Are you tired of sacrificing bread on your keto journey? Prepare to be amazed by this game-changing low carb bread recipe that will revolutionize your diet! Imagine sinking your teeth into a perfectly textured, golden-brown slice that's not only delicious but also completely keto-friendly. This isn't just another bread substitute – it's a culinary miracle that will make you forget you're even on a low-carb diet. Get ready to transform your meal prep and satisfy your bread cravings without breaking your nutritional goals!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 1 loaf
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup psyllium husk powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup water
- 2 tablespoons apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, combine the dry ingredients: almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Whisk thoroughly to eliminate any lumps and ensure even distribution.
- In a separate bowl, beat the eggs until well combined. Add water and apple cider vinegar to the eggs, mixing until fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a smooth, thick batter. Mix until no dry spots remain and the batter is uniform in texture.
- Allow the batter to rest for 3-5 minutes. The psyllium husk will absorb moisture and help bind the ingredients, creating a more stable bread structure.
- Transfer the batter to the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice into desired thickness. Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent batter.
- Psyllium Husk Hack: Let the batter rest for 3-5 minutes to allow the psyllium husk to fully absorb moisture, creating a better bread texture.
- Precision is Key: Use measuring cups and level off your ingredients for the most accurate results.
- Cooling Technique: Always let the bread cool completely before slicing to prevent crumbling and achieve the best texture.
- Storage Tip: Wrap the bread tightly in plastic wrap or store in an airtight container to maintain freshness.
- Toasting Option: For an extra crispy texture, lightly toast a slice before serving.
- Variation Idea: Add herbs or seeds to the batter for different flavor profiles while keeping it keto-friendly.
- Moisture Check: If the bread seems too dry, try brushing a light coat of olive oil before serving.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 6g
Protein: 8g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 95mg
