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√ Easy Keto Bread Recipe

easy paleo keto bread recipe
Easy Paleo Keto Bread Recipe VIDEO 5 Ingre nts from easy keto bread recipe , image source: www.wholesomeyum.com

Ingredients

14 servings

  1. 1 Cup Macadamia nuts unsalted & roasted if desired
  2. 5 L eggs
  3. 1/2 tsp Kosher Salt
  4. 1 tsp onion salt
  5. Zest of ½ lemon
  6. 1 tsp baking soda
  7. 1 tbsp Lemon Juice
  8. 1 C softened coconut butter
  9. (4 C shredded coconut for 1 C coconut butter)
  10. 1 tsp baking powder
  11. 1-2 tbsp everything bagel seasoning (optional)

Steps

40-45 minutes

  1. Pre-heat oven to 350F and make sure the oven rack is set in the middle of the oven.  
  2. Dump shredded coconut into the food processor and process until it turns smooth and buttery. Stop and scrape down sides when necessary. Transfer to a separate bowl\cup etc.  
  3. Add the Macadamia nuts to an empty food processor or power blender and process for about 30 seconds or until almost creamy.  
  4. While the machine is running add the eggs ONE AT A TIME, making sure that each egg is fully incorporated before you add the next one.  
  5. Turn the machine off and add the lemon zest, salt (here I add any other seasonings – I especially like onion salt\or onion powder:)), baking soda, and the lemon juice RIGHT ON TOP of the baking soda to activate it. Turn the machine on and process for about 15 seconds.  
  6. Turn the machine off and add the softened coconut butter\manna and process until smooth and creamy.  
  7. Turn the machine off and add the baking powder. Process for another 15 seconds.  
  8. Line the inside of a non-stick 10 x 4.5″ bread or meatloaf tin with parchment paper. Pour the batter into the tin and tap it on the counter a couple of times. OPTIONAL: Sprinkle any toppings (sesame\poppy seeds) liberally and use finger to gently press toppings down into the batter.  
  9. Bake in oven for 40-45 minutes, or until nicely golden-brown on top. Remove from oven, allow to sit for 15 minutes, lift bread out using parchment paper, and transfer to a cooling rack for 15 minutes. If you don’t have a rack, rest bread on the side of a plate so it can breath.  
  10. Slice and enjoy!! Delicious as a tuna sandwich. Mmm, mmm, mmm!  
  11. Bread will keep for 3 days in the fridge in an airtight container wrapped in parchment paper, or it can be frozen for approximately 3 months.

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