Low-Carb Almond Flour Bread
Get the best of both worlds—a keto diet and fresh-baked bread—with this easy recipe that's also gluten-free!
Ingredients
- 5 eggs
- 1 3/4 cups almond flour
- 1/4 cup flaxseed flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons coconut oil melted
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 350°F and line a bread pan with wax or parchment paper.
- Crack all the eggs into a bowl and whisk until they're frothy
- In another bowl, mix together the almond flour, flaxseed flour, baking powder, and salt.
- Add the coconut oil and apple cider vinegar to the egg mixture and beat again.
- Pour the dry ingredient mixture into the wet ingredients. Mix vigorously together until thoroughly combined.
- Pour the mixture into the prepared bread pan. Bake in preheated oven for about 20 minutes. The bread is done when the crust is golden brown and firm to the touch, and a toothpick inserted in the center comes out clean or mostly clean.
- Remove from the oven. Allow it to cool in the pan for about 15-30 minutes before using the parchment paper overhangs to remove it.
- Peel off the parchment paper and transfer the loaf to a wire rack. Let the loaf cool completely to room temp, which takes about 1 hour, before slicing. Serve warm or chilled.
Nutrition
Calories: 264kcalCarbohydrates: 7gProtein: 8gFat: 24gSaturated Fat: 6gSodium: 26mgFiber: 5g
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