Keto Homemade Bran Bread
Savor the wholesome goodness of *Keto Homemade Bran Bread*, a nutritious and low-carb alternative that’s perfect for your ketogenic lifestyle. Made with almond flour, flaxseed meal, and psyllium husk powder, this bread is packed with fiber and healthy fats to keep you fueled throughout the day. The addition of wheat bran lends a subtle nutty flavor and hearty texture, while melted butter, eggs, and apple cider vinegar ensure a moist, tender crumb. Ready in just over an hour, this gluten-free bread is ideal for everything from morning toast to sandwich-making. Enjoy the satisfying simplicity of homemade bread, perfectly tailored to low-carb enthusiasts. Keywords: keto bread, low-carb bran bread, gluten-free homemade bread, healthy keto recipes.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Flaxseed meal
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Baking powder
- 0.5 cup Wheat bran
- 0.5 teaspoon Sea salt
- 4 large Eggs
- 2 teaspoons Apple cider vinegar
- 0.5 cup Unsalted butter, melted
- 0.75 cup Warm water
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or grease it well with butter.
In a large mixing bowl, combine the almond flour, flaxseed meal, psyllium husk powder, baking powder, wheat bran, and sea salt. Stir until evenly mixed.
In another bowl, whisk together the eggs, apple cider vinegar, and melted butter until the mixture is well combined and frothy.
Pour the wet ingredients into the dry ingredients and mix thoroughly.
Gradually add the warm water to the mixture, stirring continuously until a thick, batter-like dough forms.
Transfer the dough into the prepared loaf pan, smoothing the top with a spatula.
Place the loaf pan in the preheated oven and bake for 50-55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread as desired. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.8 g | 302% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 64.7 g | 231% | |
| Total Sugars | 8.7 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 754 mg | 58% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1292 mg | 27% | |
*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.
