Flourless Keto bread is a nutty and seedy project! No, seriously, we were a bit sceptical about the texture but determined to give it a try. Many Ketonians have troubles with one of the Keto friendly flours. Whether it’s almond, coconut, sunflower, sesame or even hemp seed flour. If it’s not an allergy, then it’s the availability.
Let’s face it, no matter how urban is the place you leave at, Keto friendly ingredients are so difficult to find in today’s carb-dominated world. It would be so much easier to find Keto friendly ingredients in ancient Egypt, Rome or Greece than it is in modern Australia, USA, Europe or any other country/continent. However, thank the Universe for online ordering. This really can help if you are determined to have only the perfect piece of Keto culinary art on your table.
Keto bread troubleshooting
After 2 years of Keto baking, I can say I’ve learned a trick or two! Of course, there’s always a place for learning more and studying more. Keto bread has always been a big lottery. No matter how great is the recipe, if the pan or the oven is different, it will not turn out the same! That’s just something you have to accept and find your way to utilise the bread even if it doesn’t turn out as perfect as you expected. You can always toast it and turn it into bread crumbs.
Of course, sometimes it’s the ingredients to blame. Different producers have different features. Interestingly, even sea-salt can taste different! You have to find the ideal ingredient and then build up your Keto baking skills around it. Naturally, you’ll always go for organic and highest quality products. It might be pricey, but it’s the only way to have real results.
Most common problems with Keto bread and how to fix them
- Eggy taste? (It usually happens with eggs that are not organic and when hens have been fed with concentrated food supplements. It also gets boosted by too much baking soda.)
- Baked from outside – wet in the middle? (The problem here lays in the oven” Never bake at high temperature, bake for a longer time and never use a glass pan.)
- Doesn’t actually grow? (This occurs when the dough is too much alkaline and there’s no acidity to create the reaction with baking soda. Add a dash of apple cider vinegar or citric acid.)
- Eggless bread gets crumbly and dry? (For eggless bread, with organic and healthy ingredients, the only solution lays in psyllium, chia seeds or grass-fed beef gelatine.)
Can’t be left at room temperature for more days? (Not actually a problem. Keep it in the refrigerator and cut the slices, then take them out of the refrigerator one hour before serving. You can also reheat the bread in the oven.)
Perfect baking pan for flourless Keto bread
There are many different bread baking pans and moulds today. You can choose from all sorts of materials, but please NEVER USE THE GLASS PAN!!! Why am I shouting? I don’t know who invented this pan, but it just destroys every cake or bread! Some of our best recipes have been literally shamed due to this awful material. Ketonians who keep insisting on using glass pans will NEVER have the top results! Maybe I sound cruel, but this pan would be better if it was used as a terrarium than for baking! Non-stick metallic pans and those with ceramic coating would give you the results like it the photo.
Why is bundt pan ideal for Keto bread baking?
This is a small discovery! After trying out a few of our recipes for bread and cake in the bundt pan, we discovered that it transfers the temperature equally and bakes the bread much faster. It never stays wet in the middle and our Keto bread ends up with perfect consistency. It even helps the dough grow much higher than it would in a normal bread loaf pan. This flourless Keto bread was no exception!
Interestingly, in our bundt pan, nothing ever sticks. I know that you cannot find VICKO products all around the globe, but if you live in Europe, try sourcing this perfect bundt pan! Well, you might know already, we call it Glamoutsa pan! If you are not located in Europe, then search for a ceramic coated bundt pan. You will use it for so many different recipes. Just don’t wash it in the dishwasher!
So, how come it’s flourless?
Simply, we wanted to see if Keto bread can be made without even a dash of Keto friendly flours. And what a surprise! It tastes better than any other Keto bread we made so far. Flourless Keto bread actually has much better texture and makes you full from just 1-2 slices. Well, you have to decide on your seeds and nuts mix based on your preferences and possible allergies.
We used walnuts, Brazil nuts, almonds, sesame and golden flaxseed mix. Nutritional label is based on this mixture. If you want to use a different kind of nuts/seeds please count your nutritional facts separately.
Flourless Keto Bread
- 250 g (8,8 oz) roasted, ground nuts and seeds mixture we used walnuts, almonds, Brazil nuts, sesame seeds and golden flaxseed
- 6 large eggs organic, free-range
- 250 g (2 sticks) butter we used goat butter
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp citric acid alternatively use 1 tbsp ACV
- 1/2 tsp white pepper optionally use nutmeg
- 2 tbsp psyllium powder very fine
- 100 ml (1/2 cup) sparkling mineral water
- 1 tbsp pumpkin seeds
- 2 tbsp sesame seeds
Roast the nuts and seed mixture in the oven for 10 minutes at medium temperature. let them cool down and then weight them. Take 250g (8,8 oz) of the mixture and finely grind them.
Beat the eggs with melted butter until you get a nice emulsion. Add sea salt, citric acid and baking soda. At this point, you can add white pepper or nutmeg.
Add 2 tbsp of psyllium powder and keep mixing. Slowly start adding ground nuts and seeds mixture spoon by spoon. When the mixture gets thicker, slowly keep adding sparkling mineral water and mix with slower speed.
grease a bundt pan with some coconut oil and sprinkle it with ground flaxseed. Pour in the batter and sprinkle with sesame seeds and pumpkin seeds. Tap with your fingers so that the seeds stick to the bread. Bake it in the oven at 170ºC (340ºF) for 55 minutes. Let the bread cool down a bit in the oven before taking it out.
You can enjoy it immediately but it's best to eat it once it's totally cooled down. If you want to keep it for more days, store it in the refrigerator. This bread is also great for toasting.