It is designed to be very low in net carbs, utilizing a blend of almond and coconut flours, and psyllium husk which provides structure and a firm, sliceable texture. The inclusion of apple cider vinegar helps achieve a slight tanginess reminiscent of a sourdough. The finished bread boasts a golden brown, cracked crust and a hearty, sturdy crumb, making it an excellent substitute for traditional bread in sandwiches or toast, while remaining keto-friendly.
This recipe aims for a golden brown, cracked crust and a sturdy texture, perfect for slicing, while keeping the net carbs very low.
Ingredients:
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Dry Ingredients:
2 cups almond flour
¼ cup coconut flour
3 tbsp psyllium husk powder (essential for texture)
1 tbsp baking powder
1 tsp sea salt
(Optional: ½ tsp active dry yeast for flavor, not rise)
Wet Ingredients:
1 cup warm water (around 110°F/45°C)
2 large eggs, at room temperature
¼ cup apple cider vinegar (for tang and activation)
¼ cup melted butter or coconut oil
Instructions:
- First, preheat the oven to 350°F (175°C) and line a loaf pan or baking sheet with parchment paper.
- Next, combine the dry ingredients (flours, psyllium husk, baking powder, and salt) in a bowl.
- Meanwhile, whisk together the warm water, apple cider vinegar, and melted butter, then add the eggs.
- Then, combine the wet and dry ingredients and stir to form a thick dough.
- Following this, let the dough rest for 5-10 minutes to allow the psyllium husk to absorb the liquid.
- Next, transfer the dough to the prepared pan or shape it into a loaf, using oiled hands for smoothness.
- To create a rustic look, score the top of the dough with a knife.
- Finally, bake for 50-60 minutes until golden brown and hollow-sounding when tapped. Cover with foil if needed.
- Once baked, cool the bread completely on a wire rack before slicing.
Estimated Nutrition (per slice, based on 10 slices per loaf)
| Nutrient | per slice, based on 10 slices per loaf |
|---|---|
| Calories | 140-160 |
| Total fat | 11-13g |
| Net carbs | 2-4g |
| Protein | 6-7g |
| Fiber | 3-4g |
