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Keto Ricotta Bread Recipe

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4.3 from 4 reviews

This Keto Ricotta Bread is a delicious low-carb alternative to traditional bread, offering a moist and tender texture with the added richness of ricotta cheese. Ideal for those following a keto lifestyle, it works perfectly for sandwiches, toast, or simply enjoyed on its own without any guilt.

Ingredients

Dry Ingredients

  • 2 ½ cups Superfine Almond Flour
  • 1 tbsp Baking Powder
  • ½ tsp Sea Salt

Wet Ingredients

  • 1 cup Whole Milk Ricotta Cheese
  • 4 Large Eggs (room temperature)
  • 4 tbsp Butter, melted

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line an 8×4 inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix wet ingredients: In a large bowl, whisk together the eggs, ricotta cheese, and melted butter until you achieve a smooth, uniform mixture.
  3. Add dry ingredients: Add the superfine almond flour, baking powder, and sea salt to the wet mixture. Stir gently just until all ingredients are combined into a thick batter, being careful not to overmix.
  4. Transfer batter and bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50 minutes, or until the top turns golden and feels firm to the touch.
  5. Cool and slice: Let the bread cool in the pan for 20 minutes. Then carefully lift it out using the parchment paper. Allow it to cool completely before slicing to maintain its structure. Serve and enjoy!

Notes

  • For best results, use superfine almond flour to achieve a light, non-grainy texture.
  • Room temperature eggs help incorporate better into the batter, ensuring even texture.
  • Allow the bread to cool fully before slicing to avoid crumbling.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • This bread freezes well; slice before freezing for convenient toast readiness.

Find it online: https://cookedbysarah.com/keto-ricotta-bread-recipe/