The BEST Keto Bread Recipe

In this video I am going to show you the one of the most simple and delicious keto bread recipes I’ve ever made. What I love about this recipe is that you can add pretty much anything you like and make it the way you want. You can enjoy your favorite healthy ingredients and satisfy those bread cravings anytime – keto style. The ketogenic recipes are never boring and this is just another treat to add to your list. Spread some good organic butter on there and enjoy!

I’ve always enjoyed a higher fat diet, but had no idea by shifting to a keto lifestyle, how unbelievable I would feel and how finally, refined grains and sugar doesn’t appeal to me (at least most of the time, but I still have a craving every once in a while). Sometimes I get a hankering for that cozy perfume of warm bread permeating from the kitchen throughout the whole house and it inspired this recipe for a delicious bread.
This is the kind of bread that doesn’t weigh you down, make you bloated, or give you that groggy feeling 20 minutes later. Instead, the good fats from the almonds, pastured egg yolks, grass-fed ghee, and MCT oil will sustain your energy while also helping you to burn fat.



6 large eggs (ideally from pastured hens), separated
1/4 cup organic, grass-fed butter or ghee, melted
1 tablespoon Simply GOODFATS organic MCT oil, plus extra for coating the pan
1 1/2 cups almond flour
1/4 cup coconut flour
3 teaspoons baking powder (must be aluminum free)
1/4 teaspoon garlic powder (optional)
1 teaspoon dried rosemary (optional)
1 pinch sea salt
1 tablespoon monk fruit sweetener
2 tablespoons chopped olives (optional)


Preheat oven to 375 degrees Fahrenheit.
Separate the egg whites from the yolks. In a food processor blend the egg yolks, half of the egg white mixture, melted butter, and MCT oil until smooth. Pulse in the almond flour, coconut flour, baking powder, garlic (optional), rosemary (optional), salt and monk fruit sweetener until combined. The mixture will be thick. Add the remaining egg whites and olives (optional) and pulse until fully combined. Do not over-mix or bread texture will be tough. Pour mixture into an oiled 8 x 4 loaf pan. Bake for about 30 minutes. Test with a fork to see if the bread is cooked through. Cool on a wire rack for 5 to 10 minutes before slicing.

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