Toasting Bread

Please note: This recipe and nutrition information is developed by a parent. It is not medical advice. Use your best judgment when preparing and serving foods on the ketogenic diet, and ask your dietician before serving if you have any doubts. 

I promised to post a bread recipe long ago. I wanted to try this out a few times before posting it, and it’s finally time to share. Note that a stand mixer is required to make this batter. I don’t want to be responsible for the loss of another hand mixer. (Click on pictures to see larger image).

Having a bread on the keto diet seems to be really important to a lot of kids. I can imagine that it would be critical for older kids who remember “normal” food and see sandwiches around them at school. Nora’s biggest loss when she first started the diet was toast, although we don’t think she really remembers “toast” as the rest of the world knows it.

Nora has especially enjoyed this bread as peanut/almond butter (and butter) and keto-jam sandwiches, but it also holds up well enough to make grilled cheese or toast!

To be clear, it does not have the consistency of wheat-based loaf bread. It is a quick bread and even smells like banana bread to me, even though there is not a hint of banana in it!

This recipe is adapted from the “Toasting Bread” recipe in The Joy of Gluten-free, Sugar-free Baking. There are several similar recipes in that cookbook. The key to this one appears to be the egg whites, which give it a dryer texture after toasting. But after I substituted heavy cream for milk, it’s not exactly a “dry” bread.

I have to address how to use a loaf recipe in the ketogenic diet, because our typical procedure is to pre-weigh the batter and then cook accurate single servings. In this recipe, you will bake the loaf then cut servings of varying weights, and you have to know how to account for that. I’m using these calculations for Nora’s meals because I have verified it myself and we have had no problems. But if your kid is very sensitive or just starting the diet, you probably want to stick to recipes that weigh the batter into servings rather than these batch or loaf recipes that rely on good estimates. I want to be very clear about my procedures here so that you can make the best choices for your kid’s diet. If you are using LGIT or MAD, you are probably just fine with this bread. For the keto diet, you may want to pre-weigh the batter and post-weigh the bread when it is done and do your own calculations. Or weigh it out into smaller loaves so that it is all pre-weighed and adjust the cooking time accordingly. (I also explained this in the Holiday Cookies post, but eventually decided it was much easier to pre-weigh the cookies. Slicing bread to a certain weight is easier than weighing and calculating for each baked cookie.)

The recipe and nutrition information is for one whole loaf, 1169 g of batter. To convert this to nutrition information per gram of baked bread, I weighed the loaf when it came out of the oven and cooled, which was fairly consistant from loaf to loaf: 1057 g. It is lighter than the batter because water cooks out during baking, while the macronutrient breakdown remains the same. Therefore, I take the nutrition information for the full 1169 g of batter and divide it by 1057 to get the per-gram nutrition information (sorry, no fancy nutrition panel for this):

Nutrient             Per gram               40 g serving
Net carbs:         0.033 g                     1.31 g
Protein:              0.117 g                     4.67 g
Fat:                      0.357 g                   14.28 g
Fiber:                  0.075 g                      3.0 g

Ratio:        2.39:1

To calculate it into a meal for Nora, I choose an amount that will fit into her meal, usually 30 to 40 g. Then I cut a piece of bread to that weight. See above for the breakdowns for a 40 g slice (or 2 very thin slices). It packs in a good amount of protein and fiber! A typical meal would be 35-40 g of bread, equal parts natural peanut butter and butter (8 g each, could use almond butter instead), 8 g keto mixed berry jam (could also use crushed raspberries), and 30-40 g of heavy cream steamed with a touch of cocoa for “hot chocolate.” Hits the spot for a kid!

Toasting Bread
(nutrition info for batter, whole loaf)
227 g Bob’s Red Mill Organic Golden Flaxseed Meal
227 g Bob’s Red Mill Hazelnut Meal
32 g sesame seeds
32 g sunflower seeds
20 g baking powder
3 g Bob’s Red Mill xanthan gum
3 g salt
340 g Organic Valley Heavy Whipping Cream
285 g egg whites (about 6 eggs)

Preheat the oven to 375. Line the bottom of a 4.5 x 8 inch loaf pan with parchment paper, then lightly coat with oil.

Weigh the sesame seeds and sunflower seeds, then grind to flour in a clean coffee or spice grinder. You could opt to leave some of each whole if you prefer whole seeds in the bread. Combine with remaining dry ingredients: flaxeed meal, hazelnut meal, baking powder, xanthan gum and salt, and mix well.

In the bowl of your stand mixer, combine the cream and egg whites. You may add a non-carb liquid sweetener here if desired. Blend with paddle attachment thoroughly. Add the dry ingredients, and mix on medium for 2-3 minutes, until you have a thick, sticky, aerated batter.

Pour the mixture into the prepared pan. Bake for 45 minutes, then rotate and bake for another 35 to 45 minutes until golden and springy when pressed in the center.

Transfer to wire rack and cool for at least 5 minutes before turning out of the pan. Loosen around the edges with a thin nice. Cool at least 15 minutes before slicing. Store in the refrigerator.

