Contents
This homemade keto bread is soft, light, and perfect for everyday meals. Made with simple low-carb ingredients, it's ideal for sandwiches, toast, or serving alongside your favorite soups and salads.
Ingredients
- 1 cup Wholesome Yum Blanched Almond Flour
- 1/4 cup Wholesome Yum Coconut Flour
- 2 tsp Baking powder
- 1/4 tsp Sea salt
- 1/3 cup Unsalted butter (or 5 tbsp + 1 tsp; measured solid, then melted; can use coconut oil for dairy-free)
- 12 large Egg whites (~1 1/2 cups, at room temperature)
- 1 tbsp Besti Monk Fruit Allulose Blend (can use any sweetener or omit)
- 1/4 tsp Xanthan gum (for texture – omit for paleo)
- 1/4 tsp Cream of tartar (to more easily whip egg whites)
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Instructions
- Preheat the oven to 325°F (163°C) and line a loaf pan with parchment paper.
- Pulse the almond flour, coconut flour, baking powder, sea salt, and optional sweetener and xanthan gum in a food processor. Add melted butter and pulse until crumbly.
- Beat the egg whites with cream of tartar (if using) until stiff peaks form.
- Fold half of the egg whites into the flour mixture, then gently fold everything into the remaining egg whites.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 40 minutes, cover loosely with foil, and continue baking for 30–45 minutes, or until the loaf is firm and the internal temperature reaches 200°F (93°C).
- Cool completely before removing from the pan and slicing.
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