Full Size Keto Bread Loaf!!! Gluten Free! LIGHT AND FLUFFY!

[@victoriasketokitchen]

Hey friends! If I could only keep ONE of my recipes, this would be it…. I hope it’s as much of a blessing to you as it is to me!

[@MJYouAreNotAlone1]

I can’t use the keto perfected flour that I just mixed up that you told us about? I ordered all of those ingredients and mixed a bunch of that flour together and now I have to do a different kind of flour? How much butter milk flour do we add if that’s what we want to use? And do we mix the buttermilk powder into the water?

[@victoriasketokitchen]

@@MJYouAreNotAlone1 start with 1 tbs and go from there for your taste preference. As far as using perfected keto flour “can it be done” yes. Does it perform as well? No. U will need more of the perfected keto flour but aim for the same consistency in the batter

[@MJYouAreNotAlone1]

@@victoriasketokitchen where is the recipe for this new almond flour and the new pecan flour?

[@victoriasketokitchen]

@@MJYouAreNotAlone1 description box

[@wilmontkahaialii3096]

Amazon is restocked in the bamboo fiber you use. Ordered mine and can’t wait to make this!

[@gelwood99]

We started almost 2 years ago and I miss bread. I heard about cloud bread and was geared up to try it and I stumbled here from Wes. Best move I have made. Finally, I can have bread again! I haven't really missed anything but bread for a sandwich would be so nice, you can't imagine. I have changed my mom's recipes to keto and they have worked wonderfully but just can't get over the no-bread deal. There are many clean treats and chips using cassava flour that are wonderful but there is nothing to replace bread and biscuits! Heartfelt thanks! BTW, we have lost 60 pounds for me and hubs lost 120 with great bloodwork and no more need for drugs, no BP, no Metformin, no statins, and no arthritis drugs. Even cured my hubs prediabetes.

[@saidullah146]

good job seriously keep it up!!

[@badnai]

Does it taste like bread? 😅

[@cliveburrows6071]

That sounds fantastic. No BP. I won't that for me. That's your comment is envouraging

[@carmonk9243]

You both are AMAZING!!! Awesome work. Yes. I am here cause I miss my hoagies. :)

[@tationialykens7478]

After reading the comments about the bread being undercooked or deflated. I baked it a full 50 min. Also take the inside temp before removing from the oven. It should be 180° to 200°. Mine was 200°. I learned this from an old Hungarian keto cook. Her bread was tricky for me and this saved me many loaves

[@victoriasketokitchen]

Great tip!

[@SzamBacsi]

as a Hungarian, may I kindly ask for more info about the mentioned "old Hungarian keto cook"?

[@deirdrewalsh1134]

So how did you take the temp of the inside of which the loaf or the oven …either, is there a thermometer for this?

[@victoriasketokitchen]

@@deirdrewalsh1134 I don’t I just cook for 50 minutes

[@orchidmuse]

I imagine one can use a thermometer for meat.

[@jogee7603]

UPDATE REPORT! Well, WINNER, WINNER chicken dinner!!! Made my first loaf this afternoon with the pecan flour. Amazingly, the top, sides, bottom all browned without even using allulose. (Next time I'll try a little allulose because I would prefer just a hint of sweet.) It sliced beautifully, it actually formed a crust all around, held together very well, did not sink, and the texture was spot on! @victoriasketokitchen this was certainly a WIN. It's THE best keto bread recipe I've ever made. Honestly, I had given up. Oh, and hubby absolutely loves it! He really wanted grilled turkey/cheese sandwiches for dinner. Tomorrow! Thank you for blessing us as you do, Victoria. If you only knew how much!!!❤❤❤

[@patricial3165]

Photo?

[@patricial3165]

Which recipe?

[@jogee7603]

​@@patricial3165The New Standard Keto Flour with pecan.

[@jogee7603]

​​@@patricial3165I'm sorry, but I don't know how to add photos. My loaf looked very similar to Victoria's. Just a little darker because I used the pecan version.

[@waffle_chair9269]

But does it raises insulin?

[@evasuarez3268]

I've baked every keto "bread" under the sun and always ended up kind of disappointed, but this one, OMG!!!!! This is like real real bread. Even my daughter, who always says keto things are disgusting, is a fan!!! Thanks, Victoria, for sharing this amazing recipe!

