Keto Marble Rye Toast
Elevate your low-carb lifestyle with this visually stunning and flavor-packed Keto Marble Rye Toast! This recipe reimagines the classic rye bread with a keto-friendly twist, blending almond and coconut flours for a perfectly soft yet hearty texture. The marbled effect is created by combining rich, cocoa-infused dough with aromatic caraway seed dough, delivering a delightful contrast in both taste and appearance. With only 15 minutes of prep and 40 minutes of baking, this gluten-free, low-carb bread is perfect for toasting and pairing with your favorite keto toppings. Whether served for breakfast, as a snack, or alongside a savory meal, this delicious loaf ensures you never have to sacrifice flavor while staying on track with your ketogenic diet. Perfectly suited for keto bakers and anyone seeking healthier bread alternatives, this recipe is a must-try!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.25 cups ground psyllium husk
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 1 teaspoon apple cider vinegar
- 0.5 cup boiling water
- 1 tablespoon cocoa powder
- 1 teaspoon caraway seeds
Instructions
Preheat your oven to 350°F (175°C). Line a baking loaf pan with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, ground psyllium husk, baking powder, and salt. Stir until well mixed.
In a separate bowl, whisk together the eggs and apple cider vinegar.
Pour the egg mixture into the dry ingredients and stir until combined.
Gradually add the boiling water to the bowl and mix until the dough becomes thick and well incorporated.
Divide the dough into two equal parts. To one part, add the cocoa powder and knead to incorporate thoroughly, creating the dark dough.
To the other part of the dough, mix in the caraway seeds.
To create the marble effect, take small portions of each dough and place them randomly into the loaf pan, alternating between the light dough and dark dough.
Press the dough gently into the pan to eliminate air pockets and ensure an even rise.
Bake in the preheated oven for approximately 40 minutes, or until the top is firm to touch and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice the bread into even pieces and enjoy your keto marble rye toast plain or with your favorite keto-friendly toppings.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 74.1 g | 265% | |
| Total Sugars | 8.5 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 575 mg | 44% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 892 mg | 19% | |
*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.
