Adequate keto bread

It’s not like I’ve tried every kind of keto bread substitute ever developed, but I’ve finally found one that’s really not bad — as long as you don’t mind steamed rather than baked bread. And after all, who doesn’t like Chinese bao, right?

Not that this bread is too similar to bao because it’s not a yeast bread. But it is not wholly dissimilar, because it’s made in the microwave, which does mean it’s more like steamed bread than baked bread.

Anyway, it’s super easy, so definitely give it a try if you like. This is Ninety Second Keto Bread, for which there are a million recipes on the internet. Here is Rachel’s Slightly Streamlined Version:

1 T butter, oil, or melted bacon grease (if, like me, you have a lot of bacon grease around)

3 Tbsp almond flour

1/2 tsp baking powder

Pinch salt

1 egg

The recipes all say to grease a ramekin or mug. I’m sure that would be a good idea. If you prefer, you can skip that, melt the bacon grease in the ramekin via the microwave, stir together the almond flour and baking powder and stir that into the grease or butter or oil, add the egg and stir briskly to both scramble and incorporate the egg. There, one bowl. Microwave, covered, for ninety seconds. Turn out onto a rack.

Serve like an English muffin, with eggs and whatever, for breakfast. Or split and use as you would sandwich bread. I’m not going to just rave about how great this bread is, unlike this blog post, or this one, but I will say this: it is a perfectly decent bread substitute that has decent texture.

It’s also flexible. Want to add a handful of grated cheese? That will work. Want to add a tablespoon of low-sugar truvia and a handful of chopped pecans? That will also work (use butter or oil, of course, nothing bacon flavored, if you’re making a sweeter bread). Want to use coconut flour instead of almond flour? That will work too.

This version here recommends adding 1/2 tsp psyllium husk powder. It’s supposed to give the bread a texture more like baked wheat bread. Well, I haven’t tried that, but sure, maybe eventually. Right now I’m okay just making this bread without that addition.

Lots of posts recommend toasting to improve the texture and “reduce the eggy flavor.” I don’t find this too eggy and I actually like a very moist, steamed texture, but I expect that would be fine.

Whatever version you make, this is definitely my favorite keto bread so far.

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