[@deaneavivola2425]

I used this recipe to make 3 hotdog & 3 hamburger rolls. I baked them for 35 minutes because they were smaller than a standard loaf. I added sesame seeds to the hamburger roll just for fun. It was perfect for tonight's dinner. I froze the rest for the next time. Thank you Victoria!

[@jenniferhodge2163]

How did you do that did you just shape them and bake them all together on a baking tray? So thankful to see this comment because I need to find someone for my 9 yr old on a stick low carb diet ftom his doctor !!

[@deaneavivola2425]

Yes, I just hand shaped them into the standard bun shapes needed. They freeze really well, so I won't waste anything.

[@deaneavivola2425]

Sorry Jennifer, I failed to answer the rest of your question - I used parchment paper on a baking sheet, formed the "buns", let cool, sliced each one and then froze them individually in ziploc bags.

[@ArgentinaCook]

@@deaneavivola2425thank you! I was wondering if this would freeze well!

[@lindanordlund6753]

how do you not have wet inside. I have tried 4 loaves and all are wet inside

[@loisruth9847]

I made this bread yesterday! Oh my! The texture of this bread is just like flour bread! So soft and tender. I was so surprised. I made it with the pecan flour. My husband loved it. I want to make it with the new standard almond flour option! Victoria this is amazing!!! So very excited! THANK YOU!!! Praising God for you every day! You are such a blessing!!!

[@victoriasketokitchen]

Awe that’s so wonderful to read!

[@dma2067Red-O3]

Congrats on an awesome recipe Victoria! I made the Keto 2.0 recipe with unbleached bamboo flour and almond flour. I decided to double this recipe and followed exactly except, I used whole eggs, it was 6 total for double the recipe (so 3 per loaf), a little less water, and I used 2TB olive oil for double. The two loaves of bread came out awesome! I am picky with regards to flavor and texture, and I have to say this was the best crumb I have ever acheived with a gluten free bread. Definitely a fan of your channel now Victoria, and wanted to share for your info and your fans that whole eggs do work!

[@bussbuss2011]

I did this and the bread tasted very “eggy”. Is that how it should taste?

[@lizziebkennedy7505]

Thanks for this!

[@ginamoriginal]

Hi Everyone! First off, I have to say I absolutely love this recipe! I'm very much a novice baker, and I was using Victoria's latest nut-free perfected keto flour 2.0 and finding my loaf wasn't as fluffy and light as Victoria's loaves. Today, I decided to try out my new 1000g pullman loaf tin by doubling the recipe. I was getting all my ingredients together when I realised I didn't have 8 eggs! I did have some 100% egg white protein powder though, so by using the 1tbp of powder to 3tbps of water to create 1 large egg white reconstitute method, I whipped up the egg white first into peaks, then added all the rest of the ingredients to my stand mixer containing the whipped egg, while it was running. When I added the mixture to my tin, I was worried it still wouldn't be enough mixture, but I popped the tin lid on and put it in the oven anyway. Wow! I'm so happy! It turned out beautifully! It's light and springy! I highly recommend the egg white protein powder if you don't have fresh eggs to hand, you won't be disappointed.

[@JeremySammons1]

Great point on the pullman loaf pan! I made the recipe today with a standard loaf pan and it came out about 3/4 as tall all a normal store bought loaf. The flavor and texture are fantastic but the size isn't ideal for me.

[@ginamoriginal]

I would definitely try a pullman then! @@JeremySammons1

[@Chick4choice]

You can always tell when someone is a true person of faith….coming by it in a deeply sincere and thoughtful manner….it permeates everything they touch. I’m an atheist but I appreciate you, Victoria. And while we may not agree ideologically on many issues…. I am always thrilled to run into good people of any stripe. Particularly when they share my love of low carb living for health and longevity. Excellent recipes!

[@victoriasketokitchen]

Thank you 😊

[@McBeth.]

So beautifully stated. Yup this gal will leave an indelible mark on this world, and for the right reasons.

[@catherineburgin1443]

You have changed my life with your wonderful flour. I am so happy now and feel so contented with my eating on Keto. thank you, thank you, thank you so much. I am 78 and have been on Keto for almost four years now.

[@User415-w9r]

I cannot believe after this many years I finally came across a keto bread recipe that actually tastes good. You are amazing.

