Testing Keto Bread Recipes - Comparing Textures - by Sunscape

I love bread! Being on a Keto-style diet is tough for me because I love my carbs. I decided to delve into making keto-friendly recipes this week. The following are 4 that I made in one morning.

Before I could start, I had ordered these flours and psyllium from Amazon. Meanwhile, I searched the web for recipes that had good reviews. I will leave links to the recipes instead of typing them all out.

First up, this bread had mozzarella, sour cream, and cream cheese. I only had shredded cheese on hand instead of fresh mozzarella. It did not melt well, and it made the bread very dense. This one was my least favorite of the four.

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The bread looks good, but it seemed very dry to both my husband and me. He even tried toasting it, but that did not help much either.

Next up...

This recipe required whipping egg whites to a stiff peak before folding in the ingredients.

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I have to admit this one is not too bad. It was moister than the first one. I would rate this one as the next least favorite.

Next...

I replaced the sunflower seeds in this recipe with pumpkin seeds, which are my favorite.

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I really love the flavor, texture, and moisture of this keto bread. I will certainly make this one regularly.

Lastly...

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This one surprised me the most. Hubby and I both agreed that this recipe was our favorite of the four. It was moist, flavorful, and light. The recipe was used to make bread rolls, which would have been fine, except I took the easy route and used a loaf pan.

Since I was testing these recipes, I reduced the ingredients by half. All of them came out perfectly, except the one with mozzarella. I will try that one again using fresh mozzarella next time.

I really would like to find a nice sandwich bread recipe that isn't so grainy. I guess I still have some researching to do.