Keto Muesli Bread
Embrace a wholesome twist on classic bread with this **Keto Muesli Bread**—a nutrient-packed, low-carb alternative that’s brimming with texture and flavor! Made with a blend of **almond flour, flaxseed meal, and psyllium husk powder**, this bread boasts a hearty yet moist crumb, while chia seeds, chopped nuts, and a mix of pumpkin and sunflower seeds lend a delightful crunch in every bite. Perfect for ketogenic and gluten-free diets, this bread is leavened naturally with baking powder and brought together with the richness of olive oil and the tang of apple cider vinegar. Whether toasted with butter or topped with your favorite spreads, this loaf delivers a satisfying, protein-rich option for anyone seeking to stay low-carb while enjoying the comforts of homemade bread. Plus, it’s easy to make and keeps well, making it a practical and delicious choice for meal prep!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Ground flaxseed meal
- 0.25 cup Chia seeds
- 0.25 cup Psyllium husk powder
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Mixed nuts (chopped)
- 0.25 cup Pumpkin seeds
- 0.25 cup Sunflower seeds
- 4 whole Large eggs
- 0.25 cup Olive oil
- 1 tablespoon Apple cider vinegar
- 0.75 cup Warm water
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the almond flour, ground flaxseed, chia seeds, psyllium husk powder, baking powder, and salt.
Add the chopped nuts, pumpkin seeds, and sunflower seeds to the dry mixture and stir until well combined.
In a separate bowl, beat the eggs until they are frothy. Add olive oil, apple cider vinegar, and warm water to the beaten eggs and mix well.
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Let the batter sit for a few minutes to thicken further.
Spoon the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the loaf pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
If the top of the bread starts to brown too quickly, cover it with foil halfway through the baking time.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes.
Carefully remove the bread from the pan and transfer it to a cooling rack to cool completely before slicing.
Slice the bread into 12 even pieces and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 1.3 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 347 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.