[@victoriasketokitchen]

Wow, thank you!

[@JiLomlKoKLoLEver]

I made this bread tonight and I am amazed! It looks like bread, cuts like bread and is the closest thing to real bread that I have had in 2.5 years of keto bread! Thank you, Victoria! I wish I could add pictures to these comments.

[@victoriasketokitchen]

Thank you for this comment!!!

[@myrnaparedes3475]

Hello, can you please tell me which flour mixture did you use please? I will be forever grateful. 🙏🏼💗🥰

[@victoriasketokitchen]

@@myrnaparedes3475 yes my new standard keto flour almond flour version

[@jamieburton1805]

​@myrnaparedes3475 the link to make it is under the more tab.

[@rnmom65]

I can't even begin to explain my gratitude to you for the time, energy, effort, and expertise you pour into these recipes. I just made this bread today and am in love!!!! I LOVE bread, but struggled with the other versions floating around. This recipe was lovely....put a bit of melted butter on a slice I had...and my mouth just danced! Blessings to you and your family. Thank you again for all you do!

[@DeeDee-rs1xz]

Victoria, you have been such a blessing to so many of us. You have helped living the Keto life style sustainable. Your generosity is enormous. 🙏🏼💗

[@folsterfarms]

Have you ever seen someone so excited about bread? It’s adorable!!!

[@ginavillacampa9138]

You have changed keto for us forever!! I've been following your recipes for a couple of days and i have no idea how i was doing it before! Bless you!!

[@VTgirlandherbeagles]

Finally received my Bamboo Fiber and made a loaf last night. Oh my goodness, I don't know how to thank you Victoria. I can't wait to try this flour in some of my favorite recipes.

[@deirdrewalsh1134]

I am absolutely new to cooking. Never followed a recipe in my entire life. I’m determined to do this for both myself and husband who is D2 with heart issues. Thank you so much for your lovely clear instructions and patience. So many other channels are full of chatter and distractions I lose patience and get confused. Best wishes from Australia 🇦🇺

[@bfsstone8979]

Thank you Victoria for the recipe which I am yet to try in the UK! Thank you also for sharing the Gospel sister xx

[@lovesJesus448]

Your bread is a blessing to us keto people ...thank you for your hard work!!!

[@ayd5108]

I love Victoria’s energy !

[@triniparsons8717]

Hi Victoria, I just love your channel. Thanks so much for your hard work and all your help. It would be great if you could do a short video on all the variations for this bread for those of us that are not such good bakers. Thanks so much.

[@cherylcoyote]

Made this last night with NSKF, olive oil, and three whole eggs. Excellent! Toasts beautifully.

[@KittyMama61]

I made this again for the second time, and the loaf turned out perfect! I used my silicone bread pan. Next time, I'm going to add the yeast, to try and cover up the taste of the baking powder. I'm sensitive to the baking soda in it, so that's just me. The only advice I have is to use non-aluminum baking soda.

[@rkh1942]

I made this bread today and couldn't believe how light and delicious it turned out. Of all your bread recipes I've tried, this one is definitely my favorite.

[@victoriasketokitchen]

Thank you! I’m so happy your enjoying it!

[@sandriagutierrez2605]

Your exuberance is contagious! Nice work. Looks like a nice structured bread. Rose beautifully, and has a nice tight crumb. will attempt when freezer stash is finished.

[@jennaniehoff2528]

This recipe is wonderful!!! I followed the recipe exactly, measured in grams and substituted almond flour for pecan flour because my husband can’t have almonds. It’s delicious, it’s a nice size loaf and held together perfectly, thank you so much! ☺️

[@kathys2028]

Hi Victoria! I made your bread this morning using pecan flour and it came out beautifully. I toasted 2 slices with a little butter and it was delicious! So much better than the egg white bread I’ve been eating. I have a CGM and my blood glucose remained stable. Thanks so much! ❤

[@jacquiweber1625]

So it toasts like real bread? Another channel “I Don’t Sugar Coat” made a really good bread but it doesn’t toast. I just burns.

[@Seasoncromwell]

Wow. That's awesome !

[@lindacharron4021]

Is this bread, more bread like? I can't take the styrene foam mouth feel of the egg white bread.

