KETO 2.0 PLUS SANDWICH BREAD (Gluten-Free) :
I personally have never been a big fan of “white” bread, but I can be convinced that there are times when it’s truly needed and I have been swayed in recent years to move away from whole grain breads, that I grew up thinking were a healthier option.
Jump to RecipeWhile I have been converted in recent years to realize whole grains are one of my worst enemies, I still miss my Whole Grain Oat Nut Bread. I will have to work on that, I may have just thought of a solution. If it works I will put a link here.
Therefore I had to have something in my recipes which can just be counted on to make a good sandwich. This recipe is one of the answers to that quest.
Keto bread tastes good because of the combination of alternative flours, like almond flour and coconut flour, sugar substitutes that add sweetness without spiking blood sugar, and other flavorful ingredients, such as eggs and sour cream. It’s considered good for you on a keto diet because it’s low in net carbohydrates and high in fiber from ingredients like psyllium husk and flaxseed, which aid in digestion and satiety.
Why Keto Bread Tastes Good:
Alternative Flours:
Almond, coconut, and flaxseed meal provide a base for the bread, offering a slightly sweet taste.
Flavor Additives:
Ingredients like sour cream can enhance flavor and add moisture.
Sweeteners:
Zero-carb sweeteners like erythritol, stevia, or monk fruit extract are used to create sweetness without the blood sugar impact of regular sugar.
Yeast and Vital Wheat Gluten:
Some recipes use yeast and vital wheat gluten to create a more traditional, fluffy texture, though this isn’t always present in all keto breads.
Why Keto Bread is “Good for You”
(on a Keto Diet):
Nutrient Profile:
Keto breads can also be a good source of protein and healthy fats, depending on the specific ingredients used.
Low in Net Carbs:
By replacing high-carb flours with low-carb alternatives, keto bread is suitable for a ketogenic diet, which requires very low carbohydrate intake.
High in Fiber:
Ingredients such as almond flour, flaxseed, and oat fiber add significant fiber content, which supports healthy digestion and can help you feel fuller for longer.
Blood Sugar Stabilization:
The low carbohydrate and higher fiber content help to stabilize blood sugar levels, a key goal of the ketogenic diet.
KETO SANDWICH BREAD (GLUTEN-FREE)
Ingredients
- 2 Cups Blanched Almond Flour – finely ground
- ¼ Cup Ground Flax Seeds – I prefer golden for a lighter-colored loaf
- ¾ tsp. Sea Salt
- 2 tsp. Baking Powder
- ½ tsp. Xanthan Gum
- 1 tablespoon Keto Sweetener – optional
- ¼ Cup Melted Butter can use non-dairy – measure after melting
- 8 Large Egg Whites – or 1 ½ cups of liquid egg whites
- ¼ tsp. Cream Of Tartar – optional
Instructions
- Preheat oven to 350 degrees and lightly grease an 8×4-inch or 7×4-inch loaf pan with avocado oil or olive oil. Line the bottom and sides of the pan with parchment paper so the ends hang over the sides. Don’t skip the parchment paper or the bread will stick!
- In a large mixing bowl, whisk together the blanched almond flour, ground flax seeds, sea salt, baking powder, xanthan gum, and sweetener (if using).
- Melt the butter, then beat or stir into the dry ingredients. Set aside.
- In a large mixing bowl, combine the egg whites and cream of tartar (if using). Be sure the bowl is large enough because the egg whites will expand a lot. Using an electric mixer, beat the egg whites on high until stiff peaks form.
- Note- If you used the mixer to beat the butter into the dry ingredients, clean off the beaters before using them.
- Scrape half of the egg whites into the batter and beat until just combined. Be careful not to over-mix!
- Then, add the batter to the bowl with the remaining egg whites and gently fold until there are no more streaks, resisting the urge to stir! Try to keep the egg whites as intact as possible.
- Transfer the batter into the lined loaf pan and smooth out the top. Gently press the batter towards the middle of the pan to create a rounded top.
- Bake 45 to 50 minutes, or until the top is golden brown. Then, tent the top with aluminum foil and bake another 15 to 25 minutes, or until the top is firm and does not make a squishy sound when pressed in the middle. The internal temperature should be 200 degrees.
- Allow to cool in pan 10 to 20 minutes, then transfer to a cooling rack to cool completely, removing the parchment paper. Be sure to cool completely before slicing.
Notes
Store leftovers, loosely covered, at room temperature for 1 to 2 days. Try to avoid storing it in a sealed baggie or anything that traps the moisture because it will make it “wet”. Store loosely covered in a dish towel but parchment paper works well too. It can also be stored, loosely covered, in the fridge for up to a week (unsliced) or frozen for up to 3 months (pre-sliced) in a freezer-safe baggie.
While adding sweetener is optional, it adds a touch of sweetness similar to white bread. For the sweetener, any erythritol-based keto sweetener will work. If you’re paleo, feel free to use coconut palm sugar. The cream of tartar makes beating the egg whites easier and helps them form stiff peaks faster. But if you leave it out – no biggie!
Similar to other keto bread recipes, this recipe should be baked in an 8×4 or 7×4-inch loaf pan. This is smaller than the traditional 9×5-inch loaf pan. Since this recipe requires a smaller pan, the slices will be just a bit smaller than a traditional slice of bread. If you do make this recipe in a traditional-sized loaf pan, you will need to slightly adjust the baking time and the slices will be short.
Nutrition
Serving: 1Slice | Calories: 53kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg
NET CARBS = Total Carbs – Fiber – Allulose – Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
