I had just about given up on finding a keto recipe for bread that I liked, then I watched The Magic Pill Documentary (make sure to watch it if you have Netflix). One of several amazing people in the documentary is Sara Karan, publisher of the blog KosherKetogenic. She is a cancer survivor who did not undergo surgery, chemotherapy, radiation, or any form of conventional cancer treatment. Her only course of treatment was the Ketogenic diet. Check out her blog, there are images, graphs, and reports to back-up her claim. I love this bread so much that I make several loaves at a time and vacuum seal it for the freezer. I have experimented with adding different herbs and spices, even tried adding chocolate once, but that was a fail.

This recipe for Fat Bread is copied from KosherKetogenic.com, if you want to see the original.

Note:  Coconut butter isn’t coconut oil, (think about the difference between peanut butter and peanut oil).

Total time from start to finish 45 minutes

Prep: 10 minutes

Baking 35 minutes

 Ingredients:

I find it easier to prepare all the ingredients in advance.  The measuring takes some time and it makes a nicer dough if you can add things quickly and smoothly

Chosen foods Avocado oil Spray (for greasing the loaf pan)
5 large eggs (50g each)
1 cup (150g) raw Macadamia Nuts made into butter per the instructions.
1 cup (220g) Coconut butter, (nuke the jar 20 seconds to get a smooth butter and make it easy to measure)
1/2 teaspoon sea salt (3g)
2 tablespoons lemon juice (30ml)
1 rounded teaspoon baking soda (6g)
1-8 1/2″ x 4″ loaf pan

Instructions:

(If a loaf is cut into 22 slices, each slice contains 1g of Carbs per slice.)

Place the Macadamia nuts into a typical large food processor and process on high to achieve a part butter, part chunky nut meal.

While still running the processor, drop one egg down the chute and wait for the sound to stabilize to a smooth sound (about 20-30 seconds).  Then do the same with the second egg.  Once the processor is running smoothly again add the remaining 3 eggs down the chute till you have a very smooth batter.

Turn off the processor and take a spatula and scrape the walls and bottom edges of the processor bowl to make sure that no large chunks are stuck and it is well mixed.  Add the coconut butter, and sea salt.  Turn it on again and let the added ingredients incorporate. When it’s well mixed (about 1/2 a minute), pour the lemon juice down the chute and then the baking soda.  Mix for a few more seconds.

Place the batter in a greased standard 8 1/2″ bread pan.  Bake at 350′ for 35 minutes. (Shorten the baking time when using the doughnut or mini challah pan.) When it’s cool enough to handle, remove it from the bread pan and let it completely cool on a cake rack.