing Chanel . Can I exchange psyllium powder to xanthan gum ?

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