If you you are on a Keto diet, you would have to obviously forgo bread. But what if you have cravings for bread? Fret not, we will show you how to make Keto bread! Who would have thought that it is possible to have a Keto bread, and one that is easy to make too! And unlike so many of the Keto bread recipes out there, this bread does not really taste ‘eggy’ at all. You can even use microwave as well as the conventional baking oven.

Do note though, the baked version is lighter in texture, and must be cooled completely before consumption or it will crumble while the microwave version is just perfect for slicing and toasting when you want bread in less than 2 minutes (yes 2 minutes! It’s that fast to make!). The resulting texture is well suited to be toasted in a pan with butter.

You can make few sizes and even ones that are suitable as burger buns.

The Ingredients

• 2 tablespoons of melted butter
• 1 large size egg
• 1 tablespoon of water or almond milk
• 2 tablespoons almond flour
• 1 tablespoon coconut flour
• ½ teaspoon baking powder
• ⅛ teaspoon sea salt

Using the Microwave Method

1. Use a pastry brush to coat the sides and bottoms of two 3½ inch (6 ounce or 170g) or one 5 inch (10 ounce or 283g) microwave-safe ramekin with some of the butter.

2. In a small bowl, whisk together the egg and water (or almond milk, if you are using that).

3. Then add in and whisk the flour, baking powder and salt and whisk them all together.

4. Scrape the batter into the prepared ramekin(s).

5. Set on high for 60 to 90 seconds for small breads or 1 to 2 minutes for larger sizes, until thoroughly cooked (you can cook small ramekins one at a time for best results).

6. To test for ‘doneness’, gently tap the centre with your finger – if it is springy i.e. ‘bounces back’ that means it is cooked through.

7. Set to cool for 1 minute.

8. Slide a knife around the inside rim to loosen the bread and turn out on a board.

9. Slice in half or any shape that you like.

Using the Oven Method

1. Preheat oven to 200°C (400°F).

2. Cut out parchment circles to line the bottom of two 3½ inch (6 ounce or 170g) or one 5 inch (10 ounce or 283g) oven-safe ramekin.

3. Lavishly grease the sides of the ramekin(s) with butter.

4. In a small bowl, whisk together the egg and water (or almond milk, if you are using that).

5. Then add in and whisk the flour, baking powder and salt and whisk them all together.

6. Scrape the batter into the prepared ramekin(s).

7. Bake for 12 to 18 minutes until thoroughly cooked.

8. At the 10 minutes mark, you can start to check the smaller ones with a skewer inserted into the centre – it should come out clean. Remember not to test too soon or you will deflate the bread.

9. Set to completely cool.

10. Slice in half and use as you see fit (say as a sandwich bread perhaps? )!