These Keto Mini Bread Loaves are small, yet mighty in taste! Not eggy, totally toastable, freezable, and delicious!
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Keto Mini Bread Loaves
I can honestly tell you that if you had asked me a year ago if I could make bread or thought I’d ever be able to, the answer would have been NO to both.
I’ve become quite the keto baker this past year and I decided it was time to try.
I already had an amazing keto buns recipe and could use that as a base.
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I simply needed to make them a touch denser and if the loaf formed while baking (I was nervous), then they would be perfect. And I was right, this low carb loaf bread DID turn out perfect!
The true test, however, is my kids. I cut one of the mini bread loaves up and left it on the counter.
They got home from school when I wasn’t home and by the time I got home, it was gone. My 16 year asked what was that great bread on the counter. My 13 year old hadn’t tried it yet and asked for a piece.
I told him that he might want to put something on it. He took it, shoved it in his mouth and said “THIS IS AMAZING – I just want it plain!” He grabbed another piece and held it while he was still stuffing the first piece in his mouth.
Alrighty then. Test passed.
I already knew it was phenomenal, but they are the final hurdle. If a recipe doesn’t pass their test, it doesn’t get published. Period. My recipes are family approved and I stand behind that!
RELATED – How to Eat Keto When Your Family Doesn’t (Hint – IT IS EASY)
How to Make Keto Bread
Preheat oven to 350 degrees.
Mix the almond flour, coconut flour, psyllium husk, flax, sea salt, and baking powder in a medium bowl.
Meanwhile, boil the water.
In a small bowl beat the eggs whites, eggs and vinegar lightly (just quick enough to combine it all). Add the eggs and vinegar mixture into the bowl with the dry ingredients. Mix with a hand whisk for about 20-30 seconds.
Add the hot water and whisk for another 30 seconds. Then use your hand (be careful, it will still be hot) and mix for another 10 seconds using a folding motion. The dough will get more “doughy” as you do this.
Since your hands will already be goopy, just scoop it equally into the 4 mini loaf molds. Smooth out the top a bit, but it doesn’t need to be perfect. Bake for 50-55 minutes and remove from oven.
While they are still hot, remove from loaf pan. You can use a knife or thin spatula to separate the sides and then pop it out.
Let cool on a wire rack.
Ingredient Choices for Keto Bread
I chose to make the base almond flour. My preference for bread is always almond flour over coconut flour since it allows for dishes to be fluffier.
I did add a few tablespoons of coconut flour in order to make it just a tad denser than what my keto buns are.
Coconut flour is known for its denseness and ability to suck up liquid. So since I added some coconut flour, I had to increase the liquid ratio as well.
I also chose to use flax and psyllium husk.
Psyllium is awesome for holding the bread together. I LOVE psyllium husk! Oh, and all y’all out there that are suffering from keto constipation will be happy to know that psyllium will help move things along.
As for flax, it is also high in fiber and really helps the bread swell up a bit.
Baking powder and Apple Cider Vinegar will also give this bread some lift.
My focus was a fluffy bread that was NOT airy and had some denseness to it. I nailed it. I won’t be humble on this one! Because, well, I absolutely DID nail it!
Keto Bread Kitchen Essentials
Mini Loaf Pan – You’ll definitely need a mini loaf pan!
My next venture will be a single larger loaf but that will need some interesting modifications. I’ll accept that challenge. But for now, make mini loaves and have some fun with it!
Silicone Whisk – I prefer to use a whisk over a spatula as it allows the dough to pass through it and it doesn’t mash it.
Tips
I have a few tips to make this bread the most outstanding possible!
Tip #1 – Use your hands to do the final folding. It will be hot, so be careful.
Just open up your fingers and do a folding motion just like you would use a spatula. Let it flow through your fingers.
After about 15 seconds, you’ll see the dough thicken up.
Tip #2 – Once you have the dough in the molds, press down around the outside edge of each loaf.
That way the center rises higher and will resemble a loaf of bread. That is part of the fun, right? Having something that LOOKS like bread as well as TASTES like bread?
Tip #3 – The size of my mini loaves were about 5.5 x 3.
How to Store Keto Bread
I did a bunch of experiments because I make these so often! Here is what I learned:
- Always store them in an airtight container
- If you put them in the airtight container before they are cooled down, condensation can occur on the inside – especially if it is a ziplock bag. Which is no big deal, but still…
- These will last a few days on the counter (fresh stuff always goes first)
- They last way longer in the fridge (longest we’ve had them without using them is 1 week)
- Glass is better than plastic ziplock bags.
So, the BEST way to store them is in a glass container in the fridge. BUT you can just as easily use a ziplock (which I do half the time)
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Keto Mini Bread Loaves
Equipment
Ingredients
- 2 cups almond flour
- 1/2 cup psyllium husk powder
- 1/2 cup ground flax
- 4 teaspoons baking powder
- 2 tablespoons coconut flour
- 2 teaspoons Pink Himalayan sea salt
- 5 teaspoons Apple Cider Vinegar
- 1 3/4 cups boiling water
- 4 egg whites
- 2 eggs
Instructions
- Preheat oven to 350 degrees.
- Mix the almond flour, coconut flour, psyllium husk, flax, sea salt, and baking powder in a medium bowl.
- Meanwhile, boil the water.
- In a small bowl beat the eggs whites, eggs and vinegar lightly (just quick enough to combine it all).
- Add the eggs and vinegar mixture into the bowl with the dry ingredients. Mix with a hand whisk for about 20-30 seconds.
- Add the hot water and whisk for another 30 seconds. Then use your hand (be careful, it will still be hot) and mix for another 10 seconds using a folding motion. The dough will get more "doughy" as you do this.
- Since your hands will already be goopy, just scoop it equally into the 4 mini loaf molds.
- Smooth out the top a bit, but it doesn’t need to be perfect.
- Bake for 50-55 minutes and remove from oven.
- While they are still hot, remove from loaf pan. You can use a knife or thin spatula to separate the sides and then pop it out.
- Let cool on a wire rack.
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Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
