Paleo Keto Bread
Enjoy the perfect balance of wholesome and delicious with this Paleo Keto Bread recipe—crafted for health-conscious food lovers seeking a grain-free, low-carb bread alternative. Made with a nutritious blend of almond and coconut flours, this bread is naturally gluten-free, dairy-free, and packed with protein from five eggs. The addition of melted coconut oil and apple cider vinegar ensures a moist yet sturdy texture, while unsweetened almond milk keeps it light and fluffy. Ready in under an hour, this easy-to-make loaf bakes to golden perfection, offering a subtle nutty flavor ideal for both sweet and savory toppings. Whether you're following a paleo, keto, or gluten-free diet, this versatile bread is perfect for breakfast, sandwiches, or afternoon snacks. Slice into your new go-to recipe for healthy baking!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 tablespoon baking powder
- 0.5 teaspoon sea salt
- 5 large eggs
- 0.25 cup coconut oil, melted
- 1 tablespoon apple cider vinegar
- 0.5 cup unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and line an 8x4 inch loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and sea salt. Whisk together until well blended and there are no lumps.
In a separate bowl, beat the eggs until frothy and pale in color. This should take about 1-2 minutes.
Add the melted coconut oil, apple cider vinegar, and unsweetened almond milk to the beaten eggs. Mix until all ingredients are fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until a thick batter forms. Make sure there are no flour clumps in the mixture.
Transfer the batter into the prepared loaf pan, using a spatula to smooth out the top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Carefully remove the bread from the pan using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 10.4 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 770 mg | 59% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 591 mg | 13% | |
*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.
