Keto Almond Flour Bread Loaf

Tuesday, November 27, 2018



Breakfast is almost a get-up and go kind of meal. And I know I've done the parenting thing right because none of the kids will leave the house on an empty stomach. Little triumphs!!

So now, all I have to do is make sure the necessary ingredients are there to make this happen. Everyone has their preferences: granola, peanut butter, sandwich spread (you know who you are :D) and sprouted seeded bread. No white stuff, not even whole wheat, because this sprouted seeded thing with fiber in double digits is awesome. So awesome, I even converted my mother!


Okay, so what about the keto folks at home? Well, aside from fresh microwave mug bread, which is a 3 minute ordeal, having a loaf ready in the fridge to toast is sheer luxury! It may even free up some time to make scrambled eggs or a sunny side up!

I've tried a few recipes and tinkered with them too, then finally thought this was the best one ever! I like that there are not 10 eggs there, because I subbed some of them with cream cheese, and it totally works! I like that we don't have to separate the eggs and whisk the whites into peaks and summits before folding them in, necessitating another bowl to wash. I also like that it includes both psyllium husk and xanthan gum, the former contributing to much-needed fiber, and the latter helping to make the bread soft and not crumbly.


This almond loaf is rather 'heavy' or hearty, so I slice them rather thinly. And then enjoy with any keto-friendly topping I stock my fridge with: cream cheese, tapenade, paté, or any of a slew of Dutch cheeses which have now taken over the entire fridge drawer. On weekends, breakfast treats involve egg salad or chicken salad sandwich. Now you see why I'm glad to have a supply of bread in the fridge. It's also that comfort factor ... who doesn't love a sandwich in the morning?

Ingredients:
5 large eggs, at room temperature
100 g (3/4 cup + 1 tbsp) cream cheese, softened
120 ml (1/2 cup) melted butter, salted
2 tbsp coconut oil
200 g (2 cups) almond flour
1 tbsp psyllium husk
1 tbsp xanthan gum
1 tsp baking powder
1 tsp salt
Poppy seeds, sesame seeds, or bagel seasoning, to top

Directions:
1. Preheat the oven to 175C or 350F.
2. Line a metal 22x13 cm or 9x5 inch baking tin with parchment paper. If using a glass baking dish, you can leave it un-greased and unlined.

3. In a small bowl, whisk together the almond flour, psyllium husk, xanthan gum, baking powder and salt.
4. In a medium bowl, beat the eggs on high for 2-3 minutes.
5. Add the cream cheese and continue beating for another minute.
6. Add the melted butter and oil and beat till combined.
7. Transfer the dry ingredients to the wet ingredients, and fold until just combined and no visible streaks of flour remain.
8. Transfer the batter to the prepared baking dish and sprinkle the seeds or bagel seasoning on top.
9. Bake for 35 to 45 minutes, until a skewer inserted in the center. comes out clean.

10. Let cool in the pan for about 10 minutes before removing it to a cooling rack to cool completely.
11. Slice rather thinly as this bread is quite hearty.

Refrigerate for up to a week.


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