Ten months ago, I was diagnosed with Type 2 diabetes. I now eat very low carb (LCHF), which is actually even more restrictive than keto. No longer can I eat the grain-based homemade breads that I’ve always loved.
“Keto” breads are still a treat for me, not an everyday occurrence. But most recipes I found either made a big loaf (bad temptation!) or were for “keto mug bread” baked in a microwave. I didn’t want a big loaf and I don’t have a microwave. So I started experimenting.
This recipe makes just two “slices” — one for Dave and one for me, although I split each one in half again, like you would a biscuit, so that we each get two pieces. It’s far less “eggy” than many recipes, holds together well and bakes in the oven.
It’s keto-friendly, LCHF (making it suitable for diabetics as an occasional treat) and gluten-free. Add in boat-friendly and you probably wonder if it can possibly taste any good. You bet! Dave doesn’t have any of my dietary restrictions and yet this is one of his favorite breads.
I use a mini loaf pan — 5-3/4″ by 3″. You can also bake it in a 4″ by 4″ square pan and split the resulting “loaf” horizontally for a more typical-size slice of bread.
If you’re not used to keto/LCHF baking, some of the ingredients are going to be unusual. Almond flour can be found in most US grocery stores; I don’t know about other locations. Psyllium husk powder is a fiber, and it adds immensely to the texture of the bread. Xanthan gum keeps the bread from crumbling — it only takes a tiny bit! Coconut oil is healthy and adds a nice subtle taste. It can often be found in grocery stores. By the way, the ingredients are also gluten-free if you use a gluten-free baking powder (most are, but check).
Psyllium fiber and xanthan gum are generally not sold in grocery stores, but are available on Amazon:
- Almond flour
- Psyllium husk powder
- Xanthan gum
- Coconut oil
- Rumford Aluminum-Free, Gluten Free Baking Powder
I’ve also included links to these in the recipe itself.
- 2-1/2 tablespoons almond flour
- 1/2 tablespoon psyllium husk powder
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- dash salt
- 1 egg
- 1 tablespoon coconut oil
- 1 tablespoon water
- Preheat oven to 350 degrees F. (175 C.).
- Grease 5-3/4″ by 3″ pan with a bit of coconut oil.
- In a small cup or bowl, mix the almond flour, psyllium husk powder, xanthan gum, baking powder and salt. Mix well as the xanthan gum will form lumps if not well mixed in.
- Mix together the egg, coconut oil and water in another cup.
- Add the wet ingredients to the dry ingredients and stir to mix well. Dough will be thick.
- Spread dough in pan.
- Bake at 350 degrees F. (175 C.) for 25 minutes. Test for doneness with toothpick inserted in center — it should come out clean.
- Cut and serve immediately. I cut loaf in half, then cut each piece horizontally (like a biscuit) to make two “slices.”
Phillips Rosie says
Thanks for this recipe and congratulations on your weight loss and taking control of your health. It’s not always easy!! King Arthur and Bobs Red Mill now make a Paleo flour which is a mix of almond flour and coconut flour and either tapioca starch or arrowroot starch. One of them might have xanthum gum. Just an option for those that want an “all purpose” type flour and stay with the diet. I have found that not almond flours are the same as several brands can be very coarse and grainy. KA and BRM are good ones for baking.
We enjoy your info and have learned a great deal about cruising and boat maintenance from you guys. And now a new bread! Yeah!
I’m looking forward to trying your recipe! Thanks!
Carolyn Shearlock says
Thanks! I avoid both tapioca starch and arrowroot starch, but this might work for some who do a less rigid keto.
I am so sorry to hear about your diabetes! Selfishly though I am excited for the new batch of low carb recipes that will be coming our way! I have been Paleo for years and have struggled with provisioning for long voyages and backpack trips in ways that will allow me to stay low carb. Looking forward to more recipes like this one.
Mary Watson says
Thanks for that recipe…I’m planning to retool my diet in the near future and will add this to the line-up!
Diane Zbasnik says
I’ve been eating GF for about 10 years now. As we start to transition to live aboard I’m pondering what to do about baked goods. Thank yo for sharing the recipe. I hope my hubby likes it’s done this will be our go to
Beth Farmer says
Very timely for me, too. We are trying to eat lower carb, although we are certainly not there yet. Looking forward to trying this bread.
We were down in the Keys last week and popped into the marina to see how things look. So sad to see all the docks where the dinghies used to tie up are gone. In general, though, things look good. Hope the hurricanes are a big miss for all of us this year.
Metamucil is psyllium husk. Get the plain stuff, not the flavored, of course.
Pre diabetic diagnosis myself in June, I’ve lost 40 lbs on Keto so far. Blood pressure is back in control as is blood glucose. Sister who is two years younger than I has lost 80 lbs on Keto in a year. 86% of Type 2 diabetics could be reversed within five years of diagnosis if they follow a strict low carb diet, according to a study done at Newcastle University in the UK. Over five years post diagnosis 50% of type 2 diabetics could still be reversed.
Good luck with your health, if you haven’t seen Micheal Mosley’s (he’s a BBC presenter and physician in the UK, had a type 2 diabetic diagnosis as well, reversed it with above) Blood Sugar Diet site its worth a look, no affiliation. 300 low carb recipes on his site. He’s the 5:2 diet and High intensity workout guy as well.