An easy keto bread recipe? Well, let us tell you. In our search of truly the best (GOAT, if you will), we found many recipes claiming to be the “best”. No surprise there. Sly bakers know no one wants to make “difficult” or “the worst” bread.
The biggest question we had was can any other recipe beat the white sandwich bread we started making first. And, boy, have we toiled. All kitchen testers were in on this one. Kids liked the fluffier, eggy option, which is actually a cousin to our original favorite.
Among the recipes with eggs, adults preferred choices that were moister (but not spongy) (a. and d.) and also took the shape of traditional sandwich bread. Kid testers opted every time for the most complex flavor profile (b.) (yeast breads with a bit of sweetness and cream).
The trouble with most keto breads with lots of eggs (5-7) is the density; not one was airy. Most have the consistency of a banana bread – tasty and cakey but only good with a pat of butter. Toasting makes them almost come alive –you can hear all the eggs and oils sizzle under the red-hot filaments.
Only the bread without eggs and a healthy dose of whey protein even came close to “regular” white bread. It also had a slightly crisp crust for even more high-carb-ishness.
Lastly, store any keto breads in air-tight plastic-wrap options unless you make sandwiches everyday. These breads have a week shelf life at best (but they also freeze quite well).
Spare your ingredient waste. Here’s our take on the top “best” breads to make if you are following a low-carb, high-fat and protein-rich diet. All are keto, gluten-free and delicious–it just depends on your preference for consistency and ingredients (egg or eggless, yeast or yeast-less, butter or butter-less, nut or nut-free).
We discovered this recipe by searching for the “best” bread recipe. It’s new to our testers; when fresh out of the oven it immediately became a hands-down favorite. Yeast-free but loaded with eggs, we changed up the egg composition a bit in the second batch so it wasn’t too yellow. It also gets bonus points for simplicity and prep time as well as mixer friendliness.
We keep this recipe handy for bun making but as we were experimenting we discovered it makes a darn good loaf bread. We can double this recipe and have a week’s worth of bread AND buns, which makes game-day ketoers who love burgers happy.
Late comer to the testing party, this one had the best consistency overall (artisan-bread like) and is simple to make. It mimics our mug bread recipe in many ways… but the folks at Hungry Elephant are wise to the whey benefits and keto bread.
Vegan and formed to be able to add sesame seeds (or other favorites) this bread loaf quickly comes together and fresh out of the oven was comparable to the bun recipe with eggs.
Perfect Keto Artisan Bread
- Bread Pan
- 2 ½ Cups Sunflower Seed Flour
- 2 Cups Whey Protein
- 1 Tablespoon Xanthan Gum (or 4 teaspoons ground flaxseed meal)
- 3 Teaspoons Gluten-free Baking Powder
- 2 Tablespoons Lakanto Monkfruit with Erythritol Sweetener
- ½ Teaspoon Salt
- 1 Cup Warm Water
- ½ Stick Butter 1/4 Cup
- Preheat oven to 350 degrees.
- Whisk together dry ingredients.
- Make a well and pour in melted butter and warm water.
- Line a bread pan with parchment (lightly sprayed).
- Pour in bread dough (thick batter).
- Smooth top and bake for 40 minutes, or until golden brown and pick test is clean.
- Cool and slice.
- Store in plastic wrap (tightly wrap slices by two) and air tight container for one week at room temperature.