Low Carb Miche Toast
Indulge in the hearty satisfaction of **Low Carb Miche Toast**, a wholesome and keto-friendly alternative to traditional bread. Crafted with nutrient-dense almond flour, psyllium husk powder for a satisfying texture, and a hint of garlic for savory depth, this recipe is perfect for those embracing a low-carb lifestyle without compromising on flavor. The batter, enriched with sour cream, almond milk, and apple cider vinegar, bakes into a beautifully golden loaf that's both moist and sturdy—ideal for toasting to crisp perfection. In just 15 minutes of prep and 30 minutes in the oven, you'll have eight slices of guilt-free miche ready to pair with your favorite toppings, from creamy avocado to runny poached eggs. Whether enjoyed as a breakfast staple or a snack, this gluten-free bread is sure to become a star in your low-carb cooking repertoire!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Fine sea salt
- 4 large Eggs
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 0.25 cup Unsalted butter, melted
- 2 tablespoons Sour cream
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Flaxseed meal (optional)
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, allowing extra paper to hang over the sides for easy removal.
In a large mixing bowl, whisk together the almond flour, baking powder, fine sea salt, and psyllium husk powder until well combined. If using, add flaxseed meal and garlic powder for an extra flavor boost and whisk again.
In another bowl, beat the eggs, then add the unsweetened almond milk, apple cider vinegar, melted unsalted butter, and sour cream. Mix until the wet ingredients are uniformly combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. The batter should be thick but spreadable.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the loaf pan from the oven and let it cool in the pan for about 10 minutes. Use the parchment paper to lift the bread from the pan and transfer it to a wire rack to cool completely.
Once cooled, slice the miche into even pieces. It should yield about 8 slices.
To make the toast, heat a non-stick skillet over medium heat. Lightly butter each side of the miche slices and toast in the pan until golden brown and crisp on both sides.
Serve with your choice of low carb toppings such as avocado, eggs, or a high-fat spread.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 7.7 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 632 mg | 49% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 540 mg | 11% | |
*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.
