Healthy Homemade Low Carb Bread

I’m a huge fan of bread, but unfortunately, most keto bread at the store is dry and dense. So I was pretty excited when I found this low carb bread recipe. It’s super moist and tender, just like non-keto bread. This recipe quickly became a go-to recipe for me, especially because it’s so easy!

This recipe takes less than two hours to make, and most of that is when the bread is in the oven. It’s perfect with breakfast, lunch, or dinner, or eaten all by itself as a snack. 

Why You’ll Love This Low Carb Bread Recipe

I keep this bread around at all times. Here are some of the reasons why I love it, and why I think you’ll love it too. 

• Super soft. Unlike many loaves of keto bread, this recipe isn’t dense or dry at all. If you made someone a sandwich on this bread, they’d never know it was keto-friendly. The trick is to use egg whites and some xanthan gum. These ingredients add airiness to the dough and help the bread hold in moisture. 
• Easy to make. It only takes about 15 minutes to prepare this bread. The rest of the cooking time is spent with the bread in the oven. You barely have to work at all to make amazing low carb bread.
• Versatile. This bread can be used in so many different ways. You could eat it as toast with breakfast, or make a sandwich with it for lunch. It could be served instead of rolls with dinner, or you could eat it for a snack. 

Ingredients Needed

Here’s everything you need to make this low carb bread. Make sure to check out the recipe card at the bottom of the article to see the exact amounts of each ingredient.

• Psyllium husk whole leaves: this is the product I use.
• Ground flaxseed meal: this is the product I use.
• Almond flour – I like to use superfine, blanched almond flour.
• Sea salt – It’s best to use fine sea salt for this recipe. 
• Baking powder: adds lift and rise.
• Xanthan gum: helps prevent the bread from crumbling.
• Water – The water needs to be boiling.
• Apple cider vinegar: changes the pH in the batter and provides an better taste and texture.
• Egg whites: adds rise and binds the bread together.

How to Make Keto Bread

Here’s how to make this tasty, moist bread. It’s pretty easy!

• Prep. Preheat the oven to 350F. Then coat an 8×4-inch loaf pan with cooking spray or parchment paper. 
• Blend. Add the flaxseed meal and psyllium husk flakes to a blender, and blend until finely ground. This is an optional step that takes about 30 seconds but makes the bread much more smooth.
• Mix the dry ingredients. Add the psyllium husks, flaxseed meal, almond flour, baking powder, xanthan gum, and salt to a mixing bowl. Stir to combine.

• Whip the egg whites. Add the egg whites to a stand mixer. Use the whisk attachment to whip the whites on high speed until stiff peaks form. This should take 5-8 minutes.
• Mix the liquids. Add the apple cider vinegar to the boiling water, and stir to combine. 

• Add the wet and dry ingredients. Pour the liquid into the bowl with the dry ingredients, and mix until a thick dough forms. This should take about 1 minute. 
• Mix in some of the egg whites. Add about a cup of egg whites to the dough, and mix quickly until the dough loosens up. 

• Add the rest of the egg whites. Fold in the rest of the egg whites in 2 additions. Keep stirring until the batter has a single color and consistency. This should take about 2-4 minutes.
• Transfer the dough. Pour the dough into the loaf pan and level it.

• Bake. Add the loaf pan to the center rack of the oven, and cook until the bread has a browned crust. This should take 70-80 minutes. 
• Cool. Let the bread cool for 1 hour before eating. 

Tips for Success

Here are some tricks and tips to use when making this low carb keto bread. 

• Use room-temperature eggs. Try to take the eggs out of the fridge about 30 minutes before you make this bread. If the egg whites are up to room temperature, they’ll mix better with the rest of the ingredients. This will make for smoother bread. 
• Don’t overmix. When adding the egg whites to the dough, make sure to not overmix. The more you mix the dough, the more the egg whites will deflate. As the egg whites deflate, the bread will become dense. Mix until the dough is well incorporated, then stop immediately.
• Cool the bread. Make sure to let the bread cool for at least an hour before eating it, and preferably longer. By letting the bread cool down, it will become a better consistency when you cut into it. 
• Make extra. I love to make multiple loves of this keto bread at a time. It stores well, so you can make extra, and then you’ll have bread whenever you want it!

