Keto Old Tyme Potato Bread
Discover a low-carb twist on a classic with Keto Old Tyme Potato Bread, a recipe that expertly balances nostalgia and nutrition. This gluten-free bread swaps traditional potatoes for grated turnip, ensuring the signature hearty texture while keeping it keto-friendly. Made with almond flour, coconut flour, and whey protein isolate, it delivers richness and structure reminiscent of the old-fashioned loaf, but without the carb overload. With a tender crumb, a buttery finish, and a slight tang from apple cider vinegar, this loaf is perfect for sandwiches, morning toast, or paired with soups and stews. Crafted in just over an hour, it’s the ultimate guilt-free comfort food for your keto kitchen!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup unflavored whey protein isolate
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1 small turnip, peeled and grated
- 4 large eggs
- 0.25 cup butter, melted
- 0.5 cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- 0.25 cup water
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or lightly grease it.
In a large mixing bowl, combine the almond flour, coconut flour, whey protein isolate, baking powder, salt, and xanthan gum. Mix thoroughly to ensure there are no lumps.
Add the grated turnip to the dry ingredients and stir until the turnip is well coated in the flour mixture.
In a separate bowl, whisk together the eggs, melted butter, almond milk, and apple cider vinegar until smooth.
Pour the wet ingredients into the dry ingredients, stirring gently to form a thick batter.
Gradually add the water, stirring until the batter reaches a thick but spreadable consistency. You may not need the entire 0.25 cup of water.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until the bread is golden on top and a skewer inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely before slicing.
Serve as you would traditional potato bread, perfect for sandwiches or as a side to your favorite keto meal.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 4372 mg | 190% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 15.1 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1317 mg | 101% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1422 mg | 30% | |
*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.
