With the massive success of my first keto bread recipe, I wanted to take the time to revisit the recipe and fix some of the things that my original keto bread recipe fell short on. This came down to three thing: cook time, size, and consistency. So with this keto bread recipe my goal was to cook it faster, make it larger, and ensure that a wonderful loaf of keto bread can be produced every time by viewers around the world. The means that ALL measurements are give in grams for precision. Enjoy!
Written Recipe:
Servings: 12
Macros per serving (1 slice: about 1/2 inch thick):
Calories: 182
Fat: 13g (72.6%)
Protein: 8g (19.2%)
Net Carbs: 3g (8.2%)
-Total Carbs: 10g
-Fiber: 7g
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Can you print the first recipe without using metric measurements for those Americans who donβt use metric……Iβm guessing we are the majority of your audience too.
Thatβs so good you explain why to use the ingredient bc keto baking has to be dissected otherwise blind baking.
I am so looking forward to trying this. I am not confident with shaping the loaf. Can you use some kind of loaf pan?
thank you for the instructions of the recipe on your website, I am going to print it and make some delicious bread this week end
Sometimes I wonder how you guys put up with the comments and criticism, good job! Love the French stick loaves π
Oh my gosh my household loved the first one, I had to convert everything to grams though and that was annoying…thank you so much for this new one perfeccccct!
Is there a reason you don't put it in a bread pan? Or some other kind of pan? Does it cook better naked in the oven like that?
That was funny….good for you.
Thanks for updating your recipe using weight for the ingredients. Even for wet ingredients, using weight is better than trying to eyeballing the amount in the cup. Can't wait to try this recipe out. Thanks again.
YOU are hilarious! I really enjoy your style and the way you shoot your vids!
Great,try it in dutch oven
So no substitute for cream of tartar?, its impossible to find in my country π
ππππ looks great!!
Dude is a scientist! Great explanation and presentation. Canβt wait to try it.
Tom, thank you for all you do . Love your posts. I have been baking the old bread recipe every week. It was perfect for me to stick to my keto food plan. I am looking forward to trying this new recipe. Thanks again. From a no tin foil hat viewer. π
Siri on my iPhone tells me that 375 F is 190.6 C. It is a quick help to convert other measures also. But one cup of almond flour into grams is pushing it.
Have you thought about using oat fiber as a filler?
Just pulled mine out of the oven and canβt wait for it to cool down completely π€π€. I sure hope it tastes as good as it looks and smells. Thank you so much for sharing this recipe π₯°
Your sense of humor is awesome and I love your honesty and all the detail of how ingredients work together. As being new to keto and trying to cook keto your video's have been so educational and I really appreciate you and your Channel. Thank you π
ππππβ π
Tom, I Love your sense of humour! Also, your two camera shooting style looks great. Keep it up.
Can you put this in a loaf pan or does it do better on a baking sheet?
Excellent can't wait to try it I don't know if you know or not I had to get off KETO because of the high fat mess with my Gallbladder and pancreas but I'm still low carb still losing weight . πππβπͺπ¨βπ³π ππ
I made the original bread and I liked it and I'm looking forward to trying this one! Oh, I also bought your cookbook a little while ago and I look forward to trying a few recipes from it, also!
Lost again
Iβm back
Thank you!
Baking soda or baking powder?
I can't thank you enough for the measurement in grams! Weighing ingredients is in general a very good idea for a good result and it bridges geography. Thanks again
Lost my internet
Why donβt you put the recipe in both grams and oz
I actually the 2nd comment and not the 900000000thππ
Hi Happy Valentines late opps