Description
A soft, golden, low-carb keto bread made with almond and coconut flour—perfect for sandwiches or toast.
Ingredients
2 cups almond flour
1/3 cup coconut flour
2 Tbsp psyllium husk
1 Tbsp baking powder
1 tsp salt
4 large eggs
1/2 cup Greek yogurt or sour cream
2 Tbsp vinegar
Instructions
Preheat oven to 175°C (350°F). Grease a 9×5 loaf pan. In a bowl, whisk almond flour, coconut flour, psyllium husk, baking powder, and salt. In another bowl, beat eggs, Greek yogurt (or sour cream), and vinegar until smooth. Fold wet ingredients into dry until just combined. Transfer batter to loaf pan, smooth the top. Bake for 45–55 minutes until golden and firm. Let cool completely before slicing.
Notes
Let the loaf rest for at least an hour before slicing.
Store sliced bread in fridge up to 5 days or freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg