I’ve been baking cookies ,cakes and breads for the longest time now. And even though I’ve been leading a very active life style and gymming and walking the weight had been piling on. And then the hormonal imbalance that most women suffer from because of the of PCOD that is so prevalent now. So after consulting with a doctor and dietician, I tried the Keto diet. So I started at 88 kgs and after 3 1/2 months on keto I have lost close to 12 kgs. My TSH levels are lower and I have lesser swelling on my feet. Skin is obviously clearer because of no sugar.
I know there are many arguments against this diet ,but there are a whole lot of people for whome this diet works. This is in no way telling you that I am off whole wheat or sugar. I will get off keto soon and try to maintain my weight with regular exercise and regular home cooked foods. But at the moment, I’m sorely missing bread and the simple pleasures of a sandwich or toast.
I had posted this bread on instagram and got a lot of requests to post the recipe. So therefore I am sharing this on the blog. Its gluten free,of course and fit for keto. I follow many blogs and learnt how to count the macros-or the carbs contents from there.
Before you start any diet, I must re-iterate…get yourself checked up from a doctor.
So after surfing through the internet and so many sites I tried a few recipes. I made a few changes and using the least possible ingredients ,I made this keto bread.
So I’ve adjusted the amounts of flour and eggs and butter so that the net carbs stay really low. I can slice this loaf to between 16 slices or 20 slices of this loaf ,depending upon what I’ve planned for the day.
So the thing about this diet is that one must pre-plan. You need to have stuff ready for you to eat. Or you may just eat something,when you’re hungry and end up getting kicked out of ketosis.
That would be super rude.
The key to the perfect slices is to first chill the bread. Once the bread is out of the oven, cool it on a wire rack and once cool , wrap it in cling wrap or in a bread box and chill it. Once the loaf is nicely cold, slice the bread with a sharp serrated knife. I manage 20 slices when the bread is cold and 15-16 slices .
The bread contains a total of 54 net carbs. So the thinner the bread,The lesser carbs you’ll eat. The math is just so simple. Get out your calculator.
We use butter at room temperature for regular baking, but here we use melted butter, works best here. If you have ghee, use that for an even better tasting bread. I use salted Amul butter, so if you use unsalted butter, accordingly reduce the salt. Oink salt is best when you are on keto. Bur sea salt and table salt works well too.
That works best. A whole lot of recipes use psyllium husk as a binder, but I find that the texture of a bread with xanthum gum is anyday better. But of course use guar gum if yu have that. A tiny amount of Xanthum gum works better than any other binding agent .
The eggs do make this bread smell really eggy. I find tat a little difficult to bear. Hence I prefer to add a liitle essence. I use the Savoury essences from Ossoro in this bread. I’ve used the garlic bread essence and the cheddar cheese essence. Both are equally effective in removing the eggy smell from the bread. And a few drops are good enough.
You can click on the picture below to take you to amazon to purchase the essence. Also, you need a hand blender to whisk the eggs. The areation is essential for the texture of the bread.
I use dessicated coconut in place of coconut flour. Majorly , because I find no difference in anything but the price. Also, keep the ratio the same,because coconut is a thirsty flour. If you add more of it, the bread will crumble. So measure carefully.If you want to skip the coconut flour use 45 gms almond flour. But I’d suggest you keep the coconut, because its even lower in carbs than the almond flour.
- 130 gms melted salted butter or ghee-not hot,just warm
- 170 gms almond flour
- 30 gms dessicatted coconut or coconut flour
- 1 tsp pink salt
- 1 tsp baking powder
- 1/2 tsp Xanthum gum
- 7 eggs
- 5-6 drops cheddar cheese/garlic bread ossoro essence
- Line a 8*5 inch bread tin with parchment paper and pre heat your oven 180C.
- The paper is important,else it will be difficult to remove the bread whole.
- Crack the eggs into a large bowl.
- Whisk in the essence and beat till fluffy.
- Pour in the melted ghee or butter while whisking so that it forms an emulsion and doubles in volume.
- In another bowl mix the almond flour ,coconut flour, salt, baking powder and xanthum gum.
- Mix into the eggs mix lightly.
- Scrape into the baking tin and smoothen the top. Place in the oven and bake for about 30-35 minutes.
- Once the bread looks cooked, Insert a wooden skewer and check for doneness. The skewer will come out clean. Remove from the oven and allow to cool. After 5 minutes lift the parchment paper and remove from tin. Allow to cool on wire rack. Wrap in film and chill. Its like a pound cake. Because of the butter.
- Remove from fridge and cut thin slices.
- If you cut 20 slices, you get a slice of keto bread with less than 3 net carbs.
- Isn’t that the most awesome thing to eat when you’re really craving a sandwich? Imagine the ease,Bake three four loves and stash into your freezer. Place a few slices in the fridge to eat every day and enjoy that basic slice of bread everyday.
- If you don’t have almond flour, like I said, feel free to pulse your almonds in your spice or dry grinder.
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Disclaimer: I am not a certified dietitian. I have only shared what works for me. Please consult with your doctors before starting a Ketogenic Diet.
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