Amazing KETO Low Carb Almond Flour Bread That's Super Easy to Make

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We made it about eight months on the KETO diet before we desperately desired bread back in our diet. We'd fought the good fight, exercised self-control meal after meal, but if we were going to stay on track, we needed a solution, quick.

As the KETO diet has grown in popularity, entrepreneurs have risen to the occasion to offer some amazing low-carb alternatives. From snacks to ice creams, we have a fair selection these days. However, when it comes to bread, there just aren't a lot of store bought brands you can buy that won't cost you at least $10 per loaf!

That's when I scoured the internet for ideas. The trickiest part about making quality bread is getting it to rise correctly. Different recipes offered different ideas on how to accomplish this. Of course you can throw most of the advice out the window if you are trying to cook in high altitude.

So, this KETO Low Carb Almond Flour Bread recipe is specifically geared towards high altitude cooking, but I plan on taking it on the road with us and cooking it at other elevations to see how it does. Adjustments to the liquid or dry ingredients may need to be made, or possibly cooking time and temperature. I'll update you as soon as I can to let you know how it goes!

Finely sifted Almond Flour, such as the kind from Blue Diamond, is essential to this recipe. It is also essential that you whip the eggs on high speed for 2 minutes in a stand mixer, or with a hand-held mixer. They must be as light and fluffy as possible. At only about $2 per loaf, I think it's worth the time to do this right. But if you want something quick, and you don't mind spending some money, I recommend Julian Bakery.

What you will need:

7 Eggs

2 cups Finely Sifted Almond Flour

1 stick Butter, melted

2 tablespoons Coconut Oil, melted

Step-by-Step Instructions

1. Preheat the over to 350 degrees.

2. Whip the eggs on the highest speed in your stand mixer, or hand-held, for two full minutes. The eggs should become a lighter yellow color with small air bubbles in them.

3. Add almond flour, melted butter, and melted coconut oil to whipped eggs. Mix on high speed an additional 30 seconds.

4. Use parchment paper to line a 5 x 9 loaf pan. Pour the batter into the lined pan and bake 45-50 minutes (high altitude) or 55-60 minutes (sea level), or until a toothpick comes out clean.

5. Remove the bread loaf from the pan using the parchment paper. Cool completely, rotating as necessary to allow the steam and moisture out of the bread over a few hours.

6. Package the cool and dry loaf in a gallon-size bag and refrigerate. Slice the bread after the loaf is completely chilled. Store 7-10 days in the refrigerator.

When you are ready to use the KETO Low Carb Almond Flour Bread, cut the slices about 1/4 inch thick for the lowest carb content (about 1 net carb per slice). This bread sticks together very well in thin slices for sandwiches. If you are toasting it, or making Vanilla French Toast with Strawberries & Cream, then I recommend cutting the bread a little thicker. KETO Low Carb Almond Flour Bread is amazing with KETO Friendly, Sugar-Free, Low Carb Strawberry Jam Drizzle.

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