Ingredients
Blanched Almond Flour: 2 cups
Psyllium Husk Powder: 3 tablespoons
Baking Powder: 1 tablespoon
Salt: 1 teaspoon
Large Eggs: 4
Apple Cider Vinegar: 1 tablespoon
Warm Water: 1/2 cup + 2 tablespoons
Olive Oil or Avocado Oil: 2 tablespoons
Instructions
1. Preheat your oven to 350°F (175°C). Line a standard 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides.
2. In a large mixing bowl, thoroughly whisk together the blanched almond flour, psyllium husk powder, baking powder, and salt until well combined.
3. In a separate medium bowl, whisk the eggs, apple cider vinegar, warm water, and olive oil (or avocado oil) until well combined.
4. Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. The mixture will be thick and will thicken further as the psyllium husk absorbs the liquid. Do not overmix.
5. Transfer the thick dough mixture into your prepared loaf pan. Use the back of a spoon or a wet spatula to smooth out the top evenly.
6. Place the loaf pan in the preheated oven. Bake for 50-60 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
7. Once baked, remove the loaf pan from the oven. Let the bread cool in the pan for about 10-15 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pan and transfer it to a wire rack to cool completely.
8. Once fully cooled, slice your yeast-free keto bread and enjoy.
Notes
Use a kitchen scale for best accuracy when measuring almond flour and psyllium husk powder. If you don’t have a scale, spoon almond flour into measuring cups and level off. Do not use whole psyllium husks; only psyllium husk powder will work. Warm water should be warm (not hot) to avoid scrambling the eggs. Cool completely before slicing to avoid a gummy texture. Store at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months. To reheat, toast slices from room temperature, fridge, or frozen. For a sweet version, add 1-2 tablespoons keto sweetener and 1 teaspoon cinnamon; for savory, add 1-2 teaspoons dried herbs or garlic powder. Nutrition facts are estimates; net carbs per slice are approximately 3g (7g carbs – 4g fiber).
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American, Keto
- Diet: Ketogenic, Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 170
- Sugar: 1g
- Sodium: 265mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 62mg