Crucially, this Keto White Bread provides a light and airy texture that closely mimics traditional white bread. Furthermore, the combination of almond and coconut flour creates a neutral flavor profile that works for any meal. Consequently, you can use this loaf for sandwiches, French toast, or simply a buttered side without the high carb count.
In addition, the whipped egg whites ensure the bread remains fluffy rather than dense. Therefore, this recipe is a must-have for anyone following a ketogenic or gluten-free lifestyle. Finally, the simple preparation makes it accessible for even novice bakers.
Ingredients & What You’ll Need
- Almond Flour: Acts as the main structural base for the low-carb crumb.
- Coconut Flour: Helps absorb moisture and provides a soft, bread-like texture.
- Baking powder: Functions as the leavening agent to help the loaf rise.
- Sea salt: Enhances the overall savory flavor of the bread.
- Unsalted butter: Adds richness and ensures the crumb remains moist.
- Egg whites: Provide the essential protein structure and volume for the loaf.
- Monk Fruit Allulose Blend: Offers a subtle sweetness that mimics the taste of real bread.
- Xanthan gum: Improves the texture and elasticity of the gluten-free dough.
- Cream of tartar: Stabilizes the egg whites to help you achieve stiff peaks more easily.
How to Make Keto White Bread
The assembly requires a food processor and a hand mixer to create the delicate, aerated batter.
1. Preparation and Dry Mixing
First, preheat your oven to 325°F and line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper. Next, combine the almond flour, coconut flour, baking powder, sweetener, xanthan gum, and sea salt in a food processor. Afterward, pulse the ingredients until the mixture is uniform. Then, add the melted butter and pulse again until the mixture looks crumbly.
2. Whipping the Egg Whites
In a very large bowl, beat the egg whites and cream of tartar using a hand mixer. Crucially, you must continue beating until stiff peaks form. Consequently, this volume is what gives the keto bread its height and airiness. Therefore, you should ensure your bowl is clean and dry before starting.
3. Combining the Batter
Subsequently, add about half of the stiff egg whites to the food processor and pulse a few times. Next, carefully transfer this mixture back into the large bowl with the remaining egg whites. Then, use a spatula to gently fold the ingredients together until no streaks remain. Crucially, you must avoid stirring to keep the mixture as fluffy as possible.
4. Baking the Loaf
Finally, transfer the batter to the prepared loaf pan and smooth the top. Bake for 40 minutes until the top is golden brown. Then, tent the pan with aluminum foil and bake for another 30-45 minutes. You will know it is done when the top is firm and the internal temperature reaches 200°F.
Tips and Notes
- Cooling: Crucially, you must let the bread cool completely before removing it from the pan or slicing.
- Egg Temperature: Furthermore, room-temperature egg whites whip up much better than cold ones.
- Folding Technique: In addition, use a gentle hand when folding to prevent the air bubbles from popping.
- Texture: Therefore, the xanthan gum is highly recommended to prevent the bread from being too crumbly.
- Storage: Specifically, you can store this bread in the refrigerator for up to a week or freeze individual slices for later use.
Prep Time
20 minutes
Cook Time
1 hour 25 minutes
Total Time
1 hour 45 minutes
Ingredients
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 2 tsp Baking powder
- 1/4 tsp Sea salt
- 1/3 cup Unsalted butter (melted)
- 12 large Egg whites (room temperature)
- 1 tbsp Monk Fruit Allulose Blend
- 1/4 tsp Xanthan gum
- 1/4 tsp Cream of tartar
Instructions
- Prep: Preheat oven to 325°F. Line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper.
- Mix Dry: Pulse almond flour, coconut flour, baking powder, sweetener, xanthan gum, and salt in a food processor.
- Add Butter: Pulse in the melted butter until crumbly.
- Whip: Beat egg whites and cream of tartar in a large bowl until stiff peaks form.
- Fold: Pulse half of the whites into the food processor. Gently fold that mixture back into the remaining egg whites in the bowl.
- Transfer: Pour the batter into the pan and round the top.
- Bake: Bake for 40 minutes. Tent with foil and bake for another 30-45 minutes until firm.
- Cool: Allow the loaf to cool completely before slicing.
Notes
- Squishy Sound: If the bread makes a “squishy” sound when pressed, it needs more time in the oven.
- Dairy Free: You can substitute coconut oil for the butter if you prefer a dairy-free loaf.
Nutrition Information:
Serving Size:
per serving
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Amount Per Serving:
Calories: 115Total Fat: 9gSaturated Fat: 4gCarbohydrates: 3gNet Carbohydrates: 1gFiber: 2gSugar: 0gProtein: 6g