Ultimate Soft Keto Bread
If you've ever struggled with dry, dense or crumbly keto bread, this recipe changes everything. It's light, soft and fluffy, perfect for sandwiches, toast or slathering with butter.
Coconut flour, whey protein and psyllium husk give it real structure, and whipped egg whites keep it soft.
Video tutorial: https://youtu.be/pxQEUaW8LWU
Ultimate Soft Keto Bread
Ingredients
- 1 1/4 cups coconut flour
- 1/2 cup whey protein isolate
- 3 tbsp psyllium husk powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1 tsp salt
- 1 cup liquid egg whites, room temperature
- 4 large whole eggs, room temperature
- 1/4 cup extra-virgin olive oil (or melted butter for richer flavor)
- 1 tbsp apple cider vinegar
- 2 tsp to 1/2 cup water, as needed for consistency
Instructions
- Preheat the oven to 350°F. Spray a silicone bread mold with avocado oil.
- In a large bowl, whisk together the coconut flour, whey protein, psyllium husk, baking powder, baking soda and salt.
- In a separate bowl, beat the egg whites and cream of tartar to stiff peaks.
- In another large bowl, whisk the whole eggs, olive oil, vinegar and water. Add the egg whites and mix until fully incorporated.
- Gradually add the dry ingredients to the wet, stirring continuously until a thick batter forms. If it's too stiff, add 1–2 tbsp of water at a time. It should be thick but spreadable.
- Pour into the mold and smooth the top; it should be about three-quarters full.
- Bake 50–60 minutes, until golden and a toothpick in the center comes out clean. For a softer crust, cover with foil for the last 15 minutes.
- Cool in the pan 10–15 minutes, then on a wire rack until completely cool before slicing.