Keto Russian Black Bread
Indulge in the rich, complex flavors of Keto Russian Black Bread, a low-carb twist on the traditionally hearty loaf. This recipe captures the earthy depth and distinctive aroma of classic Russian black bread, featuring almond flour, coconut flour, and ground flaxseed as keto-friendly alternatives to wheat. Infused with unsweetened cocoa powder, melted baker’s chocolate, and aromatic caraway seeds, it delivers a bold, slightly sweet flavor that pairs beautifully with soups, charcuterie boards, or morning coffee. The addition of vital wheat gluten enhances the texture, giving the bread a chewy, satisfying bite—perfect for toasting or slicing thick. With just 25 minutes of prep and a warm rise in the oven, this bread is easy to make and sure to impress as both a flavorful treat and a nutritious staple for your keto lifestyle.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 0.25 cup ground flaxseed
- 2 tablespoons unsweetened cocoa powder
- 1 packet active dry yeast
- 2 tablespoons erythritol sweetener
- 3 tablespoons vital wheat gluten
- 1 teaspoon salt
- 1 tablespoon caraway seeds
- 1 cup warm water
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 large egg
- 1 ounce unsweetened bakers chocolate
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, mix the warm water, yeast, and erythritol. Stir until the yeast is dissolved and let it sit for about 5 minutes to activate. You should see bubbles forming.
In a large mixing bowl, combine almond flour, coconut flour, ground flaxseed, cocoa powder, vital wheat gluten, salt, and caraway seeds.
Stir in the yeast mixture, olive oil, apple cider vinegar, and the egg. Mix well until a dough forms.
Chop the baker's chocolate into small pieces and melt it using a double boiler or in the microwave in short bursts. Let it cool slightly.
Add the melted chocolate to the dough and knead until incorporated and uniform in color.
Line a loaf pan with parchment paper or grease it lightly.
Transfer the dough to the prepared loaf pan. Smooth the top with a spatula or your hands.
Cover the loaf pan with a clean kitchen towel and let it rise in a warm place for about 20-30 minutes.
Place the loaf in the preheated oven and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice the bread once it's completely cool. Store in an airtight container for up to 5 days or freeze for extended storage.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 12.4 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 598 mg | 46% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1206 mg | 26% | |
*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.
