Heart-Healthy Keto Bread
Elevate your low-carb lifestyle with this **Heart-Healthy Keto Bread**, a wholesome and delicious alternative to traditional bread that’s both nutritious and satisfying. Made with nutrient-rich almond flour, ground flaxseed, and chia seeds, this recipe is packed with healthy fats, fiber, and omega-3s. Its fluffy texture is achieved with the perfect balance of eggs, coconut oil, and a splash of almond milk, while the subtle tang of apple cider vinegar enhances the flavor. Ready in under an hour, this gluten-free and dairy-free bread is ideal for toasting, topping, or enjoying on its own. Perfect for meal prepping, it stays fresh in the fridge or freezer, making it a versatile addition to your heart-healthy and ketogenic meal plan!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cups ground flaxseed
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 5 large eggs
- 0.25 cup coconut oil, melted
- 0.5 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons chia seeds
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, allowing some overhang on the sides for easy removal.
In a large bowl, combine the almond flour, ground flaxseed, baking powder, and salt. Mix thoroughly until all dry ingredients are well incorporated.
In another bowl, whisk together the eggs, melted coconut oil, almond milk, and apple cider vinegar until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Stir until a thick batter forms and no lumps remain.
Fold in the chia seeds, dispersing them evenly throughout the batter.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure it's even.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes, then use the parchment overhang to lift the bread out of the pan and onto a wire rack to cool completely.
Slice the bread and store it in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.2 g | 225% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2967 mg | 129% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 6.4 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 861 mg | 66% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
