Keto Ancient Grains Bread
Discover the perfect fusion of tradition and modern diet with this Keto Ancient Grains Bread, a low-carb masterpiece that packs a punch of fiber, healthy fats, and rich, nutty flavors. Crafted with nutrient-dense ingredients like almond flour, flaxseed meal, chia seeds, and psyllium husk powder, this bread delivers the wholesome goodness of "ancient grains" without the carbs. Light and airy yet satisfyingly hearty, this gluten-free and grain-free recipe comes together in just 15 minutes of prep and bakes to perfection with a golden crust. Perfect for keto dieters and health-conscious eaters, this bread is an ideal base for avocado toast, sandwiches, or simply enjoyed with a pat of butter. Rich in omega-3s and naturally gluten-free, it’s proof that you don’t have to sacrifice flavor while eating clean.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Flaxseed meal
- 0.75 cups Psyllium husk powder
- 0.25 cups Coconut flour
- 0.25 cups Chia seeds
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 2 tablespoons Apple cider vinegar
- 1 cup Warm water
- 0.25 cups Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a loaf pan with olive oil or line it with parchment paper for easy removal.
In a large mixing bowl, combine almond flour, flaxseed meal, psyllium husk powder, coconut flour, chia seeds, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs until they are well combined and slightly frothy.
Add the apple cider vinegar and olive oil to the eggs, whisking continuously to blend the liquids.
Slowly pour the wet mixture into the dry ingredients, stirring with a spatula or wooden spoon until a thick batter forms.
Gradually add the warm water to the batter, stirring constantly to ensure it's fully incorporated. The batter will be thick but should be smooth.
Pour the batter into the prepared loaf pan, using the back of a spoon to spread and smooth the top evenly.
Place the loaf pan in the preheated oven and bake for 60 minutes, or until the loaf is firm to the touch and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the bread cool in the pan for about 15 minutes.
Carefully transfer the bread to a wire rack and allow it to cool completely before slicing.
Slice the bread into servings as needed. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 105.3 g | 376% | |
| Total Sugars | 10.1 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 957 mg | 74% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1638 mg | 35% | |
*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.
