Keto Bread Recipe

Introduction

This keto bread is a delicious low-carb alternative to traditional loaves, packed with nutritious seeds and almond flour. It’s moist and hearty, perfect for toasting or making sandwiches while keeping you on track with your keto lifestyle.

Ingredients

• 60g coconut oil, melted, plus extra for the tin
• 100g almond flour
• 12g psyllium husk
• 2 tsp baking powder
• 1 tsp baking soda
• 100g milled seeds (50g sunflower seeds and 50g pumpkin seeds)
• 20g coconut flour
• 12g milled flaxseed
• 3g salt
• 3 eggs, beaten
• 1 medium courgette, grated
• 1 tbsp apple cider vinegar

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Grease a 900g loaf tin with coconut oil and line it with baking parchment. Set aside.
2. Step 2: In a large bowl, combine all the dry ingredients: almond flour, psyllium husk, baking powder, baking soda, milled seeds, coconut flour, milled flaxseed, and salt. Stir well and set aside.
3. Step 3: In a separate large mixing bowl, mix the melted coconut oil, beaten eggs, grated courgette, and 115ml hot water.
4. Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Add the apple cider vinegar and gently combine everything, being careful not to overmix the dough.
5. Step 5: Transfer the mixture into the prepared loaf tin. Wet your fingers or use the back of a spoon to smooth the top of the bread gently.
6. Step 6: Bake in the oven for 20 minutes. Then reduce the temperature to 150°C (130°C fan/gas mark 2) and bake for another 30 minutes until the bread is cooked through and firm to touch.
7. Step 7: Remove the bread from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
8. Step 8: Slice the bread and toast the slices in a pan or oven before serving for the best texture and flavor.

Tips & Variations

• Use a mix of your favorite seeds or nuts to customize the flavor and texture.
• If you prefer a fluffier texture, separate the eggs and whisk the whites until stiff, then fold in gently.
• Adding some herbs or garlic powder to the dough can create a savory twist perfect for sandwiches.

Storage

Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it longer, slice and freeze the bread; toast slices directly from frozen for a quick snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of almond and coconut flour?

Almond and coconut flours are key for both texture and keto compliance. Using traditional flours will increase carbs and alter the bread’s structure, so substitutes are not recommended for this recipe.

Why is psyllium husk important in keto bread?

Psyllium husk adds fiber and helps bind the dough, providing structure and a bread-like texture that keto flours alone cannot achieve.

Keto Bread Recipe

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★★★★★

4.6 from 255 reviews

This Keto Bread recipe is a low-carb, gluten-free loaf perfect for anyone following a ketogenic lifestyle. Made with almond flour, coconut flour, psyllium husk, and a mix of milled seeds, it offers a hearty texture and nutty flavor. The addition of grated courgette keeps the bread moist while apple cider vinegar helps with leavening. This bread is great toasted or fresh and fits perfectly into keto meal plans.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (approximately 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Ketogenic
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 100g almond flour
• 12g psyllium husk
• 2 tsp baking powder
• 1 tsp baking soda
• 100g milled seeds (50g sunflower seeds and 50g pumpkin seeds)
• 20g coconut flour
• 12g milled flaxseed
• 3g salt

Wet Ingredients

• 60g coconut oil, melted, plus extra for the tin
• 3 eggs, beaten
• 1 medium courgette, grated
• 1 tbsp apple cider vinegar
• 115ml hot water

Instructions

1. Preheat and Prepare: Heat the oven to 200°C (180°C fan)/gas mark 6. Grease a 900g loaf tin with extra coconut oil and line it with baking parchment. Set aside for later use.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, psyllium husk, baking powder, baking soda, milled seeds, coconut flour, milled flaxseed, and salt. Stir well to distribute all dry ingredients evenly, then set aside.
3. Combine Wet Ingredients: In a separate large mixing bowl, add the melted coconut oil, beaten eggs, grated courgette, and 115ml of hot water. Mix these well to incorporate.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Add the apple cider vinegar and gently mix everything together. Be careful not to overmix, as this can affect the bread’s texture.
5. Transfer to Tin and Smooth: Pour the batter into the prepared loaf tin. Wet your fingers or use the back of a spoon to smooth the surface of the dough evenly.
6. Bake Bread: Place the loaf tin in the preheated oven and bake for 20 minutes at 200°C/180°C fan/gas 6. Then, lower the oven temperature to 150°C (130°C fan)/gas mark 2 and continue baking for an additional 30 minutes.
7. Cool and Serve: Remove the bread from the oven and let it cool in the tin for 10 minutes. Then transfer the bread to a cooling rack to cool completely. Slice and toast before serving for best texture and flavor.

Notes

• Toasting the bread enhances its texture and flavor, making it ideal for sandwiches or breakfast.
• Make sure not to overmix the batter to keep the bread light and fluffy.
• If you prefer, you can substitute the milled seeds with other nuts or seeds of your choice, keeping the total weight the same.
• Store the bread in an airtight container for up to 3 days or freeze slices for longer storage.

Keywords: keto bread, low carb bread, gluten free bread, almond flour bread, keto baking, seed bread, coconut flour bread