No Eggy Flavor in Soft Keto Sandwich Bread
You can toast, butter, and make sandwiches with this keto bread without it breaking apart or tasting like an egg. It feels soft, a little chewy, and really good.
Things you need
1 ¾ cups of finely ground, blanched almond flour
¼ cup of coconut flour
1 tablespoon of baking powder that doesn’t include aluminum
½ tsp of salt
Three big eggs at room temperature
¼ cup of melted butter (or avocado oil if you don’t eat dairy)
½ cup of unsweetened almond milk (warm, not hot)
1 tablespoon of apple cider vinegar
1 teaspoon of honey or maple syrup (optional but makes the texture better; still extremely low carb per slice)
How to Do It
Set your oven to 350°F (175°C) to start. Put parchment paper in a small loaf pan or oil it well.
Mix the almond flour, coconut flour, baking powder, and salt together in a big bowl with a whisk until there are no lumps left.
Beat the eggs in a different basin until they are a little foamy. Add the melted butter, almond milk, vinegar, and honey if you like to. Blend well.
Pour the wet ingredients into the dry ones and whisk until you have a thick, smooth batter. Let it sit for two to three minutes so that the coconut flour can soak up the water.
Put the batter in the loaf pan and use a spatula to smooth the top.
Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.
Before cutting, let the bread cool all the way down in the pan. This is important: if you cut it too soon, it will fall apart.
Best Results Tips
Put slices in an airtight container and toast them just before eating to make them even softer.
This bread freezes quite well. Cut it up first, then freeze it.
Add garlic powder or dried herbs to the batter if you want it to taste good.
