Description
This Keto Bread recipe offers a low-carb, gluten-free alternative to traditional bread, packed with nutritious seeds and flours. It combines coconut oil, almond flour, psyllium husk, and milled seeds to create a moist, fiber-rich bread perfect for keto and low-carb diets. The bread is easy to prepare and can be stored or frozen for convenience.
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
- Preheat and Prepare: Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, psyllium husk, baking powder, baking soda, milled seeds, coconut flour, milled flaxseed, and salt. Stir well to evenly distribute all dry components.
- Combine Wet Ingredients: In a separate large bowl, mix melted coconut oil, beaten eggs, grated courgette, and 115ml of hot water. Once combined, add this mixture to the bowl with dry ingredients.
- Add Vinegar and Combine: Stir in the apple cider vinegar gently into the combined ingredients. Avoid overmixing to maintain the bread’s texture.
- Transfer to Tin: Pour the batter into the prepared loaf tin. Wet your fingers or use the back of a spoon to smooth the top evenly.
- Bake: Bake in the preheated oven for 20 minutes at 200C/180C fan/gas 6. Afterward, reduce the temperature to 150C/130C fan/gas 2 and continue baking for an additional 30 minutes.
- Cool: Remove the bread from the oven and let it cool in the tin for 10 minutes. Then transfer to a cooling rack to cool completely for best slicing results.
- Serve: Slice the bread and toast slices in a pan, oven, or toaster as preferred for enhanced flavor and texture.
Notes
- Store bread up to 4 days in an airtight container in the fridge.
- Freeze slices in an airtight container; thaw in the fridge the day before use.
- Toast frozen or fresh slices in a pan, oven, or bread toaster for a few minutes for best taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Keto, Low-Carb
Keywords: Keto bread, low carb bread, gluten free bread, coconut flour bread, almond flour bread, seed bread, healthy bread, keto diet, low carb baking
