Hello World KitchenBeta
A fluffy, sturdy, low-carb bread made with almond flour and golden flaxseed meal. Perfect for slicing, toasting, and making your favorite keto sandwiches without the dense, heavy texture typical of low-carb bakes.
Ingredients
Dry Ingredients
- 1.5 cups Blanched almond flour — Must be finely ground, not almond meal
- 0.5 cups Golden flaxseed meal — Use golden, not brown, for a lighter color and milder flavor
- 1 tablespoon Baking powder — Ensure it is fresh for maximum lift
- 0.5 teaspoon Salt — Fine sea salt
Wet Ingredients
- 5 whole Large eggs — Room temperature
- 0.33 cup Unsalted butter — Melted and slightly cooled (can sub coconut oil)
- 1 tablespoon Apple cider vinegar — Reacts with baking powder for extra lift
- 0.25 cup Warm water — Helps activate the flaxseed
Instructions
-
Preheat your oven to 350°F (175°C). Line an 8x4 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly grease the exposed ends of the pan.
~5 minUsing an 8x4 pan instead of a 9x5 will force the bread to bake taller, giving you a better sandwich slice. -
In a medium bowl, whisk together the finely ground almond flour, golden flaxseed meal, baking powder, and salt. Ensure there are no lumps in the almond flour.
~3 minSifting the almond flour can further prevent a dense crumb. -
In a large mixing bowl, beat the room temperature eggs with a whisk or electric mixer on medium-high speed for about 2 minutes until very frothy and pale. This incorporates air, which is crucial for a light texture.
~3 minDo not skip beating the eggs; this is the primary structural lift for gluten-free keto bread. -
Lower the mixer speed and slowly pour in the melted butter, apple cider vinegar, and warm water. Mix until just combined.
~2 min -
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until no dry spots remain, being careful not to over-stir and deflate the eggs.
~2 min -
Allow the batter to rest in the bowl for 5 minutes. The flaxseed meal will absorb the liquid and thicken the batter significantly.
~5 min -
Pour the thickened batter into the prepared loaf pan, smoothing the top with a spatula.
~2 minYou can sprinkle seeds (like sesame or sunflower) on top at this stage if desired. -
Bake on the middle rack for 40-45 minutes. The bread is done when the top is golden brown, firm to the touch, and a toothpick inserted into the center comes out clean.
~45 minIf the top is browning too quickly at the 30-minute mark, tent it loosely with aluminum foil. -
Remove the pan from the oven and let it cool for 15 minutes. Then, use the parchment overhang to lift the bread out of the pan. Transfer it to a wire cooling rack and allow it to cool completely before slicing.
~2hCutting into keto bread while it is still warm will result in a gummy, dense texture. Complete cooling allows the crumb structure to set.
Nutrition
Equipment
- 8x4 inch loaf pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric hand mixer (optional)
Tips & Storage
- Always use room temperature eggs. Cold eggs will cause the melted butter to seize and create a lumpy, dense batter.
- For the lightest color and least 'earthy' flavor, stick to golden flaxseed meal over brown.
- Slice the bread with a serrated bread knife using a gentle sawing motion to keep the crumb intact.
- Toast slices before making a sandwich; toasting gives the keto bread a firmer structure and better mouthfeel.
- Storage: Store the fully cooled bread in an airtight container or zip-top bag in the refrigerator for up to 1 week. For longer storage, slice the loaf and freeze with parchment paper between slices in a freezer-safe bag for up to 3 months. Toast directly from frozen.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
