Finding a low-carb, gluten-free bread that doesn’t taste like cardboard or crumble at first sight can feel like a quest. But the search is over! This incredible loaf, made with a blend of almond and coconut flour, is the real deal. It’s wonderfully moist, has a fantastic texture, and most importantly, it holds together beautifully, making it the ultimate vessel for all your favorite sandwich fillings.
Ingredients
• ½ cup / 60g coconut flour
• 1 ¼ cups / 140g almond flour
• ¼ cup / 40g chia seeds
• 5 large eggs
• 1 Tbsp / 15ml apple cider vinegar
• ½ tsp salt
• ½ tsp baking soda
• 4 Tbsp / 60ml coconut oil, melted
Instructions
1. Preheat your oven to 350°F / 175°C and line a standard loaf pan with parchment paper.
2. In a large bowl, whisk together the coconut flour, almond flour, chia seeds, baking soda, and salt until well combined.
3. In a separate medium bowl, beat the eggs, then whisk in the apple cider vinegar and melted coconut oil until smooth.
4. Pour the wet into the dry and mix thoroughly until a thick, uniform batter forms. Let it sit for 2-3 minutes to thicken slightly.
5. Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack. Let it cool completely before slicing to prevent crumbling.
Nutritional Information
• Nutrition Information
• Per Slice (based on 15 slices per loaf)
• Calories: 133
• Fat: 11g
• Protein: 5g
• Net Carbs: 3g
Pro Tips
• For clean, non-crumbly slices, ensure the loaf is cooled completely to room temperature before cutting with a serrated knife.
• Line your loaf pan with parchment paper, leaving an overhang on the sides to easily lift the baked loaf out for cooling.
• Store sliced bread in an airtight container in the refrigerator for up to one week or freeze for up to three months.
FAQ
Q: Is this bread keto friendly
A: Yes, with only 3g of net carbs per slice, this bread is an excellent choice for a low-carb or ketogenic diet.
Q: How do I prevent the bread from crumbling when I slice it
A: For clean, non-crumbly slices, you must allow the loaf to cool completely to room temperature before cutting it with a serrated knife.
Q: How should I store this low carb bread
A: Store the sliced bread in an airtight container in the refrigerator for up to one week. You can also freeze it for up to three months for longer storage.
