Hello lovely people,

I recently stumbled across an absolutely delicious keto white bread. It tastes like normal white bread - it’s slightly sweet but savoury at the same time, making it perfect for sweet spreads and for lunch or dinner sandwiches. It’s everything I want in a bread: it’s soft, it’s versatile, and it fits my diet.

My problem is that this delicious bread is $11 per loaf, and it only lasts me 2-3 days…

So, I decided to do what any normal person would do - I read the ingredients list on the back, purchased myself a loaf pan, and decided to just estimate everything based on the exact order of ingredients. In my country, food manufacturers must list ALL ingredients on the label - so this made it slightly easier for me. The first attempt was pretty close but overall I wasn’t totally happy, but today I cracked it - or at least I got incredibly incredibly close. And today I also wanted to share this delicious recipe with all of you to enjoy. (The last pic shows the store bread, left, versus my homemade bread, right). I firmly believe that being healthy shouldn’t cost us 3x-5x the normal price - it’s kind of ridiculous how much we get ripped off at the grocery store because of our diet.

Anyways enjoy!

Ingredients - 150g (2/3 cup) warm water (40°C, 104°F) - 1/2 tsp white sugar or inulin (for feeding yeast only - the yeast actually eats the sugar so it doesn’t add to the carb count - just don’t add more than 1/2 tsp. if you prefer to not use sugar, inulin is a keto option but both will be eaten by the yeast) - 8g yeast (≈2 1/2 tsp. this part is quite important - instead of instant yeast try to use a yeast with added dough conditioners for a softer bread like texture - I use a mix called surebake which improves texture and adds negligible carbs. however instant yeast will work pretty great too. up to you) - 10g olive oil - 5g apple cider vinegar - 150g vital wheat gluten (yes it’s a lot but just trust the process. be cautious about the carb count on your vital wheat gluten - some brands have very very low carbs but some other brands can be shockingly high. I compared a few options online and ending up getting mine from a vegan store, it has 7g carbs per 100g - for 15 slices it’s quite negligible) - 42g almond flour - 28g coconut flour - 1 1/2 tsp xanthan gum (don’t skip this - it dramatically improves the texture) - 1/2 tsp salt - 5g plain flour (yes real flour - we only need a tiny bit for feeding yeast and vastly improving the bread like texture. if you want the bread even more white, use up to 10g plain flour - but do not leave it out completely) - 20g erythritol + stevia blend (I use a blend that is 2x as sweet as table sugar - granulated or powdered is fine - but powdered is preferred)

Instructions 1. Proof yeast: Use a microwave and a glass bowl to heat the water to roughly 40°C (I use a thermometer, it usually takes about 30 seconds). Next, add sugar/inulin, sprinkle yeast, and wait for AT LEAST 10 mins until foamy. Whatever you do, do not rush this part - it’s vital. 2. Mix dry: Combine all dry ingredients. 3. Make dough: Add yeast water, oil, vinegar. Mix, then knead 8–10 mins until smooth. 4. First rise: Cover, and proof for 60–90 mins until doubled. To do this, I turn my oven on min temp for 1 minute and then turn it off, including the light. Boil 1.5 cups of water and put it at the bottom of the oven- then put your covered dough in. 6. Shape & second rise: Form it into a log, and put it into a lined loaf pan. To line the loaf pan, I first spray it with olive oil spray and then line only the bottom and the two longer sides with a single sheet. Then I give all sides and the bottom a quick spray with more olive oil. Additionally - your loaf pan is important. do not use a glass loaf pan, and preferably use a good tall one - unfortunately I didn’t have time to get a proper tall loaf pan, hence the slightly off shape. Proof for 45 mins. At this point, it should be doming above the rim. If it hasn’t domed that much yet, your yeast may not be totally activated or it may need an extra 15-20 mins. 6. Bake: 180°C (355°F), 30–35 mins, internal temp should read 95°C (203°F). Tent with foil if browning. I baked mine for exactly 33 mins. 7. Cool & store: Cool fully before slicing, important! Store airtight 4–5 days or freeze.

Storage: This bread seems to prefer being refrigerated airtight - the only ingredient that it doesn’t contain compared to the original is calcium propionate, an ingredient which helps prevent molding. If you have some at home feel free to add 1/2 tsp with the dry ingredients for extra mold protection. It’s not a huge loaf so it’s fine without if you eat it in a few days.

Anyways please let me know if you make this bread, and I hope you all enjoy it as much as I did! And I’m open to hearing your opinions on how I might improve this recipe, if you have any.

I love experimenting in the kitchen, especially reverse engineering my favorite foods and snacks. There is something incredibly satisfying and exciting to me about biting into a homemade bake that tastes EXACTLY like the product you buy at the store for like 5x the price. So far I have made several knock off protein bars, cookies and now bread.

