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If you are intolerant to certain ingredients like gluten, wheat, psyllium husks, xanthan gum or even yeast, I have come up with a series of alternative keto bread just for you. So far, I have come up with Keto Almond White Bread, Coconut White Bread, Flaxseed Bread and now, I am introducing this Keto Almond Coconut White Bread which is light and soft with a mild coconut flavor and its not eggy at all.

Of course, without psyllium husks, the texture is a little cake-like and crumbly but it is still a great alternative or option.

The key ingredient is the egg whites which makes the bread looks white and the protein from egg whites helps to boost the rise. When part of the egg whites are whipped to stiff peaks, the meringue helps to provide the volume. If you use egg yolks, the bread will not rise as much as fats from the yolks hinders the rise and tastes very eggy.


Almond Flour = 180 g / 1 1/2 cup
Coconut Flour = 60 g / 1/2 cup
Egg Whites (room temperature) = 7 large egg whites (250 g) (Note: You can also use egg whites from cartons)
Baking Powder = 16 g / 4 tsp (Note: If using double acting baking powder, reduce amount by half)
Apple Cider Vinegar = 30 ml / 2 tbsp
Coconut Oil = 80 ml / 1/3 cup (Note: You can also use olive oil or melted butter)
Salt = 2 g / 1/2 tsp