I’ve tried a lot of low-carb keto bread recipes and more often than not, I end up disappointed. But the recipe below is different. This one yields a light, fluffy loaf that is perfect for toasting, making sandwiches, or turning into French toast.
The secret at work here is separating the eggs and whipping the whites to soft peaks. This adds airy volume to the batter. Combined with a hefty dose of baking powder, this gives the bread plenty of lift. Unlike the dense, dry loaves you may have tried in the past, this low-carb keto bread is a joy to eat.
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Low Carb Keto Bread
Cooktop Cove
Ingredients
7 large eggs, separated
¼ teaspoon cream of tartar
½ cup coconut flour
½ cup salted butter, melted and cooled
2 tablespoons coconut oil, melted and cooled
1 teaspoon baking powder
½ teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon cream of tartar
½ cup coconut flour
½ cup salted butter, melted and cooled
2 tablespoons coconut oil, melted and cooled
1 teaspoon baking powder
½ teaspoon xanthan gum
½ teaspoon salt
Directions
1. Preheat the oven to 350ºF. Line a 9-by-5-inch loaf pan with parchment paper.
2. In a large mixing bowl, combine the egg whites and cream of tartar and beat with an electric mixer on medium-high speed until the mixture holds soft peaks.
3. In a separate mixing bowl, combine the egg yolks with 1/3 of the whites and the coconut flour, butter, coconut oil, baking powder, xanthan gum, and salt and beat to combine.
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4. Transfer the batter to the prepared pan lined, smoothing the top.
5. Bake in the preheated oven for about 45 minutes, until a toothpick inserted into the center comes out clean.