This keto almond flour bread recipe is my go-to gluten-free bread for breakfast. It has a superb taste and texture, freezes beautifully, holds its shape, and so easy to put together!
Preheat the oven to 180c / 350f and line a 2lb loaf pan with parchment paper.
In a bowl, whisk all the eggs until double in size.
7 Eggs
Add olive oil, butter and keep mixing until combined.
½ cup Butter, 3 tablespoon Olive oil
In a separate bowl, mix all the dry ingredients; almond flour, coconut flour, salt, baking powder and xanthan gum.
1 ½ cup Almond flour, ½ cup Coconut flour, 1 teaspoon Baking powder, ½ teaspoon Xanthan gum, Pinch of salt
Add the dry ingredient mixture to the wet ingredients and mix well until incorporated.
Scoop the thick mixture in the loaf pan and bake for 40-45 minutes. Let the keto bread cool entirely before slice it.
Notes
Take some time to beat the egg with the hand mixer. Also, make sure that the eggs are at room temperature before using it. So, keep the eggs out of the fridge at least 20 to 30 minutes before you start making the bread.
Let the bread cool completely before slicing it into 16 slices.
You can store the low-carb bread in an airtight container in the fridge for 3 to 4 days; if you do not consume it in 3 to 4 days, I suggest freezing the bread.
If you don't like to use coconut flour, you can replace it with almond flour. It will work fine.