The Easiest Low-Carb Bread You’ll Ever Make!

One of the biggest challenges of a low-carb or keto lifestyle is giving up bread. The sandwiches, the toast, the simple joy of a warm slice with butter… it’s tough! But what if I told you that you could have a soft, delicious, and sturdy loaf of bread ready in under an hour with minimal effort? Enter the magic of the Instant Pot! This recipe uses almond flour and the power of pressure cooking to create a wonderfully moist, gluten-free bread with an amazing texture. Say goodbye to cravings and hello to your new favorite keto staple!

Ingredients

• (Total Time: 40 MIN | Serves: 15)Dry
• 2 ½ cups / 280g Almond Flour
• ½ cup / 56g Oat Fiber
• ¼ cup / 30g Whey Protein Powder
• 1 tbsp / 12g Erythritol
• 2 tsp / 8g Baking Powder
• ½ tsp / 2.5g Baking Soda
• 1 tsp / 3g Xanthan Gum
• 1 Pinch of SaltWet
• 4 large Eggs
• 6 ounces / 170g Plain Greek Yogurt
• 6 tbsp / 85g Butter, softened
• 6 tbsp / 90ml Unsweetened Almond MilkFor the Instant Pot
• 1 ½ cups / 355ml Water

Instructions

1. Directions1. Prepare the Instant Pot by pouring 1 ½ cups of water into the inner pot. Place the metal trivet inside.2. In a large bowl, whisk together all the dry : almond flour, oat fiber, whey protein powder, erythritol, baking powder, baking soda, xanthan gum, and salt until well combined.3. In a separate medium bowl, whisk the eggs, Greek yogurt, softened butter, and almond milk until smooth.4. Pour the wet into the dry . Gently fold them together with a spatula until just combined. Be careful not to overmix the batter.5. Thoroughly grease a 6-inch or 7-inch loaf pan that fits inside your Instant Pot. Spoon the batter into the prepared pan and smooth the top.6. Carefully lower the loaf pan onto the trivet inside the Instant Pot. Secure the lid and ensure the steam release valve is set to the ‘Sealing’ position.7. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on High Pressure for 30 minutes.8. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the steam release valve to ‘Venting’.9. Using oven mitts, carefully lift the pan out of the Instant Pot. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Nutritional Information

• Per Serving:
• Calories: 180
• Total Fat: 11g
• Net Carbs: 2.9g
• Fiber: 5.5g
• Protein: 12g

Pro Tips

• for Perfect Keto Bread
• To ensure the bread is fully cooked, insert a toothpick into the center after cooking. It should come out clean or with a few moist crumbs attached. If it’s wet, it may need a few more minutes.
• Do not overmix the batter. Mix only until the wet and dry are combined. Overmixing develops the xanthan gum too much, which can result in a gummy texture.
• For easy removal, create a ‘sling’ out of aluminum foil or parchment paper to place under your loaf pan. This allows you to lift the hot pan out of the Instant Pot safely.
• Store leftover bread in an airtight container in the refrigerator for up to 5 days. This bread also freezes exceptionally well—slice it first for convenient, single-serving toast.

FAQ

Q: Is this low-carb bread recipe gluten-free
A: Yes, this bread is completely gluten-free. It is made with almond flour, oat fiber, and whey protein powder instead of traditional wheat flour.

Q: Why is my keto bread gummy
A: A gummy texture is usually caused by overmixing the batter. Gently fold the wet and dry ingredients together only until they are just combined. Overmixing activates the xanthan gum too much, which can make the bread dense and gummy.

Q: How do I store this Instant Pot bread
A: Store leftover bread in an airtight container in the refrigerator for up to 5 days. This bread also freezes exceptionally well. For convenience, slice the loaf before freezing so you can grab individual slices as needed.

Q: How many net carbs are in a slice of this bread
A: Each serving of this low-carb bread contains just 2.9g of net carbs, making it an excellent choice for a keto or low-carb diet.