Recently while looking for a bread substitute to have while on keto, I came across what would soon become a perfect ketosis bread recipe. The beginning of what I found was pretty good, but with a little work I’ve been able to take this to the next level. It’s is packed full of nutrition and extremely low carbohydrates!

While on the ketogenic diet, there are times where we can crave carbohydrates. Sometimes these pass quickly, other times they can persist for long periods of time. One way I found to combat these types of cravings is to eat something ketogenic friendly that has a similar taste or texture.

This ketosis bread recipe is not only perfect for fulfilling carbohydrate cravings, but also as a substitute. Whether its a replacement for a healthy sandwich, used to make ketogenic-friendly toast or something to pair with a cheese platter, this recipe is for you!

How do I bake this delicious loaf of bread?

There are a few things you will need to do to ensure this ketosis bread recipe comes out properly.

The eggs must be beaten until they are triple in volume

Coconut flour bread recipes will have the issue that they are too dense. The way to counteract this is to ensure that the eggs are beaten to triple their volume before adding them to the batter.

The eggs must be folded into the batter

It is vital to fold when you incorporate the eggs into your other ingredients, not beat or stir them in. This is so that the eggs don’t completely break them down, creating an undesired texture.

Test the internal temperature

With low carbohydrate bread recipes, it can sometimes be difficult to tell when they are done. While they can often pass the old skewer test, they may still end up gummy or mushy inside.

A better method is to use a thermometer to obtain the internal temperature. As long as it reaches around 80 degrees C (170 degrees F) and you cook for the recommended time your bread should be cooked right through.

Servings

This recipe will create a loaf that can be sliced into approximately 18 slices depending on the thickness you slice the bread.

Time frame

Preparation – 10 minutes
Cooking time – 70 minutes

Ingredients

  • 120 grams of coconut flour
  • 110 grams of golden flaxseed meal
  • 35 grams of sunflower seeds
  • 20 grams of pumpkin seeds
  • 45 grams of chia seeds
  • 40 grams of sesame seeds
  • 50 g Hemp seeds
  • 25 grams of gluten-free baking powder (gluten-free necessary as it is extremely low in carbohydrates)
  • 5 grams of sea salt
  • 12 large Eggs
  • 175 grams of Butter

You will also need

  • Loaf pan
  • Parchment/baking paper
  • Two large bowls
  • Wooden spoon
  • Hand mixer or electronic mixer (stand or freehand)
  • Sharp bread knife
  • Tin or aluminum foil

Method

  1. Preheat the oven to 170 degrees C (330 degrees F).
  2. Line a small 21.5cm x 11.5cm (8.5″ x 4.5″) in a loaf pan with parchment paper and leave some of the paper hanging off the long sides.
  3. In your first large bowl, stir together your coconut flour, flaxseed meal, baking powder, all of your seeds, and sea salt.
  4. Melt your butter, then stir the melted butter into the bowl until crumbly and consistent.
  5. In your second large bowl, crack the eggs in and beat them on high using either a hand mixer electronic mixer. Continue until the eggs in the bowl have tripled in volume. Then proceed to fold your eggs into the mix from your first bowl. Wait a few minutes for your mix to thicken.
  6. Transfer your mix to the lined pan. Round the top with your hands. If you are looking for an extra nutritional boost, sprinkle some more seeds on top.
  7. Bake the bread for about 50 minutes until it is browned on top.
  8. Tent the top with foil and continue baking for another 15 to 25 minutes, until the bread internal temperature is 80 degrees C (170 degrees F). The foil is to stop the top of the loaf from browning and helping to increase the internal cooking temperature.
  9. Remove from the oven and let the bread cool completely in the pan before moving or slicing.
  10. Once your loaf has cooled, run a knife along any edges of the bread that touch the pan.
  11. Next, lift out of the pan using the parchment paper hanging over the sides.
  12. Slice up to your desired thickness and enjoy your perfect ketosis bread!

The bread will keep for a few days on the counter top, or up to a week in the fridge in a paper bag.

Alternatively, you can freeze the bread which will keep to up to a few months. A handy way to meal prep and defrost a slice or two as required!

If you’ve made this we would love to know if you enjoyed our ketosis bread recipe? Leave us a comment below with your most memorable bread baking experiences! You can also head on over to our Recipes page to check out a bunch of other delicious and nutritious foods!

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