Keto Pull-Apart Milk Bread

This soft, fluffy Keto Pull-Apart Milk Bread is the perfect addition to your keto meal plan. It’s light, tender, and incredibly easy to make, offering a delicious bread alternative without the carbs. Whether you’re enjoying it as a side with dinner or using it to make a sandwich, this bread will satisfy your cravings without derailing your low-carb lifestyle.

Why You’ll Love This Recipe

• Fluffy and Soft: This bread has a soft, pillowy texture that makes it perfect for pulling apart and sharing.
• Keto-Friendly: A great alternative to traditional bread, made with almond flour and other keto-approved ingredients.
• Versatile: Enjoy it as a side, make keto sandwiches, or have it with butter for a simple treat.
• Easy to Make: You only need a few ingredients, and the steps are simple!

My Personal Experience

I’ve been missing soft, airy bread on my keto journey, and this recipe has been a total game-changer. The texture is incredible — it’s light and soft, and it actually pulls apart just like regular milk bread! I love using it for keto sandwiches or just warming it up and spreading some butter. It’s such a treat that I now make it every week, and it never disappoints!

Equipment You’ll Need to Make Keto Pull-Apart Milk Bread

Here’s a list of the essential tools to prepare the dish:

1. Mixing Bowl
   Once I got my hands on this large mixing bowl, I never looked back. It’s perfect for combining the dry ingredients like almond flour and psyllium husk powder, as well as mixing the wet ingredients. A stainless-steel one is my go-to for its durability and easy cleanup!
2. Electric Mixer
   A hand or stand mixer is a must-have for mixing the dough. It makes the process so much easier, ensuring everything blends smoothly without any lumps. If you don’t already own one, this tool is a total time-saver.
3. Loaf Pan (9×5-Inch)
   A non-stick, heavy-duty loaf pan is essential for baking this bread. It helps the bread release easily after baking, ensuring a smooth and perfect loaf every time.
4. Parchment Paper
   Parchment paper is a must when lining the loaf pan for easy removal. I always go for pre-cut parchment paper—it fits perfectly and makes cleanup a breeze!
5. Oven
   You’ll need a reliable oven preheated to 350°F (175°C) to get that golden-brown top and soft, airy texture. For perfect results every time, I recommend using an oven thermometer for accurate temperature control.
6. Cooling Rack
   After baking, I always use a cooling rack to let the bread cool properly. This keeps it from becoming soggy, allowing air to circulate around the bread as it cools down.

Ingredients & Substitutions

• Almond Flour: The base for this keto bread. It keeps the carbs low and the texture soft.
• Psyllium Husk Powder: Helps provide structure and give the bread a bread-like texture. You can also use xanthan gum as a substitute.
• Baking Powder: To help the bread rise and become fluffy.
• Eggs: These are essential for structure and moisture.
• Butter: Adds richness and flavor. You can substitute with coconut oil for a dairy-free option.
• Unsweetened Almond Milk: Helps make the dough soft and pliable. You can use any unsweetened plant-based milk.
• Salt: Enhances the flavor of the bread.
• Sweetener: A small amount of your favorite keto-friendly sweetener, like erythritol or monk fruit, balances out the flavors.

How to Make Keto Pull-Apart Milk Bread

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper for easy removal later.

Step 2: Prepare the Dry Ingredients

1. In a large mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt.

Step 3: Mix the Wet Ingredients

1. In a separate bowl, beat the eggs, butter, and almond milk together until smooth. Add the sweetener and mix well.

Step 4: Combine Wet and Dry Ingredients

1. Slowly pour the wet ingredients into the dry ingredients, mixing until a dough forms. The dough should be thick but still moist.

Step 5: Shape the Bread

1. Divide the dough into small balls (about 12-15), then arrange them closely in the prepared loaf pan. Press them together gently to create a pull-apart effect.

Step 6: Bake the Bread

1. Bake for 30-35 minutes, or until the top is golden brown and the bread is cooked through. A toothpick should come out clean when inserted into the center.

Step 7: Cool and Serve

1. Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before serving.

Optional Additions

• Herbs: Add some rosemary, thyme, or garlic powder to the dough for extra flavor.
• Cheese: Stir in shredded cheese for a cheesy, savory version of the bread.
• Seeds: Sprinkle some chia seeds or sunflower seeds on top for added crunch.

Serving Ideas

• Use it as a base for a keto sandwich.
• Serve warm with butter or cream cheese for a tasty snack.
• Pair with soups, stews, or salads for a complete keto meal.

Storage Recommendations

• Refrigerator: Store the bread in an airtight container for up to 4-5 days.
• Freezer: Freeze any leftover bread slices in a freezer bag for up to 1-2 months. To thaw, simply heat in the microwave or oven.

Got Questions? Find Your Answers Here!

• Can I use coconut flour instead of almond flour?
  Coconut flour absorbs more liquid than almond flour, so you’ll need to adjust the amount of liquid in the recipe. Almond flour is recommended for the best texture.
• Can I make this bread ahead of time?
  Yes, this bread keeps well in the fridge and freezes well for future use!
• Why does the bread pull apart?
  The dough is formed into individual balls and pressed together before baking, which creates the pull-apart effect after baking.

Nutritional Breakdown (Per Serving)

• Calories: 160
• Fat: 13g
• Protein: 7g
• Net Carbs: 3g
• Total Carbs: 6g

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