I have so many people asking me how to make paleo bread or keto bread that actually tastes good. There are already several delicious bread recipes on our website. But, one thing we didn’t have yet is a true white bread to use for sandwiches.
This time, my goal was to create an easy paleo bread that you can make using ingredients found at any grocery store. At first, I considered making it only almond bread or only coconut bread, but the combination of both worked best. I really wanted it to be closer to “real” white bread.
Up until this point, I never had a recipe that really felt like an adequate replacement for white bread. This one does!
It’s also not too heavy, with only 82 calories and one gram net carbs per slice. And, since there are no egg yolks, it does not taste egg-y. The combination of taste and nutrition makes it the best paleo bread in our book.
HOW TO MAKE PALEO BREAD
So, how do you make it? There are only five basic ingredients, plus some optional ones that I recommend for best results.
The base of this keto bread recipe consists of almond flour, coconut flour, baking powder, butter, and egg whites. (If you’re wondering what to do with all the yolks you have left over, try low carb creme brulee.) There’s also salt, but that is not included in the ingredient count by convention.
You can find all of these ingredients at pretty much any grocery store, though it’s often cheaper to buy the flours online.
The process for making this bread is very simple. Combine the dry ingredients in a food processor, then add the melted butter. Beat the egg whites to stiff peaks, pulse in half, then fold in the remaining half. (Beating the egg whites this way makes the bread fluffy with air pockets.) Transfer to a baking pan and bake. That’s it!
USING & STORING KETO BREAD
How do you use paleo bread? The same way you could use any white bread! It’s that versatile.
Make sandwiches, toast it, make grilled cheese, or use it in any recipe that involves bread. I truly can’t think of any where it wouldn’t work. I haven’t tried breadcrumbs or croutons yet, though.
As for storage, it’s similar to regular bread in some ways and different in others. Like any bread, it will go stale if it sits out in the open too long. It doesn’t happen as quickly, though, due to the fat content. You can store it in a bread box, but it does seem to go bad faster than regular bread at room temperature.
Unlike most bread that goes stale more quickly in the fridge, refrigerating this one is fine. It will last about a week this way, maybe a few days past that. If you refrigerate it, just slice it as you need it, rather than all at once.
Freezing it for long term storage should work, too. I’d recommend slicing it first, so that you can grab just what you need out of the freezer and pop it in the toaster.
If you find other ways to use this paleo keto bread beyond sandwiches and toasting, tell me! I love hearing your ideas.
EASY PALEO KETO BREAD RECIPE – 5 INGREDIENTS
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- 1 cup Almond flour
- 1/4 cup Coconut flour
- 2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 1/3 cup Butter (measured solid, then melted; can use coconut oil for dairy-free)
- 12 large Egg white (~1 1/2 cups, at room temperature)
- Combine the almond flour, coconut flour, baking powder, erythritol, xanthan gum, and sea salt in a large food processor. Pulse until combined.
- Add the melted butter. Pulse, scraping down the sides as needed, until crumbly.
- In 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.
- Add 1/2 of the stiff egg whites to the food processor. Pulse a few times until just combined. Do not over-mix!
- Fold the remaining egg whites into the food processor. Do not stir or turn on the food processor. Fold gently to keep the mixture as fluffy as possible. (If you don’t have enough room in your food processor, you can transfer everything to a large bowl and fold in there.)
- Transfer the batter to the lined loaf pan and smooth the top. Bake for about 30 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 10-15 minutes, until an inserted toothpick comes out completely clean. Cool completely before removing from the pan and slicing.
Serving size: 1 slice, 1/2″ thick
NUTRITION INFORMATION PER SERVING
Calories: 82 | Fat: 7g | Total Carbs: 3g | Net Carbs: 1g | Fiber: 2g | Sugar: 1g | Protein: 4g
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