Welcome to keto meals and recipes dot com. I’m really happy that you here and you will be able to check out my amazing keto walnut bread recipe This bread is also egg free, dairy free and, as always, grain and gluten free It’s perfect for keto and low carb recipes, of course, but especially for my vegetarian and vegan friends This bread is really hardy. It’s dense, kind of like a dark rye bread But before you make this recipe, I’d like to warn you once you have one slice you will find it really difficult to just say no and not have a second slice And before we get started, I would also like to mention that the best shape for this bread is to make it into a classic domed loaf. If you’re new to cooking and keto cooking, I’ll show you how to use a pie pan to get an even shape But if you watch all the way to the end you’ll see how to make both methods The macronutrient ratio for this recipe is 3.5 to 1 with 10 grams of total carbs 4.7 grams of soluble fiber, 2 grams of insoluble fiber resulting in only 3 point 3 grams of net carbs per slice Although the total carbs may seem high, there’s an awful lot of fiber in this recipe, which is very healthy for you So let’s get started. The first thing you should do is pre-heat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. And I always find that for best results, I prepare by weighing out all my ingredients as exactly as possible The next step is to make the coconut buttermilk. To make this, all you have to do is to combine the full fat coconut cream, that doesn’t have any guar gum or any other additives, with the apple cider vinegar. I usually do this in the measuring bowl because it’s easier to pour out afterwards. And then just stir the coconut cream and vinegar mixture really well and put it aside for a minimum of 15 minutes You want the vinegar to slightly curdle the coconut cream. Then I assemble all my dry ingredients You don’t have to put them in any specific order. But here they are. I use almond flour, whole psyllium husk and confectionery sweetener, glucomannan, baking powder, baking soda, salt, and after I’ve assembled all of my dry ingredients, I sift them through a fine mesh sieve because I really like to aerate my ingredients and to make sure there aren’t any large clumps of especially almond flour. After aerating into a large bowl, just set this aside. Next, to the food processor add the walnuts and oat fiber and grind. If you’re wondering why I’m using oat fiber here, the reason I’m using the oat fiber in this way is to prevent the clumping of my walnuts as I’m grinding them. They tend to be very very sticky because of the natural oils and what I’m looking for is a more coarse flour texture kind of like ground almond flour. The oat fiber prevents the walnuts, when they’re being ground, from becoming a clumpy mess And because when you’re grinding some of the ingredients will stick to the sides and to the bottom of the bowl of your food processor so stop and at least once scoop the sides and the bottom. So in this way, everything gets ground into a really nice consistency And then when you finish making your ground walnut flour, add the dry ingredients to your food processor and pulse a few times This will blend all the ingredients very nicely and it’s much easier. Then pour everything into a mixing bowl Get your measuring cup and take about two tablespoons of the coconut buttermilk out and put it aside for a moment. Then just pour the rest of your coconut buttermilk into your dry ingredient mixture. At this time, it’s also a good idea to have pre chopped your walnuts, and add the small walnut pieces into the bowl and using your hands, work everything into a dough. At this point, It’s a very good idea to work very quickly because you’ve activated the baking powder and the baking soda with the coconut butter cream Take the dough out of the bowl and gently shape the loaf, but be careful and don’t press the dough too hard you don’t want to deflate the dough and let out too many of the air bubbles that are forming If you do that, your bread will be very dense and very hard. Best size for this loaf is to shape it into a six inch or 15 centimeter domed loaf. Now take the reserved coconut buttercream and, using your pastry brush, brush the entire surface area And just before placing the bread into the preheated oven, it’s a really good idea to score your bread by cutting down the center and making a few cuts on either side of the center as I’m showing here These cuts should be about a half a centimeter or quarter inch deep This will allow the water vapor to escape as the bread is baking As I mentioned earlier, if you’re new, or if you prefer, you could use a metal pie pan to shape and make your loaf For this pie pan, simply place a parchment liner on the bottom and then just grease the sides with coconut oil Then put your dough into the pan, pat it down gently, score it, and cover it with the buttermilk cream. This works really well, too However, I prefer using the first method When you finish shaping your loaf of bread place it into the middle position of your preheated oven and bake for about 40 to 45 minutes. After this time, turn off the heat and, using something to prop the door open just slightly, let the bread cool slowly in the oven for about 30 to 40 minutes and then remove the bread from the oven and place on a cooling rack You’re going to be seriously tempted to take a slice right now But please let the bread cool completely to room temperature before you cut it When the bread is done properly, the top of the bread is crispy and sounds something like this And then I cut my bread into 14 slices keeping the slices fairly thin because this is a really dense and filling bread And if you’re wondering how I got to 14 slices, then I take two or three of my center pieces and cut them in half because these centerpieces are quite long This bread is really delicious and flavorful and moist and is perfect for any entree that has drippings or where you use gravy that you want to sop up with bread But because this bread is so good, I sometimes take a slice and enjoy it with just a little bit of unsalted butter on top. And, from time to time, if I’m serving this with my breakfast, usually an omelet or such as my keto on-the-go quiche I will take a slice and put some almond butter or peanut butter on top and that makes a really filling, full breakfast that’ll keep you satiated for many hours. And this bread is really easy to store too. All I do is I put it into a basket lined with a tea towel put my bread in there and then cover it up with the tea towel. This will keep on your counter for several days Or put the entire basket into the fridge and it will keep well a little bit longer If you make this bread, please take a picture And if you post it to your Instagram tag me on your Instagram photo I would really love to see your picture If you like this recipe and my video channel please subscribe and turn on your notification bell so that you will know when I post my next video. As always, the link for the printable walnut bread recipe will be posted in the description below