Sugar-Free Gluten-Free Almond Bread
Get ready to enjoy a wholesome and nourishing loaf with this Sugar-Free Gluten-Free Almond Bread recipe! Perfect for those with dietary restrictions or anyone seeking a healthier alternative, this bread combines the nutty richness of almond flour with the nutritional boost of flaxseeds and chia seeds. With absolutely no added sugar and no gluten, it's ideal for low-carb, paleo, and keto lifestyles. The recipe features simple pantry staples like almond milk, olive oil, and apple cider vinegar for a moist and flavorful texture, while a touch of baking powder ensures a light, fluffy rise. Prep time is just 15 minutes, and in under an hour, you'll have a golden-brown loaf that's perfect for breakfast, snacks, or as a complement to savory dishes. Slice it fresh or toast it for added crunch—either way, it's a guilt-free delight you'll want to make again and again!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Sea salt
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Olive oil
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Whole flaxseeds
- 1 tablespoon Chia seeds
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper and lightly grease it with olive oil or a non-stick cooking spray.
In a large mixing bowl, combine the almond flour, baking powder, and sea salt. Stir well to ensure all dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, unsweetened almond milk, olive oil, and apple cider vinegar until the mixture is well blended and slightly frothy.
Gradually pour the wet ingredients into the dry ingredients, stirring constantly to avoid lumps forming. Mix until the batter is smooth and well combined.
Gently fold in the whole flaxseeds and chia seeds into the batter, stirring until they are evenly dispersed throughout.
Pour the batter into the prepared loaf pan and use a spatula to smooth the top for an even surface.
Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully lift it out using the parchment paper and place it on a wire rack to cool completely.
Once cooled, slice the bread and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 8.1 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 837 mg | 64% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 489 mg | 10% | |
*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.
