Keto Approved Bread
Quick Breads for the Keto Diet
Bread on the keto diet is a big no-no. I mean, it is basically just carbs. Delicious, delicious carbs. Bread, besides being good in itself, serves an important role in making sandwiches – it holds all the stuff together so you can chow down. Low carb or keto diets normally replace that function with lettuce wraps, or just dumping all your ingredients in a bowl sans-bread. Ug. I miss sandwiches.
So I did some research, and I have two recipes for you to check out.
90 Second Bread
This one will seem pretty weird, but you need to try it. It’s quick, tastes good, and can hold your bacon and ham in place without an issue.
90 Second Bread
- 3 tbsp Almond Flour
- 1/2 tsp Baking Powder
- 1 large egg
- 1 tbsp oil (I used melted butter)
- A little salt
Mix this all together in a small bowl/cup – something about 4×4 inches. Mix it all together, and pop it into the microwave for 90 second.
Pop your bread out of the bowl/cup and cut it in half. Voila, sandwich bread. For improved durability and mouthfeel, toast it a little!
I have made and tried this bread, and it is good. It’s a little like an english muffin, which means it is ideal for breakfast sandwiches. And since you make one serving in two minutes, you can have it whenever – it’s quick. The only downside is having to shell out for almond flour, which is expensive.
Ok, this one takes a little effort and time, but from what I’ve read it is worth a try.
- 3 Eggs, Separated
- 3 tbsp whole milk cottage cheese OR 3 tbsp cream cheese
- 1/4 tsp cream of tartar
- 1 g artificial sweetener (your choice)
Now it gets tricky.
Preheat your oven to 300 degrees. Make sure you have completely separated your eggs – one bowl of whites, one of yolks. In one bowl, mix up the yolks, the cheese and the sweetner. Mix it up until it is smooth.
In your other bowl add the tartar to the whites, and beat the tarnation out of the mixture. You want to use a beater for this – the whites need to get fluffy and form peaks; your arm will give out on you.
Now, fold the yolk mix into the whites mix – you want it mixed but you don’t want to kill all the fluffiness you’ve got going with the whites.
Spray some cookie sheets with Pam and then scoop (with the big spoon you guys, the big spoon) about 10 even round scoops onto the cookie sheets. They should be the size of hamburger bun.
Bake them on the middle rack for about half an hour. Keep checking in on them until they are golden brown.
After they have cooled, chuck them into zip lock bags and let them sit overnight. Suddenly, bread!