Low Carb / Grain Free Bread & Buns

This bread is amazing!!  I’ve tried a few different recipes when it comes to making a keto friendly, grain free bread.  But, this one is definitely the best tasting one I’ve made.  So here you are for your taste buds to enjoy!

Prep time: 15 minutes
Cooking time: 45 minutes
Total  time: 1 hour

Ingredients:

• 4 eggs (room temp)
• 3 Tbsp flax seed meal w/ 9 Tbsp water (egg replacement)
• 3 Tbsp flax seed meal
• 2 cups almond flour
• 1/2 tsp salt (add if unsalted butter is used)
• 1/2 tsp xanthan gum
• 1 tsp baking powder
• 2 Tbsp coconut oil
• 3.5 oz butter (salted or unsalted)(room temp)

Instructions:

Allow for eggs, butter, and coconut oil to come to room temperature for best mixture.  If you do not have enough time and would like to expedite this process, that’s super easy!  Put the eggs in a bowl of hot tap water for 3 minutes.  This will not cook the eggs, but allows them to come to about room temp.  Put the stick of butter in a pan on lowest heat, cover with lid and rotate sides occasionally as it softens up.

Start preheating your oven to 350*F.

Add 3 Tbsp of flax seed meal into a bowl, then add 9 Tbsp of water into it.  Mix and allow to set up. This is an egg replacement, which helps with the consistency of the bread without making the loaf seem “too eggy”.

In a mixing bowl, beat the 4 eggs together for 30 seconds to a minute.

Next, add all the dry ingredients, consisting of almond flour, flax seed meal, baking powder, xanthan gum,  and salt. Remember, only add salt if you are using unsalted butter.  Otherwise, the salt in the butter will suffice.  If you do not have xanthan gum, do not worry.  The bread comes out just fine without it, in fact, I don’t usually include it in my mine. Feel free to add in a 3 Tbsp of Organic Hemp Hearts to up the fat and protein nutrients in this bread.

Now, add your softened butter, coconut oil, and the flax seed meal (egg replacement).  Mix everything thoroughly.  

I use an 8″ x 4″ pan for this recipe as it allows for a taller bread.  But, a 9″ x 5″ works just fine too, just won’t be as tall.  Grease it well with butter or with a spray.  Add your mix into the pan and you’re ready to go!

Another option to use is a muffin top pan, or any other shallow 4″ baking dish. This recipe will yield 8 buns.

Check the bread around the 40 minute mark by giving it the toothpick test.  It may need anywhere from 5 – 10 minutes longer.  Once out of the oven, allow to cool for about 10 minutes before attempting to remove from pan.  

Cut them into your preferred thickness, I usually yield about 14 slices per loaf.

Keep refrigerated.  Freeze if you will not be eating in less than 10 days. 

Enjoy!!!