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bread recipes

3 Keto Bread Recipes So You Can Enjoy Bread Without All The Carbs

by Grandma Penny May 9, 2019

The Keto diet is relatively simple to stick to once you get the hang of it. There are lots of rich and satisfying foods to eat, and how good your body feels once you’re in ketosis is an added bonus.

However, I really miss sandwiches and that can be a tough sacrifice at times. I can only fork my way through so many bowls and salads before I start craving a sandwich. Aaahhh sandwiches that you pick up with your hands! I sometimes dream about a juicy, handheld burger with lettuce, tomato, and pickles–dripping with keto-friendly mayo.

keto bread

But no matter how bad you want it, bread is a big no-no when it comes to keto—and that includes burger buns. Without bread, your meal choices are seriously limited at times, and I know a lot of keto fans end up quitting for that exact reason. There is something strangely satisfying about the crunch and mouth-watering chew bread gives us that leaves us uncontrollably craving it. I’m sure you can relate…

But I have good news! There are a number of delicious keto-friendly bread recipes. You’re not likely to find what you’re looking for in an average grocery store, but that’s what your kitchen is for, my keto friends! You can make your own keto-friendly bread to help you stay on track with your diet. And best of all, you don’t need a breadmaker or superior kitchen skills to do it.

I found three great keto-compliant recipes for breads and buns.

1. Cloud Bread Buns

These fluffy little buns are a great go-to when you’re craving a burger but need to stick to your keto diet. For starters, they’re easy to make. And if you’re wanting to add in a little extra, you can add cinnamon, rosemary or garlic for a more flavorful bread.

2. Keto-Friendly Loaves

When you slice up this keto-friendly loaf, you’ll have the perfect foundation for an avocado toast. It’s not as crumbly as other keto recipes, and you can use it for all your favorite sandwiches.

3. Keto-Friendly Rolls

Sometimes you just need a dinner roll to go with your meal. These yummy keto dinner rolls can be made ahead of time and even frozen for bread-craving emergencies. Just heat them up in the toaster oven and slather on some grass-fed butter and you’re good to go!

Family Recipes Food

7 Sweet Flavored Bread Recipes

by Leena Kollar March 16, 2017

written by Leena Kollar

One of my friends from high school gave my husband and me a bread maker for our wedding. At first, I thought we’d never use it. But we’ve really enjoyed making homemade bread with it! It’s so easy. You just toss in the ingredients, push a button, and let it work its magic. The result is fresh, delicious bread that melts in your mouth. And now I’ve learned that there are many bread recipes you can make with or without a bread maker. Want to jump aboard the flavored bread making train? Here are some sweet recipes to get you started.

Cream Cheese Strawberry Bread source: Positively Splendid

1. Cream Cheese Strawberry Banana Bread

A healthy choice that the kids will love, this bread is made with cream cheese for an extra dose of sweetness. With mashed bananas and fresh chopped strawberries, you’ll get in a dose of your daily fruit servings with this recipe.

Get the full recipe over at Positively Splendid.

Cinnamon Sugar Quick Bread source: Lil’ Luna

2. Cinnamon Sugar Quick Bread

I used to love sprinkling my toast with cinnamon sugar for a sweet breakfast. Now you can have that flavor actually baked into your bread! Instead of serving your kids a bowl of sugary Cinnamon Toast Crunch cereal, try putting a slice of this sweetness on their plate.

You’ll find the instructions for making this from Lil’ Luna.

Blueberry Zuchhini Bread source: Hoosier Homemade

3. Blueberry Zucchini Bread

I personally don’t like zucchini, but if there’s a way to make it more appetizing, I’ll give it a try. My kids and I love blueberries, so I’m sure the fruity flavor would override any of the zucchini taste in this bread.

Learn how to make this over at Hoosier Homemade.

Double Chocolate Chip Bread source: Plated Cravings

4. Double Chocolate Chip Bread

This bread could be eaten for breakfast or dessert. Or both. And you know, since it’s full of such chocolatey goodness, the kids will definitely want a slice or two. I once told my son that something brown I was eating tasted like poop so that I could selfishly indulge in it by myself. I might have to try that with this bread too…

Check out the list of ingredients and baking instructions on Plated Cravings.

Carrot Cake Banana Bread source: A Latte Food

5. Carrot Cake Banana Bread

This is supposed to be a dessert bread, but I’d totally justify eating it for breakfast. I mean, carrots and bananas are mixed in, so it’s totally a healthy breakfast choice! Sure, it’s covered with a cream cheese frosting, but cream cheese is a dairy product and we need two or three servings of dairy a day, so, just sayin’.

Stop by A Latte Food to learn how to make this.

Cream Cheese Pumpkin Bread source: Dear Crissy

6. Cream Cheese Filled Pumpkin Bread

As if pumpkin bread isn’t tasty enough, this recipe uses cream cheese too. And cinnamon. And pumpkin pie spice. I’m ready to dig in! Pumpkin is my favorite fall flavor, but this bread would be delicious any time of year!

