Say goodbye to bland, boring low-carb bread! This Keto Dill & Caraway Seed Bread is an absolute game-changer. The aromatic blend of earthy caraway and fresh dill baked into a moist, tender almond flour loaf will fill your kitchen with the most incredible scent. It’s sturdy enough for your favorite sandwich toppings yet soft enough to enjoy on its own with a smear of butter. Get ready to fall in love with baking bread again, the keto-friendly way!
Ingredients
• 1 ½ cups / 190g almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ½ tablespoon dried dill weed, plus more for topping
• ½ tablespoon caraway seeds, plus more for topping
• 2 large eggs, at room temperature
• ¼ cup / 60 ml coconut oil, melted
• 2 tablespoons unsweetened coconut milk
Instructions
1. Directions
2. Preheat your oven to 300°F / 150°C. Grease a 9×5 inch (22.5×12.5 cm) loaf pan.In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, salt, dill weed, and caraway seeds.In a separate bowl, beat the eggs, then whisk in the melted coconut oil and coconut milk until smooth.Pour the wet into the dry and stir with a spatula until just combined. Be careful not to overmix.Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle generously with the remaining dill and caraway seeds.Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.Allow the bread to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.Once fully cooled, slice into 8 pieces and serve.
Nutritional Information
• Per Serving: 205 Calories | 17.6g Fat | 5g Protein | 4.5g Carbohydrates | 2.4g Fiber | 2.1g Net Carbs
Pro Tips
• Room temperature is key! Using room temperature eggs and coconut milk helps the batter mix evenly, resulting in a better rise and a more uniform texture.
• Don’t overmix the batter. Once the wet and dry are combined, stop mixing. Overmixing almond flour can lead to a dense, heavy loaf.
• Let it cool completely. This is crucial! Slicing the bread while it’s still warm can cause it to be overly crumbly. Patience is rewarded with clean, perfect slices.
• Storage Savvy: Store this bread in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully—just slice it first for quick and easy toasting straight from the freezer.
FAQ
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically formulated for almond flour. Substituting it with other flours like coconut flour would require significant changes to the liquid ingredients and is not recommended for achieving the intended moist, tender texture.
Q: Is this keto bread sturdy enough for sandwiches
A: Yes, absolutely! This bread is designed to be sturdy enough to hold your favorite sandwich toppings while remaining soft and delicious.
Q: How should I store this keto dill and caraway bread
A: Store the bread in an airtight container in the refrigerator for up to 5 days. For longer storage, slice the loaf and freeze it; you can toast slices directly from the freezer.
Q: Why is it important to let the bread cool completely before slicing
A: Letting the bread cool completely is a crucial step. Slicing it while still warm can cause it to be very crumbly. Patience ensures you get clean, perfect slices every time.
