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Keto Bread in 90 Seconds

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Bread was on the things I missed most about going keto. I’ve played with this recipe a lot over the years and it’s something I pull out whenever I want a toastie or a sanger.

When I first started making it, I would do it in the microwave using one my Pyrex baking dishes. It meant less mess and I would end up with a perfect little muffin shape. I’ve since worked out that if I use my waffle iron I get two perfectly toasted bits of bread ready for my sanger.

The pictures here are a serving suggestions only 🙂 I’ve used it for things as simple as avo on toast. Even Vegemite on toast on days I’m craving comfort food 🙂 Your options with this are endless.

Making it eggless

I have made this without eggs. I’ve substituted 1 tbsp of Greek yoghurt. It had a slightly more muffin texture to it, but still amazingly tasty.

Substituting flours

I prefer Almond Flour. You can of course also use almond meal, it will just have a little more bitterness to it from the almond skins.

If you’re wanting an extra protein hit, using 5 teaspoons of lupin flour also works nicely. If you have nut allergies, you may want to avoid lupin flour. The proteins in lupin can be structurally similar to those in nuts, triggering an allergic reaction in individuals with nut allergies.

Coconut flour works as well. I go through phases with coconut flour. I had a lot of epic fails early on in my keto journey and I really overdid the coconut thing. For me this is taste thing. Coconut flour does have a slight coconut taste to it. It is however nice if you’re want an English muffin/scone hack, and top it with keto jam and cream 🙂

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Keto Bread (in 90 seconds)

Craving bread on a keto diet? Try this delicious keto bread recipe that is easy to make and perfect for sandwiches or toast.
Servings 1
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes

Ingredients

Instructions

Waffle Iron

  • Turn on your waffle iron or chaffle grill to heat.
  • Combine all ingredients in a bowl.
  • Divide the mixture evenly into each waffle compartment.
  • Cook until it stops steaming. Do not open it before, it will stick and fall apart. Do not listen to the lights, they lie. Wait until it stops steaming.

Microwave

  • Combine all ingredients in a bowl. A small Pyrex baking dish is perfect for a nice round muffin / bread roll shape and it's less washing up!
  • Gently tap the dish on the bench to remove any air bubbles.
  • Microwave for 90 seconds.

Serve with your favourite toppings

  • If you've microwaved it, you will want to cut it in half for two pieces of bread. It's lovely as fresh bread or pop it in the toaster for a crispier finish.

Notes

Substituting eggs:  I've substituted 1 tbsp of Greek yoghurt. It had a slightly more muffin texture to it, but still amazingly tasty.
Substituting flours
  • I prefer Almond Flour. You can of course also use almond meal, it will just have a little more bitterness to it from the almond skins.
  • If you're wanting an extra protein hit, using 5 teaspoons of lupin flour also works nicely. If you have nut allergies, you may want to avoid lupin flour. The proteins in lupin can be structurally similar to those in nuts, triggering an allergic reaction in individuals with nut allergies.
  • Coconut flour works as well. I go through phases with coconut flour. I had a lot of epic fails early on in my keto journey and I really overdid the coconut thing. For me this is taste thing. Coconut flour does have a slight coconut taste to it. It is however nice if you're want an English muffin/scone hack, and top it with keto jam and cream 🙂 
Calories: 306kcal

Nutrition

Serving: 1(2 slices) | Calories: 306kcal | Carbohydrates: 5g | Protein: 10g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 274mg | Potassium: 61mg | Fiber: 2g | Vitamin A: 238IU | Calcium: 186mg | Iron: 2mg
Disclaimer: No Spoons to Cook is based on our own experience and research, and what we know works best for us. It is not medical advice. Our recipes focus on low inflammatory ingredients, whole foods and are founded in ketogenic and low carb ways of eating. We encourage spoonies to stay curious, ask questions, do your own research, listen to your body and to work with a Registered Dietitian or Medical Professional when appropriate to tailor your nutritional needs to support your care plan and goals.

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