Because Nora eats so little at a time, I cut the loaf in half to use half and freeze half. She can eat sandwiches for awhile, move on to other foods, and when she asks for bread again I can just get the other half loaf out of the freezer.

When you read the ingredients, you probably thought (as I do), “what about the egg yolks!?!” I’m always trying to use a whole egg. This recipe is the perfect match to keto ice cream on a big cooking weekend! That recipe requires about 6 egg whites. So there you have it. Bread and ice cream. You have everything you need for a very happy keto kid, and no wasted eggs parts.


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About Christy Anderson Brekken

In no particular order... Instructor and Researcher, Department of Applied Economics, Oregon State University. Educational background: University of MN Law School, 2005. MS in Ag and Resource Economics, Oregon State University, 2011. Teaches: Agricultural Law, Environmental Law. Mother: brilliant 9 year old boy; brilliant 6 year old girl with benign myoclonic epilepsy on a modified ketogenic diet therapy. Married to: Ted Brekken, OSU Department of Electrical Engineering. Ride: Xtra-cycle Edgerunner with kid seat; 400-pound cargo capacity. Grew up: Devils Lake, ND. Lived in: Minneapolis/St. Paul, MN, Pohang, South Korea, Trondheim, Norway, Corvallis, OR. Interests: Cooking, knitting, eating, yoga, laughing, hiking, traveling, staying sane.

10 thoughts on “Toasting Bread

  1. There is a standard recipe in the ketocalculator for an almond-flour-based bread. It’s in the calculator in such a way that you bake the bread and then weigh out portions afterward, as fully-baked bread, because the bread is in the calculator as an ingredient. I know you don’t use the ketocalculator yourself, but if you’re interested in the recipe, I can dig it up for you.

    • Thanks Fawn. I do have access to the ketocalculator for when I want to find something. Here I am again, re-inventing the wheel. Almond flour is kind of carby though, compared to these ingredients. I tried a bread recipe from our dietician early on too and it wasn’t very tasty 🙁 so I gave up on those recipes.

      Our dietician has put a few of my recipes into the ketocalculator, but I think they are only accessible to her patients. I should run this procedure by her and see if it’s the way to do it, but it’s working for me so far.

  2. Thank you so very much for posting the bread and jam recipes. My son just had his first PBJ sandwich ever – and he is 12. He has been on the Ketogenic diet for 7 years now. I cannot tell you how grateful I am for your recipes. I have looked for a long time for a bread recipe for him. His culinary world has just expanded exponentially. Thank you, thank you, thank you!!!!!

    • Leslie, that makes me feel so good, thank you!

      How do you flavor keto creme brulee? I’ve tried some custards but they have not been a big hit. I also use 6 egg yolks in my ice cream recipe, so bread and ice cream go hand in hand around here–what a nice combo!

      Best to you and your son. Seven years is quite a long haul. Of course, we don’t know the future for Nora, so we might have 6 months left or 12 years left. Time will tell–you are also an inspiration!

      • Torani makes sugar-free syrups for coffees, etc. I use them to flavor everything – his cream drinks, his crème brûlée – everything. They are made with Splenda.

        For other flavorings, I buy extracts from Bickford Flavors. They have no added ingredients.

        Best of luck!

        • I know a lot of people use those flavorings. I have been wary and try to get by without it after some bad experiences when we were getting started on the diet. Now that she is so solid I bet we could try some again.

  3. OH, and by the way, egg yolks and cream are the main ingredients of crème brûlée, which lends itself beautifully to the ketogenic diet. Now you know what to do with all those egg yolks.

  4. Thank you for this recipe and your whole blog! i just keep coming back to it both for the delicious recipes and the moral support.

    This bread is truly fantastic.. perfect with peanut buyer. My soon has been on the modified ketogenic diet for a month now. Yesterday he had 2 head drop seizures (that is the only kind he has).. his ratio from the previous day was only 2.85:1. We try to keep him at 3:1. We have been seeing 1
    every 2 days. We may up his ratio soon to see of that will get rid of his remaining
    es. appointment with keto team Oct 29.. {I couldn’t wait for them

  5. Does anyone else see a correlation with breakthrough seizures and moodiness. Not that I think the moodiness is causing the seizures, but if his mood is volatile I cab usually predict he will be having one that day.

    The links between bipolar disorder and seizures is fascinating. I don’t think my son’s mood swings are serious enough to call it bipolar disorder, but he does have some pretty significant highs and lows

    • It’s hard to untangle all of this because there are so many factors. Nora was having seizure as a toddler, and toddlers are always moody, right? Then she was on Keppra, which seemed to make her more angry and temperamental, then Depokote, so it’s hard to sort it all out.

      But I would say that her mood greatly improved even when we first started doing LGIT. Keeping a steady blood sugar level seemed to benefit her overall. Then with seizure control it only got better. I think that the pre- and post-ictal stages of seizures are irritating for the brain, so I would expect some moodiness with a seizure. My gut feeling was that I was definitely on edge and watchful if she was irritable.

      Hopefully seizure control will have good mood benefits too. Good luck at your appointment!

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