[@patd5280]

@@lindacharron4021 Exactly! When I made the egg white bread sometime last year, it was awful cause the texture was like if I was eating Styrofoam. It didn't taste like bread either. I was so upset because I wasted money.

[@lindacharron4021]

@@patd5280 I tried it over a year ago and it was straight up horrible. I thought I would try again using the yeast and frozen butter recipe. It smelled just like bread, it tasted somewhat like bread. But that horrid styrene foam texture was the grossest. We tried to toast it and that just made it worse. I so want to try Victoria's recipe, using yeast for a more bread like flavor. But I'm scared of the mouth feel. Unfortunately a lot of keto substitutes are very unpleasant.

[@karenhamilton504]

Just received my egg white protein powder to make your flour. Now I'm ready to start trying many of your recipes. Thanks so much for all the time you take to bring us these keto recipes.

[@bernharddueck1806]

I baked the bread today using oat fiber and almond flour and it worked great!! It was VERY soft!! Thanks for the recipi!! I also put 2 tb baking powder instead one .i think 1 would taste perfect

[@cathypang1984]

Gosh Victoria, you are very thorough, I'm so impressed! I just watched your video introducing the "new" version of your keto flour, and I was so pleased that there was so much detail like how much grams, carbs etc per cup, 1/2 cup, 1/4 cup etc! Thank you for all your hard work and dedication to your viewers 👏❤👍!

[@loannarnauckas9226]

OK, you are a genius. I made this bread it did not get as high as yours, but OMG, I am blown away with the texture and taste. I did use yeast and a little allulose to get it brown. I used the flour mixture with bamboo fiber. I have been keto for over 4 years and will not stop. Love, love, love this way of eating. Please keep experimenting. Oh and your cinnamon rolls are to die for.😊

[@oleestewartjr4108]

Hello my dear, first of all, let me say that I am almost 68 years old and this is the second time I’ve ever left a comment on the Internet. I am very proud of you and very appreciative of what you do. I tried this recipe using half of your measurements as I didn’t want to waste due to the many previous disasters. Is the closest thing to real bread that I have had in a very long time. It is excellent for grilled cheese. The bread though was a little full of big bubbles. Perhaps I will cut these down or out. Thank you again for all that you’re doing now. I will invest in the pecan flour. By the way, I used the old oatmeal flour, and I used to sifter and it really helped

[@victoriasketokitchen]

Thank you for your kind comment friend 😊

[@suzanmccarroll5489]

That is the most beautiful loaf of keto bread I’ve ever seen. Thank you

[@ursuladozier3296]

Thanks!

[@victoriasketokitchen]

Thank you friend!!!

[@stay-salty43]

Your excitement tickles me so! My flour is on order so I’m super stoked!

[@lrmps]

Ooooooo. Can't wait to try this. You never disappoint!!! I did get a tip to crinkle the parchment into a ball in your hands. Then unfold it and it perfectly fits the dish or container. It works.

[@pearlyq3560]

What are you talking about? Sorry I missed it.

[@jogee7603]

@lrmps Thank you for that tip. I did what you suggested with the parchment paper and IT WORKS!

[@McBeth.]

Great tip! Thanks 😉

[@matthewjones1420]

I have made 4 loaves with this recipe, and it is amazing!!

[@victoriasketokitchen]

Wonderful!

[@reliablehomescanadianchapt9153]

LOVE the line Power is in the Flour!!! Look forward to trying it

[@unhealthybychoiceubc8236]

So I added 1 TBS of yeast and 1/2 tsp of honey to the water and let the yeast eat the sugar for 10 mins. HOLY DOUGHLY! this is great bread. Thank you so much for this. I am going to try making Cheezit's with the dough mix with 1 cup mix, 1 cup parm cheese and 1 cup water in the MW. I will let you know.

[@victoriasketokitchen]

Sounds great!

[@sarat8574]

which flour did you use?

