Breads/ Gluten Free/ Low Carb

Keto Bread

keto bread

A Keto bread that will keep you going all morning with its high fibre content.  It is delicious sliced and toasted for breakfast.

This low carb and gluten free bread is made primarily with flaxseed flour, with the addition of coconut flour and almond flour.  It takes a slight edge off the flaxseed taste for those of you who are not too fond of it.  The psyllium husk powder helps to give the bread a more dough like consistency.

keto bread

The beauty of this keto bread recipe is that it is just so easy to make.   It’s as simple as add, mix and bake!  Then slice warm and enjoy.

keto bread

If you want the bread to be extra fluffy, you could separate the eggs, whisk the egg whites until stiff, then fold them into the mixture.  I was throwing caution to the wind that day, and just used the eggs whole.  I didn’t find the bread too heavy either.  More like a wholemeal loaf.

keto bread

I kept this keto bread in the fridge, wrapped up in some parchment paper so it didn’t dry out.  It was just as delicious the next day.   I enjoyed slices of the bread toasted with a couple of eggs in the morning.  As well as being delicious, I found the keto bread to be very filling. 

keto bread

WATCH THE KETO BREAD VIDEO

 

5 from 2 votes
Keto Bread
Course: Bread
Servings: 15 Slices
Calories: 200 kcal
Author: Angela Coleby
Ingredients
  • 2 Cups (330g) Flaxseed flour/ground flaxseed
  • 1/2 Cup (56g) Coconut flour
  • 1/2 Cup (48g) Almond flour
  • 5 Eggs
  • 1/4 Cup Coconut/Olive oil
  • 2 tablespoons Psyllium husk powder
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1 Cup Boiling water
Instructions
  1. Preheat the oven to 180C/350F degrees.

  2. Grease and line a bread tin.

  3. Mix the flaxseed, coconut flour, almond flour, psyllium husk power, baking powder and salt together.

  4. Add the eggs to the dry mixture and whisk thoroughly.

  5. Add the oil to the flour mixture and stir.

  6. Add the apple cider vinegar and more mixing!

  7. Finally, add the boiling water and stir well until you have a dough like consistency.

  8. Spoon into a parchment paper lined loaf tin (I used an 8inch tin) and bake for 40-45 minutes.

Recipe Notes

Makes 15 Slices

Nutritional Info per slice:  200 Calories, 13g Fat, 8g Protein, 13g Total Carbs, 10g Fibre, 3g Net Carbs

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15 Comments

  • Reply
    Jan
    April 20, 2018 at 8:08 am

    Does the psyllium husk have to be in powder form? Can I just use regular psyllium husk?

    • Reply
      Angela Coleby
      April 20, 2018 at 7:33 pm

      I’ve never tried that but you could grind the husk in the coffee grinder for powder.

  • Reply
    Jenni
    March 2, 2018 at 2:40 am

    Hi Angela

    This recipe sounds great. What could I use in place of the almond meal? My husband is allergic to almonds.

    Jenni

    • Reply
      Angela Coleby
      March 2, 2018 at 11:00 am

      Hi Jenni, perhaps ground flaxseed meal instead?

  • Reply
    Kevin
    February 9, 2018 at 11:27 am

    When making bread what does the apple vinegar do

    • Reply
      Angela Coleby
      February 9, 2018 at 3:26 pm

      It acts as a raising agent in absence of yeast.

  • Reply
    Jennifer
    January 27, 2018 at 2:52 pm

    Hi,
    I worked out the ingredients per slice of loaf and put them into my macros tracking app. It cake out as 26g fat per slice of bread?! How did you get only 13? I’m confused!

    • Reply
      Angela Coleby
      January 28, 2018 at 7:36 am

      I use a nutritional tool for all my recipes. Perhaps you should enter the information from the recipe rather than the ingredients? I do this for other lchf recipes as I know like me, they use a nutritional tool rather than an app.

    • Reply
      Karen
      February 12, 2018 at 12:04 am

      I worked out the nutritionals in the program I use as per the ingredients in the recipe. 15 g fat and 193 cals per slice. Very close to what Angela stated.

  • Reply
    Jennie
    January 21, 2018 at 6:44 pm

    Fantastic keto bread recipe! This will be a staple for us – just perfect! Thank you!

    • Reply
      Angela Coleby
      January 21, 2018 at 6:53 pm

      Huzzah! You’ve made my night!

  • Reply
    Teri
    January 20, 2018 at 8:00 pm

    This is delicious and really holds up well….especially when toasted. Thank you for sharing. Life without bread is not possible for me, so this recipe is a lifesaver on Keto.

    • Reply
      Angela Coleby
      January 20, 2018 at 9:23 pm

      Awwh! That’s so lovely to hear! Thank you for your kind comments.

  • Reply
    patricia
    September 16, 2017 at 11:12 am

    You say you used an 8 inch tin…….how wide was it? Wad it the standard 8″x4″? Thanks

    • Reply
      Angela Coleby
      September 16, 2017 at 3:59 pm

      Hi, yes it was. B

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