Missing bread on your keto diet? Head to the kitchen to bake this loaf, pronto! It combines gluten-free flours like almond flour and tapioca flour with melted coconut oil—all common paleo and keto pantry staples you might already have on hand. The toppings are optional, but we love the extra burst of flavor (and crunch!) from sesame, chia, and poppy seeds. This bread is a great intro to keto baking, super easy to make and delicious!
Yields: 8 to 10 slices
Prep time: 20 minutes
Total time: 1 hour and 10 minutes
For the bread:
7 eggs, room temperature
½ cup Dr. Bronner’s Organic Virgin Coconut Oil, melted and cooled
2 cups almond flour
½ cup tapioca flour
1 teaspoon gluten-free baking powder
1 teaspoon sea salt
½ teaspoon baking soda
For the toppings (optional):
Preheat oven to 350°F and line a loaf pan with parchment paper, leaving a 2-inch overhang on the sides.
Using a hand mixer, whisk eggs in a large bowl until light and fluffy, about 2 minutes. Add the melted coconut oil and mix until combined. Using a rubber spatula, fold in almond flour, tapioca flour, baking powder, salt, and baking soda; pour batter into loaf pan. If using, scatter 1 teaspoon of toppings over the top of the bread. Bake for 45 minutes, or until a toothpick inserted comes out clean. Place loaf under broiler for 3 to 4 minutes, until the top is golden brown.
Set pan on a cooling rack and cool the bread completely before slicing. Refrigerate in an airtight container for up to 5 days.
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