Keto Moroccan Bread (Khobz)
Transport your taste buds to North Africa with this Keto Moroccan Bread (Khobz), a low-carb twist on a traditional classic. Featuring almond flour, coconut flour, and psyllium husk powder, this bread is rich in fiber and perfect for ketogenic and gluten-free diets. Aromatic spices like ground cumin and coriander infuse the dough with the warm, earthy flavors characteristic of Moroccan cuisine. Topped with sesame and nigella seeds for a nutty crunch, this artisan-style loaf has a golden crust and soft interior, making it an ideal companion to soups, stews, or mezze platters. Easy to prepare in under an hour and visually stunning with its decorative scoring, this keto-friendly khobz is as nourishing as it is flavorful. Whether you’re looking for a healthy bread alternative or something special for your low-carb lifestyle, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1.5 cups Warm water
- 0.25 cup Olive oil
- 3 large Eggs
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Sesame seeds
- 1 tablespoon Nigella seeds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, salt, ground coriander, and ground cumin. Whisk until well blended.
In a separate bowl, whisk together warm water, olive oil, eggs, and apple cider vinegar until fully combined.
Slowly pour the wet ingredients into the dry ingredients while mixing continuously to form a dough.
Knead the dough gently with your hands until smooth. If the dough feels too sticky, let it sit for a few minutes or add a little more almond flour.
Shape the dough into a round loaf, about 1.5 inches thick, and place it on the prepared baking sheet.
Score the top of the bread with a sharp knife to make a decorative pattern; this will also help the bread expand evenly as it bakes.
Sprinkle the sesame seeds and nigella seeds over the top of the loaf, gently pressing them into the dough so they adhere.
Bake the bread in the preheated oven for 50 minutes, or until it has risen and is golden brown on top.
Allow the bread to cool on a wire rack for at least 15 minutes before slicing and serving. Enjoy your keto Moroccan bread as a delicious accompaniment to soups, stews, or as a flavorful low-carb sandwich base.
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 9.2 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 724 mg | 56% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 881 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.
