The Best Keto Bread Recipe (Gluten and Grain-Free)
This Keto Bread Recipe is a game-changer for anyone craving the comfort of fresh bread without the carbs. In just 10 minutes of prep and a little over an hour in the oven, you’ll have a loaf that’s perfect for sandwiches, toast, or simply slathered with butter.
Ingredients
- 1 1/4 cups almond flour 5oz/143g
- 5 tablespoons psyllium husk powder 1 1/2oz/44g
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons apple cider vinegar
- 1 cup boiling water 8floz/225ml
- 3 egg whites
- 2 tablespoons sesame seeds optional
Instructions
- Pre-heat your oven to 350°F (180°C) then butter and line a 9x5 inch loaf tin with parchment paper. Set aside.
- In a large bowl combine the almond flour, psyllium husk*, baking powder and salt.
- Add the egg whites and apple cider vinegar to the dry ingredients with an electric mixer on medium speed until a paste-like dough is formed.
- While mixing on low-speed, stream in the boiling water. Turn the speed up to high and mix for about 30 seconds, or until the dough forms and elastic play-dough like mixture. Be careful not to over-mix!
- Transfer the dough to the prepared baking tin and smooth the top. Lastly, sprinkle over the sesame seeds.
- Bake the bread for 55-65 minutes or until the top has risen and puffed up like a traditional sandwich loaf.
- Remove the bread from the oven and allow to cool slightly before transferring to a cooling rack. (Note: this bread has a tendency to fall or deflate a little once out of the oven. Please see my update above the recipe)
- Once cooled slice and enjoy! Store the bread covered at room temperature for 2 days. After 2 days I suggest storing it in the fridge for no longer than another 2 days.
Tried this recipe?Let us know how it was!