13 May “The Keto Diet” Book Review + Free Bread Recipe!
It’s a word that’s been floating around a lot lately, and for good reason. What is Keto, you ask? It’s a diet (short for Ketogenic) built around eating lots of healthy fats, and very few carbs. Keto food is centered around nutrient-dense, whole ingredients to help burn fat and give you more energy.
But of course it’s a lot more complicated and intricate than that, and it’s necessary to have someone explain all about Keto to you… Enter Leanne and her book, The Keto Diet!!
I have met Leanne a few times in person after connecting on social media, and we always hit it off! She is a truly brilliant person. When we met up at Expo West this year she told me she was about to launch her brand-new cookbook, The Keto Diet. I said, “What?! I cannot wait to read it and review it on my blog!”
So, here we are 🙂
The Keto Diet is not so much of a book, but more of a Keto Bible. It is jam-packed with not only over 125 recipes and beautiful pictures, but also page after page of everything you need to know about the Ketogenic Diet, and hundreds of tips and tricks.
This book is the best place to begin when embarking on a Keto journey because it thoroughly explains all the dos and don’ts of the diet. Leanne also includes cures for any issues that may arise when eating Keto. And, if you don’t know where to start meal-wise, you can use the extensive meal plans that Leanne created. All of the recipes for the meal plan are in the book. She makes it so easy to eat Keto that the book leaves you wondering, “Why haven’t I explored this earlier?!”
And yes, Keto is a high-fat diet. FAT IS GOOD FOR YOU, PEOPLE! Do not fear the fat!
Here’s the coolest thing about it: you don’t have to be Keto, or even Paleo, to enjoy this book. Though I am not Keto, I’m excited to try many of the recipes and high fat-eating info in it. I am always looking for new, interesting ways to incorporate healthy food into my diet and everything in this book is so helpful for that! All of the recipes are free of gluten, grains, dairy, and sugar, but they are full of flavor.
Some that I have my eyes on are: Rocket Fuel Latté, Bacon Chocolate Fudge (Yup, you heard that right!), Chicken Wings, Lemon Drops, and Crusty Sandwich Bread. The Sandwich Bread recipe is chock-full of healthy fats, but it’s actually really low in carbs. A low-carb bread?! Uh, yes please! It even has a crusty exterior and a spongy inside.
In fact, I loved the Crusty Sandwich Bread recipe so much that I decided to share it with you today!! A huge thank-you to Leanne for letting me share this recipe from her book.
You can buy The Keto Diet on Amazon, at Barnes and Noble, or your local bookstore. It is an amazing resource, and I think you’ll all love it!
Buy it here.
And without further ado, here is Leanne’s famous recipe for Keto Crusty Sandwich Bread!
- ½ cup psylluim husks
- 1 tsp baking powder
- ½ tsp finely ground gray sea salt
- ¾ unsweetened smooth almond butter (made with blanched almonds)
- 5 large eggs
- ¼ cup infused refined olive oil (use a butter-infused olive oil if you’re using this bread for sweet things like French toast)
- 1/3 cup water
- ¼ cup unflavored gelatin
- Preheat oven to 350° and line an 8½ by 4½-inch loaf pan with parchment paper, leaving the ends draped over the sides for easy lifting.
- In a small bowl, stir together the psyllium husks, baking powder, and salt until incorporated.
- Place the almond butter, eggs, and oil in the bowl of a stand mixer fitted with the flat beater attachment (or in a mixing bowl using a hand mixer) and mix until combined. Remove the bowl from the stand and set aside.
- Place the water in a small saucepan and sprinkle the gelatin on top. Do not stir. After 5 minutes, turn the burner on to medium and whisk until the gelatin has dissolved and the mixture resembles goo. Continue to whisk until the mixture is smooth, then add it to the almond butter mixture and mix by hand with a spatula until smooth.
- Transfer the dry ingredients to the wet and mix with a spatula until incorporated. The dough will be very sticky.
- Using a rubber spatula, scrape the dough into the prepared loaf pan and smooth out the top as best you can. Bake for one hour, or until the top begins to brown and a toothpick inserted in the middle comes out clean.
- Using the overhanging parchment paper, immediately remove the loaf from the pan and place it on a cooling rack. Remove the parchment paper.
- Allow the loaf to sit for at least one hour before slicing. Using a serrated knife, cut evenly into 16 slices.