Much of the trepidation surrounding a ketogenic diet lies in our inability to give up our beloved carbs. Well, how can we when they’re everywhere—yogurt, juice, cereal, breakfast tarts, even milk! That’s where I was severely misguided, though. I believed that I couldn’t avoid carbs so I thought switching to a keto diet was a waste of my time. Little did I know, the ingredient swaps weren’t a hassle at all and I was able to make the transition pretty seamlessly. Here’s how.
Make Small Adjustments and Substitutions of Your Favorite Foods
Shortly before switching to a keto diet, I was eating bread and cereal almost everyday for breakfast. I would smash some avocado on my toast and have a bowl of cereal with unsweetened almond milk on the side. When I discovered this 7-ingredient keto cashew bread, all I had to do was switch out my regular toast for this recipe and boom—I was halfway there.
Next was the cereal. I traded in my regular sugar-laden cereal for a low-carb protein bar that I crumbled into small pieces and had my usual unsweetened almond milk. Again, these were easy substitutions that made my life so much easier. What’s more, I felt so much more satiated for longer when I made these two swaps because they contain more nutrients and fiber than my previous meals.
7-Ingredients and a Wide Range of Nutrients
In this bread alone, there are 7 nutrient-dense ingredients that offer a multitude of health benefits. I almost can’t believe how excellent it is. Before anything else though, make sure to preheat your oven to 350 degrees Fahrenheit. This will help you cut down on your cooking time and make sure it cooks evenly. I used to skip this step and let me tell you, my recipes turned out horribly. Next, line a loaf pan with parchment paper to prevent it from sticking, and so you can lift it out of the pan as soon as it’s done cooking.
Now that you’re done with those, it’s time to prep the ingredients. Start by soaking your cashews in water. Overnight is best, but try to soak it for at least 4-6 hours at least. This will help soften the cashews because it will absorb water, while also getting rid of the excess sodium your cashews may have been tossed in. After it has soaked, drain the excess liquid and rinse it one more time. Cashews are great for this because they’re energy dense and contain lots of healthy fats, a must for keto dieters. (1)
Next, you’ll want to separate the whites from your 4 eggs and set those aside; you only need the yolks for this step. Place the egg yolks, almond milk and cashew nuts in food processor and blend until all the ingredients are well incorporated and smooth. Add in your coconut flour, baking powder and apple cider vinegar, and blend until smooth. Set this mixture aside.
Using a stand mixer, take your 4 egg whites and cream of tartar and mix with the whisk attachment. This will make your egg whites big and fluffy. Keep whisking until stiff peaks form. Mix this with your other mixture and combine well. You want to carefully fold in the two together without overmixing. It’s a delicate process but you don’t want to flatten it.
All that’s left to do is pour into your bread loaf pan and bake for 50-60 minutes. Wait patiently, go read a book, do the laundry and come back to it after a while. Insert a toothpick and see if it comes out clean. If it does, it’s ready to come out of the oven! Let it cool before slicing. I love this with some keto icing or cream cheese. It’s delicious.
Who knew you could make bread without heaps of carbs, right? I know I didn’t at first, so I’m paying it forward in the hopes that those of you out there who are hesitant to try the ketogenic diet will be more open to it after this. Cheers!
More Low Carb Keto Bread Recipes:
7-Ingredient Keto Cashew Bread – High Protein, Low Carb Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 10 minutes
- Yield: 16 1x
4 eggs, separated
1 ½ cup whole raw cashews, soaked overnight
¼ cup unsweetened almond milk
2 tsp apple cider vinegar
¼ cup coconut flour
1 tsp baking powder
¼ tsp cream of tartar
½ tsp salt
- Preheat oven to 350°F.
- Line an 8×4 inch loaf pan with parchment paper. Set aside.
- Drain and rinse the cashews.
- Separate the egg whites from the yolks.
- Place the cashew nuts, egg yolks, almond milk in a food processor and process until smooth.
- Add the apple cider vinegar, coconut flour and baking powder and process until smooth. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment add the egg whites and cream of tartar.
- Whisk the egg whites until stiff peaks form.
- Add ¼ egg whites into the cashew mixture and mix to combine.
- Carefully fold in the remaining egg whites, working in batches. Do not over mix.
- Pour the mixture into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick, inserted in the middle comes out clean.