Keto Bread

Keto Bread is a low-carb, high-fat alternative to traditional bread, perfect for sandwiches, toast, or meal prep. Unlike regular bread, it uses almond flour, coconut flour, and eggs to create a dense yet soft loaf that is entirely gluten-free and sugar-free. This bread has a slightly nutty flavor, a tender crumb, and a golden crust that holds up well when sliced.

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Ingredients

Dry Ingredients

• 1 1/2 cups almond flour (blanched, finely ground)
• 2 tablespoons coconut flour
• 1 tablespoon psyllium husk powder (adds structure)
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 5 large eggs, room temperature
• 1/4 cup unsweetened almond milk (or heavy cream for richer bread)
• 1/4 cup melted butter or coconut oil
• 1 tablespoon apple cider vinegar (helps rise)

Optional Toppings

• Sesame seeds, poppy seeds, or everything bagel seasoning

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Equipment Needed

• Loaf pan (8×4-inch recommended)
• Parchment paper or non-stick spray
• Mixing bowls
• Whisk and spatula

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Instructions

Step 1: Preheat Oven

1. Preheat your oven to 350°F (175°C).
2. Line a loaf pan with parchment paper or lightly grease it with butter or oil.

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Step 2: Mix Dry Ingredients

1. In a large bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
2. Whisk thoroughly to remove clumps and ensure even distribution.

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Step 3: Mix Wet Ingredients

1. In a separate bowl, beat the eggs until slightly frothy.
2. Add almond milk, melted butter, and apple cider vinegar.
3. Whisk until smooth and well combined.

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Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients.
2. Stir with a spatula until a thick, sticky batter forms.
3. Let the batter rest for 2–3 minutes to allow the coconut flour and psyllium husk to absorb moisture, which will improve structure.

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Step 5: Transfer to Pan

1. Pour the batter into the prepared loaf pan and smooth the top evenly.
2. Optional: Sprinkle seeds on top for texture and visual appeal.

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Step 6: Bake

1. Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
2. If the top browns too quickly, cover loosely with foil during the last 10–15 minutes of baking.

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Step 7: Cool and Slice

1. Remove the bread from the oven and let it cool in the pan for 10 minutes.
2. Transfer to a wire rack to cool completely.
3. Slice using a serrated knife. Slicing too early can cause the bread to crumble.

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Helpful Tips

• Use room-temperature eggs for a fluffier texture.
• Psyllium husk is key for structure and elasticity; don’t skip it.
• Store in the refrigerator to extend shelf life.
• Toast slices to enhance flavor and texture.

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Storage

• Store in an airtight container in the refrigerator for up to 1 week.
• Freeze slices individually for up to 3 months; thaw at room temperature or toast directly from frozen.

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Serving Suggestions

• Use for sandwiches with keto-friendly fillings like avocado, bacon, or chicken salad.
• Top with butter, cream cheese, or sugar-free nut butter for breakfast.
• Serve alongside soups or salads as a low-carb bread alternative.

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Why This Recipe Is Keto-Friendly

• No wheat flour or sugar
• Almond flour and coconut flour are low in carbs and high in healthy fats
• Psyllium husk adds fiber without adding digestible carbs
• Supports ketogenic macros while allowing you to enjoy bread