Bread is one of those foods that people miss the most when they start eating keto. It’s everywhere in our regular diet – from morning toast to sandwich lunches to dinner rolls.
When you cut out carbs, suddenly all these everyday meals become a challenge. But what if I told you that you could make a loaf of bread that fits perfectly into your keto macros?
This rustic bread recipe is about to become your new favorite thing to bake, and the best part is that it’s not complicated at all.
I’ve tried so many keto bread recipes over the years, and most of them end up being disappointing. They’re either too eggy, too dense, too crumbly, or they just taste weird. This recipe is different.
It actually works, and it works every single time. The texture is spot-on – crusty on the outside and soft on the inside. It doesn’t have that strange aftertaste that some almond flour recipes have.
You can actually use this bread the same way you’d use regular bread. Make French toast with it, use it for grilled cheese, or just eat it plain. It’s sturdy enough to hold up to whatever you want to put on it or do with it.
👍 Why You’ll Love This Recipe
Perfect Bread Texture Without Wheat: This recipe uses psyllium husk powder to create that stretchy, chewy texture that regular bread has. Most keto breads end up dense and crumbly, but this one actually holds together when you slice it.
No Eggy Taste At All: Even though this recipe uses 5 eggs, you won’t taste them in the final bread. The combination of cheeses, almond flour, and apple cider vinegar completely masks any egg flavor.
Works for Every Meal: This bread is versatile enough to use for breakfast toast with butter and sugar-free jam, lunch sandwiches with deli meat and cheese, or dinner to soak up the sauce from your keto meatballs.
✨ Recipe Ingredients
- 4 oz Cream Cheese (softened)
- 1/2 cup Ricotta Cheese
- 5 Eggs
- 1/4 cup Coconut Flour
- 2 cups Almond Flour
- 1 tablespoon Baking Powder
- 4 tablespoons psyllium husk powder
- 3/4 teaspoon Salt
- 2 tablespoons Apple Cider Vinegar
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a baking sheet with parchment paper.
Step 2
Whisk the ricotta cheese and cream cheese in a large bowl until smooth. Then, add the eggs and apple cider vinegar. Whisk again well.
Step 3
Add the remaining ingredients from the list and whisk until the dough is smooth.
Step 4
Let it rest for 10 minutes.
Step 5
Wet your hands and shape the dough into a loaf on the baking sheet. Use a knife to cut diagonal lines on top (pull each one just a bit).
Step 6
Bake for 60-65 minutes. Let it cool for at least 1 hour before serving. Enjoy!
💡Tips
1. Room Temperature Ingredients Are Key
Take your cream cheese, ricotta, and eggs out of the fridge at least 30 minutes before you start making this bread. Cold cream cheese will be lumpy and impossible to whisk smooth, and you’ll end up with white chunks throughout your bread that won’t taste right.
Cold eggs don’t mix well with room temperature ingredients and can cause the batter to look curdled or separated.
When everything is at room temperature, it all blends together smoothly and creates a uniform dough. If you forgot to take the cream cheese out early, you can soften it quickly by cutting it into small cubes and spreading them on a plate for 10 minutes, or microwaving it for 10-15 seconds at a time until soft but not melted.
For the eggs, you can place them in a bowl of warm water for 5 minutes to bring them to room temperature quickly. The ricotta should be easier to work with even when cold, but room temperature is still better for mixing.
2. Don’t Skip the Resting Time
After you mix all the ingredients together, the recipe says to let the dough rest for 10 minutes, and this step is absolutely crucial. The psyllium husk powder needs time to absorb the liquids and create that gel-like texture that gives this bread its structure.
If you skip this step and shape the dough right away, it will be too wet and sticky to handle properly. During these 10 minutes, the psyllium husk swells up and transforms the mixture from a thick batter into an actual dough you can shape.
You’ll notice the texture change dramatically – it goes from loose and wet to firm and moldable. Set a timer so you don’t forget, but don’t let it sit too much longer than 10 minutes or it might become too thick and harder to shape.
3. Wet Hands
When it’s time to shape the loaf, make sure your hands are really wet – not just damp, but actually wet. This dough is sticky because of the cheese and psyllium husk, and if your hands are dry, the dough will stick to them and you’ll end up with a mess.
Keep a bowl of water next to you and re-wet your hands as needed while shaping. Don’t be afraid to use plenty of water – it won’t hurt the dough at all.
The water on your hands creates a barrier between your skin and the sticky dough, letting you smooth the surface and create a nice loaf shape.
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FAQ
What can I use instead of psyllium husk powder?
Psyllium husk powder is really important in this recipe because it creates the bread-like texture and helps everything hold together.
Keto Rustic Bread
Print RecipeIngredients
- 4 oz Cream Cheese softened
- 1/2 cup Ricotta Cheese
- 5 Eggs
- 1/4 cup Coconut Flour
- 2 cups Almond Flour
- 1 tablespoon Baking Powder
- 4 tablespoons psyllium husk powder
- 3/4 teaspoon Salt
- 2 tablespoons Apple Cider Vinegar
Instructions
- Start by preheating the oven to 350°F and lining a baking sheet with parchment paper.
- Whisk the ricotta cheese and cream cheese in a large bowl until smooth. Then, add the eggs and apple cider vinegar. Whisk again well.
- Add the remaining ingredients from the list and whisk until the dough is smooth.
- Let it rest for 10 minutes.
- Wet your hands and shape the dough into a loaf on the baking sheet. Use a knife to cut diagonal lines on top (pull each one just a bit).
- Bake for 60-65 minutes. Let it cool for at least 1 hour before serving. Enjoy!
Great recipe 5/5