Our Favorite Keto Bread Recipe

One of the hardest parts of ‘going Keto’ is giving up our beloved bread. I, for one, love fresh bread probably more than I even like the stuff that I put on it. Giving it up was going to be difficult. I have tried a number of Keto dough recipes, but this one is our family’s favorite.

It is really a combination of other recipes that I have tweaked through trial and error. But, though the errors didn’t always look great, they sure did taste good. It’s very versatile and can be used for rolls, hot dog buns, hamburger buns, and even bagels… I am thinking about using it for pizza too, but I haven’t yet tried that. I will update this blog post when I do.

Prep Time: 10 Minutes
Cook Time: 12-15 Minutes

Ingredients:

  • 3 cups almond flour
  • 5 cups shredded Whole Milk Mozzarella (if you can find it, part-skim works fine too)
  • 2 Tblsp Gluten free, aluminum free baking powder
  • 4 extra large eggs
  • 4 oz. Cream Cheese (cubed)
  • 1/4 cup sunflower seeds (optional)
  • Pinch of kosher salt (optional)

Preheat oven to 400*F and fit two cookie sheets with parchment paper (this will be tough to do later)

In a large mixing bowl, whisk together the almond flour, salt, and baking powder until thoroughly mixed and most of the big clumps of flour have broken down, then set aside.

In a large microwave-safe bowl, mix mozzarella and cream cheese, just so the cubes of cream cheese are spread throughout the bowl. Microwave for 2 mins. Spray a large mixing spoon with cooking spray. Stir the mixture well, then microwave for another minute to a minute and a half.

Scrape melted cheese into the almond flour mixture and add the eggs and mix thoroughly. Knead it well, keep folding and squeezing through your fingers until well mixed. Sometimes I add sunflower seeds at this point, just for a change. It is a very sticky dough. (this is why I had you set up your cookie sheets beforehand) Your hands are the only way to get it mixed well.

Take a chunk about the size of your palm and roll it into a ball and place on the parchment paper. You can also roll it into logs for hot dog buns or join the ends to make bagels.

Bake for 12-14 minutes. Keep an eye on the bottoms, the tops don’t always brown well, but watch the parchment paper, you don’t want the bottoms overdone.

Then simply slice and serve. They’re delicious.

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