Going low-to-no carb and high-fat doesn’t mean giving up bread. This recipe was tested and approved for months. It reigns as our all-time favorite (and best) house made sandwich bread for a keto diet.
What makes it so great? It has yeast, it rests and rises, it maintains its shape and isn’t spongy, plus its high-protein and fat ratios are in line with low-carb-high-fat diet needs.
A more intermediate-level recipe — the ingredient list is basically a traditional bakers makeover of specialty flours, powders and spices— it’s like a starter class to bake the keto way. For example, we had never used almond flour and rising and leavening agents beyond everyday baking powder and cream of tartar before keto baking. As it turns out, the items needed to make this bread are staples in a low-carb pantry.
You’ll find some of our go-to favorites in Mor Kitchen Keto baking on Amazon. Or read on about sourcing and testing notes followed by our favorite keto sandwich bread recipe.
Previously appearing in Mor Kitchen tasting notes, this story covers our adventure in keto bread baking.
We focused on quality and sourcing proper ingredients from the start as well as learned new tricks to making un-kneaded, no-rolling bread. Like the consistency of sweet breads (think banana bread) but slightly less doughy, the measuring is more exact than any other bread recipe we’ve made. Other bread-making modifications included pan size and top smoothing (see pan origami and smoothing with wet fingers before rising below).
The recipe also didn’t work for us the first try. We modified and messed with almost every measurement and a variety of ingredients during the testing, which lasted for weeks before we got it just right (results below we guarantee will make a first loaf perfect, don’t worry). Learning how to work with ingredients such as arrowroot powder, whey protein, psyllium husk powder and xanthan gum was —and is— an adventure. Once we learned the substitutions, what ingredients activate what and how the combination forms into tasty bread, there was no going back.
Sure, we still make a regular loaf of white bread to experience the kneading and rolling we love about bread making, but something about getting this bread right feels like summating Mt. Everest. We think you’ll agree.
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This is a sample store for testing purposes — no orders are being filled. Dismiss