Gluten-Free Keto Bread

A great low-carb, gluten free and keto bread  recipe that is a big help when you are focusing on a keto journey. This keto bread is simply so good and is easy to make.

A great gluten-free, low-carb and keto bread recipe is a big help when you are focusing on a eating keto. This low-carb bread is simply so good and is also easy to make. It has no eggy-taste and definitely will hit the right spot to satisfy those bread cravings.This keto bread is wonderful sliced and lightly toasted with butter on it. It has a soft crumb and is comforting like regular bread.

This keto bread is and made with almond flour and coconut flour. It is a great low-carb solution to your bread needs, proving that you can still eat bread when you are on a keto diet. Keto bread is a good way to cut back on carbs without sacrificing flavour and taste. Have your bread and eat it too!

There is no reason to cut out eating bread completely. With just a few alterations to traditional gluten-free carb bread, you can still enjoy a slice or two. No rising time or added yeast in this keto bread recipe. Prepare to eat bread even though you are on a low-carb plan.

A great low-carb, gluten-free and keto bread recipe is a big help when you are focusing on eating keto. This low carb bread is simply so good and is also easy to make.

Bread is one of the most missed foods by low-carbers and this gluten-free keto recipe will help you when you are craving bread. This easy gluten-free keto bread recipe is made with almond flourcoconut flour and psyllium husks. It is a great bread to have on hand for toasting, low-carb sandwiches or with your favourite bowl of soup.

Even if you are not following a low-carb or keto plan, most of the gluten-free breads on the market have too many carbs in them I think. I enjoy this gluten-free keto bread just as a healthy option and I hope you will give the recipe a try. The best part of this keto recipe is that it’s simple. Once you have it down, you can easily make this keto bread recipe anytime you want. I like to make a loaf on Sunday and have it ready for the week.

TIP: Make sure you are using finely ground almond flour in the recipe.

A great low-carb, gluten-free and keto bread recipe is a big help when you are focusing on eating keto. This low-carb bread is simply so good and is also easy to make.

Here are some handy things to help you make this keto bread:

Hand mixer

Loaf Pan

Parchment Paper

Almond Flour

Coconut Flour

Psyllium husks

Swerve Sweetener

Coconut Oil

29 low-carb, gluten-free and mostly keto recipes in this cookbook.

It is so nice to have a loaf of low-carb bread at your disposal when you are on a keto diet. Getting a craving for carbs you can have a slice of this tasty low-carb bread instead. Check out the recipe and start making great keto bread today!

TIP: Store low-carb bread in the refrigerator in an air-tight container. It will last at least a week in the fridge-that’s if you don’t eat it right away.

When you first start out on a low-carb, keto journey you are going to having carb filled gluten-free baked goods. It is so nice to have a great low-carb alternative like this keto bread. I like using this bread for breakfast and as a sandwich bread for lunches. Lightly toasted with a bit of butter and low-carb jam is my favourite way to enjoy this keto bread.

A great low-carb, gluten-free and keto bread is a big help when you are focusing on eating keto. This low-carb bread is simply so good and is also easy to make.

This keto bread is gluten-free because it is made with coconut and almond flour instead of traditional high starch flours like rice or cornstarch. As with most low carb breads, the psyllium husk powder gives the keto bread, more of a bread texture. It helps to take away the “eggy” taste that some low-carb breads have.

For most people when they start a low-carb or keto lifestyle, bread is the first food that comes to mind to avoid. The thought of giving up bread is one of the hardest things when most people start the journey. This keto bread recipe allows you to include a slice in your daily meals. Sometimes not having a slice of bread, or that sandwich you love, makes staying on a low-carb eating plan to hard. That is why I am happy to share a great tasting keto bread recipe with you.

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A great low-carb, gluten-free and keto bread recipe is a big help when you are eating low-carb. This low-carb bread is simply so good and is easy to make.

Gluten-Free Keto Bread

Carrie
A great low-carb, gluten-free and keto bread recipe is a big help when you are focusing on eating low-carb. This keto bread is simply so good and is easy to make.
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Breakfast, lunch
Cuisine American
Servings 6

Equipment

  • stand mixer
  • bread loaf pan
  • measuring cups
  • bowls

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a loaf pan with parchment paper.
  • Melt the butter and coconut oil together in the microwave.
  • In a stand mixer add all the eggs.
  • Beat very well.
  • Add the melted butter/oil and beat again.
  • Add the rest of the ingredients except the hot water.
  • Turn mixer to medium/high and beat batter for 2-3 minutes.
  • Add the hot water and beat until batter is fairly light.
  • Spread batter into loaf pan.Bake in oven for 50-55 minutes.
  • Remove and cool.
Keyword bread, gluten-free, gluten-free bread, gluten-free recipe, keto, keto recipe, low-carb, low-carb bread
Tried this recipe?Let us know how it was!

