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Y’all. Y’ALL. I have found a keto bread recipe that has blown my mind. It is a bread loaf recipe and is probably the closest thing to gluten white bread that I’ve ever seen or eaten. I’ve added the recipe below as well as the original recipe here.
Things you’ll need that you may not have or easily get:
Almond Flour (you can get this at your grocery store, a little pricey)
Xanthan Gum (you can find these at most grocery stores, I’ve bought at both Target and Kroger)
Unflavored Whey Protein Powder I bought this brand at Target and it was the only unflavored one I could find. It’s $19.99 but I’ve added the amazon link which is $2 cheaper.
You don’t have to use the protein powder however according to the original recipe, it makes it a lot better. I used it and don’t think I wouldn’t use it just because of that texture and structure it gave. The dough is based on a fathead (cheese) dough so you’ll need lots of that but that’s really about it.
Here we go!
- 2 Cups (225g) Almond Flour (I like to sift mine just to get the clumps out)
- 1 ½ Scoops (45g) Unflavored Whey Protein Powder *if you don’t want to use this, add an extra ¾ Cup (75g) of almond flour
- 1 Heaping Tbsp (14g) Baking Powder
- 1 Tbsp (10g) Xanthan Gum
- 3 ¼ Cups (370g) Mozzarella Cheese – full fat is preferred
- 2 oz (56g) Cream Cheese, room temp – full fat is preferred
- 1 Egg, beaten
- 2 Tbsp (30g) Sour Cream, room temp – full fat is preferred
*you can substitute for full-fat yogurt if you’d like
**Only us 2 tsps (10g) Sour Cream if you don’t use the Protein Powder
- In a medium bowl, add dry ingredients and mix. Set aside.
- In a large bowl that is microwave safe, add the mozzarella and cream cheese. Combine them as best you can and then microwave in 30-45 second intervals until completely melted.
- When the cheese is melted and combined, add in the dry ingredients.
- Then add the egg and sour cream and mix everything together with a spatula. It’s going to be VERY sticky.
- You’ll need to turn out the dough on the counter and use your hands to work/knead the dough. The more you work the dough, the better it takes on the dry ingredients. I kneaded for about 5 minutes.
- Set oven to 375 F
- Line a loaf pan with parchment paper and then grease or spray with non-stick oil.
- Shape the dough into a loaf prior to putting into the pan. The middle will need to be a little higher with smaller, shorter ends. The dough doesn’t rise but it spreads so this will help it look more like a loaf once done.
- If you used the protein powder, bake for 70-80 minutes.
- If you didn’t use the protein powder, bake for 80-90 minutes.
- Bake the bread for the first 10 minutes uncovered to get some color and then cover with foil for the remaining bake time. This will help it from not getting too dark, like mine did.
- Once the bread is done, let is rest for at least an hour. Don’t cut into it right away or it will fall apart. I baked mine at night so I let mine rest overnight (about 6 hours).
- Then slice and enjoy!
Keep wrapped in plastic wrap. This will last about 4-5 days.
|Serving Size||1 Slice|