Keto Pain Blanc
Discover the ultimate low-carb delight with our Keto Pain Blanc recipe, a grain-free spin on classic French white bread that's soft, fluffy, and perfectly golden. Crafted with nutrient-rich almond and coconut flours, psyllium husk powder for structure, and a hint of apple cider vinegar for balance, this keto bread is a game-changer for anyone following a ketogenic or gluten-free lifestyle. The blend of eggs, almond milk, and melted butter creates a moist and tender crumb that pairs beautifully with sweet or savory spreads. With just 15 minutes of prep time and optional sesame seeds for a gourmet touch, this easy-to-make bread brings bakery-quality freshness straight to your table. Ideal for sandwiches, breakfast toasts, or as a comforting side, Keto Pain Blanc redefines guilt-free indulgence while keeping you on track with your low-carb goals.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 3 large Eggs
- 0.25 cups Unsalted butter
- 1 cup Almond milk
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Sesame seeds (optional for topping)
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In another bowl, beat the eggs. Melt the unsalted butter in a small saucepan or microwave, then let it cool slightly. Add the melted butter, almond milk, and apple cider vinegar to the eggs, and whisk together until combined.
Pour the wet ingredients into the dry ingredients and mix until a thick and sticky dough forms. Allow the mixture to rest for a few minutes to let the psyllium husk powder absorb some moisture.
Transfer the dough to the prepared loaf pan, smoothing it out evenly. For a decorative touch, sprinkle sesame seeds over the top of the dough.
Place the pan in the preheated oven and bake for about 40 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the pan from the oven and allow the bread to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Slice the cooled bread and serve. Store any leftovers in an airtight container at room temperature or in the refrigerator.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 25.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 895 mg | 69% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 690 mg | 15% | |
*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.
