Craving a slice of warm, crusty bread but sticking to a low-carb lifestyle? You’re in for a treat! This almond flour bread is so unbelievably good, you’ll swear it’s the real deal from your favorite bakery. It boasts a soft, tender crumb that’s absolutely perfect for everything from a hearty sandwich to a simple piece of toast. My favorite way to start the day? A thick slice, toasted golden brown, with a perfectly fried egg on top. It’s pure, guilt-free comfort!
Ingredients
• 1 ½ Cups / 180g almond flour
• 2 tbsp / 15g coconut flour
• ¼ cup / 30g flaxseed meal
• ½ tsp / 3g sea salt
• 1 ½ tsp / 7g baking soda
• 5 large eggs, room temperature
• ¼ cup / 60ml coconut oil, melted
• 1 tsp / 4g granulated sweetener of choice
• 1 tbsp / 15ml apple cider vinegar
Instructions
1. Preheat your oven to 350°F / 175°C. Grease and line a standard loaf tin (approx. 8×4 inch) with parchment paper.
2. In a large bowl or a food processor, combine the dry : almond flour, coconut flour, flaxseed meal, salt, and baking soda. Whisk or pulse until well combined and free of lumps.
3. Add the wet to the dry mixture: eggs, melted coconut oil, sweetener, and apple cider vinegar. Mix until the batter is smooth and thoroughly combined, but be careful not to overmix.
4. Pour the batter into your prepared loaf tin and smooth the top with a spatula.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Let the bread cool in the tin for at least 20 minutes before transferring it to a wire rack to cool completely. This step is crucial for the bread to set properly.
Nutritional Information
• Nutrition
• Based on a loaf cut into 8 slices, each slice contains approximately: 267 calories, 24g fat, 9g protein, and 3g net carbs.
Pro Tips
• Let the bread cool completely before slicing. Gluten-free breads are fragile when warm and slicing too early will cause them to crumble.
• For a savory twist, add 1 teaspoon of dried rosemary or 2 tablespoons of grated parmesan cheese to the dry .
• Store leftover bread in an airtight container in the refrigerator for up to one week. It also freezes beautifully; simply slice and freeze for up to 3 months.
• Ensure your eggs are at room temperature. This helps the batter mix more evenly and results in a better texture and rise.
FAQ
Q: Is this almond flour bread keto friendly
A: Yes, this bread is perfect for a keto diet. With only 3g of net carbs per slice, it’s a delicious and guilt-free option that fits well within ketogenic macronutrient goals.
Q: Why did my low carb bread fall apart
A: Gluten-free breads like this one are fragile when warm. It’s crucial to let the loaf cool completely before slicing. Slicing it too soon is the most common reason for it to crumble.
Q: How do I store this bread
A: Store leftover bread in an airtight container in the refrigerator for up to a week. For longer storage, slice the loaf and freeze it for up to 3 months.
Q: Can I add other flavors to this recipe
A: Definitely! For a savory version, try adding 1 teaspoon of dried rosemary or 2 tablespoons of grated parmesan cheese to the dry ingredients before mixing.