Serving Suggestions

I’m a fan of classic flavor combinations. So I love to have some bread with soup. Here are some of my favorite soups to serve with this fresh-baked keto bread.

• Keto Broccoli Cheddar Soup with Chicken
• Cabbage and Sausage Soup
• Chicken Bacon Ranch Soup
• Keto Italian Sausage Soup
• Instant Pot Pizza Soup

But my favorite thing to do with this bread is to make a sandwich. It’s a great sandwich bread!

How to Store and Reheat Leftovers 

Store leftover keto bread in an airtight bag. It will last in the cupboard for 4 days, or in the fridge for 6 days. Reheat in the toaster on a medium setting.

Can I Freeze Low Carb Bread?

Yes, this bread will last in the freezer for 3 months. For best results, cut the bread, wrap it in plastic wrap, then place it in an airtight bag. Reheat in the toaster on a medium-high setting.

More Easy Keto Breads to Make 

Here are a few more keto breads for you to try making at home! 

• Cheesy Zucchini Breadsticks
• Keto Garlic Bread Chaffles
• Keto Pizza Skillet
• Keto Pretzel Bites with Cheese Sauce
• Blueberry Chaffle

Yield: 12 slices

Low Carb Bread

Print

This low carb bread is more soft and moist than most keto breads. It's easy to make, and perfect for sandwiches.

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1/2 cup psyllium husk whole flakes, spooned and leveled
• 1/2 cup ground flaxseed meal, spooned and leveled
• 2 1/4 cups almond flour, spooned and leveled
• 1 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 cup boiling water
• 1 tablespoon apple cider vinegar
• 6 large egg whites, at room temperature

Instructions

1. Preheat the oven to 350F, and prepare an 8x4-inch loaf pan with cooking spray or parchment paper. Set aside.
2. Optionally, blend the psyllium husk and flaxseed meal in a blender for about 30 seconds, until they're extra finely ground.
3. Transfer the psyllium husk and flaxseed meal to a large mixing bowl, along with the almond flour, salt, baking powder, and xanthan gum. Whisk to combine.
4. Whip the egg whites in an electric stand mixer fitted with a whisk attachment on high speed, until stiff peaks form, about 5-8 minutes.
5. Mix the apple cider vinegar into the boiling water, and pour it over the ingredients. Mix quickly until a thick dough forms, about 1 minute.
6. Working quickly, add about 1 cup of the whipped egg whites to the bowl of dough, and mix vigorously until the dough becomes looser.
7. Fold the remaining whipped egg whites in 2 more additions, being careful not to mix. Otherwise the egg whites will deflate. Fold the batter enough that it is a uniform color and consistency. This may take 2-4 minutes.
8. Transfer the batter to your prepared loaf pan and spread into an even layer.
9. Bake in the center rack of the oven for 70-80 minutes. The outside of the bread should form a nice browned crust.
10. Allow the bread to cool for about 1 hour before slicing.

Notes

• To save time, you can boil the water by heating it in the microwave.
• Store the bread in a ziplock bag on the counter for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to 3 months.

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 163Total Fat: 3.8gCholesterol: 0mgSodium: 233.3mgCarbohydrates: 7.5gNet Carbohydrates: 2.9gFiber: 4.6gSugar: 0.9gProtein: 5.8g

The post Low Carb Bread appeared first on The Best Keto Recipes.

I’m so excited to share this keto pie crust recipe with you today! I began working on this several months ago when I wanted to create the perfect keto quiche.

While I had made quiche using fat head dough, it just didn’t quite satisfy my craving. I think part of what makes a quiche so fabulous is the buttery, flakey crust that balances the smooth egg filling.

So, my quest to create the perfect keto pie crust began. In this post, I’m sharing all my tips and tricks for making the best almond flour crust every single time!

Ingredients in Almond Flour Pie Crust

Because this keto pie crust is made with almond flour, it’s naturally gluten-free and low-carb. Here’s what you’ll need for the almond pie crust: 

• Almond flour
• Salt
• Butter
• Cream Cheese
• Egg
• Apple Cider Vinegar (creates a crisp, flakey texture)

Can I Substitute the Almond Flour? 

No, this keto crust recipe works best with almond flour. I do not recommend substituting it. Likewise, make sure to buy almond flour and NOT almond meal. 

Can I Use Low-Fat Cream Cheese? 

