Description
This Keto Bread recipe offers a low-carb, gluten-free alternative to traditional bread, packed with nutrient-dense ingredients like almond flour, coconut oil, and a mix of seeds. The bread is moist, flavorful, and perfect for those following a ketogenic lifestyle. It incorporates wholesome ingredients such as coconut flour and psyllium husk to maintain texture and provide fiber, with a touch of grated courgette for added moisture and nutrition.
Ingredients
Scale
Dry Ingredients
- 100g almond flour
- 12g psyllium husk
- 2 tsp baking powder
- 1 tsp baking soda
- 100g milled seeds (50g sunflower seeds, 50g pumpkin seeds)
- 20g coconut flour
- 12g milled flaxseed
- 3g salt
Wet Ingredients
- 60g coconut oil, melted, plus extra for the tin
- 3 eggs, beaten
- 1 medium courgette, grated
- 1 tbsp apple cider vinegar
- 115ml hot water
Instructions
- Prepare Oven and Tin: Preheat your oven to 200°C (180°C fan or gas mark 6). Lightly oil a 900g loaf tin and line it with baking parchment. Set aside to prepare the batter.
- Mix Dry Ingredients: Combine all dry ingredients—almond flour, psyllium husk, baking powder, baking soda, milled seeds, coconut flour, milled flaxseed, and salt—in a large mixing bowl. Stir well to distribute everything evenly and then set aside.
- Combine Wet Ingredients: In another large mixing bowl, add the melted coconut oil, beaten eggs, grated courgette, and 115ml hot water. Mix them gently to blend the ingredients.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir in the apple cider vinegar gently, making sure not to overmix to keep the bread tender. Mix until all ingredients are just combined.
- Transfer to Tin and Shape: Spoon the dough mixture into the prepared loaf tin. Wet your fingers or the back of a spoon to smooth the surface of the batter evenly.
- Bake Bread: Bake in the preheated oven at 200°C (180°C fan or gas 6) for 20 minutes. Then lower the temperature to 150°C (130°C fan or gas 2) and continue baking for another 30 minutes until the bread is cooked through and a skewer inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the tin for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
- Serve and Store: Slice the bread and toast as desired using a pan, oven, or bread toaster. Store leftover bread in an airtight container in the fridge for up to 4 days or freeze slices for longer storage. To thaw, leave in the fridge overnight and refresh by toasting.
Notes
- To keep the bread moist, avoid overmixing the batter once wet and dry ingredients are combined.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover bread slices for long-term storage; thaw in the fridge the day before use and toast before serving.
- Variation: You can swap seeds for other nuts or seeds but keep the total weight consistent for best texture.
- Using hot water helps the psyllium husk absorb and bind properly for the desired bread consistency.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Keto, Low-Carb
Keywords: Keto bread, low-carb bread, gluten free bread, almond flour bread, coconut flour bread, seed bread, ketogenic diet, healthy bread alternative
