Low Carb Homemade Bread with Red Pepper Spread
Elevate your low-carb lifestyle with this delicious and nutrient-packed *Low Carb Homemade Bread with Red Pepper Spread*. Made with wholesome almond flour and a hint of apple cider vinegar for a tender crumb, this gluten-free bread is the perfect alternative to traditional loaves. The real star of the recipe, however, is the smoky, tangy red pepper spread, crafted from roasted red bell peppers, fresh basil, garlic, and a splash of lemon juice for a vibrant burst of flavor. Ideal for breakfast, snacks, or as a unique appetizer, this recipe offers a guilt-free way to indulge in homemade bread while staying true to your low-carb goals. Ready in just over an hour and packed with Mediterranean-inspired flavors, this versatile pairing is a must-try for anyone seeking a healthier, more flavorful kitchen staple.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Sea salt
- 4 large Eggs
- 4 tablespoons Unsalted butter
- 1 teaspoon Apple cider vinegar
- 3 large Whole red bell peppers
- 2 large Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Fresh basil leaves, chopped
- 0.5 teaspoon Crushed red pepper flakes
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Coconut oil (for greasing the pan)
Instructions
Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil and set aside.
In a large mixing bowl, combine almond flour, baking powder, and sea salt. Mix well to combine the dry ingredients.
In a separate bowl, whisk the eggs until they are light and frothy. Gradually whisk in the melted butter and apple cider vinegar.
Combine the wet and dry ingredients, mixing until you have a smooth batter. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
While the bread is baking, prepare the red pepper spread. Start by roasting the red bell peppers: Place them on a baking sheet and roast in the oven at 450°F (230°C) until the skin is charred and blistered, about 20 minutes.
Once roasted, place the peppers in a bowl and cover with plastic wrap to steam for 10 minutes. This will make it easier to peel off the skins.
Peel the skins off the peppers, remove the stems and seeds, and place the flesh in a food processor.
Add the garlic cloves, olive oil, fresh basil, crushed red pepper flakes, lemon juice, salt, and black pepper to the food processor.
Blend the mixture until smooth and well combined, then taste and adjust seasoning as needed.
Once the bread is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice the low-carb bread and serve with the red pepper spread on top.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 23.0 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 610 mg | 47% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1130 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.
