Low Carb Homemade Walnut Bread
Indulge in the nutty richness of Low Carb Homemade Walnut Bread—a delightful, wholesome alternative that’s perfect for keto and gluten-free diets. This recipe combines protein-packed almond flour, crunchy chopped walnuts, and creamy yogurt to create a moist, flavorful loaf without the carbs. A touch of apple cider vinegar and baking soda ensures a perfectly fluffy texture, while melted butter adds a subtle richness. Ready in just over an hour, this bread is ideal for breakfast or as a healthy snack, whether toasted and slathered with butter or paired with your favorite spread. Easy to make and full of heart-healthy fats, this walnut bread is as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Chopped walnuts
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.25 cup Unsalted butter, melted
- 0.5 cup Full-fat plain yogurt
- 1 teaspoon Apple cider vinegar
- 0.5 teaspoon Baking soda
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x4-inch loaf pan with butter or line it with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, chopped walnuts, baking powder, and salt. Stir well to ensure even distribution of the baking powder throughout the dry ingredients.
In a separate bowl, whisk together the eggs until bubbly and mixed thoroughly.
Add the melted butter, yogurt, and apple cider vinegar to the eggs. Whisk until all wet ingredients are well combined.
Pour the wet mixture into the dry ingredients and mix until everything is just combined. The batter will be thick.
Dissolve the baking soda in a tablespoon of warm water and immediately add to the batter, folding it in gently.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve the walnut bread as a healthy snack or toasted for breakfast, topped with butter or your choice of spread. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.9 g | 314% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 17.1 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 759 mg | 58% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 965 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.
