Keto Bread: Delicious and Kitchen-Tested Bread Recipes for Low-Carb and Gluten-Free Diets. Best Collection of Keto Bread, Breadsticks, Buns, Bagels, Crackers, Muffins and Cookies for Healthy Eating

By Sandra Dalton

Are you a Keto Diet follower, but don't want to give up of fresh bread? This is not a problem already.

Just start to cook healthy and tasty Keto Bread, Breadsticks, Buns, Bagels, Muffins, and Cookies today, by using the recipes in this book!

These keto recipes are perfect for your breakfasts, lunches, dinners, and snacks time.

Keto Bread Cookbook is the best guide to your Health with Carbs Control on a Keto Diet if you are looking for a way to eat Bread and Homemade Bakery every day.

Keto Bread recipe book includes:

• Over 55 low carb keto bread recipes with full-color images, step by step instructions and nutrition information
• Tasty and flavorful recipes of keto bread, breadsticks, bagels, buns, muffins, and cookies with color images!
• Recipes with NO gluten, NO wheat, and NO sugar.
• Allowed ingredients for Low-Carb and High Fat, Keto, Paleo and Gluten-Free Diets.

You don't have to settle for a breadless meal when you can cook the healthy bread recipes that'll fit your diet.

Don't wait anymore, start cooking your delicious Keto Bread now, keeping your Keto lifestyle! Order your copy of Keto Bread now!

• Language: English
• Publisher: Sandra Dalton
• Release date: Jul 1, 2019
• ISBN: 9781393775140

Book preview

CHAPTER 1: ALL INGREDIENTS YOU NEED FOR MAKING KETO BREAD

You need the main high -fat content ingredients when you are on a Keto Diet. They help to stay in ketosis without the carbs.

If you decided to cook low-carb keto bread for an everyday meal plan, you must use such ingredients:

LOW-CARB FLOURS

Almond Flour

Almond flour is one of the most popular low carb flour for making keto bread. Almond flour is made from finely ground almonds.

It contains the main vitamins and minerals, needed for the human body. Since almond flour can go bad fast, it is recommended to store it in the fridge or freezer after opening.

Almond Meal

Almond meal is not the same as almond flour. It is made from the blanched almonds with keeping the husk. You can make an almond meal from the raw almonds, just using a kitchen food processor or blender.

Coconut Flour

Coconut flour is higher in carbs then another flours, but also high in proteins and fiber. Coconut flour has a high absorbing characteristic and to need a lot more liquid when baking bread.

Do not skimp on the eggs, butter or extra liquid ingredients in recipes. Keep the flour in an airtight sealed bag or container in a cool, dark place.

Flax Meal

Flax meal is ground flax seeds, which you can use for making keto bread. Flax seeds are a good source of Omega-3, vitamin B1, and Copper.

One of the big proc of the flax meal is that it can replace flour and eggs in recipes. For replacing one egg, you need to mix 1 tablespoon of flax meal with 3 tablespoons of water.

Keep the flax meal in the fridge before and after opening.

Psyllium Husk

Psyllium husk is not flour, but it helps the other ingredients bind together.

Psyllium husk forms a special gel, which is stable up to about 177ºF (80ºC), depending on the amount used in the recipe. Keep the psyllium husk in dark and dry place.

SWEETENERS

Stevia

Stevia is an herb, with another name as sugar leaf. It is a natural non-nutritive sweetener. You can find stevia in liquid, powder or glyceride form.

Erythritol

Erythritol is a sugar alcohol, which is made through fermentation. Some sugar alcohols are technically carbs, but most of them not raise blood sugar levels and that is why not count as net carbs.

Erythritol is about 80 percent as sweet as usual sugar.

Xylitol

Xylitol is a sugar alcohol, which is used as a sugar substitute. It has negligible effects on blood sugar because is metabolized independently of insulin.

Xylitol supplies 40% fewer calories than sugar. Like stevia, xylitol does not contain any minerals, vitamins or proteins.

Sorbitol

Sorbitol is sugar alcohol, which is made from cornstarch. It can withstand high temperatures, so you can use it for any baking. Sorbitol makes in powder