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Low-Carb & Paleo Bread: The Ultimate Guide

|Low-Carb & Paleo Bread: The Ultimate Guide

Following several requests, I spent the last two weekends baking all sorts of keto-friendly bread loaves. Many of my readers have been wondering whether my Original Keto Bun recipe - which became viral over the social media - can be used to make a loaf. I didn't know for sure so I decided to give it a try.

Also, many people requested that I include a nut-free & flax-free version so I made them too... Yes, it was a lot of bread loaves and my freezer is now packed! As you may know, flaxmeal has a distinctive taste that may work great for savoury uses but it's not ideal if you want a more neutral taste. So if you are planning to use the bread in a sweet recipe (maybe bread & butter pudding?), it's better to avoid flaxmeal. More troubleshooting tips are included at the end of this recipe.

Similar low-carb, keto and paleo-friendly recipes can be found in my Apps and also in my upcoming cookbook!

Preparation time

Hands-on
Overall

Nutritional values per slice (recipe 1 / recipe 2):

2.7 / 2.5 grams 5.4 / 5.8 grams 8.8 / 9.9 grams 9.1 / 4.3 grams 1.6 / 2 grams 135 / 103 calories
Total Carbs8.1 / 8.3grams
Fiber5.4 / 5.8grams
Net Carbs2.7 / 2.5grams
Protein8.8 / 9.9grams
Fat9.1 / 4.3grams
of which Saturated1.6 / 2grams
Energy (calories)135 / 103kcal
Magnesium59 / 47mg (15% / 12%)
Potassium188 / 158mg (9% / 8%)

Nutrition facts are calculated per 12 slices. Macronutrient ratio: Calories from carbs (8% / 11%), protein (28% / 45%), fat (64% / 44%).

Ingredients (makes 1 loaf, 12-14 slices):

Recipe 1: Multi-purpose, flax-free bread

Wet ingredients:
  • 6 large egg whites
  • 2 large eggs
  • 2 cups water, boiling (480 ml / 16 fl oz)
Dry ingredients:

Recipe 2: Multi-purpose, flax-free and nut-free bread

Wet ingredients:
  • 8 large egg whites
  • 2 large eggs
  • 2 cups water, boiling (480 ml / 16 fl oz)
Dry ingredients:

Other Recipes:

  • you can use the Ultimate Keto Bun recipe - it's without sesame flour, includes flaxmeal and almond flour. If making a loaf, bake for 75 minutes. It's my personal favourite because it tastes amazing and I've had the best results with this dough.
  • or Nut-free Bread based on Nut-free Keto Bun recipe - includes flaxmeal. If making a loaf, bake for 75 minutes!
  • or Psyllium-free Bread based on Di's Psyllim-free Keto Bun recipe - includes flaxmeal and nuts. If making a loaf, bake for 75 minutes!
  • if you need to make it coconut-free, use more sesame seed flour instead of coconut flour. In my experience, sesame seed flour has similar high-absorbent properties as coconut flour. If you use almond flour or flax meal instead, you will need to reduce the amount of liquids used in this recipe. I haven't tried it but I'd use 2-3 less eggs/ egg whites and ¼ - ½ cups less water.

Instructions:

  1. Preheat the oven to 175 C/ 350 F. Line a loaf pan with parchment paper: Simply cut two strips of paper - one should be the width of the sides and one the width of the ends. Make both strips long enough so that they hang over the edges and then place them in a loaf pan. The strips of parchment will be used to lift the bread from the pan. You can make the paper stick to the pan by lightly greasing the pan with ghee. I used a 20 x 12 cm / 8 x 5 inch loaf pan.
    Place 2 whole eggs and 6 egg whites into a bowl and mix using a fork. Set aside for later.
    The reason you shouldn't use only whole eggs is that the buns wouldn't rise with so many egg yolks in. Don't waste the egg yolks - use them for making Home-made Mayo, Easy Hollandaise Sauce, Frozen Fat Bomb, Smoothies, Keto Coffee or Lemon Curd. |Low-Carb & Paleo Bread: The Ultimate Guide
  2. Place all the dry ingredients in a bowl and mix well. Make sure the dry ingredients are well combined to avoid uneven results. Add the egg mixture and process well using a mixer until the dough is thick. Add boiling water and process until well combined.
    Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. If you get already prepared psyllium husk powder, remember to weigh it before adding to the recipe. I used whole psyllium husks which I grinded myself. Do not use just measure cups - different products have different weights per cup! |Low-Carb & Paleo Bread: The Ultimate Guide
  3. Place the dough into a loaf pan lined with parchment paper. |Low-Carb & Paleo Bread: The Ultimate Guide
  4. Place in the oven and bake for 1 hour and 15 minutes (or up to 90 minutes). When done, remove from the oven and place on a cooling rack. Grab the sides of the parchment paper and place the bread on the cooling rack to avoid the bread from becoming moist on the sides. |Low-Carb & Paleo Bread: The Ultimate Guide
  5. Once the bread cools down, cut into 12 slices. Keep as many slices as you need for the next 2-3 days. Place the remaining slices in batches of two in freezer bags and freeze for up to 3 months. When ready to be served, simply let the slices defrost or place in a toaster, oven or on a hot pan to crisp up. |Low-Carb & Paleo Bread: The Ultimate Guide Top with butter, cream cheese, sliced ham and cheese or home-made ham. Try Strawberry & Rhubarb Jam or Dark Cherry Chia Jam! |Low-Carb & Paleo Bread: The Ultimate Guide Enjoy! |Low-Carb & Paleo Bread: The Ultimate Guide

Troubleshooting:

In a nutshell, keep the following tips in mind:

  • Weight all ingredients: Make sure you weigh all the dry ingredients using a kitchen scale. Even small differences can affect the final result of this recipe, especially in case of psyllium!
  • Psyllium notes: Make sure you use psyllium husk powder, NOT whole psyllium husks. Whole psyllium husks are great for making Grain-free Tortillas but not bread! Also, psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!
  • Moisture issues: If the final result is too moist inside, do not reduce the water used in this recipe or the psyllium will clump. Instead, toast the slices before eating.
  • Do not leave the dough out for too long: Once you mix in the wet ingredients, make sure to place the dough in the oven as soon as you can. The mixture is activated with baking powder once you add liquid ingredients and if you leave the dough out for too long, it will not rise.
  • Other raising issues: If the bread doesn't rise properly, use only egg whites and omit the egg yolks (I never needed to do this).

Sesame seed meal instead of sesame flour. If you use ground sesame seeds instead of sesame seed flour, you will have to reduce the water needed by ~ ¼ - ½ cup in the 2nd recipe. I use a food processor to make sesame seed meal or you can use a coffee grinder. |Low-Carb & Paleo Bread: The Ultimate Guide

DO NOT USE a silicon loaf pan! As I discovered by accident, the bread will not rise properly and the dough will be dense and unappetising! You need to use a firm pan like this one. |Low-Carb & Paleo Bread: The Ultimate Guide

Hollow tops / air bubble. Firstly, make sure you use baking powder - not baking soda! If you use a mixture of cream of tartar and baking soda, use ¾ tsp baking soda and 1 ½ tsp cream of tartar for every tablespoon of gluten-free baking powder. Secondly, if you over process a dough that contains psyllium, you will end up with a hollow top and dense bottom part. Process the dough until well combined - this should take just a few seconds. If for any reason the loaf doesn't raise evenly, make the bun shapes instead (see tips below) - they always come out great! Best results will be achieved with this dough: Ultimate Keto Buns |Low-Carb & Paleo Bread: The Ultimate Guide

Purple bread. If the bread turns out purple, it's due to the psyllium husk powder. Whenever I use Now Foods psyllium powder, the bread is always perfect, light brown. I sometimes use whole psyllium husks which I "powder" myself in a food processor. The loaf on the right side has been over processed. |Low-Carb & Paleo Bread: The Ultimate Guide

Baking paper stuck to the bread. This will happen if you use the nut-free version that includes sesame seed flour. You can remove the paper after you let the bread cool down. If it's still difficult to peel without breaking the bread, use a piece of wet kitchen towel to pat on the parer where it's stuck. Then peel off. |Low-Carb & Paleo Bread: The Ultimate Guide

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (88)

I used Now Psyllium Husk Powder twice now and both times turned purple.

