How To Make Keto Bread Version 2.0 | Keto Bread Recipe | No Bread Pan Required

[@reneewhitfield5074]

I made this recipe today and it is fantastic!! 🤤 I may double the recipe next time to make a taller loaf (I poured the batter into a bread pan). I will also add some natural cheddar cheese powder, cheese and chopped jalapeños next time! Thanks for a great tutorial and recipe! ❤

[@bl05]

Just made it.... it is sooo good. To taste BREAD after months of not having any... such a joy. THANK YOU for the careful measurements and explanations!!

[@caroleburnett506]

Just found this link, cant wait to try it! Your previous keto bread vid was awesome.

[@merveuysal8959]

I make this bread since I discovered the first version last year, best keto bread recipe I've tried. since I can't find cream of tartar, I put baking powder instead of it and remove the baking soda from the recipe and use some extra lemon juice. I'm happy with the outcome. Also adding chia and sunflower seeds. I always make 3-4 loaves at once and keep them in the freezer👌🙂

[@Frances6889]

Thank you for sharing. I will try it.

[@alphabo1]

I can't thank you enough for the measurement in grams! Weighing ingredients is in general a very good idea for a good result and it bridges geography. Thanks again

[@blacksheepketo]

Glad it was helpful!

[@goodmorningbeautifulhumans1638]

lol i feel the exact opposite. I’ll look elsewhere

[@Arcadia61]

Thank you so much. Having proper weights gives me the confidence to try out the recipe because everything is exact.

[@delmason5520]

As a newbie to Keto, I am delighted with your explanations. It saves me searching for answers to questions! I'm excited to try this bread.

[@robertbefumo8189]

I've tried several other keto bread recipes, but this is by far the best, and one of the easiest. I made my first loaf on a Tuesday, and the results were so good I made a double batch the next day, using about half in a loaf pan and making 5 good-sized rolls with the rest. My wife and 14 year old daughter both love it, and I've given samples to several people at work, all of whom requested the recipe. Thanks!

[@AmazingPhilippines1]

I really appreciate your "why" explanations. I have been trying several recipes and not quite happy. I probably overmix for one. Will try this. Watching from the Philippines.

[@Lee-yr4ib]

I made this today, absolutely love it. I'm 60 years old and this is the first bread I have ever made in my life. Thanks so much

[@j.alvarez1769]

Please create a Printable version of your recipe. Thank You in advance. 🧚🏻‍♀️

[@parisasafavi1461]

Hi there! This was super easy to make and it smells so delicious! Thank you for such a wonderful recipe and for explaining everything in detail. The bread makes a great toast and sandwich bread. Mine looked done at about 58 min, but now that I cut it, I feel like maybe I should have left it in there longer like you had in your recipe. The inside is slightly moist, but still works! I did not have the cream of tartar so I added baking powder to a ratio of 1.7 g baking powder= 1 g cream of tartar and omitted the apple cider vinegar. I confirm that the rise is still good and it was super fluffy before baking as well, so if anyone wants to substitute that, I would say it works. Next time I would add a little bit of herbs or spices to it, like cumin or everything bagel seasening.

[@alicek412]

Thanks for updating your recipe using weight for the ingredients. Even for wet ingredients, using weight is better than trying to eyeballing the amount in the cup. Can't wait to try this recipe out. Thanks again.

[@blacksheepketo]

Hope you enjoy

[@sweetrouble420]

Your sense of humor is awesome and I love your honesty and all the detail of how ingredients work together. As being new to keto and trying to cook keto your video's have been so educational and I really appreciate you and your Channel. Thank you 😁

[@MomcatDeb]

This was easy to follow, smells great and I added “everything” seasoning and seeds to crust before baking. I wish I could send pictures. It is a beautiful loaf.

[@Robinaa26]

I just made this bread and baked it at 350 Fahrenheit. It is big enough for sandwiches and soft too. Delicious! Thank you my friend for the recipe!

