Low Carb Black Russian Bread
Indulge in the rich, bold flavors of Low Carb Black Russian Bread, a guilt-free twist on the classic loaf. This recipe combines unsweetened cocoa powder, instant coffee, and aromatic caraway seeds to deliver the deep, earthy taste reminiscent of traditional Eastern European bread, all while keeping it low-carb and high in protein. Made with almond and coconut flours, vital wheat gluten, and ground flaxseed meal, this hearty bread is perfect for those embracing a low-carb or keto lifestyle without sacrificing texture or flavor. With a touch of molasses and apple cider vinegar for subtle sweetness and tang, this loaf is as satisfying as it is nutritious. Serve it with cream cheese, smoked salmon, or enjoy it simply toasted for a wholesome treat. Ready in just an hour, this versatile bread is a must-try for low-carb baking enthusiasts!
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Recipe Information
Ingredients
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Instant coffee granules
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 1 cup Almond flour
- 0.5 cup Coconut flour
- 0.75 cup Vital wheat gluten
- 0.5 cup Ground flaxseed meal
- 1.5 teaspoons Salt
- 1 tablespoon Caraway seeds
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Molasses
- 2 tablespoons Olive oil
- 3 large Eggs
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a small bowl, combine the cocoa powder, instant coffee granules, and warm water. Stir well and set aside to dissolve and cool slightly.
In another large bowl, dissolve the yeast packet in 1/4 cup of the mixture prepared in the previous step. Let it sit for 5 to 10 minutes until bubbly.
In a separate large mixing bowl, combine almond flour, coconut flour, vital wheat gluten, ground flaxseed meal, salt, and caraway seeds. Whisk these dry ingredients until fully combined.
Add apple cider vinegar, molasses, olive oil, and eggs to the yeast mixture, then add the remaining cocoa and coffee liquid. Mix until well blended.
Gradually incorporate the wet ingredients into the dry ingredients, mixing with a spatula or dough hook until a dough forms. The dough will be thick and slightly sticky.
Transfer the dough to the prepared loaf pan, smoothing the top with a spatula or your hands.
Cover loosely with a clean kitchen towel and let it rise in a warm place for about 30 minutes or until slightly puffy.
Bake in the preheated oven for 40 to 45 minutes, or until the top is firm and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3918 mg | 170% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 78.6 g | 281% | |
| Total Sugars | 26.9 g | ||
| Protein | 207.1 g | 414% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 978 mg | 75% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2630 mg | 56% | |
*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.
