It’s so hard to find a really good Keto sandwich bread that isn’t way too eggy or too dense. This one fits the bill wonderfully. Aromatic, semi-soft, not too dense, and with a fairly fine crumb. Toasts like a dream if you want to maximize the crunch. And it freezes easily.
- Small bowl
- Large Bowl
- Stand Mixer
- Two Stand Mixer Bowls (or one and have a second bowl ready for transfer)
- Whisk Beater for Mixer
- Flat Beater for Mixer
- Bread Loaf Pan (I use one that is 5.5x9 inches)
- Parchment paper
- Cooling Rack
- 5 large eggs
- 2 1/2 cups almond flour — fine
- 1/3 cup coconut flour
- 1/4 cup butter — melted somewhat cooled
- 1 1/2 tsp baking powder — aluminum free
- 1/2 tsp Xantan gum
- 1/2 tsp Golden Flaxseed can use only brown
- 1/2 tsp Brown Flaxseed can use only golden
- 1/2 tsp Italian Seasoning
- 1/2 cup Chopped Walnuts optional
- 1/4 tsp Salt
- 2/3 cup Coconut Milk can substitute plain Almond Milk
- 1/4 tsp cream of tartar
- Everything But the Bagel seasoning for topping can use Sesame Seeds instead (both optional)
- Set the eggs out to come to room temperature.
- Preheat oven to 350 F. Use your convection setting if you have one. You want the oven fully hot before you put the bread in.
- Line a 9x5 inch loaf pan with parchment paper. (You can use the size of bread pan that make a loaf the size you like, but this is the size pan I used.)
- In a small bowl, melt the butter. (I use the Reheat setting of my microwave. It ususally takes 20-30 seconds.) Set aside to cool slightly.
- In a large mixing bowl, combine almond flour, coconut flour, salt, baking powder and Xantan gum, all of the flaxseeds, Italian seasoning, and walnuts. Mix well to blend all dry ingredients. Set aside.
- Separate egg whites and egg yolks directly into two stand mixer bowls--with the whites in one and the yolks in the other. Make sure the eggs have come to room temperature.
- Attach bowl with egg yolks to the mixer and beat with whisk attachment for 3 minutes, then slowly add butter, beating to incorporate. Remove bowl from mixer and set aside.
- Remove the whisk. Quickly rinse & dry it. Then reattach the whisk to the mixer.
- Add cream of tartar to the mixer bowl with the egg whites. Attach it to the mixer and whip with whisk attachment until stiff peaks. (If your eggs are too cold, this will take forever!) Remove bowl from mixer and set aside. Remove whisk.
- Attach flat blade to mixer. Then reattach mixer bowl with beaten egg yolks and butter to the mixer stand and mix with flat blade as you slowly pour the bowl of dry ingredients into the mixer bowl with the egg yolks and butter. Combine lightly but thoroughly on a law mixing setting.
- As the dough comes together, add milk slowly. Mix at a slightly higher speed to incorporate. Mix only briefly, just enough to incorporate the milk into the dough. Remove the bowl from the mixer.
- Using a spatula, fold the egg whites into the mixture by hand gently. Thoroughly but gently incorporate the egg white into the dough. You want the air from the egg whites. If you are too rough you deflate them, so be gentle when you fold.
- Transfer batter to the prepared pan and smooth with a spatula.
- Sprinkle a small layer of Sesame Seeds or Everything But the Bagel seasoning on top of the loaf.
- Bake for 45 minutes if using convection or 50-60 minutes in regular oven, until the bread is fully baked. Toothpick inserted in the middle should come out clean.
- Set the pan on a cooling rack and let the bread cool inside the pan for 5-10 minutes. Then remove the bread from the pan by holding the edges of the parchment. Set the bread (still on the parchment) back on the cooling rack. Cool completely.
Having shopped extensively to get the best price for the best quality, I am going to share the flours & sources I’m currently using because the quality is excellent and the price is great.
I use Anthony’s Premium Blanched Almond Flour, available on Amazon with free shipping. And I also use Healthworks Superfoods Coconut Flour, also available on Amazon. I keep both in the refrigerator after I open the bags.
Be sure to use a heavy French bake pan for the best quality bread. You will find the pan really does make a huge difference. The three I suggest are this Le Creuset Loaf Pan on Amazon that is available in Marseilles, Cerise, White, or in the original Le Creuset Flame. Or this Emile Henry Classic Loaf Pan available on Amazon in a versatile blue color they call Twilight. There also is a slightly fancier design that is equally fine quality bakeware called the Emile Henry Ruffled Load Pan, also on Amazon, that comes in Charcoal, White, Oak, Burgundy, and Blue Flame. You will find different sizes, but the 6×9-ish size is the basic bread size. Always go with a French-made pan even if you find an off-brand. French earthen ware simply bakes better than anything else.
One of my most-used kitchen tools is my Kitchenaid Artisan stand mixer. If the fact that it is simply the BEST stand mixer on the market is not enough, you can see why I’m sold on Kitchenaid mixers in this previous article.
You can often get amazing deals on KitchenAid mixers directly on the KitchenAid website. There is always some color or another on special.
The best flat blade beater I’ve found for my Kitchenaid is available directly from KitchenAid (click the main in the kitchen photo above and search for flex edge beater). And the best KitchenAid whisk attachment you can purchase directly from KitchenAid as well (click on man in the kitchen photo above and search for wire whip).
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