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Keto Coconut Flour Bread

Make Coconut Flour Bread with simple pantry staples. It is a great sandwich bread for low carb, keto, and paleo dieters. Plus, the recipe is dairy free too!

Prep Time: 15 minutes

Cook Time: 40 minutes

Serves: 9 1-inch pieces

Ingredients

  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 whole eggs
  • 2 egg whites
  • ½ teaspoon raw apple cider vinegar
  • ½ cup coconut oil melted

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the dry ingredients in a mixing bowl. Stir in coconut oil and vinegar until crumbly and uniform.
  3. Beat the eggs and egg whites in a separate bowl.
  4. Gently fold the egg mixture into the first bowl. Wait a minute or so for the coconut flour to absorb the liquid and begin to thicken.
  5. Grease a 9×5-inch bread loaf pan or line with parchment paper. Pour batter into pan.
  6. Bake for 40-45 minutes, until top is golden brown and a toothpick comes out clean after inserting into the center.
  7. Remove from the oven and cool on a wire rack for 10 minutes before taking out of the pan. Run a knife around the edge to loosen the bread from the sides.

For variations,  printable recipe card and complete recipe details, visit the Keto Coconut Flour Bread on Primal Edge Health and check out our keto and carnivore cookbooks too!

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The Best Psyllium Husk Keto Bread

This keto bread with psyllium husk recipe could be the only keto bread substitute you need! With a crispy crust and soft pliable center, this is perfect for all multi-grain or whole wheat bread uses. Each slice only has 2 net carbs per slice and an amazing mouthfeel which makes it the best keto bread I’ve ever had! 

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Serves: 16 slices

Ingredients

  • 6 tablespoons psyllium husk powder
  • ¾ cup coconut flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 8 whole eggs
  • ½ cup coconut oil or butter, softened
  • ¾ cup hot water

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Separate the ingredients by mixing the dry ingredients (psyllium husk powder, coconut flour, baking soda, salt) in a bowl and the wet ingredients (eggs, butter or coconut oil, and hot water) in another bowl.
  3. Combine the two bowls together by adding the dry into the wet. Work quickly to mix thoroughly because once the psyllium is activated with water it gels fast! Do not over mix.
  4. Transfer to a lightly greased standard 8×4-inch bread loaf pan.
  5. Bake for 60 minutes. The best way to tell if the bread is done is to look for a hard and crusty top. It should be dark brown and firm.
  6. Remove from the oven and let sit in the bread pan for 15 minutes to settle. Loosen the edges with a knife to release the bread. Cool completely on a wire rack before slicing.

Notes

***I HIGHLY recommend reading the original recipe post. There are important tips you need to know about in order to make the ideal loaf.***

When in doubt, cook for another 10 minutes. Temperatures do vary, so it may take a time or two before you get the exact result you are looking for. Overcooking the bread is not a concern as much as undercooking it is.

For the printable recipe card and complete recipe details, visit The Best Psyllium Husk Keto Bread Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Pumpkin Muffins

Keto Pumpkin Muffins are a delightful way to enjoy comforting easy keto recipes full of classic fall flavors. With only 4-ingredients (plus spices) these muffins are a fun, low calorie way to celebrate the change in weather. 100% low-carb, keto, and sugar-free, plus gluten and dairy free too!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Ingredients

  • 1/2 cup sugar-free pumpkin puree
  • 1/3 cup coconut flour
  • 1/4 cup keto sweetener
  • 6 whole eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ginger powder

Instructions

  • Preheat the oven to 350° F / 175° C.
  • Combine all ingredients in a medium mixing bowl. Blend with an electric mixer or whisk.
  • Pour batter into a standard sized 12-cup muffin pan, greased or lined with paper or reusable liners.
  • Bake for 20 minutes until golden and firm on the top.
  • Remove from the oven, set aside to cool. Serve warm or cold.

For the printable recipe and complete recipe details, visit the Keto Pumpkin Muffins Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!