Gluten-Free Apple Pumpkin Loaf

Gluten-Free Apple Pumpkin Loaf
Gluten-free Apple Pumpkin Loaf

Can you ever put too much cream cheese icing on a pumpkin loaf?

I know I say it a lot but you must make this gluten-free apple pumpkin loaf. It is super moist and has the flavours of apple, pumpkin, walnuts and spices.

Gluten-Free Apple Pumpkin Loaf

Have company coming over for brunch? Serve this loaf alongside a bowl of fresh fruit, parfaits of yogurt and lots of coffee and tea and you are set.

Make this loaf the night before and all you have to do is icing it the next day.

Looking for a hostess gift?

Wrap this loaf in parchment paper and a beautiful ribbon with a jar of cream cheese icing and I know your host will love it.

Gluten-Free Apple Pumpkin Loaf

Gluten-Free Apple Pumpkin Loaf

Ingredients
  

  • 1/3 cup canola oil
  • 2 large eggs
  • 1 can (398ml) canned pumpkin
  • 1/2 cup granular Swerve sweetener
  • 2 tbsp brown sugar Swerve sweetener
  • 1 tsp each baking soda and baking powder
  • 2 tsp pumpkin spice
  • 1/4 tsp nutmeg
  • 1 1/2 cup shredded honeycrisp apple
  • 1 1/2 cup gluten free flour blend (1 to 1)
  • 1/4 cup coconut milk
  • 1/2 cup raw chopped walnuts

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a loaf pan with parchment paper.
  • In a stand mixer add the oil, eggs and pumpkin.
  • Mix well.
  • Add the sweeteners, baking powder and soda and spices and mix.
  • Add the shredded apples and mix on low speed.
  • Add the gluten free flour and coconut milk and mix on low, increase speed to medium and beat for a minutes.
  • Fold in the walnuts.
  • Pour batter into lined loaf pan.
  • I didn’t want to overfill my loaf pan so I had enough batter for 2 giant muffins also.
  • Bake muffins for 32-35 minutes and loaf for 45-50 minutes.
  • Remove and cool.
  • Once loaf was cool I made a cream cheese icing for the loaf.
Tried this recipe?Let us know how it was!
Gluten-Free Apple Pumpkin Loaf

Grain Free Lemon and Lavender Poppyseed Loaf

Grain Free Lemon and Lavender Poppyseed Loaf

Ingredients
  

  • 1/2 cup warm milk
  • 4 tbsp poppyseeds
  • 3/4 cup softened butter, I like to used the new Becel sticks
  • 1 cup white sugar
  • Grated zest from 2 lemons plus the juice of 1
  • 1 tbsp food grade lavender
  • 3 large eggs
  • 1 1/2 cups cassava flour

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a loaf pan with parchment paper.
  • In a small bowl add the poppyseeds to the warm milk and let sit for 5 minutes.
  • In a stand mixer combine the butter and sugar and beat.
  • Add the eggs and beat again.
  • Scraping sides of the bowl to incorporate all.
  • Mix until very smooth.
  • Add the grated lemon, the lemon juice and the lavender. Mix on low.
  • Add the cassava flour and mix on low speed.
  • Add the milk mixture and mix on low until you have a smooth batter.
  • Increase speed to medium for 1 minutes. (This gets air into the batter aiding in its rising while baking)Pour batter into lined loaf pan.
  • Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  • Remove from oven and cool.
  • I drizzled a mixture of icing sugar, lemon zest and lemon juice over the poppyseed loaf.
  • Enjoy!
Tried this recipe?Let us know how it was!
grain-free-lemon-and-lavender-poppyseed-loaf-recipe1

I have been busy in the kitchen working on grain-free recipes for you all.

Grain-free baking has been requested a ton my readers lately so I am happy to share that I have 7 new GRAIN-FREE recipes coming to you on the blog.

First up is a grain-free lemon and lavender poppyseed loaf.

You wont believe how moist this grain-free cake is and it is also super lemony!

Recipes like raspberry mini cupcakesjam tarts, chocolate whoopie pies, vanilla cake, biscuit cookies and buttermilk biscuits are all getting written up now.

