Finding a truly satisfying bread on a keto or low-carb diet can feel like a quest for the impossible. But this rustic Keto Walnut Bread is here to change everything! It’s incredibly simple to make, requires no kneading, and bakes into a wonderfully dense, moist, and flavorful loaf. Packed with the earthy crunch of walnuts and made with wholesome ingredients like coconut flour and psyllium husk, it’s the perfect vessel for your favorite toppings, from avocado to butter. Say goodbye to cravings and hello to your new favorite gluten-free bread recipe!
Ingredients
• 1 tablespoon psyllium husk powder
• ¼ cup / 30 g coconut flour
• ½ cup / 120 g walnuts, chopped
• ¼ teaspoon salt
• ½ tablespoon baking powder
• 1 tablespoon apple cider vinegar
• 2 large eggs, room temperature
• 2 tablespoons coconut oil, melted
• ¼ cup / 60 ml boiling water
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Line a baking tray with parchment paper.
3. In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, baking powder, and salt until well combined.
4. Add the room temperature eggs, melted coconut oil, and apple cider vinegar to the dry . Mix with a whisk or spatula until the mixture resembles coarse crumbs.
5. Fold in the chopped walnuts until they are evenly distributed throughout the mixture.
6. Gradually pour in the boiling water while continuously mixing. The dough will quickly thicken and come together into a smooth, cohesive ball.
7. Transfer the dough to your prepared baking tray and shape it into a round loaf. Use a sharp knife to score the top with a few shallow cuts.
8. Bake for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the bread to cool on the pan for at least 20 minutes before transferring to a wire rack to cool completely. Slice into 6 servings and enjoy!
Nutritional Information
• Nutritional Info (Per Serving)
• Calories: 201 | Fat: 17.2 g | Protein: 5.4 g | Total Carbs: 8.3 g | Fiber: 4.5 g | Net Carbs: 3.8 g
Pro Tips
• For a deeper, richer flavor, toast the walnuts in a dry pan for 3-5 minutes until fragrant before adding them to the dough.
• The boiling water is crucial for activating the psyllium husk and creating the bread’s structure. Do not substitute with cold or warm water.
• Let the bread cool completely before slicing. Gluten-free and keto breads are fragile when warm, and cooling allows the crumb to set properly, preventing it from falling apart.
• Store leftover bread in an airtight container in the refrigerator for up to a week. It toasts beautifully from chilled.
