Description
Fluffy, golden, and royally satisfying—this keto bread loaf is a slice-perfect, low-carb classic made with almond flour, coconut flour, flaxseed, and psyllium husk. Perfect for toasting, sandwiches, or snacking straight up!
Ingredients
1 ½ cups almond flour
¼ cup coconut flour
¼ cup ground flaxseed
1 tbsp psyllium husk powder
1 tbsp baking powder
½ tsp salt
5 large eggs
¼ cup melted butter or coconut oil
¼ cup unsweetened almond milk
1 tsp apple cider vinegar
Instructions
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Preheat your oven to 350°F (175°C). Grease or line an 8×4″ loaf pan.
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In a large bowl, whisk together almond flour, coconut flour, flaxseed, psyllium husk, baking powder, and salt.
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In a separate bowl, whisk the eggs, melted butter (or coconut oil), almond milk, and apple cider vinegar until smooth.
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Pour the wet ingredients into the dry and stir until a thick batter forms.
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Let the batter sit for 2 minutes to thicken.
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Transfer the batter to the loaf pan and smooth the top.
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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Let the bread cool in the pan for 15 minutes, then remove and cool completely on a wire rack before slicing.
Notes
Use room temperature eggs for better texture.
Make sure the loaf cools fully before slicing—it helps it set properly.
For variety, top with sesame seeds, rosemary, or everything bagel seasoning before baking.
Freezes beautifully—just slice before freezing for easy reheating.
- Prep Time: 2
- Cook Time: 50
- Category: Bread
- Method: Baking
- Cuisine: Keto