Breakfast in 10 minutes? Yes please! Deliciously thick, chunky and very satisyfing French Toast slices made using a cinnamon version of my soft microwave bread. Because its soaked in egg after cooking, I sliced three thicker slices instead of four). The macros are calculated per slice and I have excluded any toppings, as I assume some people prefer a savoury French Toast (like I do!) If you choose this option, simply omit the cinnamon from the recipe. You will need to invest in an inexpensive, small, square microwave-friendly Tupperware for this recipe. Mine was approx. 11 x 11cm / 4.3 x 4.3-in, but its important that it’s deep as the mixture rises and you don’t want it to cook over. I sourced a suitable alternative for you on Amazon, which is deeper than you might need, but will do the job just perfectly. For those doing Dirty Keto, I discovered an amazing sugar-free syrup, which tastes and behaves exactly like the real thing! I have not included them in the macros below (even though they come in very low in carbs), but I encourage you to check it out. It’s called Sukrin Golden Syrup, High Fiber Sugar Alternative and I will be playing around with it a lot more in the future.
My Quick Chia Bread is the most visited recipe on the site, and understandably so: its quick, delicious and so easy to make. While THIS recipe is very similar to that one in its method, there are many differences in the ingredients used – and I think I found my new favourite! Bonus? This recipe makes 4 slices of bread: how perfect.. now you can actually take an egg-mayo or chicken-mayo sandwich to work with you! These bread slices take less than 5 minutes to make and has no ‘eggy’ flavour which is a common issue with keto breads. The macros are calculated per slice, but I realise you will want to make a sandwich from this lovely soft bread, so just double them up if you do. Important note: You will need to invest in an inexpensive, small, square microwave-friendly Tupperware for this recipe. Mine was approx. 11 x 11cm / 4.3 x 4.3-in, but its important that it’s deep as the mixture rises and you don’t want it to cook over. I sourced a suitable alternative for you on Amazon, which is deeper than you might need, but will do the job just perfectly. PS – All the ingredients are essential, do not skip any of them and please avoid using substitutes. I have done all the trial and development for you (and binned my fair share of duds). Also, we all know that these ingredients can be pricey so I want you to succeed first time xxx
I often make this recipe in a small, square, microwave-friendly Tupperware, but I realise my readers may not have the same size I do, and its kinda essential. So.. to simplify things, here is a version (I call it easy keto mug bread) created in ramekins (as I assume every home has a few kicking about. If not, use microwave-friendly coffee mugs). This recipe make two ‘breads’ that are then sliced in half, yielding 4 thick slices in total (as pictured) – and I have calculated the macros per mug ‘bread’ / 2 slices. I hope by now you have invested in an inexpensive set of measuring spoons, and remember that they should be level when measuring – not heaped. I added a little sweetener to achieve that sweet ‘bread’ flavour and you would be happy to know that this bread has no ‘eggy’ flavour. I used mustard powder which masks this very well – and no, the bread doesn’t taste at all like mustard! :) If you aren’t up for having two fat slices from your mug bread, slice each one into 3 thinner slices (yielding 6 slices), then wrap in clingfilm and keep in the fridge for no longer than 3 days. To eat, pop into the microwave for a few seconds and top with whatever your heart desires (my favourite is butter and Bovril!). One last TOP TIP before I bore you, make sure your dry ingredients are mixed very well. Then, when adding the egg mix, again ensure it is thoroughly combined. Failing to do so and you may end up with giant holes. Enjoy!
I have developed many bread recipes over my journey, but these little guys are The Bomb! They are also my current new favourite! They are soft, stable, full of flavour, and the recipe could not be simpler (if you use the right ingredients – see the step-by-step pics below). As a lunch or snack option, Funnyman halves one and melts cheese over the two halves with a little pesto (or a slice of tomato) and simply adds a pinch of Sea Salt Flakes or cracked Pink Himalayan Salt… Or….. my personal preference, serve it up as a side dish to mop up all the sauce from the rich, moist dishes you are creating. YUM! They store well in the fridge (wrapped or sealed) for a few days – and can then be simply unwrapped and popped in the microwave for a few seconds to ‘bring back to life’. The macros are shown as one soft dinner roll = one serving.