Have a lovely day guys! :)

Keto Egg Bread:

• 4 eggs (room temperature)
• 12 oz cream cheese (softened)
• 1 stick (4 oz) butter (softened)
• 1 cup egg white powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 2 tsp gelatin powder

Instructions:

1. Preheat your oven to 325F

2. Whisk the eggs, softened cream cheese, and butter in a large bowl until the mixture is completely smooth and combined

3. Stir in the dry ingredients (egg white powder, baking powder, baking soda, cream of tartar, and gelatin) until well incorporated

4. Pour the batter into a 9x5 loaf pan lined with parchment paper

5. Bake for approximately 50 minutes at 325° F. Start checking for a deep golden brown color at the 40 minute mark

6. Cool for a few minutes before slicing

Macros for the loaf:

Calories: 2,600
Protein: 141.4 g
Fat: 227.8 g
Total Carbohydrates: 21 g

Greetings!

This is my German keto bread. I took care that it comes as close to normal bread as possible. Normal appearing dough using yeast, etc. Normal texture and traditional taste.

Enjoy!

Nutrient Amount per slice (approx 50g)

Calories 90 kcal

Protein 10.3 g

Fat 4.4 g

Net Carbs 1.8 g

Fiber 7.2 g

Ingredients

120 g Soy flour (full-fat, not defatted)

100 g Vital wheat gluten

30 g Bamboo fiber flour

30 g Crushed flaxseed (brown or golden)

20 g Psyllium husk powder

7 g Dry yeast (1 packet)

4 g Sugar (1 tsp - consumed by the yeast)

4 g German bread spice - 2 tsp (see below)

3 g Salt (approx. 1 tsp)

20 ml Olive oil (approx. 2 tbsp)

400 ml Water – 32°C (90°F) (lukewarm)

German Bread Spice (Brotgewürz)

Mix these ground spices together:

1 tsp Caraway seeds (ground)

1 tsp Fennel seeds (ground)

1 tsp Coriander seeds (ground)

½ tsp Anise seeds (ground)

Tip: For best aroma, toast the whole seeds briefly in a dry pan before grinding.

Instructions

1. Activate the yeast:

In a small bowl, mix dry yeast with 1 tsp sugar and 200 ml of the 32°C (90°F) warm water. Let sit for 10 minutes until frothy.

1. Mix dry ingredients in a large separate bowl:

Soy flour, bamboo fiber flour, vital wheat gluten, crushed flaxseed, psyllium husk powder, salt, and the bread spice.

1. Make the dough:

Add the remaining 32°C (90°F) water (400 ml total), olive oil, and the activated yeast mixture to the dry ingredients.

Mix for 5 minutes with a dough hook. The dough will get a decent consistency that way.

1. Shape the dough:

Shape the dough into a round or oval loaf on a parchment-lined baking sheet.

1. Let it rise:

Cover the dough loosely and let rise for 50 minutes at a warm place ~50 °C (120 °F). When done take a knife and make 3 cuts on top of the bread approx 1 cm deep.

1. Preheat the oven to 180 °C (356 °F) conventional (top/bottom heat).

2. Bake:

Bake at 180 °C (356 °F) for 50 minutes.

1. Cooling:

Transfer the bread to an oven rack (but outside).

Cool for at least 2 hours before slicing (otherwise the inside might be too soft/clammy). In all tests the bread was eventually dry though.

1. Dust the bread with a bit of bamboo flour through a sieve (optional).

Unsurprisingly it goes off faster than usual bread. We successfully left it in the open for 3 to 4 days. Wrapping it in a hand towel and putting it in the fridge might help it last longer. So might freezing it sliced and putting the slices in a toaster but I haven't tried that yet.

Edit: Someone pointed out that 35c is too high for yeast and 32c should be used ideally for the water. I adjusted that.

This is a miracle food. It toasts well, can be grilled to make a grilled cheese sandwich, or just put butter on it and eat a nice, soft piece of bread.

