Keto Gluten-Free Wholemeal Bread
Meet your new favorite bread recipe: Keto Gluten-Free Wholemeal Bread! This wholesome, nutrient-packed loaf is the perfect low-carb alternative to traditional bread, combining the rich nuttiness of almond flour with the fiber-rich benefits of ground flaxseed and psyllium husk. With only 15 minutes of prep and a satisfying 50-minute bake, this recipe delivers a soft, hearty texture that's ideal for toasting or enjoying fresh. Infused with a hint of apple cider vinegar to enhance flavor and rise, this bread is not just gluten-free but entirely keto-friendly, making it the ideal choice for those following a low-carb or grain-free lifestyle. Easy to make and versatile to serve, this loaf is perfect as a base for sandwiches, a side to soups, or simply slathered with your favorite spread. Plus, it’s sturdy enough to be stored in the fridge for up to a week, so you’ll always have a delicious, guilt-free bread option at your fingertips.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Ground flaxseed
- 0.25 cup Psyllium husk powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.25 cup Melted coconut oil
- 1 tablespoon Apple cider vinegar
- 0.5 cup Warm water
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it lightly with coconut oil.
In a large mixing bowl, combine the almond flour, ground flaxseed, psyllium husk powder, baking powder, and salt. Stir well to ensure all the dry ingredients are evenly distributed.
In another bowl, beat the eggs until they are frothy. Add the melted coconut oil, apple cider vinegar, and warm water to the eggs, then stir until well combined.
Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture with a spatula until a thick dough forms. The dough will be a bit sticky but should hold together well.
Transfer the dough into the prepared loaf pan. Smooth the top of the dough with the back of a spoon or spatula to even it out.
Bake in the preheated oven for 50 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. Then, transfer it to a wire rack to cool completely before slicing.
Slice the bread into 12 servings and enjoy as a part of your keto and gluten-free diet. This bread is great toasted or fresh, and can be stored in the refrigerator for up to a week.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 5.9 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 534 mg | 41% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 685 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.
