Low Carb Hops Bread
Discover the irresistible flavor and texture of **Low Carb Hops Bread**, a keto-friendly twist on the classic Caribbean favorite. Made with a blend of almond and coconut flours, this gluten-free bread is delightfully soft, slightly chewy, and packed with the comforting taste of traditional hops bread. The addition of instant yeast brings that signature airy fluffiness, while xanthan gum ensures a perfect structure. With just 20 minutes of prep time and no need for advanced baking skills, this recipe is a fantastic option for those following low-carb or keto diets. Serve warm with your favorite butter, spreads, or alongside hearty dishes for a wholesome, guilt-free treat that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 teaspoons Instant yeast
- 1 cup Warm water
- 2 large Eggs
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Xanthan gum
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and xanthan gum. Mix well to ensure there are no lumps.
In a separate bowl, mix the instant yeast with the warm water and let it sit for 5 minutes, until it becomes foamy.
In another mixing bowl, whisk together the eggs, olive oil, and apple cider vinegar until well combined.
Add the yeast mixture to the dry ingredients and stir to combine.
Pour the wet mixture (eggs, oil, and vinegar) into the dry ingredients. Mix thoroughly until a dough begins to form.
Using your hands, knead the dough gently for a couple of minutes until it becomes smooth and slightly sticky.
If the dough is too sticky to handle, sprinkle a little more almond flour onto your hands and work it into the dough.
Divide the dough into 8 equal parts, shaping each into a small ball or a flat oval shape, depending on your preference.
Place the formed dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion during baking.
Cover the dough loosely with a clean kitchen towel and let it rest for about 10 minutes.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and firm to the touch.
Remove from the oven and let it cool on a wire rack before serving.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 17.5 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 497 mg | 38% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 987 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.