[@jerimills9158]

I wish you would provide both cups and grams. many Americans do not have kitchen scales.

but you do have google , like the rest of us lol

[@kathyfanchi2557]

😂 Love the 2 loaves! Can’t wait to try this recipe!! Love your videos and the explanations. Thanks. Tom.

[@machteldvdb1185]

A good substitute for cream of tartar I used is apple cider vinegar: 1 teaspoon of apple cider vinegar per 1/2 teaspoon cream of tartar. The bread came out like a dream and tasted delicious.

[@arshiakhan4856]

Alas , I don’t have an oven. It conked off. Your bread recipe is fabtastic👍🏻👍🏻👍🏻👍🏻👍🏻

[@nadiariaskoff4543]

Cream of tartar can be substituted: 1/2 t.sp. cream of tartar = 1 t. sp. lemon juice or vinegar. Cream of tartar is powdered acid. Backing powder is mix of cream of tartar and baking soda in the above mentioned ratio 1:2.

[@donneekomisar4806]

I really like this bread! I doubled the recipe, stirred in some sesame and sunflower seeds into the dry ingredients. It made a nice big loaf that lasts a week and it makes great toast and sandwiches.

[@shelleylisle4104]

Did you cook it longer?

[@bonnie7875]

Great idea putting nuts in it!

[@michele7944]

Tom, I Love your sense of humour! Also, your two camera shooting style looks great. Keep it up.

[@blacksheepketo]

I appreciate it!

[@davynedwards9243]

Hi Tom, I followed the recipe exactly (although used the original cups measurements) and like a couple of the comments on the website when I combined the wet ingredients with the dry and mixed together the “dough” was much sloppier than in your video and the final product was a bit more like a big thick cookie and was also a much darker brown. Any thoughts?

[@loriyoung5613]

Can I use liquid egg whites in place of real egg whites?

[@reneewhitfield5074]

I did and it turned out amazing! ❤

[@Pajexeter]

It has the consistency of a Irish soda bread...delicious

[@mikeoutler618]

Dude is a scientist! Great explanation and presentation. Can’t wait to try it.

[@blacksheepketo]

Thanks! Hope you enjoy!

[@micheleconroy1151]

Tom, thank you for sharing this recipe with all of us!! I made it for the first time, last night. Came out great!!! Made avo toast this morning.... Delicious. I've been keto since Fall 2019. This is a stand out recipe. I'll be adding this into my keto repertoire. How long would you let the dough rest before baking, in case he/she preheated before assembling ingredients? (asking for a friend).

[@Metqa]

Thanks for the Videos. Thanks for the gram measurements always. When I need only egg whites, I use Egg White liquid in a carton. A large egg white is 1 fluid oz (2 tablespoons) so to get 5 egg whites, measure out 10 Teaspoons (3 Tablespoons plus 1 teaspoon) , or 5 fluid ounces. Can you tell us approximately how long it took for your oven to heat (i.e. how long you let the dough set)? This would be helpful information in general for example if someone is making multiple recipes and their oven is already hot from a previous bake. Thank you!

[@rubenflores1444]

Love the 2 camaras. Great explanation! Thank you

[@blacksheepketo]

Thanks! It's a lot of work, but I think the result is worth it.

[@janee9890]

Thanks Tom, despite my initial scepticism about the combination of all the weird ingredients, that really is the closest thing to 'real' bread that I've made & I've made a gazillion bread recipes! 😆😆

[@utahnaharris5664]

Appreciate all you do!!

[@ceramicatdesigns7844]

I'm in the US no problem for me. Use the yolks in mayonaise.

[@mags9599]

Just made this today and it is amazing 🤩 it was so good I was shocked that a rubbish cook like me could make something 😊 ty x

[@Erikadub]

Why wouldn't the yeast activate with the sugars naturally present in the coconut flour?

[@mariamaier3818]

Thank you also love your recipes. I just found and subscribed. If I wanted to shape into little sandwich or hamburger buns any suggestions on how long to cook or how to tell when done? Tooth pick in the middle, color, time etc. Thank you

[@gerberdaisy2388]

YOU are hilarious! I really enjoy your style and the way you shoot your vids!

