This low-carb, easily crafted Keto Almond-Flour Bread is the answer to your prayers. Dense with nutrients and flavor, it will satisfy your bread cravings despite your keto lifestyle.
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Why You Will Love This Recipe
- This bread is soft and really delicious and gives you the same satisfied, comforting feeling you probably associate with white bread.
- It is quick and easy to make yourself and will cost half the price of a store-bought keto loaf.
- It’s great for freezing so that you never have to waste.
- It is also really good for toasting too and even holds up for French toast.
Is This Keto?
This bread contains only 3 g of net carbs per servings and no gluten at all. The almond flour makes it higher in protein than most other flours that can be used and keeps it nice and fluffy with a nutty flavor.
Psyllium husk is often seen as a product that isn’t keto friendly, but because of its high fibre content, as well as its huge array of health benefits, I strongly recommend it on a keto diet.
- 4 free-range eggs
- 2 cups almond flour
- ¼ cup psyllium husk
- 1 tbsp baking powder
- ½ tsp salt
- 1/4 cup coconut oil, melted
- ½ cup warm water
Preheat your oven to 350°F. Whisk the eggs in a bowl for 2-3 minutes until the whites and yolks are mixed and frothy. Mix the almond flour, psyllium husk, baking powder, and salt together in a separate bowl.
Add all the ingredients into the wet mix and whisk until well combined. Line a bread tin with parchment paper. Pour the bread mix into the lined bread tin and smooth out.
Bake the bread in the preheated oven for 30–45 minutes, until the bread is cooked through. Let cool before removing from the tin and parchment paper.
- Add some seeds into this loaf to make it even more nutrient dense. Make sure to use small seeds or crush the large ones, just to be sure that it all sticks together.
- If you don’t have psyllium husk, a great substitute is flax seed flour or ground chia seeds; they all act as a binding agent.
- I wouldn’t recommend changing the almond flour for another flour, this one works really well and is so good.
Make sure you have whisked the eggs really well until doubled in size – this puts air into the bread. Using an electric beater or a stand mixer works best, though you can definitely achieve this with a hand whisk.
I would suggest slicing your bread before you freeze it and freezing each slice individually.
Absolutely, you will just need to adjust the bake time to make sure it is baked all the way through.
Yes, if you have an air fryer that has that option then you can use your air fryer – I would recommend 320°F for 20 minutes.
How To Store Keto Almond-Flour Bread
Let the bread cool on a wire rack. This will cut down on the moisture in the storage container. Speaking of which, you have the option of an airtight container, plastic wrap, or aluminum wrap. Whichever you choose, you’ll want to store this bread in the fridge, as it lacks the preservatives of store-bought loaves. It should last about a week. You can also freeze it, though I would cut it into slices first. You may find, if you don’t, the loaf to be too brittle to cut after you let it thaw. Wrap the slices individually then store in an airtight container or freezer-safe bag. It should last about 3 months.
- Preheat your oven to 350°F
- Whisk the eggs in a bowl for 2-3 minutes until the whites and yolks are mixed and frothy.
- Mix the almond flour, psyllium husk, baking powder and salt together in a separate bowl.
- Add all the ingredients into the wet mix and whisk until well combined.
- Line a bread tin with parchment paper.
- Pour the bread mix into the lined bread tin and smooth out.
- Place the bread into the preheated oven and bake for 30 – 45 minutes, until the bread is cooked through. Allow to cool before removing from the tin and parchment paper.
Recipes written and produced on Food Faith Fitness are for informational purposes only.