Keto Walnut Bread – Egg Free, Dairy Free | Keto Recipe

Keto Walnut Bread – Egg Free, Dairy Free | Keto Recipe

July 30, 2019 10 By William Morgan


Welcome to keto meals and recipes dot com.
I’m really happy that you here and you will be able to check out my amazing keto walnut bread recipe
This bread is also egg free, dairy free and, as always, grain and gluten free
It’s perfect for keto and low carb recipes, of course, but especially for my vegetarian and vegan friends
This bread is really hardy. It’s dense, kind of like a dark rye bread
But before you make this recipe, I’d like to warn you once you have one slice
you will find it really difficult to just say no and not have a second slice
And before we get started, I would also like to mention that the best shape for this bread is to make it into a classic domed
loaf. If you’re new to cooking and keto cooking, I’ll show you how to use a pie pan to get an even shape
But if you watch all the way to the end
you’ll see how to make both methods
The macronutrient ratio for this recipe is 3.5 to 1 with 10 grams of total carbs
4.7 grams of soluble fiber, 2 grams of insoluble fiber resulting in only 3 point 3 grams of net carbs
per slice
Although the total carbs may seem high, there’s an awful lot of fiber in this recipe, which is very healthy for you
So let’s get started. The first thing you should do is pre-heat your oven to 200 degrees Celsius or
400 degrees Fahrenheit. And I always find that for best results, I prepare by weighing out all my ingredients as exactly as possible
The next step is to make the coconut buttermilk. To make this,
all you have to do is to combine the full fat coconut cream, that doesn’t have any guar gum or any other additives,
with the apple cider vinegar.
I usually do this in the measuring bowl because it’s easier to pour out afterwards.
And then just stir the coconut cream and vinegar mixture really well and put it aside for a minimum of 15 minutes
You want the vinegar to slightly curdle the coconut cream. Then I assemble all my dry ingredients
You don’t have to put them in any specific order. But here they are. I use almond flour, whole psyllium husk and
confectionery sweetener, glucomannan, baking powder, baking soda,
salt, and
after I’ve assembled all of my dry ingredients,
I sift them through a fine mesh sieve because I really like to aerate my ingredients and to make sure there aren’t any large clumps of
especially almond flour. After
aerating into a large bowl, just set this aside. Next, to the food processor
add the walnuts and oat fiber and grind. If you’re wondering why I’m using oat fiber here,
the reason I’m using the oat fiber in this way is to prevent the clumping of
my walnuts as I’m grinding them. They tend to be very very sticky because of the natural oils and
what I’m looking for is a more coarse flour texture kind of like
ground almond flour. The oat fiber prevents the walnuts, when they’re being ground, from becoming a clumpy mess
And because when you’re grinding some of the ingredients will stick to the sides and to the bottom of the bowl of your food processor
so stop and at least once scoop the sides and the bottom.
So in this way, everything gets ground into a really nice consistency
And then when you finish making your ground walnut flour, add the dry ingredients to your food processor and pulse a few times
This will blend all the ingredients very nicely and it’s much easier.
Then pour everything into a mixing bowl
Get your measuring cup and take about two tablespoons of the coconut
buttermilk out and put it aside for a moment. Then just pour the rest of your coconut buttermilk into your dry ingredient mixture.
At this time,
it’s also a good idea to have pre chopped your walnuts, and add the small walnut pieces into the bowl and
using your hands, work everything into a dough. At this point,
It’s a very good idea to work very quickly
because you’ve activated the baking powder and the baking soda with the coconut butter cream
Take the dough out of the bowl and gently shape the loaf, but be careful and don’t press the dough too hard
you don’t want to deflate the dough and let
out too many of the air bubbles that are forming
If you do that,
your bread will be very dense and very hard. Best size for this loaf is to shape it into a six inch or 15
centimeter domed loaf. Now take the reserved coconut buttercream and, using your pastry brush, brush the entire surface area
And just before placing the bread into the preheated oven,
it’s a really good idea to score your bread by cutting down the center
and making a few cuts on either side of the center as I’m showing here
These cuts should be about a half a centimeter or quarter inch deep
This will allow the water vapor to escape as the bread is baking
As I mentioned earlier, if you’re new, or if you prefer, you could use a metal pie pan to shape and make your loaf
For this pie pan, simply place a parchment liner on the bottom and then just grease the sides with coconut oil
Then put your dough into the pan, pat it down gently,
score it, and cover it with the buttermilk cream. This works really well, too
However,
I prefer using the first method
When you finish shaping your loaf of bread place it into the middle position of your preheated oven and bake for about 40 to 45
minutes. After this time, turn off the heat and, using something to prop the door open
just slightly, let the bread cool slowly in the oven for about 30 to 40 minutes and then
remove the bread from the oven and place on a cooling rack
You’re going to be seriously tempted to take a slice right now
But please let the bread cool completely to room temperature before you cut it
When the bread is done properly, the top of the bread is crispy and sounds something like this

And then I cut my bread into 14 slices
keeping the slices fairly thin because this is a really dense and filling bread
And if you’re wondering how I got to 14 slices, then I take two or three of my center pieces and cut them in half
because these centerpieces are quite long
This bread is really delicious and flavorful and moist and
is perfect for any entree that has drippings or where you use gravy that you want to sop up with bread
But because this bread is so good, I sometimes take a slice and enjoy it with just a little bit of unsalted butter on top.
And, from time to time, if I’m serving this with my breakfast, usually an omelet or such as my keto
on-the-go quiche
I will take a slice and put some almond butter or peanut butter on top and that
makes a really filling, full breakfast that’ll keep you satiated for many hours. And this bread is really easy to store too. All I do
is I put it into a basket
lined with a tea towel
put my bread in there and then cover it up with the tea towel. This will keep on your counter for several days
Or put the entire basket into the fridge and it will keep well a little bit longer
If you make this bread, please take a picture
And if you post it to your Instagram tag me on your Instagram photo
I would really love to see your picture
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As always, the link for the printable walnut bread recipe will be posted in the description below