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I buy whole husks instead of fine powder. Then I grind it in a coffee grinder and it always make the perfect bread Smile

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Tried this recipe twice and on both occasions I got hollow tops / air bubble.
On the second try I reduced my processing of the dough in the hope of a better outcome .....no change.
After the second time I realised that the baking powder I was using was a year out of date ....oooops!
I'll try again with newer Baking powder....hopefully that's the fix.
I did reduce the garlic powder to 1 tsp as I felt it was a little strong for my liking and I didn't have onion powder so that was omitted anyway.
Crust is delicious on this ...I can't wait to try it again and hopefully the air bubble problem will be sorted.

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I hope the next batch comes out great! Please, make sure you read the "troubleshooting" part in this post in case it helps.

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I made recipe 2 today and it ended up being SO dense. Like, Irish soda bread dense. Smells great, though - haven't had a chance to try it yet.
Any thoughts on where I went wrong? I left it in for 80 minutes in a lined metal pan, used sesame seed meal and reduced the water to just over 1 1/2 cups. I wasn't sure what consistency I was looking for in the dough, so perhaps that wasn't quite enough water? (The dough itself was quite heavy, thick enough that it needed to be spread out with a spatula and wouldn't settle into the pan on its own.) I also used carton egg whites for what was called for (1 1/2 cups in place of the 8 egg whites) which was mentioned as working by a commenter, but could very likely be the issue.
It did also turn a lovely hue of lavender, (Viva Labs Organic Psyllium Husk Powder) which is fantastic, honestly, and doesn't bother me at all. Laughing Thanks!

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Hi J.M., I think it may have needed more water but I can't be sure. If you don't use enough, the dough may not rise properly. The dough shouldn't be too dense because it wouldn't have space to rise.
I don't use carton egg whites so that may be the reason too. My only experience with carton egg whites wasn't brilliant - I used them for making muffins and they didn't rise well. I hope the next batch comes out great!

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I'm confused by these new variations as compared to the original keto buns recipe.  Do I use 1 tablespoon of baking powder or do I combine 1 teaspoon of baking soda with 2 teaspoons of cream of tartar?  When I made the original keto bun recipe as a load today (used baking soda plus cream of tartar), it expanded hugely in the oven but the top two-thirds of the loaf was a hollow bubble.  The bottom third was dense and soggy.  Or is the problem not related to the rising agent issue???  Thanks.

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Hi Marina, you can use either 1 tablespoon of gluten-free baking powder or a mixture of ¾ tsp baking soda + 1 ½ tsp cream of tartar for every tablespoon of gluten-free baking powder. Please, see more tips in the Troubleshooting section above (hollow tops/ air bubble). I hope this helps!

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Hi, thank you for this blog!
I have a question, can I use a glass loaf pan?

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Yes you can Smile

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Hi Martina! I follow your page on facebook and I belong to the Keto Diet support group, which has been very helpful in my weight loss. What is your opinion on using non flavored protein powder for bread? Do you recommend it? And if so, do you have a recipe? Thank you very much!!!!

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Thank you! Yes, quality whey protein is suitable for a keto diet. Although this is technically not my recipe, this bread uses unflavoured whey protein: ketodietapp.com/.../Dis-Low-carb-Bread I'll soon post a recipe for bread that mainly uses whey protein - stay tuned Smile

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Is the dough suppose to be very runny? Cause if i use 2 cups of water it gets amazingly runny Smile

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It should't be that runny - have you weighed the dry ingredients? Did you use large eggs?

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Martina, I have a question about making these sweet, such as for cinnamon rolls. If I increase the amount of sweetener, so I need to add more Eggwhites or water to make up for the additional dry ingredient amount?  I would also be interested in knowing how you made your cinnamon rolls.  Did you roll this out flat, top with the cinnamon roll filling, roll it back into a log, then cut it into individual rolls, or did you simply mix the cinnamon, etc., into the entire dough?
Thank you for your information,
Sheila

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Hi Sheila, if you use these for sweet rolls, you won't need to add any liquid ingredients unless you also use more psyllium or nut/seed flour. To make the rolls, you can use your hands to flatten the dough or a rolling pin - both will work. There is a recipe for sweet cinnamon rolls in the KetoDiet Cookbook Smile http://ketodietbooks.com/

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Hi, I could not find sesame seed flour in my country so I will need to make my own sesame seed meal. I want to do the first recipe so how much water would I need to use? 1 1/2 instead of 2 cups?
Thanks!

