Nut-Free Keto Bread
Satisfy your low-carb cravings with this Nut-Free Keto Bread, a wholesome and allergen-friendly alternative that’s perfect for anyone following a keto lifestyle. Made with coconut flour and psyllium husk powder, this bread boasts a soft, spongy texture while remaining entirely nut-free, making it ideal for those with nut allergies. The recipe combines simple pantry staples like eggs, unsalted butter, and apple cider vinegar to create a dense yet flavorful loaf, perfectly balanced with just the right hints of salt and baking powder for added rise. Ready in about an hour, including prep time, this delicious low-carb bread is easy to slice and perfect for sandwiches, spreads, or simply enjoyed on its own. Plus, it's gluten-free and high in fiber, ensuring it’s as nourishing as it is satisfying. Try this keto staple today for a healthy, nut-free bread fix!
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Recipe Information
Ingredients
- 0.5 cups coconut flour
- 3 tbsp psyllium husk powder
- 1.5 tsp baking powder
- 0.5 tsp salt
- 6 large eggs
- 0.25 cups unsalted butter
- 1 tsp apple cider vinegar
- 1 cups boiling water
Instructions
Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, combine the coconut flour, psyllium husk powder, baking powder, and salt, mixing well to ensure no lumps remain.
In another bowl, whisk together the eggs, melted butter, and apple cider vinegar until well combined.
Pour the wet ingredients into the dry ingredients and stir until you have a thick dough.
Boil 1 cup of water, and carefully add it to the dough mixture, stirring until the ingredients are well combined and the mixture becomes slightly spongy.
Transfer the dough into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 50 minutes, or until the top is golden brown and a skewer inserted into the middle comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
Use the parchment paper overhang to lift the bread out of the pan and place it on a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 2363 mg | 103% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 6.2 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 247 mg | 19% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1069 mg | 23% | |
*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.
