Keto Rustic Lentil Bread
Elevate your low-carb baking game with this hearty and wholesome Keto Rustic Lentil Bread! Made with a nourishing blend of lentil flour, almond flour, and psyllium husk powder, this gluten-free bread is perfect for those seeking a keto-friendly alternative to traditional loaves. Infused with healthy fats from olive oil and naturally leavened with eggs and a touch of apple cider vinegar, it bakes to golden perfection in just 50 minutes. Its rustic, earthy flavor and dense yet tender crumb make it the ideal companion for your favorite spreads, soups, or sandwiches. Ready in just over an hour, this easy-to-follow recipe yields 10 servings of protein-packed goodness. Whether you're on a keto diet or simply looking to explore low-carb bread alternatives, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 150 grams Lentil flour
- 100 grams Almond flour
- 30 grams Psyllium husk powder
- 10 grams Baking powder
- 5 grams Salt
- 4 large Eggs
- 15 ml Apple cider vinegar
- 250 ml Water
- 30 ml Olive oil
Instructions
Preheat your oven to 180°C (356°F) and line a loaf pan with parchment paper for easy removal.
In a large bowl, combine lentil flour, almond flour, psyllium husk powder, baking powder, and salt. Whisk together to ensure even distribution of the baking powder and salt.
In a separate bowl, beat the four eggs until they are light and frothy. Add in the apple cider vinegar, water, and olive oil, mixing until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring consistently until a thick, uniform dough forms.
Transfer the dough into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
Place the loaf pan in the preheated oven and bake for 50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve as desired. This bread pairs well with spreads, or as a base for sandwiches.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3260 mg | 142% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 7.4 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 487 mg | 37% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1981 mg | 42% | |
*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.
