Best Ever Almond Flour Keto Bread
User Reviews
5
Best Ever Almond Flour Keto Bread
Description
The Best Ever Almond Flour Keto Bread is made by first beating eggs to incorporate air, then mixing in almond flour, baking powder, xanthan gum, psyllium husks, melted butter, and warm water. The psyllium husks act as a binding and thickening agent, creating a dough that bakes into a firm yet tender loaf. Baking is done in a small, parchment-lined loaf pan, resulting in bread that holds its shape well.
The finished bread has a soft crumb with a slight density typical of almond flour and keto breads. It's versatile for slicing and using as toast or sandwich bread, fitting well into low-carb eating plans. The baking time and temperature yield a golden crust without overbrowning.
This loaf is suitable for people following ketogenic diets who want bread alternatives without wheat or gluten. It may not rise as much as traditional bread but provides satisfying texture and flavor with almond flour and psyllium.
Because psyllium husks can cause discoloration depending on brand, the bread's color may range from natural to greyish or purple without affecting taste. If the bread top starts browning too quickly during baking, covering it loosely with foil prevents burning. Using a smaller loaf pan yields better slice sizes and texture suited for low-carb consumption.
Ingredients
- 2 egg large, at room temperature, white
- 2 egg white & yolk, at room temperature
- 2 cups / 200g almond flour
- 2 tbsp / 30g butter melted, or olive oil
- 4 tbsp / 20g psyllium husks OR 2 tablespoon psyllium husk powder
- 1 ½ teaspoon baking powder
- ½ tsp xanthan gum
- pinch of salt
- ½ cup / 120ml water warm
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan and line a small loaf pan with parchment paper.
- Beat the 2 eggs and the 2 additional egg whites for 2 minutes until they are fluffy and have doubled in size. (Option for an even fluffier bread: Separate the eggs. Beat the egg yolks until pale and frothy. Beat the egg whites until stiff peaks form. Combine half of the stiff egg whites with the yolks. Set aside the other half of the egg whites.)
- Stir together the dry ingredients.
- Add the melted butter and water to the egg mix.
- Add the dry ingredients to egg mix and blend until you have a smooth dough. Don't over-mix. (If you have separated the eggs earlier, carefully fold in the remaining stiff egg whites with a spatula now.)
- Fill the batter into a lined baking tin and bake for approximately 45 minutes or until a knife inserted comes out clean.
- Let cool fully before slicing.
Notes
- Slice size varies; one slice contains approximately 4g net carbs assuming 12 slices per loaf.
- A regular 9 x 5 inch loaf pan can be used, though the bread will be flatter than standard wheat bread.
- Use a small loaf pan to achieve better loaf shape and density appropriate for keto bread.
- If the crust browns too fast during baking, cover the loaf with foil to prevent burning.
- Different psyllium husk brands may change the bread's color without impacting flavor; use trusted brands such as BonPom or Green Origins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Total Carbohydrates | 3.6g | 1% |
| Protein | 5.2g | 10% |
| Fat | 14.2g | 22% |
| Fiber | 2.2g | 9% |
| Sugar | 0.8g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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