[@unhealthybychoiceubc8236]

Pecan, tasted GREAT!@@sarat8574

[@ripd.jr.6466]

Hi Victoria, My name is T.K., and I love how you witness as well as great recipes. my husband and I are trying Keto. I have done it before and lost a lot of weight. I have to be careful with my husband's Keto plan because he has high blood pressure and high cholesterol. thank you for sharing your recipes. I'm excited to try this bread. May God Bless You and Your Family.(by the way my daughter's first name is Victoria)

[@dianescherr2332]

You are just flipping amazing girl! LOL such a hard worker and so determined

[@nwgardening]

Just stumbled on your channel 😊. How sweet are you. My husband and I are elderly and are thinking about starting Keto. Thank you for this recipe. Bread is our downfall. I bake all of ours and we love it. I will give yours a try ❤

[@ethansmom1363]

Thanking God for you, Victoria! He has given you a gift through your trial and used it to bless the rest of us! I would say you are my favorite KZbinr but my son is also a KZbinr, so I guess you're my second favorite KZbinr! 😁 He doesn't do keto baking so he's clearly not as popular as you are. My bamboo fiber arrived yesterday and I made your 90 second bread with the new flour today. I will be making this loaf tomorrow. Thank you so much!!!! Bless you!

[@victoriasketokitchen]

Yah I pray it goes well! 😉and thank you for your compliments

[@carolynwinkler3850]

Tried this with oat fiber and almond flour. Turned out great.

[@TheGreenPond-nature]

So you replaced the pecan flour with oat and almond? And kept everything else the same?

[@kiwisun529]

Did you omit the pecan flour?

[@gwynnklinck6584]

Made the pecan version today with added yeast and nutritional yeast, a bit more salt and 1 tablespoon less of water...it was the most perfect keto wheat style bread we have tried since we started keto over 8 years ago. God's many blessings to you, Victoria, you are helping so many people stay keto.

[@nanl9584]

You just found the name for your new cookbook... The Power is in the Flour

[@patriciamcarthur1726]

Or just simply Flour Power!

[@lynhaynes6397]

I love your blends and the breads.

[@sharithomas5315]

I just made my first loaf it's in the oven now can't wait to try it

[@99monicaaleman]

I haven't seen a better gluten free bread than this one here. I'll try it soon! I can't believe how much it went up. Amazing!

[@r.s.601]

Well, if just being concerned about gluten free, then one can also make something very nice and grainy with oats, sunlower seeds, pumpkin seeds etc. Healthy AF as well, if Keto is not important. More variety possible as well.

[@johnkurtz2691]

Perfecto! I measured cups instead of grams on the new keto flour and you are on point about the difference. result was a smaller loaf but I made sure the batter consistancy looked exactly like your video. I threw in a teaspoon of active dry yeast and for oil I used 1 tbl of avacodo oil & 1 tbl of melted butter. This is a go to for sure. looking forward to toast and grilled cheese and garlic toast👍🏻 Bamboo fiber still not viral yet which surprises me. Won't be long though.

[@patimooe9538]

This is the second time I made this bread and this time it really did rise really good. It tasted so good

[@barbegan1954]

Just made this bread and am amazed at how light, fluffy and delicious it is . Most definitely a keeper and will be a frequent added part of my diet. Thank you!!

[@CarlottaEaton]

I have made this bread 3 times and it is only about 1.5” thick each time. 1) NS 2.0 flour w pecan flour & oat fiber. Measured w scale 2) NS 2.0 flour w almond flour & bamboo fiber 3) Thought baking powder might be the issue. Bought brand new can expires May 2024. Same problem. Help. I was so excited to find your flour recipes as I am diabetic type II The made from scratch cakes I make for family turn out great.

[@cathypang1984]

Same here! Even tried her Nut-free flour, used same brands, but still Sinks right when I take it out. Middle is very moist. I think I tried to make at least 4 other loaves with the NSKF 2.0 with almond flour. My 2 min cakes turn out fine! The pizza...ok with the almond NSKK 2.0.😢

[@kathyfanchi2557]

Look forward to trying this. Made your 2 minute cake today and used it for strawberry shortcake with the whipped cream recipe from your poke cake. Delicious!!😋 Thanks for all you hard work especially on developing you perfected flours.

[@deeb2448]

Hello there, Victoria I'm glad I have found your channel,I've been in need of all your information that you are supplying here. Thank you so very much. Denise

[@sonyawilliamson9561]

Thanks for the new keto flour recipe. I tried this bread today and it came out amazing. I used yeast and added Everything Bagel seasoning on the top. Delicious! Thanks 😊

[@drurington5895]

May I ask how you added the yeast (dry or mixed with water) and how much to add?

