High Protein Gluten-Free Almond Bread
Elevate your bread game with this High Protein Gluten-Free Almond Bread, a wholesome and satisfying option packed with nutrient-rich ingredients for health-conscious eaters. This low-carb recipe combines protein-filled almond flour, omega-3-rich chia seeds, and psyllium husk powder to create an irresistibly moist and tender loaf. Made without gluten, this bread is perfect for those seeking a nutritious alternative to traditional bread, and features subtle sweetness from honey along with the tangy depth of Greek yogurt and apple cider vinegar. It's quick to prepare, with only 15 minutes of prep time, and bakes to a golden perfection in under an hour. Enjoy this protein-packed bread as a hearty breakfast, a base for sandwiches, or toasted slices paired with your favorite toppings. Whether you're following a keto-friendly, high-protein, or gluten-free diet, this recipe will quickly become a staple in your kitchen! Optimize your healthy eating today with this delectable almond bread recipe.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 4 large Eggs
- 1 cup Greek yogurt
- 2 tablespoons Chia seeds
- 1 tablespoon Psyllium husk powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Sea salt
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Apple cider vinegar
- 0.25 cup Warm water
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
In a large bowl, combine the almond flour, chia seeds, psyllium husk powder, baking powder, and sea salt. Mix well to ensure all dry ingredients are evenly combined.
In a separate medium bowl, beat the eggs, then add in the Greek yogurt, olive oil, honey, and apple cider vinegar. Mix until these ingredients are well blended.
Pour the wet ingredients into the dry ingredients and stir together until you achieve a consistent batter.
Slowly add the warm water to the batter, mixing continuously to ensure the batter remains smooth. It will thicken slightly as you stir.
Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
Place the pan in the preheated oven and bake for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
Carefully lift the bread out of the pan using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Serve as is, or toast slices for a crispier texture. This bread stores well at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 31.4 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 847 mg | 65% | |
| 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.
