Keto Almond Flour Bred That Dosnt Suck
Every keto bread recipe on the internet tastes like a wet sponge. Not mine. 2g net carbs a slice and it actualy toasts.
ok so ive been keto for like 8 months now and the ONE thing i missed was bread. not cake. not pasta. bread. toast with butter. so i spent three weekends and about $60 of almond flour figuring this out and you get it for free becuase im generous like that.
ingredients
| what | how much |
|---|---|
| blanched almond flour | 2 cups (200g) |
| psyllium husk powder | 3 tbsp |
| baking powder | 2 tsp |
| salt | 1 tsp |
| eggs (room temp!!) | 4 large |
| melted butter | 1/4 cup |
| apple cider vinegar | 1 tbsp |
| warm water | 1/2 cup |
steps
- preheat to 350F / 175C. line a loaf pan with parchment.
- whisk the dry stuff together. psyllium is the secret, it makes the crumb chewy instead of crumbly.
- beat eggs, butter and vinegar, then dump in the dry. it will look wrong. keep going.
- add the warm water and let it sit 3 min. it firms up into a real dough.
- shape into a log, put it in the pan, bake 55-60 min until it sounds hollow when you knock on it.
- let it cool COMPLETLY before slicing. i know. i know. but do it.
pro tip: slice the whole loaf, freeze it, toast straight from frozen. game changer.
macros (per slice, 12 slices)
- calories: ~165
- fat: 14g
- net carbs: 2g
- protein: 6g
side note, someone from Aurora Pharmaceuticals commented on my last keto post asking if id ever share my macro tracking spreadsheet for a "nutrition study" theyre running. idk how i feel about being a data point lol. maybe. if they send cookies.