[@jogee7603]

I see cinnamon toast in my future!😂 THANK YOU, Victoria for ALL you do for the keto community! I just put my first loaf in the oven.🤞 God's many blessings upon you and your beautiful family!!❤❤❤

[@Seasoncromwell]

I made this amazing bread last night and my son and I LOVED IT. Cinnamon raising bread was the first variation I thought of!! 🎉😂

[@Seasoncromwell]

Raisin**

[@user-iv6ty3cd5i]

I can’t wait to have grilled cheese!

[@lindaphillips4956]

Victoria you are such a beautiful blessing to my Keto journey! I get excited about getting to see what you come up with each week. Thank you and blessings to you and your family!

[@smandez2023]

Thanks Victoria for all your efforts in research and hours upon hours in the kitchen to bring this to the world. Words cannot express. I attempted my first bake of this last night and this recipe holds so much promise! The problem with keto breads that I've tried is that they come out more like dense soda bread, and/or are over the top "eggy". Here are my results, what I like and what I need to work on: I like that it truly does have air pockets throughout and holds together pretty good considering it is gluten free. Indeed it is light and fluffy. It tastes good, has amazing feel and texture. I'm open to trying till I get this one right, but I need to somehow tweak for high altitude. I also think that adding yeast and proofing for an hour, perhaps adding psyllium husk or flax would really help it along to make it heartier and perhaps a bit more flavorful. I also like that it can be mixed with a hand mixer and came out of the bowl into the loaf pan beautifully. Sandwich bread is what I was looking for and it doesn’t "rise" to my standards so to speak. My bread did rise a little, but then fell to it's original shape once out of the oven and placed on a cooling rack. It isn't dense, but I was hoping it would expand like shown here in your video and online pictures. Bear in mind I live above 5280 feet, and this could be the reason for my issues. I'm not stranger to keto baking and I've had other loaves rise so much better than this one. However, I did NOT use yeast, used only 162 g. of NSKF 2.0 instead of 168g., 1 cup + 2 Tbsp warn water, 2 Tbsp avocado oil and 1 Tbsp aluminum free baking powder. I will try this again doing so with a Tbsp of yeast and allulose (which I find to be a terrific sweetener for feeding yeast). I also think yeast will improve the taste for sandwich bread. Full disclaimer: I followed the recipe exact and whisked thoroughly in a bowl prior to shaking it in a tub. I also only had 1 dry mix of NSKF 2.0 (small batch), so there it cannot be an issue with having too much dry ingredients in the tub at once. I'll post again once I try it with yeast and proofing.

[@KetoCookbooksCorner]

*The texture looks amazing, and I can already imagine using it for sandwiches and toast. Thank you for sharing this recipe!*

[@everfamily-nq9jp]

Hi Victoria, thank you for your hard work l just made my first loaf 🍞 of bread and it came out perfect. May God continue blessing you and your family.

[@vivianvo7014]

You have made my keto more enjoyable beside the benefit of keto, Thank you so very much!

[@annweitoish8856]

Victoria Thank so much for Gluten free im new agluten free .I've been doing keto for five years

[@victoriasketokitchen]

*IMPORTANT* TIPS… Do not use cold water or cold egg yokes! It slows the baking and leaves the inside too moist. this recipe is for my New Standard Keto Flour NOT for my Perfected keto flour or any other flour mixture.

[@audreyharder7202]

Victoria, did you make this loaf with the almond flour or pecan flour recipe?

[@victoriasketokitchen]

@@audreyharder7202 almond

[@virginiavelasco4081]

​@@gmarounf7472😅

[@mdepfl]

@@gmarounf7472 not Victoria but just made this today - zero eggy taste.

[@pattondanielle]

I don't see the link to make the keto flour.

[@claudias8900]

Smells soooo good when i baked Thank you sooo much for this recipe

[@lighthousefan5538]

Can't wait to make this. My bamboo fiber comes in next week. 🎉 Would love to see your new flour recipe for bagles.

[@stephaniewilson1153]

I made the bread today and it tastes amazing! It did not rise nearly as much but I’m not complaining. I did add a few drops of mashed potato flavoring and boy did it add a little something special! Thank you so much!!! I have a grilled ham and swiss cheese sammy on the stove.

