Keto Bread Recipe, Keto Bread, Keto bread in 90 sec, Bread with no eggs

Keto bread loaf Vegan+Low carb with no eggs

Firstly, the oven preheated to 200°C. Pan lined with parchment paper 9×5 inches. Parchment paper is oiled so that the bread does not stick to the pan. Set it aside.
In the second step take a large bowl and dry ingredients added and mixed thoroughly.
In the third step add all the liquid ingredients. Combine all the ingredients with a spoon or spatula and for 1-2 minutes knead the dough with hands. At first, we get a very moist batter which gets dried after some time. Completely after 2 minutes batter should easily form a dough. If it is too sticky then add half teaspoon husk and continue kneading for 30 sec more.
Now check the consistency. The dough should be moist all the time but not sticky because when baked bread also will be moist.
Further, set the dough aside for 10 minutes so that fiber absorbs all the liquid completely.

Give the dough different shapes as you like. You can also get around bun on the top of the loaf by giving a cylinder shape to the dough. Make sure it matches the pan length. But we should not flatten the top of loaf or else a dense crumb will be obtained at the last. The bread loaf is light and soft if we keep the round shape at the top.
To form smooth surfaces rub hands with water and massage. Also, it removes holes on the surface of the bread.
Put on the fan-bake mode and bake the dough in the middle of the oven for 50-55 minutes.
Moreover, after completing 50 minutes, the centre of the loaf is pricked with the help of a skewer. It is cooked if a skewer comes out clean. If it is not clean that means the bread is not cooked completely and it is wet inside. Continue baking for more than 30 minutes with a foil paper covered on the loaf pan at 180˚C until it is cooked in the center.
Use parchment paper to take the bread out.
Cool it completely for at least 120 minutes to get the best results.
Further, slice into small slices. Store the slices in airtight containers in the freezer up to 3 months or fridge up to 5 days.

Additional Ingredients (optional):

Firstly, whisk coconut flour, egg, nut flour, baking powder, pinch of salt and milk together in a bowl. Add herbs or scallions and cheese, if used, and stir completely to combine.
Secondly, pour the mixture into a microwave mug and to prevent air bubbles the mixture is tapped firmly at the bottom. The mixture baked for almost 90 minutes at a high temperature in the microwave.
Further, mug inverted onto a cutting board and the bread sliced into pieces. Cut the bread into half-inch thick in a crosswise manner. In a skillet heat a teaspoon of olive oil over medium-high heat until it shimmers to toast. Add the slices on the oil for 30 sec until the toast is golden brown.

Oven preheated to 175˚C. With the help of cooking spray grease the silicone loaf pan.
Secondly, for about 3 minutes, blade the eggs in a bowl until it becomes creamy and smooth. Add olive oil and melted butter. Mix all the added ingredients until well combined.
Furthermore, combine baking powder, almond flour, salt and xanthan gum in a different bowl. Mix well. Moreover, a thick batter has seen after mixing this mixture with egg mixture gradually.
The batter now poured into a pan and smooth the top with a spatula.
The mixture baked in a preheated oven for 45 minutes until a toothpick inserted into the mixture at the center comes out clean.

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