The Ham & Gruyere Rolls recipe that I posted a few weeks ago was so well-received (please try it), I decided to shake things up a bit and use a similar concept with fresh homemade Basil Pesto and grated Cheddar. There was one very significant change to the dough recipe (which is loosely based on the “fathead” concept): I experimented with extra-fine almond flour instead of regular almond flour. Some adjustments had to be made to the remaining ingredients, but the texture was exactly what I was after and the BONUS factor was that the raw ‘dough’ was SO much easier to work with! If you choose to follow this recipe, please use extra-fine almond flour – I cannot guarantee successful results if you don’t. I titled them “rustic” because while they do puff and rise, they lop to the side and look exactly like something that is made at home with love (that’s how we all cook, right?) Regarding the basil pesto, I really don’t want to blow smoke up my own… but my fresh, homemade basil pesto is simple unbeatable. It takes a few minutes to make and is SO worth the effort..
I have worked so hard to make keto bread… and let me tell you, its not easy! This one is loosely based on the 90-second microwave bread I feature (its a fantastic recipe and I get loads of awesome feedback on it). The only issue is that that recipe needs a very specific Tupperware-size to make it and THIS one doesn’t. It requires only a bread baking tin (mine was 18 x 9cm / 7-in x 3.5-in). I liken this bread to what I remember rye bread being. Its fairly dense, makes a smallish loaf – and really delivers on flavour!
I need to do more research on the guy that invented Fathead dough, so I can find him and plant a big fat one on him! I love it and use the concept for so many great dishes, but switched around some ingredient ratios until I was happy. Here, I made a batch of mini rosemary-flavoured ‘breadrolls’, yielding between 13 and 14 little rolls. The macros are calculated as one ‘serving’ being 2 mini keto rolls. You can use any appropriately-sized pan or baking tin, but I thought it would be attractive to bake, then serve (tear-and-share-style) straight from a cast-iron pan (mine was 20cm / 8-in diameter). Enjoy with just about anything and play around with different herbs – but I think I rocked these using rosemary..
I am never running out of ideas to mimic a loaf of the good stuff. Each slice of this bread – made using almond flour and psyllium husk powder – comes in at 7g carbs (one slice is approx. 60g / 2.1oz). A bit of a hefty price to pay for such a small slice, but a great recipe to try anyway on your low-carb journey. Use the best quality, strongest-tasting black olives you can find and don’t omit the sun-dried tomatoes – they add a lovely sharpness with every bite. Serve a slice of this olive & sun-dried tomato low-carb bread with a thick layer of grass-fed butter and a crack of Pink Himalayan salt. (The loaf tin I used to bake this was 18 x 9cm / 7-in x 3.5-in in size.) Be sure to also check the other Keto Breads I have on the website..
Afternoon Tea, anyone? These lovely mini salmon sandwiches are made from slices of the Keto Soda Bread. The macros are calculated using cream cheese, but you could shave off even more carbs by using use soft goat’s cheese instead (I made a note of those macros at the end). One serving = 2 slices, as pictured.
I play around a lot with bread, and this was another attempt. The texture is great and you should give it a try. Baked using bicarbonate of soda (baking soda), eggs, and a combination of almond and coconut flours, this bread took a few attempts to get me to this point. Since ingredients are pricey (and I want you to succeed first time) I encourage you to follow the recipe closely. The loaf you shape (which is fairly small) will slice into approximately 8 mini slices, but the dense texture makes each slice rather filling. The macros are calculated per two slices of (35g / 1.2oz) each, so adjust accordingly. Enjoy topped with cream cheese or goat’s cheese and smoked salmon for a posh afternoon tea option, like I did here.
These are quite similar to my Quick Keto Chia Bread recipe I posted last week, except I made these in ramekins which create perfect little muffin shapes (which I then sliced in half). This recipe will make 2 muffins and yield 4 slices, as pictured. The macros have been calculated per 1 serving (1 muffin cut into 2 slices). They can also be toasted by simply frying in a little olive oil. Top with a poached egg or butter and good-quality prosciutto, like I did on my Low-carb Prosciutto Muffins or (if you are very ambitious) make a super-posh Keto Salmon Eggs Benedict. Enjoy!
I have to admit, even in LBK (Life Before Keto) I rarely ate bread. And when I did indulge, I always regretted it afterwards: I felt bloated and miserable and wouldn’t poop for a week (no bacon butty is worth that), so I didn’t miss it much when starting keto. However, being human and all, the craving for a slice of toast with butter-and-Bovril still slaps me through the face every now and again and I am well-chuffed with this alternative, where I used almond flour, extra-fine almond flour and ground chia seeds to achieve a lovely ‘bread’ texture and flavour. Give it a try and then pat yourself on the back for being so dedicated…