This keto walnut bread is a delicious low carb bread packed full of walnuts. Sliced it has a chewy and nutty texture. A healthy low carb bread that is easy to make and a great addition to a cheeseboard. Or simply slice and toast for a breakfast packed full of nutrition.
This low carb walnut bread is a variation on my rosemary and olive bread which does not require a pan to bake, keeping it “rustic”. If you wanted a neater loaf of bread, then by all means spoon the mixture into a loaf tin and bake away! At only 3g net carbs a slice you can enjoy this keto walnut in any shape! Even in small bread roll format.
This bread was inspired by a new local bakery in one of the hotels. They have a Swiss baker which is rare on the island and I was curious about what type of breads that they had and whether I could adapt any to be low carb. My greedy eye found walnut bread and since I had a large bag of walnuts at home, I had to try it.
Walnut Benefits
- Walnuts are packed full of beneficial vitamins and minerals.
- They are high in protein, great for fibre and a good source of Omega 3 fatty acids.
- Walnuts contain a high amount of manganese and magnesium, both great for the bones.
The walnut bread mixture is a bit on the heavy side, but I wanted to be able to make a pattern on the top of the loaf to make it more like a rustic, nutty bread. I think the next time I would separate the eggs and whisk up the egg whites to give the bread a bit more volume. However, any bread with nuts is going to be on the heavy side.
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Sliced and served with cheese this is a delicious nutty bread. Try it toasted with eggs too! You could add herbs to this low carb bread too. Thyme and rosemary would work wonderfully.
Other Walnut Recipes You May Enjoy
Broccoli, Smoked Cheese & Walnut Quiche
Walnut Crusted Lime Cheesecake
A low carb walnut bread for a healthy choice
- 1/2 cup coconut flour
- 1 tablespoon baking powder
- 2 tablespoons psyllium husk powder
- 1/2 teaspoon salt
- 4 eggs
- 4 tablespoons olive oil or coconut oil
- 2 tablespoons apple cider vinegar
- 1 cup walnuts chopped
- 1/2 cup boiling water
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Preheat the oven to 180C/350F degrees
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Place the coconut flour, baking powder, psyllium husk powder and salt in a bowl and mix thoroughly.
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Add the oil and eggs and blend well until the mixture looks like breadcrumbs.
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Add the apple cider vinegar and mix well.
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Add the chopped walnuts to the bread and mix.
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Gently add the water, a bit at time and stir into the mixture (you may not need it all).
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Line a baking tray with parchment paper.
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Using your hands, make a large ball of the dough (I find keeping my hands wet helps with the sticky dough).
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Place the dough on the parchment paper lined baking tray.
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Score the top to make a pattern (optional but looks more rustic)
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Bake for 35 -40 minutes until golden and firm.
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Slice, eat and enjoy!
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
8 Comments
Suzannd
January 8, 2019 at 1:33 pmOften when I bake, I sub cashew milk for water because it usually tastes better. I’m tempted here. Would there be a problem? Gah! Can’t wait to try this either way. Thank you so much!
Angela Coleby
January 10, 2019 at 8:32 amCan’t see that it would hurt the recipe as it’s a heavy rustic style bread.
Terry
January 8, 2019 at 7:22 amWhat is psyllium husk?
Is there a replacement for this ingredient?
Angela Coleby
January 8, 2019 at 7:51 amThis explains psyllium husk. https://www.healthline.com/health/psyllium-health-benefits Ground flaxseeds can be used instead but won’t have the exact same effect
June
January 6, 2019 at 5:05 pmThis recipe looks delish…can I just leave the psyllium husk out?
Angela Coleby
January 7, 2019 at 7:48 amI’d replace it with ground flaxseed
Suzanne
January 5, 2019 at 4:47 amLove walnut bread, I use the keto mug recipe and throw in a capful of Brazilian Coffee Extract along with the little nubby bits of walnut in the bottom of the packet! Thank you for your emails of really good recipes, it’s one I don’t want to unsubscribe😍
Angela Coleby
January 5, 2019 at 10:26 amAwwwh, you’ve made my morning with your lovely comments Suzanne! Thank you. I love your idea of the mug recipe and coffee as I just love coffee and walnut together (I need to make a low carb coffee walnut cake!).