Keto Country Split Bread
Discover the ultimate low-carb delight with our Keto Country Split Bread, a hearty, grain-free loaf that's perfect for every meal. Crafted with a wholesome blend of almond flour, coconut flour, and psyllium husk powder, this bread delivers the familiar texture of a traditional split loaf without the carbs. Packed with fiber and naturally gluten-free, it's leavened with baking powder and enriched with eggs and olive oil for a perfectly moist and tender crumb. A splash of apple cider vinegar adds a subtle tang, while warm water ensures a soft, pliable dough. This quick and easy recipe bakes to golden perfection in just 45 minutes, making it an irresistible option for keto dieters and low-carb enthusiasts alike. Slice it up for sandwiches, toast it for breakfast, or serve alongside soups and stews for a comforting keto-friendly treat. Keywords: keto bread recipe, low-carb country bread, almond and coconut flour bread, gluten-free split bread.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 0.5 cup Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Sea salt
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 1.25 cups Warm water
- 0.25 cup Olive oil
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and sea salt. Mix until well combined.
In a separate bowl, beat the eggs until frothy. Add apple cider vinegar and olive oil, mixing thoroughly.
Slowly pour the wet ingredients into the dry ingredients, stirring continuously with a spatula or wooden spoon.
Gradually add the warm water to the mixture, stirring until a thick dough forms. The dough should be sticky but manageable.
Allow the dough to rest for 5 minutes so that the psyllium husk powder can fully absorb the liquid, which helps in keeping the bread moist.
Transfer the dough to the prepared loaf pan, smoothing the top with a spatula. If desired, score the top lengthwise with a sharp knife for a split effect.
Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve the bread as you like, storing leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week for extended freshness.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 1.2 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 280 mg | 6% | |
*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.
