Keto Texas Roadhouse Bread
Indulge in the buttery, slightly sweet flavors of Keto Texas Roadhouse Bread, a low-carb twist on the iconic comfort food classic. Made with almond and coconut flours, this fluffy keto bread is perfectly balanced with a hint of sweetness from a keto-friendly sweetener and a touch of vanilla extract. Its soft, bread-like texture is achieved with the addition of xanthan gum, ensuring a satisfying bite without the carbs. Ready in just 40 minutes, this easy-to-make bread is perfect for pairing with your favorite keto-friendly soups, salads, or as a snack slathered with butter. Gluten-free, sugar-free, and loaded with flavor, this recipe is your go-to for recreating a classic bread experience while staying in ketosis. Perfect for weekday meals, gatherings, or simply indulging in homemade comfort!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Erythritol or granular keto sweetener
- 0.5 cup Unsweetened almond milk
- 4 large Eggs
- 4 tablespoons Butter, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Xanthan gum
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, ensuring the edges hang over the sides for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and erythritol. Whisk the dry ingredients thoroughly to remove any lumps and ensure an even mix.
In a separate bowl, whisk together the almond milk, eggs, melted butter, and vanilla extract until smooth.
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
Sprinkle the xanthan gum over the mixture and mix it in gently. The xanthan gum helps provide structure and a breadlike texture.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, using the parchment paper, lift the bread out and transfer it to a wire rack to cool completely.
Slice the bread into 8 equal servings and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 9.4 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 750 mg | 58% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
