Low Carb Keto Bread
This recipe for low carb keto bread is outrageously good. The bread has a golden brown crust, and a light texture inside. The keto bread is perfect for making sandwiches, french toast, and more.
Ingredients
- 1 cup macadamia nuts unsalted & roasted if desired
- 5 good quality eggs
- ½ teaspoon kosher salt
- Zest of half a lemon
- 1 teaspoon baking soda
- 1 tablespoon lemon juice
- 1 cup softened coconut butter
- 1 teaspoon baking powder
- 1-2 tablespoons everything bagel seasoning
Instructions
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Preheat oven to 350F and make sure the oven rack is set in the middle of the oven.
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Add the macadamia nuts to a food processor or a powerful blender and process for about 30 seconds, until almost creamy.
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While the machine is running, add the eggs one at a time, making sure each one has been incorporated into the batter before adding the next one.
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Turn the machine off and add the salt, lemon zest, baking soda, and lemon juice right on top of the baking soda to activate it. Turn the machine on and process for another 15 seconds.
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Turn the machine off and add the softened coconut butter process until smooth and creamy.
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Turn the machine off and add the baking powder and process for 15-20 seconds. Adding the baking powder will ensure that the bread doesn't turn greenish in color. It's important to mix it at the end (not when you're adding the baking soda and lemon juice, as that will change the texture of your bread).
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Line the inside of a non-stick 10 x 4.5 inch bread or meatloaf tin with parchment paper, see how we did this in the video below. If you don’t have parchment paper, rub the inside with coconut oil or avocado oil or spray it with a cooking spray. Pour the batter into the tin and tap it on the counter a couple times. Sprinkle as much of the everything bagel seasoning as you would like and use your finger to gently press it down into the batter so it does not fall off.
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Bake in the oven for 40-45 minutes, or until nicely golden brown on top. Remove from oven, allow to sit in tin for 5 minutes, and then lift bread out using the parchment paper and transfer to a cooling rack for 15 minutes. If you don’t have a rack, rest the bread on the side of a plate so it can breathe.
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Slice the bread and enjoy! Bread will keep for 3 days in the fridge in an airtight container or can be frozen for 3 months. Watch the video below to see how we make an epic griddled roast beef sandwich!
Recipe Video
Recipe Notes
It's very important that you mix the coconut butter very well, sometimes the oil can separate from the butter. If you need to, you can place the glass jar in water water so it get soft, and then mix very well. Check the expiration date of your baking soda, that could prevent the bread from rising to its full potential. Once the batter is thoroughly mixed, transfer it to the bread or meatloaf tin asap and then into the oven, otherwise the fat will start too pool at the bottom.
Macros for a loaf of fat bread:
2830 calories
25 grams of net carbs(66 total carbs)
261 grams of fat
40 grams of fiber
54 grams of protein
One loaf makes about 14 slices, macros per slice:
202 calories
1.79 grams of net carbs(4.71 total carbs)
18.6 grams of fat
2.86 grams of fiber
3.86 grams of protein
If you can't find everything bagel seasoning, make a mixture of sesame seeds, garlic granules, onion granules, and salt.