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HOW TO MAKE THE BEST KETO COCONUT FLAXSEED BREAD (SEE DESCRIPTION BOX FOR UPDATED RECIPE)

HOW TO MAKE THE BEST KETO COCONUT FLAXSEED BREAD (SEE DESCRIPTION BOX FOR UPDATED RECIPE)

PLEASE NOTE THAT THIS RECIPE HAS BEEN UPDATED WITH A NEW VIDEO TITLED “HOW TO MAKE KETO COCONUT FLAXSEED BREAD V2.0 – THE SOFTEST, FLUFFIEST & LIGHTEST LOAF BREAD” UPLOADED ON 18TH JUNE 2020. CHECK IT OUT BY CLICKING THIS LINK ; https://youtu.be/K6OBIKP_vqE
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UPDATED ON 21 OCTOBER 2019

Based on some of your feedbacks, I have experimented further with this recipe to ensure a good and consistent result. After a full week of trial and error and using up lots of coconut / flaxseed flour and eggs, I am happy to report that I finally managed to achieve a positive result. The key was in getting the right amount of psyllium husk powder, water and egg whites. This is quite tricky especially when the psyllium husk powder needs the right amount of water to activate its glue property and coconut flour is very absorbent so need more liquid and eggs. Hence, getting the right ratio for all the ingredients to work well was the challenge.

I have made this updated recipe a few times with consistent result. I hope you would give it a try as the bread is soft and fluffy especially if you add the baking soda. Of course, if you do not like the taste of baking soda, you can leave it out and the bread would be fine except that it would not be as soft. I found that due to the coconut flavor, the baking soda was not so obvious.

Psyllium husk powder is the best replacement for gluten but you need to understand it’s role and how to use it for better results. For this purpose and also to understand the purpose of other ingredients in keto bread, please head over to another video titled “HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD” to read the details at the description box below the video. This would ensure that you have greater success with your low carb / keto breads. Please note that its also important to weigh the ingredients for better result.

Here’s the updated recipe. Please use the video as a guide only as the method is the same.
The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1O4ZNvWIdthRj9G0ghJbqZK9GWhXei-GZi7mg0bZKAHk/edit?usp=sharing

NUTRITION FACTS
Total Servings = 12
Per serving :
Net Carb = 1 g
Calories = 41 g
Total Fat = 1.5 g
Protein = 3 g

INGREDIENTS
Dry Ingredients;
Coconut flour – 1/2 cup / 60 g
Golden or Brown Flaxseed (finely grounded) – 1/2 cup / 60 g
Psyllium husk powder (finely grounded) – 2 1/2 tbsp / 22 g
Baking powder – 3 tsp (If using double acting baking powder, reduce amount by half)
Salt – 1/2 tsp

Wet Ingredients;
Egg whites – 6 large / 255 g
Apple cider vinegar – 2 tbsp / 28.5 g
Boiling water – 2/3 cup / 160 ml

DIRECTIONS
1. Mix all dry ingredients in a bowl with a spatula until well combined.
2. Then add the wet ingredients and mix until it becomes a dough.
3. Mould the dough into a loaf. Leave the top round and do not press it down as the bread will be denser without holes in the crumb (I learnt this recently).
4. Place the dough in a 8″x4″ or a smaller loaf pan with parchment paper.
5. Sprinkle with any seeds you like and press down gently to ensure it sticks to the dough.
6. Bake at the lowest rack at 350F or 175C for 60 mins until a wooden skewer comes out dry and the top of bread should feel firm to the touch.
7. Let it cool completely before cutting into thin slices.

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