Get the directions for making this from Dear Crissy.

Strawberry Bread source: Southern Bite

7. Strawberry Bread

Strawberries and pecans…mmm. I love fruit and I love nuts, so this is going into my recipe book ASAP. Luckily my kids love strawberries, but if they didn’t, I bet the pink color would win them over. Top with strawberry syrup for a special treat!

Southern Bite is where you’ll find the info on baking this.

Family Recipes Food

Quick & Simple Homemade Bread Recipe

by Karly Wood January 6, 2016

written by Karly Wood

I’m just going to say it: I. Love. Bread. Like, all kinds and no matter what time of day. I could have just eaten an entire meal and still make room for bread. Heck, bread can BE my meal. It was probably my first love and I’m not ashamed to admit it. When everyone started on those low carb diets, I knew I could never commit. I mean, who can give up bread?

Now that we’ve established I’m a firm believer in the beauty of bread, I can tell you it’s no surprise when the thought of making my own crossed my mind. I have a bread machine, but this time I decided to take it to the next level and make it with my own two hands. This is a great recipe that can take as little as 8 hours to make (most breads need 12-18 hours minimum just for the first rise) and comes out looking like artisanal bread from a professional bakery. So buckle up and enjoy the ride, because this bread recipe is going to knock your socks off!

Ingredients:

3 Cups of Bread Flour (NOT all-purpose flour)

3/4 TSP Active Dry Yeast (not rapid rise)

1 1/4 TSP Salt

1 1/2 Cups Water

(can you believe it only takes 4 ingredients to make your own bread?!)

** You will need a dutch oven to bake this bread, but you can also use a stock pot (if you’re brave, which I’m not because I always thought I would melt my handles) that is oven safe up to 450 degrees or by covering the plastic handles with foil.

Begin by combining all your ingredients in a large bowl. I personally like to combine all my dry ingredients first, then add the water. It can be water from your tap, it does not have to be warm.

When you begin mixing, you will immediately notice the consistency is very dry and may be a little hard to mix with a spoon. Feel free to get in there with your hands and do some mixing that way. The dough is going to look almost flaky, not gooey at this point.

Form your dough into a ball and then cover your bowl with a towel or plastic wrap. Place in a warm place in your home (my house is freezing right now, so I took my bowl with me upstairs to rise in my home office because downstairs feels like the inside of a refrigerator). Let your dough rise for 6-8 hours, or until it looks like its doubled in size.

I personally never remember what size my dough started at, so I just keep an eye out for when the dough starts looking gooey and there are air bubbles rising to the surface.

Once you hit this point, you are ready to proof your bread, which is basically the shaping of your dough and a final rise. Spray a cookie sheet with some cooking oil (I used PAM) and then manhandle your dough out of the bowl. It’s going to be sticky and look like this, so just work slowly.

Plop your dough onto the cookie sheet, shape into a ball (or more like a mound) if it didn’t maintain it’s shape and then spray a light coat of oil on top. Cover with a towel or plastic wrap and then let it rise for another 1-2 hours. It’s not going to look particularly pleasing to the eye at this point, so don’t worry.

At this point, turn on your oven to 450 degrees and put your dutch oven in, to begin heating up. This makes sure your dough bakes in the 30-45 minutes you want because the pot will already be heated! Once your dough is finished proofing, remove your dutch oven and place your dough into the heated pot. Be careful, that dutch oven is HOT. Place the lid ON and put in the oven. You dough will go into the dutch oven looking like this:

After 30 minutes, remove the dutch oven’s lid and allow to bake for another 8-15 minutes, depending on how brown you’d like the crust. I personally don’t like the burnt looking bread because the crust is too tough, so only bake another 8 or so minutes without the lid. After 40 minutes, you bread will look like THIS:

Isn’t she lovely? Remove from the dutch oven and place on a rack to cool and try as hard as you can to let the bread significantly cool before slicing and devouring. This is the hardest part for me and I usually can’t stand it and end up digging in about 15 minutes later.

I mean, how can you not?

This bread is amazing when topped with simple butter or jam. Good luck not eating it in 1 day!

I should also say it’s a pretty forgiving recipe. I was not paying very much attention and quite possibly could have added an extra 1/2 cup of flour without realizing it. About an hour into the first rise, I thought the dough looked too dry so added a smidge more water and then flour (because I of course, added TOO much water). Even with those potential mess-ups, the bread still came out beautiful and delicious. Have faith in yourself in the kitchen, you can do this!

Happy Baking!

This recipe inspired by TheKitchn’s No Knead Bread In A Hurry.

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Karly Wood

Editor at Red Tricycle

I'm a born and bred Southern California native and currently the managing editor at Red Tri. I get to share my life with my husband of 13 years and our beautiful, 5-year old daughter. In my free time you'll catch me cheering for the Dodgers, cooking, baking, reading, crafting and probably watching a little HGTV!

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