Low Carb Marble Rye Toast
Savor the delightful balance of flavor and health with this *Low Carb Marble Rye Toast*, a keto-friendly twist on the classic bread. Made with almond and coconut flours, this recipe keeps things light and low-carb without sacrificing the signature rye-inspired taste, thanks to ground caraway seeds. A stunning marbled effect is achieved by swirling in cocoa powder, making each slice as visually appealing as it is delicious. With a prep time of just 15 minutes and a bake time of under an hour, this versatile loaf is perfect for toasting and pairing with your favorite low-carb spreads or as a sturdy base for sandwiches. Whether you're following a keto, paleo, or gluten-free lifestyle, this recipe is a win for both taste and nutrition. Keywords: low carb bread, keto marble rye, almond flour bread, gluten-free toast.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1/4 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground caraway seeds
- 4 large Eggs
- 2 teaspoons Apple cider vinegar
- 1/4 cup Melted coconut oil
- 1 cup Warm water
- 1 tablespoon Unsweetened cocoa powder
- 1 teaspoon Natural food coloring (optional, to enhance rye bread color)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x4 inch loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, salt, and ground caraway seeds. Mix well to ensure even distribution of ingredients.
In another bowl, whisk together the eggs, apple cider vinegar, and melted coconut oil until smooth.
Add the egg mixture to the dry ingredients and stir to combine. Gradually add the warm water, mixing until a dough forms.
Divide the dough into two equal parts. In one part, mix in the cocoa powder and a few drops of the optional food coloring to give a darker color, reminiscent of marble rye.
In the prepared loaf pan, alternate spoonfuls of the plain dough and the cocoa dough to achieve a marble effect. Use a knife to swirl the doughs together gently for a more pronounced marbling if desired.
Smooth the top of the loaf with a spatula, and place it in the preheated oven.
Bake for approximately 50-55 minutes, or until the bread is firm to the touch and a knife inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack before slicing.
Once cooled, slice the bread and toast to your preference. Serve with your favorite low-carb toppings or enjoy as a base for sandwiches.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 10.3 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 584 mg | 45% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 745 mg | 16% | |
*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.
