Welcome to the Keto Bread Cookbook:

A Journey to Delicious Low-Carb

Baking!
Introduction:
As I stand here, a woman in her late 40s who
has traversed the winding roads of the
ketogenic lifestyle for the past decade, I am
filled with both pride and excitement to share
with you this culinary adventure. Over the
years, I have witnessed firsthand the
transformative power of keto, not just in my
own life but in the lives of countless others
who have dared to embrace this journey with
open hearts and minds.

For many, embarking on a ketogenic diet can

feel like stepping into uncharted territory—a
realm where familiar foods are suddenly off-
limits, and the path to success seems fraught
with challenges. Yet, amidst the sea of
uncertainty, there exists a beacon of hope, a
symbol of comfort and familiarity that
transcends the limitations of conventional
wisdom: bread.
Ah, bread—the humble staple that has graced
our tables for centuries, uniting cultures and
nourishing souls with its warmth and
simplicity. And yet, for those of us on the keto
path, bread has often been relegated to the
realm of distant memories, a forbidden
indulgence that tantalizes from afar but
remains out of reach.

But fear not, dear reader, for within the pages

of this cookbook lies a treasure trove of keto-
friendly bread recipes that promise to reignite
your passion for baking and elevate your keto
experience to new heights. From savory
loaves infused with herbs and spices to sweet
treats that evoke memories of lazy Sunday
mornings, each recipe has been meticulously
crafted to deliver on both flavor and nutrition,
ensuring that you never have to sacrifice taste
for the sake of your dietary goals.

But beyond the realm of culinary delights, this

cookbook serves as a testament to the
of adversity. For in choosing to embrace the
ketogenic lifestyle, we have chosen not just a
diet but a philosophy—a way of life rooted in
resilience, empowerment, and the unwavering
belief that we hold the power to shape our
destinies.
So, whether you are a seasoned keto veteran
or a curious newcomer eager to explore the
possibilities that lie beyond the confines of
conventional wisdom, I invite you to join me
on this journey—one loaf at a time. Together,
let us celebrate the joy of keto-friendly bread
and savor the taste of freedom that comes
from reclaiming control of our health and
happiness.
Keto Soda Bread
What is Soda Bread?
Soda bread comes from Irish cuisine but has quickly
spread to other parts of the world. The name comes
from the idea that it uses baking soda as a leavening
agent (the stuff that makes bread rise) instead of yeast.

The denser bread is an ideal accompaniment to many

meals. However, it is best for holding together when
dipped in sauce, soup, and especially stews. It is also a
quick bread, which means it doesn’t require all of those
extra steps to make more traditional loaves.

Tricks To Know If Your Bread Is Completely Done

One thing amateur bakers struggle with is making a loaf

of bread to the perfect doneness. Nobody wants a burnt
loaf, or worse, an uncooked center. Professional bakers
are attuned to many things that impact their products.
Anything from a finicky oven to the elevation of your city
can alter the amount of time a bread needs to be
cooked for.
While knowing these things will help you to decipher the
perfect cooking time, you don’t have to do all of the
homework. The timeframe that is offered with the recipe
directions will give you a general idea. The appearance
of the crust should also be a good indicator of the
doneness. And, picking up the loaf and giving it a tap on
the bottom should offer a hollow sound. This would
indicate that it is cooked fully through.

Description
This soda bread is packed with flavor, so you can enjoy it
with anything you can think of.

Ingredients

·2 large eggs
·1 tablespoon (15 ml) apple cider vinegar
·2 tablespoons (30 ml) butter
·¼ cup (28g) coconut flour
·1 cup (120g) almond flour
·3 tablespoons (36g) ground chia seeds
·1 tablespoon (4g) baking soda
·1 tablespoon (2g) baking powder
·Dash of erythrol/stevia
·Pinch of salt
·1.5 tablespoons (12g) nutritional yeast flakes (optional)
Instructions

1. Preheat the oven to 175 C

2. Whisk the eggs with the vinegar in a bowl. Add the
melted butter (which should not be piping hot else it
will scramble the eggs) and the nutritional yeast
flakes. Mix well.
3. Whisk the eggs with the vinegar in a bowl. Add the
melted ghee (which should not be piping hot else it
will scramble the eggs) and the nutritional yeast
flakes. Mix well.
4. Bake in the preheated oven for 25-30 minutes or
until a cake tester inserted into the center comes out
clean.
5. Bake in the preheated oven for 25-30 minutes or
until a cake tester inserted into the center comes out
clean.

