Yes, I said it…bread. Maybe you’re new to keto, or maybe it’s old hat to you. Whatever the case, yes, Virginia, there is a keto bread. And, it’s gluten-free, diary free heaven!
Now, before you get all excited and jumping up and down at the thought of mounds of delicious slices in your hands, just like with any other food, even on a keto-paleo regimen, everything in moderation my friend.
I enjoy making this recipe on a weekend and having it for brunch with a pat of butter and an over-medium egg on the side. Sliced a little thinner, it would make a great sandwich with an egg and, of course, a couple slices of bacon in between it. Kick it up a notch with a little chili garlic keto mayo (stay tuned for that lil’ recipe gem) and you’ll never miss the old drive-thru breakfast fare.
So, without further ado, I give you my new favorite savory bread. If you take the time this weekend to bake up this beauty, feel free to let me know how much you love it.
6 tablespoons coconut oil, melted
1 medium sweet onion, sliced into thin rings
8 large organic eggs
8 ounces organic unsweetened canned coconut milk
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon granulated garlic
1/2 teaspoon ancho chili powder
1/4 teaspoon cayenne powder
2 teaspoons cream of tartar
2 green onions, sliced thin
12 strips nitrate free bacon
Preheat oven to 350 degrees.
Cook bacon in a large skillet over medium heat until slightly crisp. Set aside on a paper towel to drain.
Next, add 2 tablespoons of coconut oil to the bacon grease and heat over medium-low heat with sweet onions. Cook until caramelized, roughly ten minutes. Be careful not to burn the onions. Once onions are a nice medium brown color, set aside on paper towel to drain.
While the onions are cooking, mix eggs, coconut milk and remaining 4 tablespoons of melted coconut oil in a medium bowl. Coarsely chop bacon and add to the mixture.
In a separate bowl, mix coconut flour with seasonings, baking soda and cream of tartar. Once combined, pour into wet ingredients and hand mix until well blended. Mixture will be thick.
Line a 9" x 13" baking dish with parchment paper. Spoon batter evenly into pan and level top with a spatula. Press caramelized onions lightly into the top of the batter. Place pan in oven and cook for 45-55 minutes until bread browns slightly around the edges.
Allow bread to cool for 5-10 minutes and slice into 12 pieces. Serve topped with a pat of butter and a handful of green onions.
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