Keto Soft and Fluffy Milk Bread
Indulge in the perfect balance of flavor and texture with this Keto Soft and Fluffy Milk Bread, a low-carb twist on a timeless classic. Made with almond flour and psyllium husk powder, this bread boasts a tender crumb and airy consistency, perfectly suited for keto dieters and low-carb enthusiasts. The combination of eggs, unsweetened almond milk, and a hint of apple cider vinegar ensures a rich, soft loaf with just the right amount of rise, while an optional touch of granulated erythritol adds a slight sweetness to elevate each bite. Ready in under an hour, this gluten-free bread is perfect for toasting, sandwiches, or enjoying plain with a pat of butter. Whether you're meal prepping or baking fresh for the day, this versatile keto bread is a game-changer for your low-carb kitchen!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Psyllium husk powder
- 10 grams Baking powder
- 1 teaspoon Salt
- 4 large Eggs
- 120 milliliters Unsweetened almond milk
- 50 grams Butter (melted)
- 1 teaspoon Apple cider vinegar
- 10 grams Granulated erythritol (optional, for slight sweetness)
Instructions
Preheat your oven to 175°C (350°F) and line a loaf pan (approximately 8x4 inches) with parchment paper or grease it lightly with butter.
In a large mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, salt, and granulated erythritol (if using). Ensure the dry ingredients are well combined and lump-free.
In a separate bowl, whisk together the eggs, unsweetened almond milk, melted butter, and apple cider vinegar until smooth.
Gradually combine the wet ingredients with the dry ingredients, mixing thoroughly. The dough will thicken as the psyllium husk absorbs moisture.
Once the dough comes together, transfer it to the prepared loaf pan. Smooth the top with a spatula or damp fingers for an even surface.
Bake the bread in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, lift it out using the parchment paper and transfer it to a wire rack to cool completely.
Slice and serve the bread as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for longer storage.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3713 mg | 161% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 7.9 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 826 mg | 64% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 594 mg | 13% | |
*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.
