I halved this recipe and added 1 tsp cocoa powder and 1 tsp ajwain seeds (I was out of caraway) to the dry ingredients, and 1 tsp black strap molasses to the hot water, and baked for 1 hr (cooled slowly with the oven door ajar and allowed to cool completely before removing from the pan. It turned out wonderfully – very much like a dark european style bread.


If you feel like you're going overboard with animal products on the keto diet, this chia pudding from Julie's Lifestyle provides a change of pace — it's vegan, made with coconut milk for creamy texture and decadent flavor. It's also incredibly satiating: Chia seeds are a great source of fiber, and protein powder and healthy fat filled-MCT coconut oil will keep you satisfied all morning.

In addition to eating small meals at night, it's best to limit dishes piled high with pasta, rice, sugar, and other carbs. “When you focus on whole-food carbs spread throughout the day, the less pressure there's going to be on your pancreas to constantly chug out insulin,” Wright says. You want your blood sugar to roll like hills over the course of the day rather than spike like mountain peaks and plummet to valleys, she adds.
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Hi John, You could possible try a hand mixer in a bowl instead of the food processor, but I haven’t tried it, so can’t vouch for the results. Most likely the bread would not be as tall because the mixer would completely deflate the first half of the egg whites when you add them to the batter. The second half should be folded so that part will be find. If you try with a bowl and hand mixer, let me know how that goes.

In order to simulate a bread-like texture without using gluten, grain free and gluten free bread recipes often use a variety of different flours and binders. We’ve tried so many keto bread recipes that taste way too eggy or too much like almonds or coconut. The trick is to find a combination of ingredients that yields good flavor, as well as bready texture and a loaf that rises nicely.
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