July 08 2017

Primal Keto Bread

By Worker Bee
40 Comments

PrimalA 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

Cinnamon & Honey Keto Bread

Ingredients

Primal

  • 1 ½ cups blanched almond flour (165 g)
  • 4 large eggs, separated
  • 1 tablespoon egg white protein powder (5 g)
  • 5 tablespoons unsalted butter, melted (70 g)
  • ¼ teaspoon kosher salt (1.2 ml)
  • 3 teaspoons aluminum-free baking powder (15 ml)
  • 1 ½ teaspoons cinnamon (7 ml)
  • 1 tablespoon honey (15 ml)
  • ¼ teaspoon cream of tartar (1.2 ml)

Garlic, Dill & Cheddar Keto Bread

Primal

Ingredients

  • 1 ½ cups blanched almond flour (165 g)
  • 4 large eggs, separated
  • 1 tablespoon egg white protein powder (5 g)
  • 5 tablespoons unsalted butter, melted and cooled (70 g)
  • ¼ teaspoon kosher salt (1.2 ml)
  • 3 teaspoons aluminum-free baking powder (15 ml)
  • ¼ teaspoon cream of tartar (1.2 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon dried dill (5 ml)
  • 1 cup grated cheddar cheese (90g)

Instructions

Primal

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.

Primal

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.

Recipe Notes

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.

Primal

TAGS:  Keto Recipes

If you'd like to add an avatar to all of your comments click here!

40 thoughts on “Primal Keto Bread”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Having trouble living without bread ? Maybe your diet is not that satisfying then…. 😉

    1. I have to agree. I don’t miss bread at all.

      That said, occasionally I’ll have a hamburger. Or some nice homemade tagliatelle. Or some rice with my curry. You know what I do? I eat the wheat buns, the wheat pasta, the white rice.

      And I enjoy it. Then I move on.

    2. For years I’m convinced I don’t miss bread and then my husband buy sourdough bread and it smells heavenly with the melted butter. It’s really hard to resist.

      1. We have started making our own sourdough bread from organic stone milled flour and have seen absolutely no resurgence of the wheat related issues we used to have (bloating, leaky gut, acne etc).

        IMHO – the bigger problem lies in the huge amount of herbicide used in wheat production, the commercial yeast used in the making of bread and rancification of wheat natural oils due to high heat grinding and long storage.

        But each to their own.

    1. It’s my understanding that almond is a seed, a pit, not a nut

  2. Any alternatives for the egg white protein? I hate buying a big tub of protein for one recipe. I have other protein powders but are vanilla flavored.

    1. I’d also like to know if there’s an alternative to the egg white protein powder.

    2. I made this recipe the first time, tonight. I substituted the egg white protein [didn’t have any] with 1 tablespoon of grass fed beef collagen. It worked great!

  3. Nice looking bread. I was wondering what’s your stance on ancient grains, like einkorn, kamut, and spelt? Obviously I understand they aren’t primal, but would they be preferable over standard wheat flour. I can even get sprouted ancient grain, which is supposedly even better. I eat small amounts of homemade bread because of the 80/20 rule. I figure eating whole grains, homemade breads, and legumes is a better way to utilize the 20% non-primal part of my diet instead of using the 20% as an excuse to eat processed crap. Anyways I’d love your input, thanks!

  4. Looks nice. But what’s the carb count? I’m on early phase Atkins level carb restrictions at the moment; maximum 50 grams of carbs a day.

  5. Honey isn’t keto so it’s deceiving to call this keto bread. The other bread looks good though.

    1. one tablespoon of honey in the entire loaf is not going to kick you out of ketosis

  6. Nice recipe Mark thanks for sharing! Gotta love some bread with aged cheeses and liver paté!

    As for carb content the approximate math would be ~36g of carbs per 165g of flour and the honey loaf has and extra ~15g with the honey. So maybe about 38 or 52 grams of carbs per loaf considering eggs have like .5g carbs each. Even better half of these carbs are fiber and only 6g natural sugars per 165g of flour. At 4-5g of carbs per slice, loaded with fibers, that is one nice keto bread indeed!

  7. “Kosher salt” is a brand of salt sold by Morton. “Coarse salt” is the proper generic non-brand term.

    1. No it’s not. They, and others like Diamond, just shortened course koshering salt to kosher salt and it stuck. It’s not a brand, it’s not registered or trademarked.

  8. Almonds contain a lot of phytic acid / phytates. Now, this is not necessarily bad news as phytic acid (inositol hexaphosphate or IP6) can actually do great things for you – like prevent kidney stone formation – but it also inhibits the absorption of certain minerals, mostly the metals calcium, iron, magnesium and zinc. So consume these breads away from foods that contain these minerals and do not count on them as calcium/magnesium/iron/zinc sources.

    1. Thanks Zoltan, great point about the phytic acid. I would like to add that due to the fact we are working with blanched almond flour here, the phytic acid content is minimal since skins have been removed prior to milling. Yes this makes the flour less nutritious as well in the first place. A good trade off could be sprouted whole almond flour but then it would likely affect the final texture and rising process.

  9. I get better results in bread making with almond butter instead of almond flour. Ratio is the same, and the bread rises a bit more.

  10. I’m following a ketogenic diet because of medical issues. Mark – what are the Macros for these recipes?

  11. Just finished! It went very well, definitely adding to fav recipes. I have used pea protein powder instead egg whites protein. Keto friendly convenient breakfast to take away to work, thumbs up.

  12. Just reminding – it might be useful for your kids/wife etc. I might be quite satisfied without any type of bread for last two years, but man – they do love it. I will try this one for sure…

  13. my loaf yielded 10 servings. Nutritional values per slice are:
    Amount per serving
    Calories 213
    Total Fat 18.6g 24%
    Saturated Fat 6.1g 30%
    Total Carbohydrate 4.3g 2%
    Dietary Fiber 1.9g 7%
    Total Sugars 0.9g
    Protein 4.1g

    1. How often can you eat this bread? Every day? Just starting out. Thanks

  14. I have done several versions of this bread — sun dried tomato basil; rosemary olive; ghee honey; lemon blueberry; and onion sage (baking right now). I bake mine in a round pan.

  15. Hello,

    i m from europe and have no idea what this cream of Tartar is?! when i Google it the results Show something with tooth-ailments, which im sure this is not it – at least i hope so lol.
    there is Sauce of Tartar here but it s a sort of mayo with pickles etc in it and it doesnt look like the stuff they use on keto recipes (which is usually just a White cream). can someone please help? 🙂

    1. Cream of Tarter is a white powder that you can find in pharmacies, at least here in Portugal, where I live. In Portuguese it is called “cremor tártaro.”

  16. What an amazing recipe! have done both several times and the whole family simply loved it! So far, the best ‘bread’ recipe I’ve come across, and I have tried quite a few. Thanks, Mark!