Note
All nutritional data are estimated and based on per
serving amounts.
Net Carbs: 2g.

Nutrition
Serving size: 1 slice
Calories 153
Sugar: 1g
Fat: 12g
Carbohydrates: 6g
Fiber: 4g
Protein: 6g
 www.ketozdravlje.com

NEW TASTE
Ingredients
GOOD TASTE 200g almond flour
25g flaxseed
20g psyllium powder/thickening
agent
1 teaspoon baking soda
1 teaspoon olive oil
3 teaspoons egg whites
15ml hot water
seed mix (optional)
Instructions
Mix it all together
Take it to the oven at 200°C for
30 min
 www.ketozdravlje.com

Ingredients
1.5 cups of almond flour
6 large eggs
1/4 cup olive oil/butter
3 teaspoons baking soda
1 teaspoon vinegar
salt Instructions
Mix all ingredients in a food
processor and mix for a couple
of minutes until frothy.
Bake at 180°C or until a tester
comes out clean
 www.ketozdravlje.com
Ingredients
8 eggs (medium)
400g sour cream
100g almond flour
80g psyllium husks/thickener
40g flaxseed flour
5g baking soda
15g baking powder (optional)
Instructions
100g tomatoes (sun-dried)
1. Preheat oven to 170°C
40g pumpkin seeds
2. Blend the sun-dried tomatoes in
40g flaxseed a blender
40g roasted onions 3. Mix all dry ingredients in a bowl
40g sunflower seeds and add the tomatoes
1 teaspoon lemon pepper 4. Use another bowl to mix the
1 teaspoon red pesto reset of the ingredients, then
1 teaspoon pizza seasoning add the dry stuff and mix again.
1 teaspoon soy sauce (optional) 5. Put in a loaf tin with baking
parchment.
6. Bake for 50-60 minutes.
 Two
Breads
Ingredients
1.5 cups of almond flour
4 large eggs
5 tablespoons butter
1 tablespoon erythritol (optional)
3 teaspoons baking soda

Instructions
1. Combine the dry ingredients in a
bowl
2. Whisk in the eggs
3. Melt butter, add to mixture and
whisk
4. Divide the mixture equally into 2
small bread pans
5. Bake for 15-20 minutes at 170°C
6. Let cool on a wire rack

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Macadamia
Ingredients
Bread
5 large eggs
1 cup raw whole macadamia nuts
(made into butter)
1 cup coconut butter
soften/melted but not HOT
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon baking soda

Instructions
1. Place the macadamia nuts into a
food processor on high until they
turn into butter.
2. While still running the processor,
drop one egg down the chute and
wait for the sound to stabalise to a
smooth sound. Repeat with all eggs.
3. Add the coconut butter and salt.
4. Add the lemon juice and baking
soda.
5. Bake at 170°C for 35 minutes.

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 Keto
Buns
Ingredients
100g almond flour
2 teaspoon psyllium husk
1 teaspoon baking soda
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1 teaspoon chia seeds
1 egg
2 egg whites
1 tablespoon vinegar
3 tablespoons melted butter
4 tablespoons boiling water

Instructions
1. Preheat oven at 180°C.
2. Mix all dry ingredients.
3. Add all wet (not the boiling water)
to another bowl and mix.
4. Add wet to dry ingredients and stir.
5. Add the boiling water (1
tablespoon at a time).
6. Leave dough for 5 minutes. Then
form 5 balls.
7. Bake for 30 minutes.