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Hi Erin, I would use 1 1/2 to 1 3/4 but that's just a guess. I hope you like it, let me know how it went!

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Martina, I never heard back from you.
Do you know not reply when people write in?

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Hi Sara, it just takes time sometimes as I have to approve and reply to all the comments and I've been very busy over the last few weeks Smile

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Can I use chickpea flour instead of almond flour?  

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I haven't tried (not in the keto & paleo list) that but maybe others could help?

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Is it ok to get the prepackaged egg whites for this? I am not sure I could reasonably find a use for all the yolks every time I make this bread. Thank you for all your work and great recipes on this site!

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Hi T, I tried them but the bread was deflated. I would use fresh egg whites. To use the egg yolks, you can try hollandaise, custard, lemon curd, etc (tips in the post).

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Phsyilium husk really causes me to have a lot of pain. What can I use as a substitute?

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You can try this bread instead - it's psyllium-free: ketodietapp.com/.../Dis-Low-carb-Bread

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I've had good luck substituting an equal amount of glucomannan powder (by weight) in the bread recipes instead of psyllium powder.  They seem to turn out just as good...

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Thanks for the tips, I'll have to try that too!

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T, I made this recipe (#1) and also Martina's recipe for Ultimate Keto Buns using EggBeaters 100% Real Eggwhites in the carton; I buy them at Costco. I have done this three times, and it worked out perfectly each time. I use one cup of the Eggwhites, no whole eggs, and warm them slightly in the microwave before adding to the dry ingredients.  Hope this helps! Sheila

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Wow.  Very nice. I been wanting to get a really good bread recipe.  I will try this soon. Can I use a bread maker?  I have one that I haven't used and thought it might be easier.  Just wondering if there is anything different if I chose this route.  Thanks!

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Thank you Sophie! I haven't tried a bread maker but if you do, let me know how it turns out Smile

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is there a way i could sub the coconut flour?

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Yes, you can use ore almond flour instead but you'd have to reduce the amount of water.  Or you can try flax meal or sesame seed flour instead - in such case I'd keep the amount of water the same. I haven't tried it coconut-free but I'm sure it will work.

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Hi Martina,I just wanted to say thank you for having this wonderful and easy to use blog with such fantastic recipes.  I was searching for simple ways to eat low carb/keto and I often got overwhelmed by complicated recipes...
Anyway, i just tried making your bread and it is fantastic!  I served it to a friend for dinner last night (toasted to go alongside coconut curry chicken) and she couldn't believe it was so healthy and gluten free!
So thank you, thank you, thank you! Warmest, nathalie

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Thank you so much Nathalie. By the way, I love the paintings on your blog, you are very talented! Smile

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Hi Martina.  I love your work (my wife & I are anxiously awaiting your cookbook, and currently use your KetoDiet app on our iPad).  I've been recommending your app and blog for my patients.  I've had good success with your bread recipes, though after doing some research I tried substituting Glucomannan powder (Konjac powder) for Psyllium powder (measure for measure) in your Ultimate Keto Bun recipe for making a loaf of bread (in fact I scaled it up to a 9"x5" pan, an Emile Henri clay bread loaf pain [which has a cover]) - and HOLY MOSES did it turn out well!
Just something I thought I'd tell others about (and especially for those who are sensitive to psyllium) for future experimentation...

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Thank you Rimas, I really appreciate that! That's an amazing suggestion. Did you use same amount (as per cups or grams) and did you have to adjust the other ingredients as well? Thank you!

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Hi Martina,
   Would you mind sharing Rimas recipe for the psyllium free bread? I believe he swapped it for the konjac powder instead. Thank you.

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I used the same number of grams of glucomannan as grams of psyllium in your recipe, all else was kept the same.  It seems to consistently bake up very well.  I've also adapted the Ultimate Keto Bun recipe to make Lithuanian Bacon Buns (i.e. buns filled with bacon lardonnes sauteed with grated onion in the middle) - your recipe is very versatile.  I'm glad to have bought your Keto Diet App, found your blog, and we are thoroughly enjoying your cookbook.  Keep up the great work!

