If you’re anything like me, you’ve been searching for years for an easy grain-free bread recipe. You want one that doesn’t require yeast (who wants to wait for a rise?!), doesn’t need 10,000 gluten-free flours, and doesn’t taste like cardboard.
Well, your prayers have been answered. Behold: the 2-Minute, 4-Ingredient bread. It tastes amazing (even my 19-year-old, gluten-loving brother adored it), and is made of the simplest, realest ingredients: whole cashews, eggs, baking soda, apple cider vinegar, and sea salt (okayyy, okayy, 5 ingredients if you count salt. But we’re not counting, right?!)
You can eat this bread straight up, toast it with Kerrygold butter and jam, make it into a sandwich, turn it into French toast, or anything! The possibilities of this high-fat, low-carb bread are endless. Get creative, and tag me @goodiesagainstthegrain on Instagram so I can see.
For the ingredients I used in this recipe, see the links below the recipe. And enjoy!
2-Minute Keto Bread (made in the blender!)
- Prep Time: 2
- Total Time: 2 minutes
Description
Low-carb, dairy-free, sugar-free, high-fat, keto-friendly
Ingredients
- 2 cups roasted cashews or cashew pieces (unsalted or salted)
- 5 large eggs
- 1 Tbs apple cider vinegar
- 1 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F and line a 8.5×5-inch bread pan (or any size bread pan you have) with parchment paper.
- Using a high-speed blender (I love my Vitamix 5200), blend together all ingredients until smooth and there are no lumps left. The blending wand/tamper helps with this.
- Pour the batter into the lined loaf pan. Bake for 30-35 minutes. Let cool for 15 minutes, then slice and devour!
Notes
- To store: keep loaf covered at room temperature for use within 3 days, no toasting necessary. For longer storage, slice loaf and store in freezer and reheat by popping slices in the toaster.
Check out my favorite ingredients:
16 Responses to “2-Minute Keto Bread”
cashews are high in carbs , i dont think this is keto friendly maybe paleo ?? also if any one tried the almond version yet ?? reviews pl
I’m pretty sure people have tried the almond version with good results, so you should give it a try!
Are there any substitutions for the nuts? I’m allergic ):
You could try using pumpkin seed butter!
Gluten free as well?
All my recipes are gluten-free 😉
Have you tried to double the recipe? Mine only fills about half the pan when I make it?
Sure, you could double it! That probably means that you have a larger loaf pan than the one I used 😉
Hi, have you tried with almonds or a nut other than cashews? hoping that it will work similarly as I’m trying to avoid cashews. thanks.
Hi Alejandra, yes, I have had readers say that they used almonds and it worked!
Can you please specify the macros?
Sorry, I don’t count macros!
Can I use baking powder in exchange for the baking soda?
Hi Cindy, I am not sure! Maybe try using a bit more baking powder, like 1-1/4 tsp? Tell me if it works!
Bake for how many minutes? I’m excited to try it! Thanks!
Hi Cece, sorry for the mistake! Bake for 30-35 minutes 🙂 Enjoy!