How to Make the SOFTEST Keto Bread EVER!

Introduction

In this tutorial, you'll learn how to make the softest keto bread ever! This recipe is perfect for anyone on a low-carb or gluten-free diet, providing a fluffy, delicious alternative to traditional bread. With simple ingredients and clear instructions, you'll be able to whip up a loaf that’s ideal for sandwiches, toast, or just enjoying with butter.

Step 1: Gather Your Ingredients

Ensure you have the following ingredients ready:

• 1 1/4 cups coconut flour
• 1/2 cup whey protein isolate
• 3 tablespoons psyllium husk powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1 cup liquid egg whites (room temperature)
• 4 large whole eggs (room temperature)
• 1/4 cup extra virgin olive oil or melted butter
• 1 tablespoon apple cider vinegar
• 2 to 1/2 cup water (adjust as needed for consistency)

Step 2: Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Spray a silicone bread mold with avocado oil to prevent sticking.

Step 3: Mix Dry Ingredients

• In a large mixing bowl, whisk together the following dry ingredients:
  • Coconut flour
  • Whey protein isolate
  • Psyllium husk powder
  • Baking powder
  • Baking soda
  • Salt

Step 4: Whip Egg Whites

• In a separate bowl, beat the liquid egg whites and cream of tartar until they form stiff peaks.

Step 5: Combine Wet Ingredients

• In another large bowl, whisk together:
  • Whole eggs
  • Olive oil or melted butter
  • Apple cider vinegar
  • Water

Step 6: Combine Mixtures

• Gently fold the whipped egg whites into the wet mixture until fully incorporated.
• Gradually add the dry ingredients to the wet mixture, stirring continuously.
• If the batter is too stiff, add 1-2 tablespoons of water at a time until a thick but spreadable consistency is achieved.

Step 7: Bake the Bread

• Pour the batter into the prepared silicone pan, smoothing the top with a spatula.
• Fill the pan about three-quarters full.
• Bake in the preheated oven for 50-60 minutes.
• For a softer crust, cover the bread with aluminum foil during the last 15 minutes of baking.
• The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Slice

• Allow the bread to cool in the pan for 10-15 minutes.
• Transfer the bread to a wire rack to cool completely before slicing. This helps firm up the texture for better slicing.

Conclusion

Congratulations! You've made the softest keto bread ever. This recipe is not only low-carb and gluten-free but also easy to prepare. Enjoy your bread as a sandwich, toast, or on its own with your favorite spread. Don't hesitate to experiment with flavors or toppings to make it your own! Happy baking!