A slice of warm buttered bread can be hard to resist. When that slice is Primal keto bread, you don’t have to resist. Primal keto bread makes delicious toast and sandwiches a real possibility, whether you’re following a ketogenic diet or simply keeping things Primal.
Before slicing into your first loaf of Primal keto bread (and it does slice beautifully) you should know that it isn’t going to taste exactly like “regular” bread. Keto bread is more similar to quick bread, with a soft almost cake-like texture and thin crust. The recipe here takes inspiration from recipes by Elana’s Pantry and Keto Connect, which both use almond flour and eggs as the main ingredients for keto bread.
This recipe is similar, but sets itself apart by producing a lighter loaf that isn’t too moist and spongy and isn’t too “eggy” tasting. The “eggy” flavor often associated with keto bread is toned down in this recipe by using fewer eggs and by adding bolder flavors like dried herbs, garlic and cheese, or (for the other variation) honey and cinnamon.
This honey and cinnamon keto bread is especially hard to resist. Toasted with butter, it’s a breakfast that both kids and adults will love. The garlic, dill & cheddar Primal keto bread is a savory treat, perfect for a BLT or turkey sandwich.
Keto bread is easy to make. But before you bake your first loaf, read all the way through the recipe, as it includes many tips that will ensure your loaf turns out perfectly.
Time in the Kitchen: 15 minutes, plus 30 minutes to bake
Servings: 10 to 12 slices
Preheat oven to 375º F/190º C.
Lightly grease an 8.5 x 4.5 loaf pan. For easiest release, cover the bottom of the loaf pan with lightly greased parchment paper.
In a food processor, combine the almond flour, egg yolks, egg white protein powder, butter, salt and baking powder.
*If making cinnamon & honey bread, add the cinnamon and honey.
*If making garlic, dill & cheddar bread, add the garlic powder, dill and cheddar.
Process just until the ingredients come together into a ball of dough.
In the bowl of an electric mixer, combine the egg whites and cream of tartar. Using the whisk attachment, whisk until the egg whites are big and fluffy and soft peaks form (when the whisk is lifted out of the egg whites, a soft peak should form, then fall slightly).
Pour 1/3 of the egg whites into the food processor. Pulse until combined, scraping down the sides as needed. Add another 1/3 of the egg whites, and pulse again until combined into a wet batter.
Scrape the dough out of the food processor into the bowl with the remaining egg whites. Use a spatula to gently fold the egg whites into the dough. Gently fold and mix until there are no white streaks, but be gentle; the air in the egg whites helps the dough rise into a loaf with a light texture.
Scrape the batter into the loaf pan. Bake 30 minutes.
Let cool for at least 30 minutes before removing from the loaf pan. Try to let the loaf cool completely on a wire rack before slicing.
Primal keto bread keeps for 1 to 2 days on the counter with simply a light towel over the top of it. For longer storage (3 to 5 days), keep the keto bread wrapped lightly in a towel inside a sealed plastic bag in the refrigerator.
This recipe was developed using Blue Diamond blanched almond flour. Other brands are fine, too, but might yield slightly different results.
Egg white protein powder is used to add more protein but also to help the bread rise into a fluffy loaf.
Cream of tartar helps make egg whites fluffy and airy and makes them less likely to deflate in the oven.
If the baking powder is aluminum–free (it usually says so on the front of the can), your baked goods won’t have a strange metallic flavor. Another reason to use aluminum-free: baking powder with aluminum can give baked goods a grayish color if the recipe includes an acidic ingredient.
The recipes above can be altered by adding different flavors. Any type of dried herb or spice can be used. Omitting the cheese is fine; it won’t change the texture of the bread. Add more honey if you like, vanilla extract, or a pinch of cardamom.