[@blacksheepketo]

Thanks so much!

[@mrsmc2612]

Why not baking powder instead of baking soda

[@Jerry-zf3cn]

I do not get your aversion to measuring cups, spoons, and bread pans...

[@SuperWonderbar]

This is the best bread and I have made many different recipes for keto bread!

[@rosslynevans7243]

Great. Think next time will do 180 not 190. It was very dark so I took it out. Still moist but great. How many cards please

[@elkeschmitt623]

Love your detailed recipes and explanation =and metric version. I am German so I am used to the metric system, I prefer it, because it gives you more consistent results. Thanks for sharing.

[@roshys]

Lovely, I've have just tried the original recipe as didn't know recipe had been updated, it came out small even though moulded like a tower I only managed to get only x5 slices but the thickness, colour and taste was phenomenal. I'm glad there is an update to this recipe as I'm from the uk. I will try this soon 😊

[@blacksheepketo]

A big trick is not to overmix it. Basically, it'll only rise once. That is, when the liquids are mixed in. Then as the bread gets hot, the hot air expands and causes it to rise. If you overmix it, then the air bubbles get worked out of the dough. That can cause it not to rise properly. It can even cause it to fall flat.

[@roshys]

@@blacksheepketo thanks for your advice I'm glad I found a bread alternative that taste good..

[@wyd_stepfrog]

Hi! Thanks for the recipe Can you put this in baking sheet rimmed bread pan?

[@arbizua]

May substitute or omit Golden Flaxseed, ground/meal I am allergic to flaxseed

[@denisotero3891]

Love your bread! it's amazing! I tried many recipes. You are a WINNER! Thank you very much for sharing. For some reason my dough is not as dry as yours. What am I missing? Thanks

[@plasticonion]

I can't have Almond because it is high in Oxalates and I produce very painful Calcium Oxalate kidney stones so have to avoid high oxalate foods like spinach and almond and chia seeds etc. Is their anything I can replace the Almond flour with?

[@pharmerdebbie]

I made the original bread and I liked it and I'm looking forward to trying this one! Oh, I also bought your cookbook a little while ago and I look forward to trying a few recipes from it, also!

[@EarlWallaceNYC]

Wow! I was stirring the dough way too long. No wonder I got bricks (I eat them anyway). Thanks for the update.

[@katydidiy]

I cannot wait to try this! Love your presentation style too. Looking forward to more of your vids! Thx😎

[@kathievanwickler2558]

I am trying your bread today. I do not want to be nitpicky, but could you do both the cup measurements AND the gram measurements?

[@caroleburnett506]

Try searching for the swap, it's nit hard. Pun intended lol

[@TheExtraClassic]

My came out really bad 🙁 tasted of vinegar and the coconut flour just sucks up the moisture in my mouth and throat so its difficult to swallow..... I'm going to try again with reduced coconut flour and lemon instead of vinegar

[@pmelaglover9913]

I really love your recipes!! Where are you??

[@katydidiy]

189 calories might be bit high. However, making a half slice open faced sandwich also cuts down the calories and carbs by half. As long as the toppers, butter, mayo, eggs, meat etc remains in check, this is a great and satisfying solution. Add lettuce or sprouts, watercress, or fermented pickles etc can add to the experience 😎

[@dianneprice7380]

Hi to make it easier for us Aussies temp in C not just F would save always looking it up 😢 Otherwise looking fwd to making your bread 🎉

[@TeenCoachTori]

Oh my gosh my household loved the first one, I had to convert everything to grams though and that was annoying...thank you so much for this new one perfeccccct!

[@blacksheepketo]

Yah it's kind of a pain to convert. I'm trying to give ingredients in both grams and cups, but in this case it's hard to do both. The way I reformulated this means a lot of them don't have an equivalent in cups. My thought process is that anyone on a diet probably has a food scale.