I shared a few weeks ago on my facebook page all the grain-free baking i was doing and the response was huge.

Everyone is excited for me to share.

Grain free lemon lavender poppyseed loaf recipe

I have been strictly using cassava flour in these recipes and I am honestly so pleased with the results. Loving this grain-free flour!

What is cassava flour?

The cassava root is a starchy, high-carbohydrate tuber-similar to yam, taro, plantains and potatoes.

It is highly regarded as the perfect grain-free flour and after working on it with a ton of different recipes I am also a fan.

Cassava flour however is HIGH in carbohydrates. It is higher in carbs than sweet potato so while it has a ton of fiber, vitamins and minerals, it is worth noting that portion control is recommended.

Enjoy a slice or two of this lemon lavender Poppyseed loaf-better yet, share it with friends or family also.

Grain free lemon lavender poppyseed loaf recipe

Grain free lemon lavender poppyseed loaf recipe

Baked Carrot Fries

baked carrot fries recipe

Baked Carrot Fries

Ingredients
  

  • 2 very large carrots (about 2- 2 1/2 cups of carrot sticks)
  • 3 tbsp olive or avocado oil
  • 2 tbsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • salt

Instructions
 

  • Preheat oven to 425 degrees.
  • Line a cookie sheet with parchment paper.
  • Use a mandoline to cut carrots into 1/2 inch wide matchsticks.
  • In a bowl toss the carrots with the olive oil, oregano, garlic and cumin.
Tried this recipe?Let us know how it was!
baked carrot fries recipe

Who doesn’t like fries?

Isn’t it the ultimate indulgence when you go out to eat to order fries with your meal?

Well, for some of us, meaning me, who are watching their carb intake, eating potato fries are out of the question.

But the thing is, sometimes I really crave some salt fries.

So, what to do?

For me, it means making a batch of these baked carrot fries. I can get my salty kick without feeling guilty about all the carbs in regular potato fries.

Plus these ones are baked, not deep fried.

baked carrot fries recipe

If you have a mandoline it makes prepping these carrot fries so much easier.

I pick up the extra large carrots at my grocery store for this recipe too.

baked carrot fries recipe

baked carrot fries recipe

baked carrot fries recipe

baked carrot fries recipe

Gluten Free Brown Sugar Pecan Loaf

Gluten Free Brown Sugar Pecan Loaf
Gluten Free Brown Sugar Pecan Loaf


 
As I mentioned previously, I’m going to be baking with CUP4CUP and Bob Mill’s GF Flour for a little while. I want to see how my past recipes work with these different flours. I also want to share some recipes that don’t require a lot of gluten free flours.
Yes, I will continue coming up with recipes that use sorghum, quinoa and millet flours but sometimes a person doesn’t want to have to weigh a ton of flours, or dig out a lot of measuring cups. I really want to make gluten free baking a little bit easier for the month. Just a bit simpler!
 

Today I’m sharing a gluten free brown sugar pecan loaf and next will be a gluten free double chocolate chip coffee loaf. I also used CUP4CUP with both of these loaves and I’ve been overwhelmed with the excellent results!
 

Gluten Free Brown Sugar Pecan Loaf

Ingredients
  

  • 2 large eggs
  • 1 cup dark brown sugar
  • 1/4 cup softened butter
  • 1/2 cup pecan halves
  • 1 1/4 cup CUP4CUP gf flour
  • 1 tsp vanilla paste
  • 1/2 cup buttermilk
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 cup ground pecans for topping.

Instructions
 

  • Preheat oven to 400 degrees.
  • Line the bottom and sides of a loaf pan with parchment paper.
  • In stand mixer cream the butter and brown sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each egg is added.
  • In a small bowl whisk the CUP4CUP flour, cloves, cinnamon and baking powder.
  • Add dry ingredients alternating with the milk and vanilla.
  • Beat for a couple of minutes until mixture is smooth.
  • Fold in the pecans.
  • Pour the batter into the loaf pan and top with the ground pecans.
  • Bake for 45-55 minutes.
  • Check the loaf with a long toothpick to assure middle of loaf is done.
  • Let loaf cool in pan before removing.
Tried this recipe?Let us know how it was!
Gluten Free Brown Sugar Pecan Loaf

 

Gluten & Sugar-Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark


Scouring the internet like I do sometimes, I came across a coconut bark that has no added sugar in it. I know the health benefits of coconut butter but with the added interest of lowering my intake of sugar I thought I’d give this recipe a try.
This bark doesn’t have a sweetness to it, but the combination of coconut, pecans and almonds lends a heartiness to it. You could add dried cranberries to the bark for a pinch of sweetness.
Please check out the blog www.healthpursuit.com if you are interested in more recipes that are similar to this one.
 

