https://www.youtube.com/embed/IXjFZRY1mnI
Hi, everyone! It's Maya from WholesomeYum.com, and today I'm showing you
how to make keto bread. I have lots of low carb
bread recipes on my website, but this one is my absolute favorite. It's light and fluffy, it's just like those pre-sliced loaves you get at the grocery store, and I think that's why this has been the most
popular bread recipe on the blog for several years now.
Aside from the amazing texture, the other great thing about
this keto bread recipe is that it uses super simple ingredients. In fact, you only need five
ingredients to make this, plus salt, but there are a couple of
optional add-ins that I recommend, that I'll cover in this video, to make this the best keto
bread you've ever had. We're using a blend of two flours here, Wholesome Yum Almond Flour, and
Wholesome Yum Coconut Flour. Using this blend of flours gives this bread the best texture, and please, please don't make the mistake of substituting one for the
other, it's not gonna work. Your batter is gonna be
either too wet or too dry. These flours also have
the finest consistency and the right moisture
level for this recipe, plus, you might as well pick
up a bag of each of these to use in all your keto baking recipes, these flours are super versatile. You can get these on my
website or on Amazon, I'll link both down below so you'll know exactly where to find them.
Okay, so one more thing, I know I said you need
just five ingredients and that's fine if that's all you use, but if you want this to be
the best keto bread recipe, there's a couple optional add-ins that I'm going to show you as I make this, so that you get the absolute best result. If you love keto baking recipes like this, ones that are super simple,
have just a few ingredients, be sure you subscribe, that way you'll be notified as
soon as I post more of these. But for now we're making
keto bread. Let's do this! (upbeat music) We're going to start
by lining our loaf pan. We're going to use a loaf pan that's about eight by four inches, or eight and a half by four and a half. And so we're gonna get a
piece of parchment paper that's a little bit bigger
than both the bottom of the pan and the sides combined.
So, just check on the sides here to make sure that it's the
right size, cut off any extra, and then we're gonna do the same thing on the other sides here. Cut off any extra so that
this is the perfect size, and the only thing we
have left to deal with are the corners. So, here's my little trick here, you're gonna arrange the
parchment paper over the pan and just cut out where the
corners are going to be. And then flip it over
and it'll fit right in, you're not going to have
any bunching in the corners.
Look at that. Now we're going to measure our butter. So, for this keto bread recipe you're going to need a
third of a cup of butter, that's five tablespoons plus one teaspoon. You'll notice the stick of
butter has these notches on it, so you'll count five notches plus one third of the sixth notch, that's gonna get you a
third of a cup, total. And then you can just
unwrap it from the foil and cut it into pieces, that way it's going to melt faster.
And I'm gonna transfer this to a bowl so that I can microwave it to melt. If you like you can melt
on the stove top instead, up to you. I don't need this anymore. All right, I'm gonna
go ahead and melt this, it looks like magic on video, and we're gonna set that aside. And now we are going to
get a food processor, I like this 14 cup food processor because it's going to fit a lot in there. So, we're going to add one cup of Wholesome Yum Blanched Almond Flour. (calming music) And a quarter cup of
Wholesome Yum Coconut Flour. Again, this flour combination is going to give us that
really good texture. And the coconut flour tends to stick, so be sure you get it all out of your bowl or measuring cup. Now we're going to add two
teaspoons of baking powder, this is going to help give our bread lift. Make sure you don't mix
it up with baking soda. And a tablespoon of Besti, this bread is not sweet so
we're using just a tablespoon, but it does balance out the saltiness, and we just added a
quarter teaspoon of salt in there as well.
Now I'm going to add one of
the optional ingredients, a quarter teaspoon of xanthan gum. This is going to give
us that chewy texture, it's gonna help the bread stay together, but if you like you can skip it. And we're gonna pulse
all those ingredients in the food processor until
they're nice and uniform. And now we're gonna add
the melted butter in there.
If you like, coconut oil
is also a fine substitute for the butter, so feel free to swap
that out, if you like, for a dairy-free option. And we're gonna pulse that, again, until we get this kind of crumbly texture. Watch for ingredients sticking to the side of the food processor, so just use a spatula
to get any of those off. And we're going to set this aside for now, and we are going to whip our egg whites. So, the first thing we're gonna need to do is separate the eggs. Make sure your eggs are room temperature, this is going to do a couple of things. First of all, it's going to make the
egg whites easier to whip, that is going to give
us really stiff peaks, which is what we're gonna want. And then, also, it's
going to mix correctly with the other ingredients
in the bread dough, so that the butter in
there doesn't solidify.
You want room temperature eggs, and my little trick for doing that is put them into warm water, and they will warm up to room
temperature really quickly. So, you'll notice I'm separating the eggs, I'm not using any special equipment here. All I do is crack an egg and then keep the yolk in the shell, and move the yolk between
the two halves of the shell until all the whites fall down
into the large bowl below.
