Low Carb Pain de Mie
Indulge in the classic elegance of a French loaf with a healthy twist in this delicious "Low Carb Pain de Mie" recipe! Made with almond flour, psyllium husk powder, and just a hint of coconut flour, this keto-friendly bread delivers a soft, moist, and slightly dense crumb that’s perfect for everything from sandwiches to toast. A touch of apple cider vinegar lends a subtle tang, while xanthan gum ensures structure and elasticity—all without the carbs of traditional bread. With just 15 minutes of prep time and a golden-brown finish after baking, this loaf is easy to make and delightfully satisfying. Sprinkle optional sesame seeds on top for a nutty crunch, and store the leftovers for up to three days at room temperature (or longer in the fridge). Whether you’re on a low-carb journey or just want a wholesome bread alternative, this low-carb Pain de Mie is a versatile and delicious choice! Keywords: low-carb bread, keto friendly bread, almond flour loaf, keto Pain de Mie, healthy bread recipe.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 2 tablespoons Psyllium husk powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.25 cup Unsalted butter, melted
- 0.5 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Sesame seeds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, xanthan gum, and salt. Mix well until all the dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, melted butter, unsweetened almond milk, and apple cider vinegar until fully combined.
Slowly pour the wet ingredients into the dry ingredients, mixing gently with a spatula or a wooden spoon until a thick batter forms.
Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. If desired, sprinkle sesame seeds on top for added texture and flavor.
Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the bread to cool in the pan for about 10 minutes. Then, use the parchment paper to lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
Once cooled, slice the bread into even pieces and serve. This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 2251 mg | 98% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 8.5 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 966 mg | 74% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 648 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.