Gluten & Sugar Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark
Gluten & Sugar Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark

Ingredients
  

  • 1 1/2 cups coconut butter
  • 2 tbsp coconut oil + 2 tsp for toasting
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 cup whole pecans, toasted
  • sliced almonds, toasted
  • pinch of Maldon sea salt
  • 1 cup unsweetened large flake coconut

Instructions
 

  • Line a 9×13 cookie sheet with parchment paper.
  • Heat 2 tsp coconut oil in a cast iron pan on medium heat.
  • Then add almonds and pecans.
  • Reduce heat to med-low and toast for 2-3 minutes, stirring to prevent burning.
  • Remove from heat and add a dash of sea salt.
  • Melt coconut butter with coconut oil in a double boiler or in a large bowl over top of a saucepan filled with water.
  • Add extracts, roasted pecans and almonds.
  • Mix well.
  • Pour mixture onto cookie sheet and spread into a thin layer.
  • Press the coconut onto the top.
  • Place the cookie sheet in the fridge for 15 minutes or so. 
  • Remove and slice into squares.
Tried this recipe?Let us know how it was!
Gluten & Sugar Free Coconut Pecan Bark

Whipped Gluten Free Shortbread Cookies

Gluten Free Whipped Short Bread Cookies


 
Only 11 more day’s till Christmas, so I’m going to try and get everyone another 12 new recipes. Because of the sudden crunch-time for the next few blogs, I’ve decided to write very little for each blog entry. For those that know me- this is bit of a challange as I can be really long winded. Plus I have to to get majority of my blogs in before the 19th of December for Jamie, who does the editing for my blog, as she is heading off to Hawaii for Christmas with her family. I have to thank her for all that she has done for me so far, I know she panics when I text her and say 22 photos are heading her way. Editing takes a lot of time, and 22 photos just adds to the mix of things.
My son Cam used to edit my blogs, but his business is keeping him very busy. If anyone out there needs a dating coach or is interested in expanding their social network, check out his site.
So lets get started. I want to get you as many gluten free recipes as I can, so other than a “hello” and a quick intro- I will go straight to the recipe!
Who doesn’t love shortbread? It’s part of those childhood memories that we all have and I’m happy to share a gluten free melt-in-your-mouth cookie.

Gluten-Free Whipped Shortbread Cookies

Ingredients
  

  • 1 cup softened butter
  • 2 tbsp dark brown sugar
  • 1 tsp good vanilla
  • 1 egg white
  • 1 cup sweet rice flour
  • 1/4 tsp salt
  • 1/2 cup icing sugar
  • 2/3 cup cornstarch
  • 1/3 cup tapioca starch
  • 1/2 tsp xanthan gum
  • (Optional: I added Williams Sonoma Meyer Lemon Peel, Tahitian Vanilla Bean Powder and Rose/Vanilla sugar to some of my cookies.)

Instructions
 

  • Preheat oven to 300 degrees.
  • In a stand mixer, mix butter, brown sugar, vanilla and egg white.
  • Mix until nice and creamy.
  • In a medium bowl, combine the rice flour, salt, icing sugar, cornstarch, tapioca starch and xanthan gum.
  • Make sure it is fully mixed.
  • Then, add dry ingredients to the creamed mixture, a little at a time, until it looks like a thick whipped cream.
  • Next, line a cookie sheet with parchment paper.
  • Using a small ice cream scoop, scoop out dough balls and place on the cookie sheet.
  • Sprinkle some cookies with Meyer lemon peel.
  • Mix in a little vanilla powder into some of the dough and bake in the oven.
  • Sprinkle some cookies with Rose/Vanilla Sugar.
  • Bake the cookies for 10-12 minutes until lightly golden.
  • I keep my shortbread in the refrigerator and find that a cold shortbread cookie tastes the best! 
  • The cold really brings out the buttery smooth flavour and tends to taste less dry like most shortbread recipes.
Tried this recipe?Let us know how it was!


Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies
Enjoy! ????