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 Golden
Ingredients
Bread
1 cup almond flour
1/4 cup coconut flour
2 teaspoons baking soda
1/4 salt
1/3 cup butter/olive oil/coconut oil
12 egg whites
1.5 teaspoons erythritol (other
sweetener or skip)
1/4 teaspoon xanthan gum (for
texture but still optional)
1/4 teaspoon cream

Instructions
1. Preheat oven to 170°C. Line the pan
with parchment paper.
2. Add all dry ingredients to a food
processor and blend. Add the melted
butter.
3. In a large bowl, use a hand mixer to
beat the egg whites and cream. Egg
whites will expand.
4. Add 1/2 of stiff egg whites to the food
processor. Pulse until combined. Do not
over-mix!
5. Transfer the mixture to the lined loaf
pan and smooth the top.
6. Bake for about 40 minutes until the top
is golden brown at 200°C.

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 www.ketozdravlje.com

2-minute microwave
KETO BUNS
Ingredients
3 teaspoons almond flour
1/2 teaspoon baking powder
Instructions
1 egg
1. Combine ingredients into microwave
1 teaspoon butter
safe mug.
2. Microwave on high for 2 minutes.

Add-ups
You can literally add anything to this recipe. I
personally like to add herbs and cheeses.

PS: The darker one has Italian seasoning, garlic

powder and parmesan.
 www.ketozdravlje.com
Blueberry bread
Ingredients
6 eggs
9 tablespoons melted butter
3/4 cup fresh blueberries
1/2 teaspoon cinnamon
2 tablespoons sour cream
1.5 teaspoons vanilla
2 tablespoons heavy whipped cream
1/2 cup + 2 tablespoons coconut flour
1/2 teaspoon salt
1.5 teaspoons baking powder
For the icing:
2 tablespoons powdered sweetener
1 teaspoon butter melted
1 tablespoon heavy whipped cream
dash of vanilla
1/4 teaspoon lemon zest
Instructions
1. Preheat to 170°C.
2. Melt butter
3. Mix all dry ingredients. Add
butter and mix again.
4. Add 1/2 cup of flour.
5. In a separate bowl add the
blueberries and2 tablespoons
of the coconut flour. Stir until
blueberries are coated.
6. Add blueberries with the zest
of the flour to the batter.
7. Pour batter into grassed loaf
pan.
8. Bake for 65-75 minutes.
Icing:
1. Combine all ingredients and
whisk until smooth.
2. Drizzle over warm bread.
 Lemon Cake
Ingredients
115g butter (softened)
150g sweetener
4 eggs
1 teaspoon vanilla extract
zest of 2 lemons
juice of one lemon
250g almond flour
1 teaspoon baking soda
1/4 teaspoon salt
Instructions
1. Preheat oven to 180°C.
2. Mix the almond flour, baking soda
and salt. Set aside.
3. Beat the butter and sweetener until
creamy, then add the egg yolks and
mix again and then add the vanilla,
zest and lemon juice and mix until
combined.
4. Add the dry ingredients to the butter
mix in 2 batches and fold in until
thoroughly combined.
5. Add 1/3 of the egg white mix to
loosen up the mixture and then add
the rest in 2 parts being very gentle
as to not knock out the air.
6. Bake for 35-40 minutes.
7. Make a simple icing. I made mine
with sweetener, lemon juice and
almond milk.

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 As you reach the end of the Keto Bread
Cookbook, I sincerely hope that you've
enjoyed exploring these homemade recipes
as much as I've enjoyed creating them.
Whether you've discovered a new favorite
bread recipe or found inspiration to embark
on your own low-carb baking adventures, I am
truly grateful for the opportunity to share my
passion for keto-friendly cooking with you.

But our journey together doesn't end here.

The ketogenic diet is a vast and dynamic
realm, filled with endless possibilities for
culinary creativity and healthful living. If you're
hungry for more keto tips, recipes, and
resources, I invite you to visit my website at
www.ketozdravlje.com. There, you'll find a
wealth of information to support your keto
journey, from meal plans and nutrition guides
to articles and expert advice.

And remember, I'm always here to lend a

helping hand or answer any questions you
 may have along the way. Whether you're
seeking guidance on meal prep,
troubleshooting keto challenges, or simply
looking for a friendly voice to share your
successes with, don't hesitate to reach out.
Your feedback, questions, and stories inspire
me to continue sharing the joy of keto with
the world.

Thank you for joining me on this delicious

adventure. Here's to good health, happy
baking, and a lifetime of keto delights!

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