Best Keto Bread
What I am terribly lacking on keto is a bread. Well, you know, like Italian ciabatta, with a crispy crust on the outside and soft and tender flesh inside. However, baking from regular flour is a taboo on a low-carb diet. Therefore, I have to create my own bread. I’ve tried many recipes, but all of them were not similar to what I wanted to get as a result. One loaf has had an eggy taste, another was too dense, the third one suddenly was colored in purple. But just recently I found the ideal formula. This loaf with a crispy crust and a magical nutty aroma is, probably, the best keto bread I’ve ever baked.
Nutritional info (per serving)
fat: 7.6 g
saturates: 1.3 g
carbs: 4.5 g
sugars: 0.7 g
dietary fiber: 2.9 g
protein: 2 g
sodium: 142 mg
Heat the oven to 170C. Line a baking sheet with parchment paper.
In a deep bowl, mix flour, psyllium husk powder, baking powder, and salt.
In another bowl, beat the eggs with cream cheese. Pour into a bowl with dry ingredients and mix well. In a few steps, add hot water, kneading the dough thoroughly each time. Leave it to rest for 5 minutes.
With wet hands form a loaf and place it on a baking sheet. Make a few horizontal cuts on the surface. Sprinkle with oat fiber. You can use flax or sesame seeds instead.
Put the baking sheet with loaf in the oven and bake for about one hour.
Allow to cool completely before slicing. Store in the refrigerator for up to one week.