This is a variation of a standard quick-bread, not a yeast bread. It works well for a side for broth or cheese sandwiches, but not if you’re wanting something that’s more like traditional breads. They key is that it’s gluten-free, and quick and easy to make.
I’ve been playing around with a lot of different variations on keto quick breads, and making a lot of the dough into waffles, or small loaves. The first time I experimented with keto, I got tired of keto crackers fairly quickly. I like softer breads, and with two kidlets the softer options get more mileage not just for me, but also as healthy foods for them to try.
When making this bread, the base is the flax meal and eggs. These are what help give it loft and structure, then I add in almond flour or coconut flour as needed or depending on what I have on hand. You can tweak this to be a sweet quick-bread, with the addition of a non caloric sweetener, or you can make it savory as the recipe describes. I like it as a garlic cheddar bread, because that flavor combination is one of my favorites. If you like corn bread, you’ll like this savory quick keto bread.
Bake it up while making a roast, and get double use from your oven and leftovers for later too.
Quick Keto Bread:
Make this quick bread using a combination of almond and coconut flour.
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Homemade Keto Bread that’s Gluten-Free and Fast
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Yield: 1 loaf 1x
- Category: gluten free
- Cuisine: keto
- Diet: Gluten Free
Description
A simple quick bread that’s keto friendly and savory.
Ingredients
- 2 large eggs
- 1/3 cup water
- 1/2 cup flax meal
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup butter, softened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 – 1 cup shredded cheddar cheese
- Salt and pepper (1/4 – 1/2 teaspoon each)
- 3 tablespoons mixed seeds (hemp, sesame, chia, pumpkin seeds) – optional
- 1 tablespoon zucchini flour (optional)
Instructions
- Activate ground flax with water in your mixing bowl and let stand 2-3 minutes or until gelatinous. Note: I’ve substituted egg whites for the water before, to up the protein.
- Add eggs, butter, and flours and blend together either in a mixer, by hand, or with a hand mixer. Let stand for 2-3 minutes after everything is added. If the dough seems stiff, add another tablespoon or two of water.
- Add the spices, baking soda and baking powder, and the cheese. Blend together until the cheese is evenly distributed. If adding additional seeds, add them now, same with the zucchini powder. Note: I usually add the zucchini powder if I made the dough too wet as it absorbs additional moisture. Adjust salt and pepper to your taste.
- Line a loaf shape pan with parchment paper, leaving parchment out to use as a handle. You can also use a square pan for a more cornbread like presentation.
- Heat oven to 350F.
- Pour the dough into your lined loaf pan. Back for 30-45 minutes, or until the top of the loaf is golden and a toothpick inserted in the center comes back clean. The loaf won’t rise very much.
- Let cool for 5 minutes in the pan, then transfer to a cooling rack to finish cooling. Store in an airtight container in the fridge for up to 1 week.
Nutrition
- Serving Size: 1/12
- Calories: 173
- Sugar: 0.6g
- Sodium: 331mg
- Fat: 14.1g
- Saturated Fat: 7.1g
- Carbohydrates: 10.3g
- Fiber: 6g
- Protein: 6.3g
Ingredients:
- 2 large eggs
- 1/3 cup water
- 1/2 cup flax meal
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup butter, softened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 – 1 cup shredded cheddar cheese
- Salt and pepper (1/4 – 1/2 teaspoon each)
- 3 tablespoons mixed seeds (hemp, sesame, chia, pumpkin seeds) – optional
- 1 tablespoon zucchini flour (optional)
Directions:
Activate ground flax with water in your mixing bowl and let stand 2-3 minutes or until gelatinous. Note: I’ve substituted egg whites for the water before, to up the protein.
Add eggs, butter, and flours and blend together either in a mixer, by hand, or with a hand mixer. Let stand for 2-3 minutes after everything is added. If the dough seems stiff, add another tablespoon or two of water.
Add the spices, baking soda and baking powder, and the cheese. Blend together until the cheese is evenly distributed. If adding additional seeds, add them now, same with the zucchini powder. Note: I usually add the zucchini powder if I made the dough too wet as it absorbs additional moisture. Adjust salt and pepper to your taste.
Line a loaf shape pan with parchment paper, leaving parchment out to use as a handle. You can also use a square pan for a more cornbread like presentation.
Heat oven to 350F.
Pour the dough into your lined loaf pan. Back for 30-45 minutes, or until the top of the loaf is golden and a toothpick inserted in the center comes back clean. The loaf won’t rise very much.
Let cool for 5 minutes in the pan, then transfer to a cooling rack to finish cooling. Store in an airtight container in the fridge for up to 1 week.
Slice when cold, serve with butter, cream cheese, or your favorite nut butters and other keto spreads. The texture of the bread is quite soft and crumbly, so slice it fairly thick. This is a fun keto bread recipe and you can even vary it into sweet adaptations if you wish.
Net carbs per slice should be around 4-6 grams.
Variations:
You can use this as a base for zucchini chocolate bread, or other sweet type breads like pumpkin and banana for general gluten-free baking. Surprisingly if you’re using almond and coconut flours, most gluten-free breads end up being low carb breads with a soft texture. While you can’t use them for toast, they do make good snacks, and can be great alongside meals.
If you prefer not to use butter or melted butter, you can use olive oil or coconut oil instead if you need it to be dairy free. You could also use tallow or lard as part of the fat in the recipe for additional flavor. This low carb bread recipe is mostly focused on being an almond flour bread, but you can also use gluten-free flour blends if your main concern is avoiding wheat bread.
This may not be the best keto bread recipe, but it is an easy keto friendly bread recipe and definitely gluten free. It’s low in carbohydrates, and even if you can’t use it for avocado toast, it’s still a usable second keto bread option if you need a bread for a meal. You can also make your own substitutions, based on what works for you. You may want to add psyllium husk powder for higher fiber, or xanthan gum to improve the texture. Or turn it into a sweet or semi-sweet bread.
Back to You:
I like this recipe as a quick corn-bread like addition for dinners and meals where I just need something additional on the plate. You can also cook this up in a waffle iron, and have savory waffles (great if you don’t like crunchy crackers).
What other gluten-free recipes would you like to see? What about keto friendly ones? Leave a comment!
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