[@wildrat8101]

@@blacksheepketo Stick with grams, we in the USA will have to deal with it lol

[@bevgreene4165]

I am so looking forward to trying this. I am not confident with shaping the loaf. Can you use some kind of loaf pan?

[@toon6834]

Sir, teach me how to make that baguette! It looks gorgeous, I wanna make it! How should I shape it with this recipe?

[@gabrielesener2362]

hallo, da kommt ja sehr viel eiklar rein. was machst du mit dem eidotter? ich verstehe leider deine sprache nicht und ich kann videos nicht übersetzen. hast du die beiden baguettes im video selbst gemacht? gibt es dafür ein rezept?

[@jaspreetjawandha754]

Got so many of my baking queries answered in this video.. thanks for clarifying the details 😄

[@caroldurst1855]

Thank you...I will try it

[@margemayberry4636]

Tom, thank you for all you do . Love your posts. I have been baking the old bread recipe every week. It was perfect for me to stick to my keto food plan. I am looking forward to trying this new recipe. Thanks again. From a no tin foil hat viewer. 😊

[@blacksheepketo]

I'm happy to help! It's always awesome to hear that my recipes actually make a difference for people.

[@patrickgamble9014]

Great vid - to be consistent with the metric measurements for all of us outside of the US, 375F is 190C. I invested in a nice bread pan and I feel a lot of your subscribers would have access to one so could you consider doing this in a bread pan for Mk III. Overall excited to try this after I track down the couple of ingredients I don't have - cheers Patrick

[@irishpixierose]

We have allergies to almonds. What could I use instead of almond flour?

[@ZTRCTGuy]

THANK you for putting grams... so much more precise. Also as a European, we never use cups to measure something, so this is perfect.

[@enlighteneduk]

I'm in the UK and use American cups too. My scales are not electronic so do not accurately measure small amounts. Please let's have cups too! Other than that, great video!

[@mehdinikui935]

I really liked the results. I enjoyed it more after letting it stay in the fridge over night.

[@Cooliemasteroz]

The only thing I don’t like is the inconsistent shape you get from not being able to use a baking tin. Therefore I suggest that it might be possible to construct an equivalent container using something like a frame with sides and bottom made from something like a stainless steel fly screen.

[@jeepgurl1379]

Nice job. Can’t wait to try this. Can carton egg whites be used?

[@Ikhthus777]

Now version 3.0 in 1 minute video

[@tenplates10]

best keto bread ever and i tried a few. Two questions, since baking powder is just baking soda and cream of tartar premixed, can I gust add 17G of banking powder? cream of tartar is hard to find in Italy, also cannot find Golden Flaxseed, ground/meal, what can I substitute? Pleae keep the gram measurements for dry and liquid, bets for all

[@ToniVian-c1s]

This looks yummy and I'm sharing it with my daughter and sister, BUT...I'm wondering if you've done any experimenting with subs for the almond flour. I'm allergic to almonds, and most keto recipes use it. Thoughts?

[@Gabriela-sq5cv]

Just pulled mine out of the oven and can’t wait for it to cool down completely 🤗🤗. I sure hope it tastes as good as it looks and smells. Thank you so much for sharing this recipe 🥰

[@PATIENCETESS]

i dont have Psyllium Husk Powder, can i skip it?

[@atye2097]

Is there anything that can be used to replace the psyllium husk powder I hate the taste

[@joegauthier5968]

Acacia fiber powder

[@talananiyiyaya8912]

Okay but how long did you leave it for. Your oven is not my oven.

[@carolehamilton9653]

I can't see any reference to the carbs per weight of bread, can you supply this for my carb count

[@esther.f.g]

thank you for the instructions of the recipe on your website, I am going to print it and make some delicious bread this week end

[@bibaolaitan5189]

A new subsriber here, loved loved this video!!!... the gram measurement was so helpful ( you dont know how annoying and confusing the cup measurements re), pls dont stop the metric system ( you even measured the water, you dont know how useful that was)... i just wish you let us see a closer look of the bread... i have never had a successful psyllum husk bread.. its always coming out moist... never dry in the insides... but i will give this a try...