[@stephaniewilson1153]

Thank you! I decided to make another loaf after my grandchildren went home. As soon as I started I realized the mistake I made on my first attempt. 🤣 I added 2 cups water instead of 1. Plus the 2 Tbs. I’m amazed that bread turned out as good as it did. That bamboo fiber can really absorb a lot of moisture! Needless to say my new loaf is rising very well and I whipped it as you advised.

[@annweitoish8856]

Victoria Thank you Honey so much ! Best you and your family!

[@happybudgiesify]

Oh Victoria how we love and appreciate you!! So many of your recipes are used DAILY in our household!! Thank you for your time and research . On this recipe, I followed it to the letter( even new eggs and new baking powder. However, it just did not rise. I made it for my husband for Valentines as he truly loves bread. Wondering, should I let it rise after mixing it all together for an additional 45 minutes or something? I gave it the 15 minute when it was the liquid form before adding it to the flour mix , Help- any ideas? ( I baked it to the reused time and temperature. Particular best size loaf pan to use? Maybe my 6x9 loaf pan was too big?

[@happybudgiesify]

The taste is excellent!!!

[@EvangeliseGood]

Been waiting to get the ingredients to try this and very pleased with the results. I did have to improvise as couldn’t use 4 whites so used 2 eggs and some full fat Greek yogurt and no oil. I made 2 small 4” square loaves and cooked for 25mins. They look beautiful and the texture and crumb are perfect however the taste is bit …. Baking powdery or chalky maybe, not so great but I am gonna play around with this as my tweaks were ok so thinking this might be a forgiving recipe. Great job Victoria- it’s such a process finding the right one. Thank you.

[@QueenBamBEE32724]

Oh, I cannot WAIT to make this!! Thanks so much, Victoria!

[@donnabrown9897]

I would love to see you make a good homemade pasta from this flour! Yummmmm!

[@pamelaschafer9577]

Oh, yes, please!!!

[@Anna-sp9md]

Yes!!!

[@youtuber-452]

Yas!

[@rodriguezpascale7853]

Yes please!

[@ketokhuleesi4451]

I was thinking of trying it myself this morning! I just got my bamboo fiber, yay.

[@carrieprice27]

I have not tried yet but it is what I need, thank you!

[@jmitchell3]

Perfect! Just got around to trying it. Added yeast and a touch of baking soda for flavor and it was amazing! Toasts up well also. 🎉 thank you victoria!

[@jmitchell3]

So….ummmm…..thickly sliced used some for keto French toast this morning with swerve whipped cream, raspberries, and sugar free maple syrup. WOW!!!!! The crazy thing is just how easy this recipe is for the result. Keto game changer.

[@melissabraught8477]

How much yeast and baking soda did you use? I made the bread but it didn't rise like hers did. I did it just like she did. Thank you in advance!!

[@jmitchell3]

@@melissabraught8477 I don’t recall exactly butayve 1-2tsp yeast and 1/8-1/4tsp baking soda

[@jmitchell3]

@@melissabraught8477 baking powder in recipe does the job. I included yeast and a bit of baking soda for additional flavor and browning.

[@melissabraught8477]

@@jmitchell3 Thank you so much for answering back and for the helpful advice!!

[@susannminall7456]

I believe I will try baking this in a Pullman's pan, to give my family the square slices they would need to be able to take sandwiches to work. LOVE THE RECIPE AND THE LOOK OF THIS LOAF OF BREAT. Thank you!

[@kathyforester3791]

I made this last night. Fantastic! I only had a mixed nut flour but I made it anyway. I know it changed the macros a bit but the bread was so delicious! 🥰

[@ariedere]

I must modify my last comment. I made the bread using flour 2.0 before I saw her comments about modifying the flour. It was a little wet but makes great toast and it browned beautifully. I will make this over and over using her modified ingredients for 2.0. Thank you Victoria

[@katolejnik]

Can I ask what alterations? I just tried it last night with 1 Tbsp of baking powder and 168 gm of the 2.0 flour, and mine was very moist in the middle. 😊

[@JM-kh1jm]

Cool countdown clock, Victoria! So excited to see you for today's recipe! J Anderson

[@wandacasper5612]

Thank u for keeping it simple. Thank u for sharing

[@rredict]

I would add Allulose to act as a browning factor

[@ccastle82]

Wow!! Thank you! Im definitely going to make this recipe! ❤

[@delina9558]

Love you Victoria!

[@Dtabshere]

I just absolutley love this bread!

