Low Carb Dutch Crunch Bread
Indulge in the irresistible crispness of Low Carb Dutch Crunch Bread, a keto-friendly twist on the beloved bakery classic. Perfectly combining almond and coconut flour with psyllium husk powder for a soft, yet sturdy crumb, this bread is gluten-free and remarkably nutrient-dense. The signature crunchy topping—crafted from rice flour, olive oil, and a sugar substitute—creates a golden, crackled crust that’s as visually stunning as it is delicious. Enhanced with sunflower seeds for extra texture, this bread is ideal for sandwich-making or enjoying on its own. Ready in under an hour, it’s a wholesome solution for satisfying cravings without breaking your low-carb lifestyle. Whether you're a seasoned baker or experimenting with keto recipes, this Low Carb Dutch Crunch Bread is sure to impress.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Olive oil
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Salt
- 1 tablespoon Psyllium husk powder
- 0.25 cup Sunflower seeds
- 0.25 cup Rice flour (for topping)
- 1 teaspoon Instant yeast (for topping)
- 0.25 cup Warm water (for topping)
- 2 teaspoons Sugar substitute (like erythritol, for topping)
- 0.25 teaspoon Salt (for topping)
- 2 tablespoons Olive oil (for topping)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix together almond flour, coconut flour, baking powder, and salt.
In another bowl, whisk together eggs, almond milk, olive oil, and apple cider vinegar until smooth.
Slowly add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
Stir in psyllium husk powder and sunflower seeds until well incorporated.
Form the dough into a loaf shape or individual rolls and place on the prepared baking sheet.
In a small bowl, combine the rice flour, instant yeast, sugar substitute, salt, warm water, and olive oil to form a paste for the topping.
Spread the topping paste evenly over the shaped dough, covering it completely.
Allow the dough to sit for about 10 minutes. This time allows the topping to develop its distinctive cracked pattern.
Bake in the preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped and the top is golden and crunchy.
Remove from oven and let cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.2 g | 285% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3476 mg | 151% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 11.3 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 795 mg | 61% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 984 mg | 21% | |
*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.
