Low Carb Homemade Bread
Satisfy your bread cravings without breaking your low-carb diet with this delicious Low Carb Homemade Bread! Featuring wholesome almond flour, protein-rich eggs, and fiber-packed psyllium husk powder, this recipe delivers a perfectly moist yet airy texture with only a fraction of the carbs found in traditional bread. The addition of apple cider vinegar provides a subtle tang while helping to ensure a tender crumb, making this loaf a versatile staple for everything from breakfast to dinner. Ready in just over an hour with minimal effort, this naturally gluten-free bread is perfect for sandwiches, toast, or enjoying fresh out of the oven with a slather of butter. Whether you’re on keto or simply looking for a healthier bread option, this low-carb recipe is a game-changer for your baking repertoire!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Baking powder
- 4 tablespoons Butter
- 6 large Eggs
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoons Salt
- 0.5 cups Water
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper.
In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt.
Melt the butter in a microwave or on the stovetop and let it cool slightly.
Separate the egg whites from the yolks. In another bowl, beat the egg whites using an electric mixer on high speed until soft peaks form.
In a small bowl, combine the egg yolks, melted butter, apple cider vinegar, and water. Mix well until combined.
Gently fold the egg yolk mixture into the bowl with dry ingredients using a rubber spatula.
Carefully fold in the beaten egg whites in three parts, being careful not to deflate them. Mix until the batter is smooth and uniform.
Transfer the batter to the prepared loaf pan, smoothing the top with the spatula.
Bake in the preheated oven for 45-50 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 let it cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 8.3 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 639 mg | 49% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 612 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.