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Thank you so much!! I'll have to give it a try... especially that bacon & onion recipe!

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Hi, I was wondering...can this be made in a breadmaker?  I have an Oster breadmachine with an express setting

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Hi Mike, I've never used a bread maker but if you do, let me know if it works! I'm not sure how the bread machine removes the moisture - my worry would be that the bread would be too moist but I may be wrong...

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Ok great, thanks! I think I might try both ways, but actually now I'm leaning towards just making the other recipe for buns in bread form!

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Hi Rimas,
   Could you share your recipe with the konjac powder? I would like the measurements and see what changes made to them? Thanks in advance!

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Hi Sara, I just approved the comment - Rimas said an equal amount in weight. Hope this helps!

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I can't wait to try this! In your opinion, which recipe option tastes better...1 or 2?  

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Hi Caryn, if I was to choose the best dough, I'd go for this one: ketodietapp.com/.../Ultimate-Keto-Buns (It's mentioned here too in the "other recipes" section below the list of ingredients Smile

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I love the buns and make them at least once a week, they always came out great! I haven't used sesame seed flour before but I'm thinking of using ground sesame seeds and try the nut-free bread for a change. I think that buns always raise better than a loaf so I stick with them Smile

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Thank you! I agree, that dough tastes best - for savoury uses Smile

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Glad I paid an extra $.99 to "unlock" this recipe on the app when it's right here for free. (sarcasm)

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There is no need for sarcasm Tasha. I believe that $0.99 is a fair price for 25-30 recipes (the vast majority of them being exclusive). It's nothing unusual to see bloggers sharing a couple of recipes from their books/ apps. Actually, this specific recipe is not in the KetoDiet App - the one you are talking about has different ingredients (e.g. macadamia nuts). Here is why we have in-apps: ketodietapp.com/.../KetoDiet-App-FAQ

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Wow that's mean! There are hundreds of recipes in their app and you complain about one that she shared? Seriously the whole app with like 300 recipes is for 10 bucks and they add new recipes for free all the time.

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This bread is amazing! I made the second recipe and added some onion powder and caraway seeds and used one egg yolk for brushing the top. It's definitely the best nut-free bread I've tried so far. It was maybe just a bit too moist inside, especially the day after but toasting it really made a difference.

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Sounds delicious! Caraway seeds are a great addition - they make it taste more like regular bread Smile

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I've tried the Ultimate keto bun recipe and the nut free and flax free recipe from here. The first one came out fluffy and I couldn't tell the difference from a regular loaf. The second one was also good but more dense. Thank you so much for including all the tips! I used to end up with hollow tops before and had no idea why...

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Thank you Molly! The buns are my favourite one too!

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Do you know on which Phase of Atkins diet this would be eaten?  I am on Induction Phase and will be on it until I loose 50 lbs.  (One month and down approx. 10 lbs and blood sugars improving). I'd like to thank you in advance.

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Hi Gene, I'd avoid any bread recipes or treats for the first 3-4 weeks. It's just better to avoid anything that replaces common high-carb foods to avoid cravings.

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First off, thank you!! Mine tastes quite good, but is very dense.  Nothing like the photos. What do you think I did wrong?

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Hi Michelle, which recipe did you use? Did you use the same ingredients? Did you use sesame seed meal or sesame seed flour? How about the loaf pan (did you use metallic one?) and temperature? I'm going to make this bread with sesame seed meal today and post more tips once it's done - more details about the exact amount of water needed.

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I did recipe #2 when I meant to do #1.  Anyway, did exact recipe - no substitutions.  I used Konsyl brand as the fiber.  The loaf is really dense and even a slice weighs a ton.
I'll recipe #1 today and see if I do better.

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I just made it today and will post some updates in the notes. I think that for the second recipe it may help to use 2 more egg whites. I made it today and it was perfect. I guess you meant Konsyl psyllium powder? I haven't tried that one but if it's psyllium powder it should do the job.

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I've made this bread twice and it was always perfect!! First time I used the original keto bun dough with garlic and onion powder and then I made the flax-free version. This is a keeper, me and my family loved both!!

