Keto Bread Recipes | How To Make Keto Bread – Recipe

Keto Bread Recipes | How To Make Keto Bread – Recipe

July 24, 2019 0 By William Morgan


Hi there. I’m Sue from Essentially Susan
dot com, and today I’m going to show you how
to make some keto bread. It’s a recipe
I’ve tried before. It’s out of my
favorite keto bread recipe book, and it’s
pretty awesome. I just wanted to let you
know a little bit about why I’m doing
this today. I’ve just been on the HCG
diet for about four weeks or so, and I’ve
dropped about six kilos or so in about four weeks,
which is pretty good for me, especially
with the amount of cheating that I do on
HCG. Kind of legal cheats, but not really,
not protocol anyway. So the reason that I
was on HCG was that I have been carrying
around more excess kilos than I like for
the last couple of years and so I want
to get rid of those. I started on keto a
few weeks prior to jumping on the HCG
diet, and I just wasn’t losing anything.
So I decided to do HCG, and just see if I
could kick my body into gear a little
bit. So I’ve finished that first round of
HCG now, jumping back onto the Keto diet,
and I’ll wait and see what happens while
I’m on there, and whether I continue to
drop some kilos or not. If not then I’ll
just jump back on HCG again in a few
weeks time. So let’s get started, and make
this Keto bread. So this is a recipe as I
said that I’ve made befor,e and it’s out
of my favorite book, and I absolutely
love it. It’s been a little while since
I’ve made it though, and so to start with
I have turned my oven on, and I’m
pretty pre-heating that to 180 degrees
Celsius, or 350 degrees Fahrenheit. I’ve
got all my ingredients here beside me so
let’s get started.
Pre-heat your oven to 350 degrees
Fahrenheit or 180 degrees Celsius for
this recipe you will need a loaf tin
measuring approximately 19 centimeters
by 9 centimeters. Oil the tin and line
it with baking paper.
In a large mixing bowl add 3/4 of a cup
of almond flour, then add three
tablespoons of coconut flour, 1 teaspoon
of baking soda, 1/4 of a teaspoon of
Himalayan or Celtic sea salt, and three
teaspoons of organic psyllium husk.
Mix to combine the dry ingredients in a
separate bowl.
Add three free range or pastured eggs, plus one egg white and two
tablespoons of apple cider vinegar.
Whisk them together until well combined. Now add the wet ingredients to the dry
ingredients, and stir to combine well. Add
1/4 cup of hot water, and stir to combine
again. The mixture should be a thick
batter. Thick and sticky like oatmeal.
Pour the mixture into the loaf tin. Bake
for 35 minutes or until a toothpick
comes out clean. The nutritional
information for this loaf is available
in the keto breeds recipe book. You can
find the link to that book below this
video. I find that this recipe is best
doubled to make a larger loaf, but
remember that the net carbs will change
per slice when the loaf is doubled. If
you’d like more Keto bread recipes, check
out the links below this video