Keto Bread
There are a lot of ingredients, but I think it is worth doing to get a loaf that doesn’t use flour. You will need decent weighing scales as there are very accurate measurements. For when you really need a piece of toast or some garlic bread!
Servings Prep Time
1loaf 30minutes
Cook Time Passive Time
45minutes 60minutes
Servings Prep Time
1loaf 30minutes
Cook Time Passive Time
45minutes 60minutes
Ingredients
Yeast mix
Dry mix
Fat mix
Instructions
  1. Start by greasing a loaf tin and lining with baking parchment.
  2. The yeast mix – Put the warm water into a small jug or bowl. If you have a thermometer then it should be about 40 degrees C, but if not, warm but not hot or you will kill the yeast. Add the rice syrup and yeast and stir. Put in a black bag and tie or clip closed and leave to activate.
  3. The dry mix – Grind the flaxseed (or you could use pre-ground but it won’t be as nutritious). Put into a large bowl. Measure all the other dry ingredients into the bowl then mix well to combine.
  4. The fat mix – Melt the butter or coconut oil in the microwave for 30 seconds. Add the coconut yoghurt and cider vinegar. Mix well. Add the whole egg and 3 egg whites and whisk together until everything is well incorporated.
  5. Get an electric hand mixer ready. Retrieve the yeast mix from the black bin bag. Add the yeast mix and the fat mix to the dry mix, using a spatula to scrape into the bowl. Whisk for a minute to incorporate. It will thicken quickly into a dough.
  6. Using the spatula again, scoop out the dough into the prepared loaf tin and smooth over. Place the tin and dough back in the bin bag and clip or tie shut. Leave to rise for 60 minutes.
  7. After about 45 minutes pre heat the oven to 160 fan, 180 electric or Gas 4.
  8. Take the loaf out of the bag and put in the centre of the oven.
  9. Bake for 15 minutes, then loosely lay some foil over the top to stop the top from burning. Cook for a further 30 minutes.
  10. Tap the top to see if it is firm. Remove from the tin and carefully peel away the baking parchment and cool on a wire rack.
  11. You need it to cool completely before attempting to cut it!
Recipe Notes

This freezes well. Slice into portions and freeze separately. You can also slice thinly and bake on a wire rack at 150 degrees for 30 minutes to make crispbread.