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Thank you Kathryn, I'm glad to hear that!

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How could I make sesame seed flour? Just grinding sesame seeds up?

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Hi Sevi, sesame flour (link in ingredients to Amazon) is not exactly the same as sesame seeds that have been ground = sesame meal. Sesame seed flour has less fat (some fat has been removed), is very fine and absorbs more water. You can use either but if you decide to use sesame seed meal, you will need to reduce the amount of water needed, especially in the second recipe where I'd use 2 1/2 cups instead of 3 cups.

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Do you think that this dough would work for cinnamon rolls? I can't eat flax (cancer medications) and nuts (allergy)... Thanks!

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Yes!! That's the perfect dough for cinnamon rolls! Smile

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What can I use to replace the sesame seed flour?  I'm allergic.

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You can use the "original" keto bun dough - see intro and tips ("You can also try...")

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I make the keto buns at least once a week, it's a favorite in my house. I love this bread although I haven't even tried it yet because I know it will be amazing just like the buns Smile

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Thank you Emily!

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The only psyllium husk powder I have found that turns bread purple is Yerba Prima brand.  Frontier brand is extra-active, and will result in larger loaves (or buns).
Maria Emmerich says if your loaves are coming out hollow or deflating while cooling, reduce the amount of baking soda--since the above recipe has no baking soda in it, this shouldn't be a problem.

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I can't remember which brand made my bread purple but thanks for the tips! The baking powder I use is a mixture of cream of tartar and baking soda but since there is only one teaspoon of baking soda in this recipe (1 tablespoon of gluten-free baking powder = 1 teaspoon baking soda + 2 teaspoons cream of tartar), I never had this issue. Another reason for hollow insides could be using whole husks instead of fine psyllium powder - or using a silicon loaf pan - the bread was always deflated and dense when I used it instead of metallic loaf pan.

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I've had bread deflate in a glass pan AND a metallic pan--that's when I resorted to just making buns and tortillas.  The time I made small "sub sandwich" rolls also turned out well, but I used no bread pan--just laid them out on a papered baking sheet.

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That's interesting.... I've made 6 loaves over the last 2 weeks, 2 of them in a silicon pan and the ones in the silicon pan were deflated and very dense on the bottom. The ones baked in the metallic one (lined with parchment) had the support to rise and were perfect. I agree, it's just easier to make the buns - they are always perfect Smile I haven't tried the "sub sandwich" but I did get a baguette tray that is curved and perforated so I'll have to give it a try soon!

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I also had the same problem with the bread raising beautifully only to deflate later, and when I cut it, it seems like it's not cooked in the middle.  I had the same issue with the smaller buns, so I'm thinking it's to do with my oven settings.
Martina: Do you use a fan forced oven?  

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It could be the temperature - my guess would be that it's too low? Yes, I used a fan forced oven. This happened to me every time I used a silicon loaf pan. I think that the bread needs firm support from all sides and the silicon loaf pan would never provide it. The only thing that was different in my case was the pan - the exact same dough raised when I used a metallic one. I hope the next batch comes out great!

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Your bread recipes are the only ones that works for me.  Like Karla-all the others (even Maria's) rise beautifully in the oven, then deflate and are goop inside and really dense-I have tried every kind of psyllium, all kinds of measurements,all kinds of pans, and they do not work...I am really looking forward to trying this-I am sure it will be wonderful!

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Thank you Lisa, hope it works great!! I'm just going to post some further notes in the post, as I made the bread again today.

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What about a yellow birthday cake recipe?  I have made tons of different recipes and they are all dense heavy and nothing like a cake.

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I've got a birthday cake in my to-do list because I have my own birthday very soon Smile I'll post it on my blog in the next few weeks.

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I can't wait to try all the versions of this bread.  It looks like the real deal!

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Thank you, hope you like it!

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Thank you! I love the keto buns and I'm making the bread tomorrow, can't wait!

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Hope you like it! Smile

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You are simply my hero!! I was one of those who wanted a flax-free recipe and now I can't wait to give this one a try. I may go for the nut-free version because I'm also trying to cut down on nuts Smile Thank you so much and keep up the great work!!

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Thank you! Smile

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