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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/keto-bread-recipe/