KETO COCONUT WHITE BREAD

Keto Coconut White Bread is a delightful alternative to traditional bread for those following a ketogenic diet or seeking a low-carb, gluten-free option. This bread is not only light and fluffy but also has a subtle coconut flavor that adds a unique twist to your sandwiches or toast. Plus, it’s incredibly easy to make. Let’s dive into creating this delicious Keto Coconut White Bread.

Recipe: Keto Coconut White Bread

Ingredients:

1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup psyllium husk powder
1 teaspoon baking powder
1/2 teaspoon salt
5 large eggs
1/4 cup coconut oil, melted
1/4 cup unsweetened almond milk (or any unsweetened plant-based milk)
1 tablespoon apple cider vinegar
Optional: Sesame seeds for topping

Instructions:

Preparing the Dough:

Preheat your oven to 350°F (175°C). Grease an 8×4-inch (20×10 cm) loaf pan or line it with parchment paper for easy removal.
In a mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix these dry ingredients thoroughly.
In another bowl, whisk the eggs until well beaten. Add the melted coconut oil, unsweetened almond milk, and apple cider vinegar to the eggs, and whisk until combined.
Pour the wet ingredients into the dry ingredients and stir well to form a dough. The dough should be thick but still pourable.

Baking the Bread:

Transfer the dough into the prepared loaf pan. Use a spatula to smooth out the top.
If desired, sprinkle sesame seeds on top of the loaf.
Bake the bread in the preheated oven for 50-60 minutes, or until it’s golden brown on the outside and a toothpick inserted into the center comes out clean.

Cooling and Serving:

Remove the bread from the oven and let it cool in the pan for about 15 minutes.
After it has cooled slightly, transfer the bread to a wire rack to cool completely.
Once the bread is completely cool, slice it into thin or thick slices, according to your preference.