[@christinebrigham4732]

Your use of the psyllium husk powder is conservative compared to that of some of the other KZbin bread bakers. Do you find that there’s a ratio of cups of flour to teaspoons of psyllium? Is it possible to get away with less? Or is it more a function of time baked and temperature of the oven.

[@mishar8889]

Usually, when I cook someone's recipe, I always modify it. Sort of improve. This one I make as is. Made few times. Same, good result. Although, for my taste the nutritional yeast is better. Tastes differ....: )))

[@susanmoorewerner8444]

Really enjoy your channel! I have your book and I’m back on the Keto program. You are very inspiring.

[@blacksheepketo]

I appreciate that! I just enjoy experimenting with food and sharing the results with anyone interested. Thankfully, KZbin ads cover most if my ingredients nowadays

[@rickytech8408]

I did it exactly how you told and baked for more than 75 min and still was not cooked inside but what I did wrong?

[@jackierodriguez3829]

Can you please say the ingredients in cups or tablespoons measurement rather than in grams. Thank you sir

[@blacksheepketo]

It doesn't work out the same. It's too easy to incorrectly measure with volume based measurements. Then I get comments about things not turning out right.

[@jessielouhoo]

Can you put this in a loaf pan or does it do better on a baking sheet?

[@jessielouhoo]

Ohhh wait. I see. It kind of shrinks in the shape you made so it’d probably go flat in a loaf pan. Gotcha.

[@1Hope4All]

How many grams is 5 egg whites? I have the carton of egg whites so I won't have to break a whole egg just to get the whites.

[@lindagurnish7540]

Can you freeze it

[@Marvianz_Vlog]

Can I use chia seed instead of flaxseed

[@lizsaunders4953]

Now I am confused - I need US measurements but you said that you changed the recipe a bit so should I not follow the other other (original) one? Where is the link with the other form of measurements?

[@frankjohnson5966]

I baked mine at 375 C, but the outside was burnt. The inside was fine. Should I lower the temperature a bit?

[@blacksheepketo]

The temperatures I gave are in Fahrenheit. So that's probably reaGoogle. If you did 375C. I don't recall the conversion off the top of my head. Its an easy enough thing to google.

[@noname-lx1oj]

Can we either put an egg wash on it before or butter it after? Mine is cooling right now.. it looks so cute!

[@McKluskie]

please can you provide both cups and grams to help everyone !!!

[@OriginalAndroidPhone]

Thanks you!

[@sarahsutube]

That’s so good you explain why to use the ingredient bc keto baking has to be dissected otherwise blind baking.

[@SisterSandraElziraThomas]

OMG! So can you do it in cups and Tbs and Tsp for the ones who live in the USA

[@blacksheepketo]

I tried that in the version 1 recipe. It's too error prone. Especially with ingredients like coconut flour, doing volume based measurements can result in too much or too little. This becomes a problem in baking because moisture content is critical to success. I live in the US and every food scale that I've owned has grams on it. Since having a food scale is critical to success on any diet, it makes sense to use it for baking in addition to weighing you portion sizes.

[@drew8305]

OMG! Could you grow up?

[@monellearseneau3368]

Turned out awesome!! Made for bruschetta!

[@keniiamane576]

Could I use Xanthan Gum instead of Psyllium Husk ? Has anyone tries that?

[@daleroley5185]

Great Job!

[@iammarioc]

Much better giving all the measurements in grams. Well done!

[@seanchristopher5115]

I've seen some comment that they used inulin to feed the yeast and make 'bubbles' in their bread. I've not experimented with that, yet, but i'd like to try it with the idea that maybe those yummy caves a normal loaf of bread has (like a true sour dough) would be there. While it may not be exactly like a real loaf of the bread we used to eat before keto, those caves and holes at least would be more Galactic Gourmet (Sector General Series book that inspired me to get back into cooking and modifying for dietary needs).

[@richardriggs4265]

Have you thought about using oat fiber as a filler?