Keto bread can be made in a number of ways.
Here are a few ideas: Use an instant-read thermometer to check if the bread is fully baked and how hot it will rise.
Make it ahead of time and store it in a covered container in the refrigerator.
Bake in the oven for one hour or until it reaches 165 degrees F. Or bake it on the stovetop for 10 minutes.
Freeze it and keep it for a week.
Store it in an airtight container for up to three days in the freezer.
You can even make it ahead in advance of baking.
Make the batter as thin as possible, then bake it until it is crispy on the edges.
Bake it for 45 minutes or until golden brown on top and lightly browned on the bottom.
You could also use a traditional cookie sheet for this recipe.
Bake at 325 degrees F for 30 minutes.
The dough can be left out for at least 20 minutes to allow the air bubbles to settle.
Once the dough has been baked for 30 to 45 minutes, it can be chilled for up for up 20 minutes before baking.
Serve with a scoop of homemade ice cream or whipped cream.
The only trick is to keep the air in the dough for a few minutes, so that the bubbles won’t expand and cause the bread to brown and become soft.
Recipe Source The Washington Post title How To Make Keto Bread, A Keto Bakery Recipe, a delicious keto baked good, by Sarah Ruhlman and the Moo Goo Hoo Kitchen (the blog) article Here are the ingredients to make this keto bakery recipe: 1/4 cup butter 1/2 cup almond flour 1/3 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon vanilla 1 cup all-purpose flour 1 tablespoon sugar 1 cup brown sugar 1/8 teaspoon salt 1/6 teaspoon baking soda 1/16 teaspoon baking chips 1 egg white 3 tablespoons (1/2 stick) unsalted butter, softened to room temperature 1/5 cup (1 stick) butter, room temperature 2 large eggs 1 teaspoon cream of tartar, divided 2 teaspoons vanilla extract 2 tablespoons sugar 1 teaspoon salt Instructions Heat the oven to 425 degrees F (230 degrees C).
Line a 9×13-inch baking sheet with parchment paper or silicone matting.
In a large bowl, whisk together the almond flour, whole wheat, and baking powder until combined.
Add the butter and almond flour mixture and stir until combined well.
Add in the flour mixture, baking powder, cinnamon, and vanilla and mix thoroughly.
Pour in the brown sugar, milk, and eggs and mix until well combined.
Gently fold in the cream of Tartar.
Pour the batter into the prepared baking sheet and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool for 5 minutes.
Allow to cool completely before transferring to a cooling rack to cool.
Recipe Notes If you want to make a batch of this recipe, make sure to double the amount of the butter.
You want the batter to be about the same consistency as a bread pudding batter.
If you use almond flour instead of whole wheat or whole wheat plus baking powder instead of cinnamon, it will make the batter softer and easier to handle.
If using a bread pan instead of a deep-fryer, use a baking mat and then a pastry bag to secure the batter.
Make sure you do not overcrowd the pan.
If the batter is too thin, you will need to add a little more flour and water.
You will need a baking sheet or a nonstick skillet for this, but I recommend using a regular pan or cast iron skillet.
This recipe has been tested using a 4-quart deep-fat fryer, but the recipe will work for any size of deep fryer.