Keto Dutch Crunch Bread
Elevate your bread game with this Keto Dutch Crunch Bread, a low-carb twist on the classic bakery favorite. Crafted with almond flour, coconut flour, and psyllium husk powder, this bread delivers a satisfying texture while staying gluten-free and keto-friendly. The signature Dutch crunch topping is reimagined with unsweetened Dutch cocoa powder, sesame seeds, and Swerve sweetener, creating a perfectly crispy, crackled crust. Enhanced with olive oil and a touch of dry yeast, the topping adds a layer of irresistible flavor and visual appeal. Quick to prepare and baked to perfection in just an hour, this versatile loaf is ideal for sandwiches or an indulgent slice served warm with butter. Whether you're following a keto lifestyle or searching for a guilt-free indulgence, this recipe is your go-to for bold flavor and soft, fluffy bread with an iconic crunch. Perfect for low-carb enthusiasts, gluten-free diets, and fans of gourmet-style baked goods!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 1.25 cups Warm water
- 2 tablespoons Unsweetened Dutch cocoa powder
- 2 tablespoons Sesame seeds
- 2 tablespoons Olive oil
- 1 teaspoon Dry yeast
- 1 tablespoon Swerve sweetener
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
In a separate bowl, whisk together the eggs, apple cider vinegar, and warm water until fully incorporated.
Add the wet ingredients to the dry ingredients, mixing thoroughly to form a dough. Let the dough sit for 5 minutes to thicken.
Shape the dough into an oval loaf and place it on the prepared baking sheet.
For the Dutch crunch topping, combine the unsweetened Dutch cocoa powder, sesame seeds, olive oil, dry yeast, and Swerve sweetener in a small bowl. Add a few teaspoons of warm water to form a thick paste.
Spread the cocoa-sesame paste evenly over the top of the dough using a spatula or the back of a spoon.
Bake in the preheated oven for 50-60 minutes, or until the crust is crispy and a toothpick inserted into the center of the loaf comes out clean.
Remove from the oven and let the bread cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 1.7 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 327 mg | 7% | |
*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.
