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A basic low carb bread recipe. Enjoy it as toast for breakfast to complement eggs, to make a sandwich for lunch, or as a dinner appetizer.
It’s no secret that the one thing low carbers miss most is bread. This is often what is missing as an appetizer, enjoying a real sandwich, or just having a morning slice of toast.
I do have a bread machine, but I rarely have yeast to make a proper bread. That is something that I plan to try in the near future.
This week, I set out to bake a basic quick bread that could be easily thrown together with ingredients I typically have on hand. It needed to serve as a replacement for simple white bread and also serve as a base for other varieties of bread.
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Since I usually have both almond flour and coconut flours in my pantry, I used a mix of both in this recipe. Eggs were used for leavening, but I suppose baking powder or soda could be added to make a lighter bread.
Since originally posting this low carb bread recipe, I have received a lot of comments. Some thought there were too many eggs.
I have successfully made the bread with only 5 eggs, but upped the baking powder. That seems to have had little effect on the texture.
If using less eggs still doesn’t get rid of enough eggy taste, you can try substituting egg white for some of the whole eggs. It’s generally 2 egg whites for every egg.
To be honest, I didn’t really notice a strong egg taste in the low carb bread. But, I generally eat it toasted with butter, or as a sandwich.
I was very pleased with the results of this low carb bread recipe. This week, I plan to make cinnamon French toast using this bread.
I’m thinking this basic quick bread recipe can be used to develop sweet breads. In the future, I plan to experiment with that.
I bet you have the ingredients for this easy recipe in your kitchen pantry. Why not give it a try?
Quick Low Carb Bread Recipe – Gluten Free
Quick Low Carb Bread
Break eggs into food processor then blend until yolks and whites combined.
Add remaining ingredients and process until a dough is formed.
Spread dough into a greased 9×5 inch loaf pan (use an 8x4 pan for taller loaf or muffin top pan for rounds).
Bake at 350F about 40 minutes or until top is browned.
1 g net carbs per slice