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Keto Panera Bread

Keto Panera Bread

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Prep Time 10 minutes
Cook Time 45 minutes
55 minutes
Total Time 1 hour 50 minutes
Servings: 2
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sour cream
  • 1 tbsp apple cider vinegar

Equipment

  • Mixing bowls
  • Whisk
  • 9x5-inch loaf pan
  • Parchment paper
  • Oven
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a loaf pan with paper.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder and salt.
  3. In a separate bowl, mix together the eggs until beaten then mix in the melted butter, sour cream and vinegar.
  4. Add dry mix to wet mix a little at a time, mixing until you get a thick batter.
  5. Transfer batter to a loaf pan and smooth the top with an offset spatula.
  6. Bake 45–50 minutes or until golden and top is firm to the touch, and toothpick inserted in center comes out clean.
  7. Take bread from pan and cool on rack at least 30 minutes before slicing.

Notes

Don’t cut while hot — will fall apart.
While you’re at it, play with herbs or garlic powder for a touch of savor.
Stores in fridge, 1 week; freezer, 2 months.
It’s got a bit of fluff and butteriness (mmmmm) and makes for an excellent keto friendly sub for the Panera classic loaves.