Gluten-Free Rocky Road Squares

Gluten Free Rocky Road Square

Today I realized that there is only 6 days left until the month of December! …..wait….what!? 
November has flown by and I have no idea where the days went. Well, I do actually, we started a major renovation on our home and we are currently in the middle of phase 1. If you need to make time fly- renovate your home, it will surely keep you nice and busy!
Anyways, while the dry wall was going up in the dining room the other day, I was making squares in the kitchen with Jamie.
Although we were doing more talking and laughing rather than baking, I did get a batch of these squares finished and thought this would be another really easy, but super yummy, recipe for you to try. It’s also a great holiday treat idea for guests, family, and all the parties that tend to pop up around this time of year.
If you love coconut as much as I do, you will really enjoy this recipe.
 

Gluten Free Rocky Road Squares
Gluten Free Rocky Road Square
Gluten Free Rocky Road Square


Mmmmm!

If you have any feedback regarding the photo’s that would be greatly appreciated! Did you like the one picture with the steps underneath? Was it easier more condensed, or is it easier to have separate photographs? We would love to hear from you- please feel free to comment below.
Again, with December approaching here fast, I will definitely try to get more entertaining and holiday recipes to you.

Gluten Free Rocky Road Squares

Ingredients
  

  • 1 1/2 cups gluten free graham crumbs
  • 1/2 cup melted butter
  • 1 1/2 cups unsweetened coconut
  • 1 pkg Enjoy Life mini chocolate chips
  • 1/2 – 1 cup walnuts, pecans or sliced almonds
  • 1 1/2 cups mini marshmallows
  • 1 can sweetened condensed milk

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 9×13 pan with parchment paper.
  • For this Recipe we decided to try something a bit different! There are quite a few steps and I wanted to show all of the steps with one large picture instead of showing each step with seperate pictures. Each step has a photograph and is labelled so you can follow.
  • Mix gluten free graham crumbs and melted butter. Stir to combine. Add graham crumbs onto lined pan. Press down crumbs. (See photo 1)
  • Later add a layer of coconut in top. (See photo 2)
  • Add a layer of nuts. (See photo 3)
  • Add a layer of chocolate chips. (See photo 4)
  • Add layer of marshmallows. (See photo 5)
  • Pour condensed milk evenly, over whole pan. (See photo 6)
  • Next: Bake in 350 degree oven for 25-30 minutes.
  • Then, let cool before cutting and serving!
Tried this recipe?Let us know how it was!

Gluten-Free Raspberry Cupcakes

As mentioned in the previous post on Red Velvet Cupcakes, I tried another recipe from Elana’s book Gluten-Free Cupcakes.
Her recipe for Strawberry Cupcakes looked enticing, but with only having raspberries in the fridge I decided to switch things up a bit. Not a lot of changes, raspberries from strawberries, but I also added some lemon extract to the batter. This added a nice tang to the berries.
Again, this recipe uses coconut flour and like I said before, I love that it only makes 8 cupcakes. The texture of these cupcakes is a cross between a muffin and a cupcake, which I enjoy. They do stand on their own and need no icing-however the cream cheese raspberry icing I topped them with. YUM!

gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes

Gluten-Free Raspberry Cupcakes

Ingredients
  

  • 1/2 cup coconut flour
  • 1 tbsp arrowroot powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 4 large eggs
  • 1/2 cup agave nectar
  • 1 tbsp vanilla
  • 1 tsp lemon extract or lemon zest
  • 1/2 cup fresh raspberries

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 8 muffin cups with paper liners.
  • In a medium bowl, combine the coconut flour, arrowroot powder, salt and baking soda.
  • In a large bowl, combine the eggs, agave nectar and vanilla extract with a handheld mixer.
  • Blend the dry ingredients into the wet ingredients and with a handheld mixer combine thoroughly.
  • Mash ½ cup raspberries.
  • Add mashed raspberries to batter and stir.
  • Scoop ¼ cup of batter into each muffin cup.
  • Bake for 20-25 minutes until cupcakes are done.
  • Once cupcakes are cooled, you then can icing them
Tried this recipe?Let us know how it was!

Raspberry Icing

Ingredients
  

  • 1 250g pkg cream cheese
  • 2 tbsp coconut milk
  • 1/3 – 2/3 cup icing sugar
  • 1/4 cup mushed raspberries

Instructions
 

  • In a medium bowl, beat cream cheese with a handheld mixer.
  • Once smooth, add 2 Tbsp of coconut milk and beat for a minute.
  • Add 1/3 cup of icing sugar and slowly start whipping mixture. 
  • Beat until mixture is ultra smooth.
  • Fold in mushed raspberries.
  • To icing cupcakes, fill Ziploc bag with icing.
  • Cut corner off with a scissor and squeeze icing onto cupcake.
  • Top icing with a raspberry.
Tried this recipe?Let us know how it was!