The Best Keto Bread
Equipment
- Pot
- Hand Mixer
- Loaf Pan
Ingredients
Dry Ingredients
- 5 Tbsp Psyllium Husk Powder
- 2 Tsp Baking Powder
- 2 Cups Almond Flour
- 2 Tsp Himalayan Pink Sea Salt
- 2 Tbsp Sesame seeds optional
- 2 Tbsp Flaxmeal
Wet Ingredients
- 1 Cup Water
- 2 Tsp Apple Cider Vinegar
- 3 Eggs
- 1 tsp Pure Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C)
- Grease your Loaf Pan
- Mix all the dry ingredients in a large bowl, whisk together.
- Bring water to a boil
- Using a medium sized bowl and your hand mixer, beat the eggs and vanilla until frothy.
- Add Apple Cider Vinegar to the dry ingredients and mix
- Fold in the the egg mixture slowly
- Add the boiling water
- Beat with a hand mixer for about 30 seconds. Do not over-mix. You want a dough-like consistency.
- Dampen hands with cold water and knead dough. It should not be too sticky, and if so add 1/2 tsp more psyllium husk.
- When you are happy with the consistency, allow the dough to sit for 10 minutes so that the fiber absorbs moisture.
- Transfer the dough to the loaf pan and shape the dough into the shape you want your bread to take. Do not press the dough down or you will end up with very dense bread, just give the dough the general shape. A little water on your finger tips will help you to smooth over any cracks or holes that form during this process.
- If you want to add sesame seeds, any herbs or seasonings to the bread, make sure the surface is moist and add them now.
- Bake for 50-60 Minutes, testing with a skewer or toothpick to ensure the bread is cooked through.
- Fully cool the bread on a cooling rack before slicing for best results.
- Store in your refrigerator for 5 days or freeze for up to 3 months.
Nutrition
Serving: 1SliceCalories: 170kcalCarbohydrates: 2gProtein: 7gFat: 13g
Tried this recipe?Let us know how it was!