Low Carb Bread
A keto-friendly bread recipe using almond flour and psyllium husk to create a tender crumb structure with just 4 grams of net carbs per slice. Perfect for satisfying bread cravings while staying in ketosis or reducing carb intake.
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Servings: 12 servings
Calories: 150kcal
Ingredients
- 3 cups almond flour
- 2 tablespoons psyllium husk powder
- 3 tablespoons flaxseed meal (ground)
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 1/2 cups lukewarm water
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C)
- Line a 8-inch x 4-inch loaf pan with parchment paper
- In a large mixing bowl, add almond flour, psyllium husk powder, flaxseed meal, salt, baking powder, and xanthan gum. Mix thoroughly
- Add lukewarm water and apple cider vinegar to the dry ingredients
- Stir until the mixture forms a smooth, slightly sticky dough
- Transfer the dough to the prepared loaf pan and press it into an even layer
- Cover the pan with parchment paper and let rest for 10 minutes to allow the psyllium to absorb the liquid
- Bake for 55 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean
- Let the bread cool completely in the pan before slicing into 12 equal slices
Notes
For best texture, allow the bread to cool completely before slicing.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
You can brush the top with melted coconut oil before baking for a richer flavor and crisper crust.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
You can brush the top with melted coconut oil before baking for a richer flavor and crisper crust.
Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Sodium: 120mg | Fiber: 1g | Sugar: 1g