If you're following the wildly popular low-carb ketogenic (keto) diet, smelling freshly baked bread straight out of the oven, and watching someone slather it with butter just might be the worst form of torture. But, just because you're eating low-carb doesn't mean you can't enjoy bread! We've collected four of our favorite keto recipes for low-carb bread so you don't have to miss out on avocado toast anymore!
Easy Paleo Keto Bread
This fluffy white paleo bread is quick and easy with just five ingredients! Check out the recipe fromWholesome Yumfor directions on how to make this daily staple.
Delight your taste buds with these cheesy breadsticks that are keto-friendly, low-carb, and gluten-free.
Carb count:5.4 g net carbs per serving (2 pieces)
For the dough: 1 ½ cups part-skim, low-moisture shredded mozzarella cheese 1 oz cream cheese ½ cup almond flour 3 tbsp coconut flour 1 large egg
Toppings: ½ cup part-skim, low-moisture shredded mozzarella cheese ⅓ cup shredded parmesan cheese 1 tsp finely chopped parsley
Preheat oven to 425°F.
Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30-second intervals. After each 30 seconds, stir cheese until completely melted.
Add cheese ball to a food processor with dough blade attachment. Add in almond flour, coconut flour, and egg. Pulse on high speed until the dough is uniform. The dough will be quite sticky.
Allow the dough to cool slightly, then roll out between two sheets of parchment paper until ¼ inch thick. Peel top sheet of parchment paper off of dough. Move the dough (still on the bottom parchment paper) onto a baking sheet.
Spread ¼ cup of mozzarella cheese over the dough, leaving a ½ inch perimeter. Bake for about 5-6 minutes, or until edges of the dough are golden and puffy.
Evenly sprinkle the surface of dough with remaining mozzarella cheese and parmesan cheese, leaving a 1/2 inch perimeter. Bake for another 3-5 minutes or until cheese is melted. Garnish with parsley before serving.
If you ever crave a soft, flaky dinner roll, this will easily become your new favorite recipe! Not only is it low-carb and keto-friendly, but it’s paleo and vegan, too!
Carb count:3.3 g net carbs per roll
‘Flax Egg’: 3 tbsp ground flax seeds ½ cup + 1 tbsp water
Bread Roll Dough: 1 ¼ cup almond flour ⅓ cup ground flax seeds ½ cup psyllium husk powder 1 tsp salt 2 ½ tsp baking soda 1 ¼ tsp cream of tartar 1 ¼ cup water
Topping (optional): 2 tsp sesame seeds
Preheat oven to 375°F and line a baking sheet with parchment paper.
For the flax egg, add flax seeds and water to a small bowl, and whisk together. Allow to soak for 5 minutes.
In a medium bowl, add dry ingredients and whisk together until fully incorporated. Add flax egg and mix with an electric mixer until well-combined.
In a small pot, bring water to boil.
With the electric mixer turned on, slowly pour boiling water over dough mixture. Mix until all ingredients are combined. Let dough rest for 5 minutes.
Form dough into six equal rolls.
Optional: Add a small amount of water to a shallow dish. In another shallow dish, add the sesame seeds. Dip rolls one-by-one in water then sesame seeds to coat the top.
Place rolls on prepared baking dish and bake for 50 minutes. Turn oven off and crack oven door. Allow rolls to sit inside cooling oven for 10 additional minutes. Remove rolls from oven and cool before serving.