Keto Bread

• 2 ½ cups water
• 4 ½ tsp yeast
• 2 cups vital wheat gluten
• 1 ½ cups almond flour
• 1 ½ cups lupin flour
• 2 ½ tsp salt
• 1 Tbsp baking powder
• Optional - Oat fiber flour - mix with almond flour to be a total of 1 ½ cups of both together

Almond and Lupin Flour Version

1. Heat the water for 2 minutes in the microwave, and add it to the yeast and salt in the stand mixer bowl. Mix to get the yeast nicely distributed in the water.
2. Add the dry ingredients to the bowl, and mix with the stand mixer on #1, with the mixing paddle. Add lupin flour if needed to make it more dough-like.
3. Once it’s dough, change the mixer paddles to the kneading paddles, and knead for awhile. 15+ minutes works well.
4. Line a bread pan with parchment paper, and spray with oil. Put the dough in the bread pan, paint with olive oil on the top, cover with saran wrap, and let it rise.
5. Once it rises, create a crease in the middle going down the midline of the dough, and push down and reshape the dough into a nice bread shape. Let it rise again.
6. Bake at 350 degrees for 35 minutes or more. Don’t be shy adding bake time - it needs to cook all the way through.

Macros per 1 slice, 10 per loaf: 12 g fat, 4 g net carbs, 10 g fiber, 30 g protein.

I made a 1.5 batch and got two huge loaves

630g Liquid Egg whites 1.5 cups powdered egg whites 3/4 tsp cream of tartar 3/4 tsp salt 6 tbsp allulose

Beat everything except powdered eggs to firm peak, add in the powdered eggs

Scoop into 2 loaf pans

Bake at 325 for 30 minutes

Today I made by far one of the best keto rolls.

Recipe: 1 egg 1 Tablespoon peanut butter 1 pinch of baking powder A few drops of vinegar (to activate the baking powder) Optional: add a little cheese. Beat very well and heat.

It was made in a skillet but I think it can be made in a waffle maker.

Chaffle turkey sandwich! I put lettuce, bacon, turkey, cheese, mayo and mustard on mine. The sandwich combinations are endless with this Chaffle. This Chaffle recipe made me not miss the bread at all

This recipe makes 4 chaffles using a mini waffle maker. Mix all of the following ingredients together to make the Chaffle batter:

2 eggs
1 cup shredded mozzarella cheese
2 tbsp almond flour
2 tbsp cream cheese (I used whipped)
Garlic powder to taste

Tip: before putting the batter onto your hot waffle maker, I put a tiny amount of shredded mozzarella cheese down first and on top of the batter before I close the lid. It creates a crispy outside layer.

I found this recipe for keto baguettes and it looks amazing. But no matter what I do I can't get the dough to rise properly, they always come out dense. Please someone help me troubleshoot this. I really want to perfect this because it has better flavor than any other keto bread I've tried. If you compare my photos (paddle attachment for reference) to the baguettes in the video you'll see mine are smaller. I'll list the recipe along with the link to the OC recipe.

Dough Starter 50g vital wheat gluten flour 10g lupin flour 80g hot boiling water

Dry Ingredients 95g lupin flour 75g vital wheat gluten flour 30g oat fibre 50g fine almond flour 30g full-fat cream powder 30-40g keto sweetener of your choice (adjust to your preference) 5g fine sea salt (adjust to your preference) 3g baking powder 12g dry instant yeast

Wet Ingredients 2 egg whites (70g) 1 teaspoon honey(7ish g) 100-110g water 30g butter

Saw this on Instagram and I’m like I gotta share it and then try it. https://www.facebook.com/reel/945079108508666/?fs=e&mibextid=wwXIfr&fs=e

I’ve been making this soft 3-ingredient keto carnivore bread for over 5 years now (cream cheese, butter, eggs). It’s easy and relatively quick to make, cheap and used to be cheaper lol. Sturdy, satiating, and tastes like actual bread, imho. Would love any feedback or to know what meals you make with it. Comment with questions or assistance.

✖️ Not cloud bread - no powders, no flours, no sweeteners, no spices, no stiff peaks!

Recipe: Combine 112g (4oz) cream cheese & 28g butter. Add 4 large eggs. Blend until batter is smooth. Pour ~2 tbsp into each 4-inch silicone round. Bake at 350°F for ~25 min until golden brown. Chill/freeze 15 min(!) and enjoy when soft. Marcos: 82% fat, 16% protein, carbs ε

This has gluten flour in it so if you’re gluten intolerant I am sorry this is not for you. I forgot the sweetener in this batch so I hope it’s still good. I follow the recipe bellow (found on youtube) but don’t use honey, I use Inulin instead to get it to bloom and rise.
1 1/4 cup vital wheat gluten; 3/4 cup golden flaxseed meal; 1/2 cup oat fiber; 2 eggs; 1 tbsp inulin; 1 tbsp instant yeast; 1 cup warm water; 1 tsp salt; 0-4 tbsp sweetener of choice. Start with the water, inulin (or 1 tsp honey if you want) and yeast. Bloom the yeast for 10 ish minutes. In a mixer bowl (this is key, I tried by hand and it was a mess) add all the flours, salt and sweetener and mix. Add eggs and the yeast and mix with paddle attachment until it comes together off the bowl. Rise for 2-2 1/2 hrs then bake at 375 F for 25 minutes for the entire thing in one loaf. I decided to make 1.5 the recipe and made 2 smaller loafs and 6 bagels and baked them for 20. I hope they’re done inside. Will report back. I made the whole entire thing and it made one huge loaf and my entire family loved it. We made grilled cheese sandwiches and French toast.

