How to Get Rid of the Eggy Taste in Keto Bread
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There are many keto breads out there as when someone starts to eat a ketogenic diet, people want a bread replacement. Yet, some of the recipes out there taste too eggy.
Keto bread tastes egg because a lot of eggs are often used in the recipe to help keep its shape and to give the loaf some rise. Without any gluten from traditional non-keto flours, the eggs act as a substitute for gluten.
However, I have compiled a list to help you all avoid having an eggy taste in your keto bread.
One important thing to remember is that each recipe out there on the internet is different and some experimentation may need to be done. After all, you are changing a recipe where someone already did a bunch of trials on already.
1. Add a Sweetener
When you add a sweetener to the bread removes the eggy taste of the keto bread. Keto Connect only adds about 6 drops of stevia to their recipe. You can also use liquid monk fruit drops.
If you don’t have either of these, give powdered erythritol a try. I would add 1 tablespoon to a full-size bread pan recipe (4 x 8). Making the bread sweet is not the goal here.
2. Use Chia Seeds or Ground Flax Seed
Vegan bakers have used chia seeds and flax plus water as a substitute for eggs. Recipes will often use 1 Tablespoon of chia seeds or ground flax with 2.5 tablespoons of water. Mix the two ingredients together until it forms a gel.
I would not replace all of the eggs with these vegan egg substitutes. The flax and chia seed eggs help with the binding of the ingredients together. While the chicken egg helps with the binding of the ingredients but it also helps with making the bread rise. Also, it’s not a perfect 1 to 1 ratio swap. Check out the video from minimalistbaker.com for further explanation.
3. Use Psyllium Husk
Just like using flax eggs or chia seed eggs, using psyllium helps with holding the bread together. Psyllium helps create a chewy texture in the loaf while helping to keep things from crumbling. Wholesome Yum, uses a little bit in her bread recipe, so you don’t need a lot of psyllium husk.
I would first try to use 2 Tablespoons of psyllium and 1/4 cup of water. Replace this with just one egg and see how it turns out. Add the psyllium to the dry ingredients and warm water to the wet ingredients. Every keto bread recipe will be different.
4. Use a Combination of Psyllium husk, Chia Seeds, and Flax Meal
From what you learned in #2 and #3 get creative and do a comination of the three or just use two. Recipe creation and testing often requires trial and error.
5. Add in Some Yeast
Adding yeast to the batter will help make it taste like regular bread. The yeast is not being used to help the bread rise, it just gives it extra flavor like a spice or herb.
6. Make Flavored Bread with Extracts
Using extracts in bread will help hide the egg flavor. For example, I have a banana bread recipe on here and I use the banana extract for the banana flavor instead of using the actual fruit. Bakto Flavors has over 100 extracts to choose from.
7. Add in Vinegar
If the recipe uses at least 6 eggs, add 1 teaspoon of vinegar to the batter. Keto Connect suggested using this much vinegar in their bread recipe to avoid the egg taste.
When the bread uses less than 6 eggs, decrease the vinegar amount. Just start with 1/8 tsp or 1/4 tsp of vinegar and see how the batter tastes. Each recipe will vary depending on the rest of the ingredients.
8. Toast it and then add Butter and Keto Jam
By adding additional ingredients to the finished bread, will help hide the egg taste. Toasting it up also helps give it a different flavor. For a keto jam to purchase at the store my favorite has been Good Good.
9. Use Room Temp Eggs
Aaron over at Fat For Weight Loss has mentioned in his keto bread post that using room temperature eggs. When the eggs are between 68-72 °F (20-22 °C) the bread will be less eggy. If you forget to take the eggs out of the fridge ahead of time, just put them in warm water for a few minutes.
10. Skip Some Yolks
The yolks of the eggs often have the most flavor compared to the egg whites, so let’s get rid of them. Okay not all of them. In a given recipe, start with removing 1 egg yolk and add in an extra egg white. We don’t want to change the recipe drastically. Also, remember that each recipe will be different.
11. Add in Shredded Mozzarella
This suggestion was found on the ketogenicforums. One person on here adds about 25 grams of shredded mozzarella for each egg in the recipe. They blend the two together and then follow the given recipe.
You may also be interesed in a zero carb bread recipe I have.
Keto Keuhn Nutrition
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