So I’ve been on Keto for about 6 months, lost 15 Kg (that’s about 33 lbs for the Americans among you), and although my family is still hesitating, they’ve come around to liking some of my breads, and occasionally sneak a bun, crisp, slice, or pancake from my tray! They might join me eventually, but I’m not stressing about it. I cook lots of veggies and join my family by scraping the veggies away from the rice/couscous/pasta, and replace their bread with my own. So far so good. I’m feeling great, rarely feel tired (like I often did before keto), and recently confirmed a clean bill of health. We’re in the midst of moving, so most of my baking supplies are packed, I left out only a few things, and I’m avoiding buying stockpiles of ingredients, in fact I’m trying to finish up what I have so I don’t have to carry as much when we move. I ran out of my bread, so today I had to bake some more. Didn’t have any more almond flour. But fortunately, I found a bag of frozenWhite coffee with exactly 1 1/2 cups of mix (recipe in the link), which I could use to make bread! I had just bought a bunch of shredded coconut recently because it was on sale at the Bulk Barn, so I ground some up to make coconut flour, ground up some psyllium husk, added baking soda (I had already packed the bp), added four eggs and a cup of boiling water, baked at 350F (175C – yes, my oven uses American temperature measurements!), and in half an hour I had the best keto buns I’ve ever tasted! So give it a try! What’s more, they didn’t deflate, the inside was well done, and it looked exactly like bread should look and feel like! What a pleasant surprise!
1 1/2 c white coffee
3/4 c coconut flour
1/4 c psyllium husk (finely ground)
1 tsp baking soda
1 c boiling water
Mix dry ingredients
Add eggs and mix with a whisk until blended (don’t overmix)
Gradually pour in 1/2 c of water and 1/8 c of the psyllium husk while you mix. Once it’s blended add the rest. Don’t overmix, just mix as much as you need to for the ingredients to be blended together.
Pour contents into a muffin tray
Bake at 350F (175C) for 30-45 minutes (my oven is a bit weak, so I tend towards the higher numbers, you might want to check on it at 25 minutes and add time as needed).
Spread your favorite butter, cheese, or hot sauce, and enjoy!