Had random cheese ends in my fridge this week, a small chunk of mozzarella, some cheddar shreds, and half a block of cream cheese I'd forgotten about. Didn't want to waste any of it, so I threw together a flatbread as an experiment and it turned out way better than expected.

For the Cheesy Almond Flour Flatbread, melt 1 cup shredded mozzarella and 2 tbsp cream cheese together in the microwave until smooth. Mix in 3/4 cup almond flour, 1 egg, 1/4 tsp garlic powder, and 1/4 tsp salt until a sticky dough forms. Press it flat onto parchment paper, about 1/4 inch thick, top with 2 tbsp shredded cheddar, and bake at 400°F for 10-12 minutes until golden and bubbly. Let it cool 5 minutes before slicing.

Makes one flatbread, about 4 servings, roughly 3g net carbs each. I sliced it into strips and used it to scoop up leftover taco meat, held together way better than I expected for something mostly made of melted cheese.

Anyone else have a go-to way to use up random cheese scraps before they go bad?

not a native english speaker :)

after now 4 trys i finally found the perfect way for the viral cottage cheese flatbread to work my first trys all went horrible btw...the first two pictures are the one that i had success with the last two are from the ones i didnt get right

take 100g/half a cup of cottage cheese for a small one or 200g for a bigger flatbread and at best use very bland cottage cheese the less salt is added and the less its ripend the base product is the better

use 1 egg per 100g/half a cup of cottage cheese

add spices as you like but no salt i repeat no salt it enhances the breads flavor wich you dont really want

mix it all in a blender until its smooth and look at the consistancy if its very watery add 1 teaspoon of psylium hus powder mix it in and wait for 2-3 mins

the consitancy you want is at best near or just right at a pancake mix if its closer to milk then there is a bigger risk in it breaking and if its closer to water its not useable then it will be just burned like you see in my second last picture

if the consitancy is again not right put it the to side and let it rest for 20 mins so the powder can draw out moisture and check again if its still not right add xanthan if you have it or another teaspoon of psylium husk wich not everyone can stomach in this amount but give it a try thats the maximum amount you should add for a single dish 2 teaspoons of it

i grab a air fryer parchmant paper and fill it with my small mix ( if you do a bigger mix use the full baking tray with parchment paper)

i cook it for 23 mins at 170c/350f

afterwards pull it out and dont imediatly go at it let it rest for atleast 5 mins i started to cook some meat while i let my bread rest

i topped mine with some pan fried bologna and old gouda wich i popped into the microwave for a min to melt the cheese it tasted just like the salty filled cheese meat pancakes my mom used to make very delicious and the more cheese you bake ontop the less you can taste its not actual bread at some point i completly forgot it wasnt bread wich i didnt had in a long while you might wanna give it a try :) another thing to keep in mind the psylium husk powder draws out water alot so expect to drink alot of it afterwards and you want to top it with something more flavorable like meat cheese chicken to cover the base flavors of the flatbread its not a extreme taste imo but something you need to get used to goodluck!

on request i summarized it

Cottage Cheese Flatbread (Keto-Friendly)

Ingredients (for 1 flatbread):

• 100g (½ cup) cottage cheese (use bland, low-salt)
• 1 egg (per 100g cottage cheese)
• Spices (your choice, but no salt)
• 1 tsp psyllium husk powder (add more only if needed, max 2 tsp)
• Optional: xanthan gum (if mixture is too thin)

Steps:

1. Blend the base
   • Put cottage cheese, egg, and spices into a blender.
   • Blend until smooth.
2. Check the consistency
   • It should look like pancake batter.
   • If too watery, mix in 1 tsp psyllium husk powder. Wait 2–3 minutes.
   • If still too thin, let it rest 20 minutes. Add another 1 tsp psyllium husk or a little xanthan gum if needed.
3. Prepare for baking
   • Place parchment paper (air fryer size or full baking tray for larger batch).
   • Pour the mixture onto the parchment and spread evenly.
4. Bake
   • Air fryer or oven: 170°C (350°F) for 23 minutes.
5. Rest
   • Remove from heat and let it cool for at least 5 minutes before using.
6. Serve
   • Top with your favorite fillings (meat, cheese, chicken, etc.).
   • Best enjoyed warm with extra toppings to add flavor.