Keto Rustic Tomato Bread
Discover the perfect balance of rustic flavor and keto-friendly ingredients with this Keto Rustic Tomato Bread recipe! Made with wholesome almond flour and enhanced by the richness of tomato paste and shredded cheddar cheese, this bread delivers a hearty, savory taste with every bite. The addition of garlic powder and dried oregano brings a Mediterranean-inspired flair, while psyllium husk powder ensures the texture stays moist yet sturdy. Whether toasted for breakfast, served alongside low-carb soups, or topped with your favorite keto spread, this gluten-free tomato bread is the ultimate versatile treat for your diet-friendly pantry. Quick to prepare and packed with protein, it’s a satisfying option for keto enthusiasts craving classic bread flavors without the carbs!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Garlic powder
- 1 teaspoon Dried oregano
- 3 large Eggs
- 0.25 cups Tomato paste
- 0.25 cups Olive oil
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Psyllium husk powder
- 0.5 cups Cheddar cheese (shredded)
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, allowing extra parchment to hang over the sides for easy removal.
In a large bowl, combine almond flour, baking powder, salt, garlic powder, and dried oregano. Whisk together until the dry ingredients are evenly mixed.
In another bowl, beat together the eggs, tomato paste, olive oil, and apple cider vinegar until you have a smooth mixture.
Add the wet ingredients to the dry ingredients and stir until well incorporated.
Mix in the psyllium husk powder and shredded cheddar cheese. The dough will thicken as it absorbs the moisture.
Transfer the dough into the prepared loaf pan. Smooth the top with a spatula or the back of a spoon.
Place the loaf pan in the preheated oven and bake for 40 to 45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 15 minutes. Then, using the parchment paper overhang, lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
Slice and serve as desired. This bread is delicious on its own or paired with soups and keto-friendly spreads.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.7 g | 237% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 15.5 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 974 mg | 75% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1144 mg | 24% | |
*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.
