Low Carb Honey Wheat White Bread
Discover the perfect blend of wholesome flavor and low-carb innovation with this Low Carb Honey Wheat White Bread recipe. Crafted using almond flour, coconut flour, and a touch of wheat gluten, this recipe offers all the classic softness and slight chew of traditional bread without the carb overload. Sweetened naturally with honey and enriched with olive oil and almond milk, this bread delivers a subtle, nutty sweetness and an irresistibly moist texture. Quick-rise yeast ensures a beautifully airy crumb, while the combination of egg whites and a whole egg adds structure and richness. With just 20 minutes of prep time and one loaf yielding 12 servings, this bread is an ideal addition to your keto or low-carb lifestyle. Perfect for toasting, sandwiches, or enjoying plain, this recipe proves that healthy eating doesn't mean compromising on flavor or comfort.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.25 cup Wheat gluten
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 4 large Egg whites
- 1 large Whole egg
- 0.5 cup Unsweetened almond milk
- 0.25 cup Olive oil
- 2 tablespoons Honey
- 2 teaspoons Quick-rise yeast
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
In a large mixing bowl, combine almond flour, coconut flour, wheat gluten, baking powder, and salt. Mix well to ensure the ingredients are evenly distributed.
In a separate bowl, whisk together the egg whites, whole egg, almond milk, olive oil, and honey until well combined.
Gently stir the yeast into the wet ingredients and let it sit for 2-3 minutes to activate the yeast.
Pour the wet mixture into the dry ingredients, stirring until a thick batter forms. Ensure there are no visible lumps.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Cover the pan with a clean kitchen towel and let it rise in a warm place for about 15 minutes.
Bake the loaf in the preheated oven for 40-45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4126 mg | 179% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 45.6 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 755 mg | 58% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 654 mg | 14% | |
*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.