And then you can just place
the yolks into a separate bowl, you're not going to need them for this low carb bread recipe, but I do have other recipes
where you can use them. So, I'll link some of
those down below for you. Separate all the eggs, be careful about any shells
falling into the egg whites, and also be very careful to avoid any yolk falling into the whites, because the whites will not
beat to stiff peaks if you do. If you get any yolk in there you're gonna have to fish it out, but even then it's a little risky so it's really better just
to avoid that problem.
So, we're going to add a quarter teaspoon of cream of tartar to the egg whites, that's gonna help them whip
a little bit more easily. And then we're gonna
attach a whisk attachment to a hand mixer, I highly recommend the whisk attachment instead of the beaters, because it's going to create more air and you're going to get a better result. Plus, you'll get those stiff
peaks much more quickly. And with this large amount
of egg white, trust me, you want to save that extra time, this takes a while as it is. So, the egg whites are
going to start out clear, and then they're gonna
start to get kind of frothy, and I like to start at a
low to medium low speed, and then once you get that frothy texture then you can increase the speed
to about medium high, or so, if your mixer has multiple settings.
If not, it's totally
fine, it'll still work, but this method is just
the most effective. And then you're gonna
get soft peaks first, And then if you just keep going eventually you're gonna see these streaks. And if you hold up the whisk, you'll notice that the egg
whites will kind of stand up, they'll be very stiff. That's how you know that they're ready, aside from the streaks. Another way to know they're
ready is to tilt the bowl over, just do this carefully, they should not fall out.
That's how you know that you have peaks that are stiff enough. So, now we're going to add
half of this egg white mixture to the food processor. You need to be really careful not to break down the egg whites, this is what's going to give
us those nice air pockets and that fluffy texture
in our keto white bread, so it's important that those egg whites stay at least partially intact. We're going to pulse, that means starting and
stopping in the food processor, until this is just combined. But be careful not to overmix, so we don't get rid of
all the air pockets. And now we're going to
transfer that mixture into the bowl with the
remaining egg whites, and we're going to fold very gently. Make sure that you use a folding motion, don't just stir, or you're gonna break down
all those air pockets.
But just keep going
until no streaks remain. It's important that you
don't see any more streaks, otherwise you're gonna
have clumps of almond flour and clumps of egg white in your bread, and that is not going to taste good. You want it to be completely uniform, but try not to break
down those air pockets. Time to transfer our keto bread batter into the loaf pan. Again, be gentle with it and just kind of scoop it all in there. It shouldn't be totally runny, if it's runny then you broke
down the egg whites too much, but it's not really stiff
either, it's kind of fluffy.
And we're gonna smooth the top, I like to round the top a little bit so that our bread is going
to be rounded when it bakes, because it's not going to
rise a whole lot in the oven. Time to bake! We're using a lower oven
temperature, 325 degrees, because this bread is gonna
take a while to cook through. So, we're gonna bake
for 40 minutes at first, until the top is golden brown, and then we're gonna
tent the top with foil and bake for another 30 to 45
minutes until the top is firm, and it doesn't make a
squishy sound when pressed. Keep in mind that the toothpick test does not work very well with this bread, because it's going to
pass the toothpick test before it's actually done. And if you take it out too early, the bread is going to
collapse, nobody wants that. So just use your finger to check, make sure there's no squishy sound. And if you want to also
check with a toothpick just to be safe, you can, but, overall, the baking
time is over an hour, including that time tented with foil.
And then once you take it out of the oven be sure you let it cool on a cooling rack, peel away the parchment paper so that it doesn't get too wet, and let it cool completely
before you slice it. My bread has finally cooled and I'm so excited to come into this. (paper rustling) (calming music) I'm gonna use a bread knife, and here we go. (bread knife cutting) Look at that. I love how light and fluffy this is, I love those air pockets. This is always the
challenge with keto breads, getting those air pockets, and so I'm always so excited
when we get these right. You can use this keto white
bread for just about anything, it's perfect for any application where a really soft bread
would be really nice, so it's great for sandwiches,
it's great for toast, you can even make French toast out of it. I'm gonna keep it super simple and just make a turkey sandwich here. (calming music) Okay, let's try this. That was so good. So light and fluffy, so airy, tastes just like a white bread.
This reminds me of the sandwiches I used to have in my childhood. What about you, what foods from your childhood
do you miss the most? Tell me in the comments below, I'll try to make healthy
versions of them for you. I hope you'll make this keto bread soon. If you do, be sure to snap a photo, post with the #WholesomeYum
so that I can see it. See you next time on Wholesome Yum where I shared easy,
healthy and keto recipes, all with 10 ingredients or less..
