Bread is pretty hard to come by on the keto diet, but not when you get a little creative.
This nut-based bread recipe yields a fluffy, thick loaf that’s perfect for sandwiches or enjoyed with a thick pat of butter. Don’t omit the cooling time or the loaf will fall.
Bread is pretty hard to come by on the keto diet, but not when you get a little creative. This nut-based bread recipe yields a fluffy, thick loaf that’s perfect for sandwiches or enjoyed with a thick pat of butter. Don’t omit the cooling time or the loaf will fall.
10 tablespoons butter, melted, plus
1 tablespoon for the loaf pan
1 tablespoon honey
1½ tablespoons apple cider vinegar
¾ cup almond flour
¾ teaspoon baking soda
¾ teaspoon salt
2/3 cup coconut flour
choice of nuts (optional)
Preheat the oven to 300°F.In a small bowl, mix together the butter, honey, and cider vinegar. Allow the mixture to cool.
In a medium bowl, whisk the eggs. To the eggs, add the almond flour, butter mixture, baking soda, and salt. Mix thoroughly with a hand mixer. Slowly sift the coconut flour into the bowl. Mix well to combine. Grease the inside of an 8 in x 4 in loaf pan with 1 tablespoon of butter by rubbing it along the walls and into each corner. Transfer the mixture to the loaf pan (Optional drizzle choice of nuts on top). Place it in the preheated oven. Bake for 50 to 60 minutes, until the center is set. Remove the pan from the oven. Allow it to cool for at least 15 minutes. Run a knife along the inside edges of the pan to loosen the loaf, and tip the pan upside down to remove it. Place the bread on a cooling rack to cool completely, about 5 minutes more. Slice the bread into 12 slices, and refrigerate covered in plastic wrap.
Nutrition facts ( per one slice):
Total Fat 17.2g
Total Carbohydrate 6.5g
Dietary Fiber 3g