Keto Bread Recipe -low carb, gluten free
This keto bread recipe is gluten free and low carb, is easy to make with minimal ingredients, and is the perfect "plain" keto bread. When making any keto bread recipe, it is crucial to use alternative flours like almond, cashew, lupin, and coconut flour, as traditional wheat flour is high in carbs. These low-carb flours not only help achieve the desired texture but also contribute to the unique flavor profile of keto bread. I love experimenting with different combinations of low-carb ingredients such as psyllium husk, flaxseed meal, and eggs to further enhance the nutritional value and taste of keto bread. Many people love my flax bread but I have had requests for a bread that does not contain flax. That is how this simple keto bread recipe that is both low carb and gluten free, was born. Toast it, eat it with grass fed butter, or make avocado toast. This bread contains just 2 nest carbs per slice and provides 6 grams of protein per slice! Add a dash of creativity by incorporating herbs, spices, or even cheese into this basic recipe for a delightful twist on this ketogenic staple.
Ingredients
Dry Ingredients
- 1¾ cup almond flour blanched, fine grind
- ¼ tsp sea salt
- ½ tsp baking soda
- 6 tsp psyllium husk flakes be sure to use flakes, not powder!
Wet Ingredients
- 5 large eggs look for pasture raised whenever possible
- 5 tbsp extra virgin olive oil
- 1 tbsp maple syrup or keto syrup
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 350℉
- Line a4 x 8 inch loaf pan with parchment paper
- In a small bowl, add the almond flour, baking soda, and salt and psyllium husk flakes, and mix well
- In a large mixing bowl, whisk together the eggs, olive oil, syrup, and apple cider vinegar
- Add the dry ingredients to the wet ingredients and stir until combined
- Allow the batter to sit for 5 minutes so the psyllium husk flakes soak up the liquid. Pour the batter into the parchment paper lined pan. Bake for 35 minutes, until golden brown
- Enjoy warm with grass fed butter or toast your bread and make avocado toast! Wrap leftovers tightly in plastic wrap and store in the refrigerator. Stored like this, your keto bread should last 5-7 days.
Nutrition
Calories: 184kcalCarbohydrates: 6gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 78mgSodium: 127mgPotassium: 29mgFiber: 4gSugar: 1gVitamin A: 113IUCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!