Keto almond flour bread
75 min · 10 g protein · 132 cals / serving
A tall, sliceable keto sandwich loaf with a golden crust and a soft, springy crumb that toasts like bread. Almond flour gives it a mild, nutty flavor, psyllium husk gives it a real bread chew instead of cake, and egg whites and a little whey give it lift. Good for sandwiches, toast with butter or eggs on top.
Ingredients
- 1 1/4 cups almond flour, fine, blanched
- 1/3 cup psyllium husk, powder (or 1/3 cup whole husk, ground)
- 1 1/3 scoops whey protein, unflavored
- 2 tsp baking powder
- 3/4 tsp salt
- 4 eggs
- 1/2 cup liquid egg white, or 4 egg whites
- 1/2 cup nonfat Greek yogurt
- 1 1/2 tbsp butter, melted and cooled
- 2 tsp apple cider vinegar
- 1/4 cup water, warm
Steps
- Heat the oven to 350°F and line a 23 × 13 cm (9 × 5-inch) loaf pan with parchment, leaving the paper hanging over the long sides.
- Whisk the almond flour, psyllium, whey, baking powder and salt in a large bowl until no lumps of psyllium remain.
- In another bowl, whisk the eggs, egg whites, yogurt, melted butter, vinegar and warm water until smooth. Pour into the dry ingredients and stir for 30 seconds into a thick, smooth batter. Let it stand 2 minutes; the psyllium thickens it into a soft dough.
- Scrape it into the pan, smooth the top with a wet spatula and make one shallow cut down the middle. Bake 55–65 minutes, until deep golden, firm, and a skewer comes out clean.
- Lift the loaf out by the paper and cool it on a rack completely, at least 2 hours, before slicing into 12. Cut warm, it is gummy; cooled, it slices thin and clean.
Good to know
Why did my bread turn purple?
Some brands of psyllium react with baking powder and tint the crumb grey-purple. It is harmless and tastes the same; a light-colored brand avoids it.
How do I store it?
Wrapped, in the fridge, for up to a week. It freezes well sliced: toast the slices straight from frozen.
Can I skip the whey?
Yes; use 1/3 cup more almond flour. The loaf is a little denser and less tall, with less protein per slice, at about 36 instead of 43.
Alternative
Per
- Calories
- 240
- Protein
- (30%)
- 17 g
- Fat
- (60%)
- 16 g
- Carbohydrates
- (11%)
- 9 g
- of which sugar
- 2 g
- Fiber
- 6 g
- Sodium
- 459 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1587 kcal goes into the pot and 744 g of ingredients comes out as about 660 g of food: 240 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.