I can eat bread. For Real.

I posted on my Facebook page recently, about a loaf of bread that I made and promised to follow up with the recipe. This is not your normal loaf of bread, it’s a bit denser, and obviously the slices aren’t as thick or as large. But all of that doesn’t matter, at least to me and my family. Eaten while warm from the oven or toasted with butter and all natural peanut butter, this bread is simply delicious.

To begin with, I did not create this recipe, but rather found it online. I was searching for a low carb alternative to bread when I came across Fat for Weightloss and this recipe. I followed it. Exactly as written. I know, this is a first for me. But I’ve learned, by making mistakes, that when baking; you should ALWAYS follow the recipe. Now, I’m not saying that adding a dash of cinnamon (for a sweeter bread) or garlic powder (for something a bit savoury) would really wreck this bread. But since it was my first time, I wanted to make sure that if it failed, that my “messing” around with the recipe wasn’t to blame. The ingredients are pretty simple and if you have been doing Keto or Low Carb, you probably have them on hand. However, if you are new, it will require a shopping trip. The only really unique item is the Xanthan Gum. I use Bobs Red Mill Xanthan Gum.

Simple ingredients: Eggs, Butter, Coconut Oil, Almond Flour, baking powder, salt and Xanthan gum (this is the odd ingredient, if you are new to Keto)

I lined my loaf pan with parchment, as identified in the recipe and that turned out to be genius. Adding this step made removing the bread, a simple task. After my wonderful husband (he reads this blog sometimes, so I need to plug his part in the bread success) sliced this bread for me, it stored perfectly in a Rubbermaid container.

The bread ready for storage!
This bread is delicious served warm from the oven with butter
Toasted with butter and peanut butter


Above is a picture of the bread ingredients. One item, not on the ingredient list, is the kitchen scale. I cannot stress enough, the importance of a scale when baking. But most importantly when making Keto or Low Carb recipes. I encourage you to purchase your own. I can recommend the one that I use, by clicking here.

These containers are great for storing the bread. We chose to store in the fridge, but you could store on the counter for a couple of days, but in the fridge the bread stayed fresh for an entire week.

Next post, I will showcase two fat bomb recipes that my husband and I both LOVE. Chocolate Peanut Butter cups and “Almond” Joy Keto Bombs.


“Plan for tomorrow, because tomorrow you won’t have time

Please follow and like my blog:

Published by

One thought on “I can eat bread. For Real.

  1. […] It’s winter here, which in Canada means that it’s not July. So I decided to make as stew or chowder. But I wanted something with a bit of kick to it, to amp up the heat. I came across several photos of a dish called Brazilian Fish Stew (or soup). One specific recipe, over at Savory Tooth, caught my eye, it used the Instant Pot!!! It was almost perfect! I say almost, because I wanted some heat, so my only add to this already delicious recipe was a de-seeded jalapeno pepper, chopped fine and added with the other peppers. I did have to substitute vegetable broth, since I didn’t have fish broth on hand. This recipe made enough for five large bowls of stew/soup. I paired with muffins, using this recipe. […]

Leave a Reply

Your email address will not be published. Required fields are marked *