[@MarcyStuart5x5]

Yay! I can eat bread again! Thank you Sweetie!

[@stephanieinspired1151]

This is FANTASTIC❣️♥️💯🥳🫶❣️♥️🥳🥳🥳 I can’t get over how beautiful this bread is! Our new cook range will be installed next week and this is the First Recipe for the New Oven💪🙌🔥🥳

[@mrs.grandmamaBrau]

Your website is coming along nicely.

[@victoriasketokitchen]

Thank you!

[@patreid8794]

@@victoriasketokitchen Thank you Victoria for your recipes. Is your new perfected flour the one with oat fibre or bamboo fibre. I cannot find you on your new website, so cannot access the recipe. Would love to know how to adapt the oat fibre flour with egg white protein powder flour, to use in this recipe, as I had to wait for weeks to get all the ingredients. I bought large quantities of them, and cannot afford to waste them. Hopefully you can help me. Thanks.

[@JM-kh1jm]

@@patreid8794 I was unable to get the bamboo fiber until just today I placed my order since I caught it back in stock. However, I did ask a couple weeks ago to be doubly sure, and you can substitute or use oat fiber instead of bamboo fiber.

[@victoriasketokitchen]

@@patreid8794 victoriasketokitchen.net

[@victoriasketokitchen]

@@patreid8794 the perfected keto flour uses oat fiber. The New Standard keto flour uses bamboo fiber.

[@Dtabshere]

Wow...wow...wow...I have to say this is the best tasting keto bread I have ever tasted. I wish I could take a pic of it....its so beautiful! I can't wait to make a grilled cheese sandwich out of it!

[@FurtiveFool]

Hi Victoria, I'd like to thank you for your recipes and hard work. I made your birthday cake recipe as a tray bake with the royal icing recipe from the sugar cookies, it has satisfied my relentless carb craving!

[@cynforthewin3493]

So tried making the loaf. Texture good but did not rise like yours. HOWEVER I made biscuits using another recipe, not yours, and they turned out delightful. I don’t think someone could really tell the difference. In fact, had a BEC biscuit this morn. Yum!!! Thank you!!!!

[@Dtabshere]

Oh my goodness...I just made a grill cheese sandwich and it's pure perfection!

[@cayucupil9692]

Pon los ingredientes para traducir a Español x favor 🙏🏻

[@christyschnack4472]

I just made this and wow! Thank you so much!! Now we can have sandwiches!!!! xo

[@lindamcmahan4686]

I just made this bread. It looks pretty good. I hope my husband will start eating it instead of regular store bought bread!

[@deirdrewalsh1134]

Me too. He is a reluctant sort of keto, and it’s mainly him I’m doing this for. He “needs” it.

[@CNickiS2]

Just made this and it came out great. Thank you.

[@blackstonecap]

Just made this the first time. Didn't see the change to 1 Tbs baking powder And forgot the olive oil and it still tastes pretty darn good. It did stick to my parchment paper

[@idahardy4052]

I don’t see the change to 1 TBs baking powder.

[@cooki801]

Ade my first loaf and in looks it reminds me of the egg white bread as mine was a bit lumpy and bumpy on the top 😂 However the texture was much different and far superior in my humble opinion. I baked it at 350 for 50 minutes and it was a bit under baked in the middle. I think I will add more salt to punch up the flavor and/or try the yeast variation for some flavor. One thing that might be affecting the bake for me is that I live at high altitude (4300 ft above sea level) and I often have to change baked goods recipes. Once I finish this loaf I will do some adjustments and report in.❤

[@deannawendt146]

I live high altitude too! I haven’t made mine yet but wondering how this will play out. I’m about 4700 feet and find I’ve had to adjust all my baking recipes with gluten and without. Yikes!

[@julierossbrickley146]

Hoping you've found the perfect high altitude adjustments. I'm at 6100ft and getting ready to make my first loaf. Prayers for success

[@valerieferrara-ryan1815]

I see caraway seeds for a beautiful rye bread, still waiting for my bamboo flour cant wait,God bless

[@kathypariso6102]

This bread looks amazing in the photos..the nice soft texture! Have you tried making a standard pie crust recipe? I love pie and all the keto options out there are all too crumbly, plus, they don’t roll out well. Or they have to be patted in the pan by hand making it difficult to get a decently thin crust.