Keto Sweet Bread Easter Bread Recipes

KETO SWEET BREAD | EASTER BREAD

Steps:

• In a large mixing bowl, whisk together the almond flour, protein powder, xanthan gum, salt and baking powder.
• In a separate smaller bowl, melt the butter.
• Pour the sugar substitute and almond milk into the butter and whisk until the sugar substitute dissolves.
• Pour the butter mix into the dry ingredients and mix. You won't be able to mix it entirely and that is ok.
• Add in the water and stir again until you have a thick batter.
• Pour into a lined loaf tin.
• Bake at 375°F/175°C for 30-35 minutes.
• *this baking temp is different from my video because many said it was uncooked in the middle.
• Enjoy!

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.

SWEET AND GOLDEN EASTER BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter and salt; mix well. Add eggs, extract and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; sprinkle with raisins and knead in. Divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes., Whisk egg white and water; brush over braids. Bake at 325° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.