Possibly, but I recommend using brick-style, full-fat cream cheese for best results. 

How to Make Almond Flour Pie Crust

To make this low-carb pie crust,  you just need a few basic ingredients and a mixer or food processor. If you do not have a mixer, I have also included instructions to make this crust by hand below. 

Step 1: Add the almond flour, salt, cubbed butter, and cubbed cream cheese to a stand mixer fitted with a paddle attachment.

Step 2: Mix the crust until the butter and cream cheese begin to break down and it resembles course sand.

Step 3: Add the egg and apple cider vinegar and mix until smooth. The dough will be sticky.

You can add additional almond flour to your hands or lightly wet your hands to make this easier to work with.

Step 4: Roll the mixture into a ball and wrap with plastic wrap.

Step 5: Chill in the fridge for at least two hours to allow the butter to harden. If you use the dough without chilling again, the butter will already be soft and it will not create a crispy crust. 

Can I Make This Recipe Without a Mixer? 

If you do not have a mixer, you can still make this crust with a little bit of elbow grease.

Combine the almond flour, salt, cubbed butter, cubbed cream cheese and use a pastry cutter to cut the butter and cream cheese into the flour. 

When the mixture resembles course sand, add the egg and apple cider vinegar, use the pastry cutter a few more times to mix the dough, then switch to a silicone spatula and work until a smooth dough forms.

Can I Blind Bake the Keto Pie Crust? 

Blind baking refers to pre-baking the crust, and this is not required for every recipe but some do. Often, dessert pies are blind baked until the crust is done and cooled before adding the filling.

The answer is, yes you can absolutely blind bake this keto pie crust. When blind baking this crust, I do suggest using pie weights.

If you do not have pie weights, simply line the bottom of the crust with parchment paper or foil and add dry rice or beans. This just weighs down the bottom of the crust so it does not create any bubbles and instead forms a perfect pie crust.

Tips for Making Keto Pie Crust

• You must let the dough chill in the fridge for at least 2 hours before rolling it out and using it. If you skip this step, the pie crust won’t hold its shape or turn out nice and flaky. 
• The apple cider vinegar in this recipe doesn’t affect the flavor at all. It just makes the crust flaky! 
• Make sure you’re using almond flour and not almond meal. They’re two separate products! 

Recipes Using Almond Pie Crust: 

This is an excellent all purpose almond flour crust. I use this for my favorite quiche recipes as well as decadent pies. This can also be used to line muffin tins to create smaller pies if you prefer.

Some recipes that would be keto-friendly with this crust are:

• Bacon and Asparagus Quiche
• Keto French Silk Pie
• Brie Bites 
• Spinach and Sausage Quiche

Yield: 1 pie crust

Perfect Keto Pie Crust (almond flour pie crust)

Print

This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!

Prep Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 1 1/2 cups almond flour
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1 ounce cream cheese
• 1 teaspoon apple cider vinegar
• 1 egg

Instructions

1. Combine almond flour, salt, butter and cream cheese in a food processor or mixer and mix until it resembles course crumbs.
2. Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
3. Roll the dough into a ball and wrap in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
4. When ready to use the dough press it into the prepared pan (you can roll the dough, but it is sticky and I find it easier to press the dough into the pan)
5. Bake at 350 degrees

To Blind Bake

Bake at 350 degrees for 15 minutes with pie weights. Remove pie weights and bake for an additional 7-10 minutes until set and golden brown.

Notes

To Blind Bake:
Bake at 350 degrees for 15 minutes with pie weights. Remove pie weights and bake for an additional 7-10 minutes until set and golden brown.

For quiche: I prebake at 350 degrees for 10-12 minutes without pie weights. Add the quich filling and bake an additional 20-25 minutes until the eggs are set.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly
• 
  Emile Henry Made In France HR Modern Classics Pie Dish, 9", White

Nutrition Information:

Yield:

8 (CRUST ONLY)

Serving Size:

1 slice
Amount Per Serving: Calories: 192Total Fat: 11.3gCholesterol: 42mgSodium: 20mgCarbohydrates: 4gNet Carbohydrates: 3.3 per slicegFiber: 0.7gSugar: 0.9gProtein: 4.1g

The post Perfect Keto Pie Crust (Almond Flour Pie Crust) appeared first on The Best Keto Recipes.