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Airy Keto White Bread
April 6, 2021
It's hard to find a loaf of bread that's low in carbs but still tastes like, well, bread! This loaf of white bread lives up to its name with an airy texture, chewiness and a light crumb. Follow the instructions to a T and be sure to store this bread wrapped in parchment paper in the fridge.
- Yields: 18 slices (1/2" thick)
1Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in (22x11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
2Combine the almond flour, coconut flour, baking powder, erythritol, xanthan gum, and sea salt in a large food processor. Pulse until combined.
3Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
4In a very large bowl, use a hand mixer to beat the egg whites and cream of tartar (if using), until stiff peaks form. Make sure the bowl is large enough because the whites will expand a lot.
5Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
6Carefully transfer the mixture from the food processor into the bowl with the egg whites, and gently fold until no streaks remain. Do not stir. Fold gently to keep the mixture as fluffy as possible.
7Transfer the batter to the lined loaf pan and smooth the top. Push the batter toward the center a bit to round the top.
8Bake for about 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes, until the top is firm and does not make a squishy sound when pressed. Internal temperature should be 200 degrees. Cool completely before removing from the pan and slicing.
Source: Wholesome Yum
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Keto bread doesn't use yeast, so the rise is from egg whites and baking powder. Reduce the chance of sinking --and create a more familiar loaf shape-- by rounding it in the pan prior to baking.
The biggest mistake people make when making this keto bread is removing it from the oven too soon. The result will be a fallen middle at best, and a wet, gummy center at worst. It takes a while to cook through the center, long after the top is golden. This is why we tent the top with foil in the middle of baking – to prevent the top from burning.
1 cup blanched almond flour
2 tsp baking powder
1/4 tsp sea salt
1/3 cup butter, softened
12 large egg whites at room temp
Optional Ingredients (Recommended)
1 1/2 tbsp Besti Erythirtol (or other sweetener)
1/4 tsp Xanthan gum (for texture)
1/4 tsp Cream of Tartar
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