Keto Ancient Grain Bread
Discover the perfect fusion of wholesome nutrition and carb-conscious living with this Keto Ancient Grain Bread recipe! Crafted with almond flour, golden flaxseed meal, and psyllium husk powder, this bread combines fiber-rich ingredients with the nutty goodness of chia and hemp seeds for a hearty texture and flavor. Ideal for low-carb and gluten-free lifestyles, this recipe offers all the wholesome benefits of ancient grains without the high carb count. With a simple blend-and-bake preparation, it’s ready in just over an hour—perfect for meal prep or a quick, healthy addition to any spread. Whether toasted with butter, transformed into a sandwich, or served alongside soups, this keto-friendly loaf is a versatile addition to your kitchen repertoire. A must-try for anyone seeking a nutritious, grain-inspired alternative that’s rich in flavor and easy to make.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cups golden flaxseed meal
- 0.5 cup psyllium husk powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons sea salt
- 2 tablespoons chia seeds
- 2 tablespoons shelled hemp seeds
- 6 large eggs
- 2 teaspoons apple cider vinegar
- 1 cup boiling water
- 3 tablespoons unsalted butter or coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, golden flaxseed meal, psyllium husk powder, baking powder, and sea salt. Mix well to ensure there are no clumps.
Stir in the chia seeds and shelled hemp seeds, making sure they are evenly distributed throughout the dry ingredients.
In a separate bowl, whisk the eggs until frothy and well combined.
Add the apple cider vinegar to the beaten eggs and mix thoroughly.
Pour the egg mixture into the bowl with the dry ingredients and mix until you have a thick batter.
Add the boiling water to the bowl and carefully mix. The batter will thicken slightly as the psyllium husk absorbs the moisture.
Fold in the melted butter or coconut oil until the mixture is well-combined and resembles a dough.
Transfer the dough into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until the top is golden and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice the bread and enjoy. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 79.1 g | 282% | |
| Total Sugars | 8.6 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 974 mg | 75% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1604 mg | 34% | |
*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.
