4 Ingredient Keto Bread Recipes

4 INGREDIENT KETO BREAD

Steps:

• Preheat oven to 350°F. Line a 9 inch x 5 inch loaf pan with parchment paper.
• In a large bowl, add all ingredients. Whisk together until all ingredients are thoroughly combined and batter is smooth. Be especially mindful of the eggs as the egg whites are slippery and will be difficult to incorporate into the batter and you do not want any unmixed egg whites. Batter will get very thick and be hard to mix. I use a whisk and a spatula. You can also add all the ingredients to a stand mixer and mix with the stand mixer.
• Spread the batter into loaf pan. Smooth the surface of the batter with a spatula. Rap the bottom of the pan a few times against the counter to eliminate air pockets.
• Bake bread for approximately 40 minutes or until a toothpick inserted comes out clean. Let bread cool before slicing. Bread can be eaten as is or can be toasted. Store uneaten bread in an airtight container for up to 2 days at room temperature or up to 3-4 days in the fridge.

KETO BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.
• Put all the dry ingredients in a large mixing bowl, stir together and set aside.
• Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently - try not to overmix the dough.
• Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.