I’ve put together a list of my favorite chicken thigh recipes to show you just how many ways you can use this fantastic ingredient in all kinds of Keto-friendly dishes. From delicious Indian-inspired tandoori style main courses to succulent slow-cooker chicken soups, these recipes showcase just how many fantastic ways you can use chicken thighs in your cooking. Forget the chicken breast, the thigh is the way to go!
Just made my 3rd loaf. My technique has been improving each time so I am getting a better result! I had never baked anything before like this and there is an art involved. But the deliciousness has never been absent… the mixture of these ingredients has been amazing. Just going from Salvador Dali bread to Leonardo Divinci for style is the new goal!

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Nice and firm. Baked it on the recommended temp, added 6 or 7 minutes. Pressed the middle and it was great. I let it cool. What was nice about it was obviously it’s low carb bread…hurray for that, but it cut well. Got 18 slices easily about 1/2 inch thick without breakage. Most importantly, it wasn’t greasy, or almond tasting overload, just delicious.

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Hi Brenda, There are various reasons but the most common one is that coconut flour is extremely absorbent and needs a lot of eggs to offset how much moisture it absorbs. If you used a liquid like milk or water, it would fall apart. That being said, this recipe is not dry or dense. Did you try making it? Whipping the egg whites creates the exact opposite effect and the bread turns out light and fluffy. Hope you’ll give it a try!

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Shawarma refers to cooking on an open spit and shaving off the meat when it is cooked, but this tastes just as good cooked in a grill. The whole family will love these whether for a main meal or if you are grilling outside for family and friends. The mix of spice gives this dish a lovely result – just remember to soak the skewers in water first if you are using wooden ones to avoid them burning.

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I just made this bread and it completely exceeded my expectations! I made a coiple of alterations. one by mistake and the others out of necessity and by design. So here is some feedback that may be helpful to others. 1) I didn’t have psyllium husk powder and foubnd it was going to be pretty spendy. When it only needed 1 Tbsp it didn’t seem worth it so I researched it and found ground chia seed can be substituted.(Chia seed are less expensive in my neck of the woods). The texture was flawless so I’d call that a success. 2) I accidentally read the yeast as 2 Tablespoons instead of teaspoons so my yeast was actually triple the amount called for. It was wonderfully fluffy. I don’t know how it turns out with the normal amount of yeast but I know it is good the way I made it so I will continue to do it that way. 3) Lastly, I like my bread with a hint of sweetness so I added a pinch of pure powdered stevia and it was perfection! Thank you for a fantastic recipe! 

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I made your bread yesterday. You are right–it IS the best tasting keto bread yet! And I’ve made dozens of recipes through the years! I enlarged it–made a recipe and a half, and used a 9×5 glass pan. I confess, I did make a mess of it at one point. I used carton egg whites, and they didn’t do as well as fresh egg whites do. I ended up with a lot of foam on top and liquid on the bottom. I tried adding the dough to it, but had trouble smoothing out the many lumps. Soooo, I used my hand mixer to mix the whole mess. I put it in the pan and decided to just throw it out, thinking it could never turn into a good loaf of bread. But I went ahead and put it in the oven, and it turned out great! The rise was higher than any other almond flour bread I’ve ever made. So it’s obviously a very “forgivable” recipe. Many thanks!!

I made dressing/stuffing out of this bread! I cut the bread into slices, then cut the slices into cubes. I put them on a metal pan and into my toaster oven on low temperature and let them crisp up. It takes a good while, but they DO get crisp! Then I have my croutons for the dressing. The dressing I made was delicious. I think the next time I make the bread to use for croutons I’m going to add onion powder and sage to the mixture before baking so the croutons will be seasoned some before I begin making the dressing! Love this bread! It is the most like wheat flour bread that I have tried! Thanks Maya!

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Hi Kaylee, I’ve substituted raw sunflower seeds ground dry in my bullet for almonds. I found it to taste better. Expect the color to be similar to the color of the seeds. I sub 113g sunflower seeds for every 1 cup of almond flour. As for eggs, shop around. I get pastured eggs for berween $4 to $6.50. Usually, on sale. Like this week, sprouts has buy 1get one free so that’s 2 dozens for $6.50. Even Publix to my surprise will mark down their pastture raised eggs to $3.50/dozen.
I just made this bread today and MAN, IS IT GOOD!!!! I realized I used salted butter and pink sea salt and maybe that gave it an added boost too. It was super hard for me to try and fold in the almond flour mixture to the egg whites, but now that I watch the video, I see I could have mixed the food processor part more first. I was so scared to collapse my egg whites. I also see your bread was the same size as mine, so I must have done ok. I will say again, WOW it is sooo good! I already ate two pieces with butter, just because. oops! Good thing it was only 1 carb each. =)))) Thank you, thank you! 

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Hello!! Went grain free about two months ago to reverse a chronic illness. Am feeling great but was jonesing for a piece of bread!! Big time!! And that’s what you gave me! I wish I could share the photos I have of this loaf which baked up beautifully!! It is light and airy and tastes mild and yummy. Interestingly, when I toasted it up, a hint of coconut came out (obviously from the coconut flour). Thank you so much for sharing this… sandwich here I come!!
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