Easy Gluten-Free Keto Bread Recipe – You’ll Loaf It Alot!

Yields1 Serving
Yields1 Serving

If you’ve been on a low-carb diet or the Keto diet, bread is often one of the hardest things to give up. It’s difficult to find a low-carb bread recipe that tastes close to regular bread – but don’t worry, we’ve got you covered! This is a quick and easy recipe for gluten-free Keto bread (no proofing required) that does not taste eggy. This loaf also slices beautifully without being too dense or crumbly. Low-carb bread will never taste exactly like traditional wheat bread, but we’re still certain this healthy alternative will become your staple. 

A key ingredient here is psyllium husk powder, which is an excellent source of fibre. You’ll find that it helps create the texture of regular bread while making your loaf taste a little like whole wheat. 

This bread toasts well and can easily be stored in the freezer.

Ingredients

 75 g ground psyllium husk powder
 200 g almond flour
 3 tbsp baking powder
 1 ½ tsp sea salt
 320 ml water
 3 tbsp cider vinegar
 4 egg whites

Instructions

1

Preheat oven to 175 degrees Celsius.

2

Bring water to a boil.

3

Add the ground psyllium husk powder to a large bowl along with the almond flour, baking powder and sea salt. Mix the dry ingredients with a hand mixer until well combined.

4

Add the cider vinegar and egg whites to the bowl of dry ingredients. Mix at high speed until well combined – about 10 seconds. Do not overmix.

5

Add the boiled water to the bowl and mix quickly at high speed until incorporated into a dough – about 15 seconds. Do not overmix.

6

Wet your hands with some water or oil to handle the dough.

7

Shape the dough into eight separate rolls, or form your desired size.

8

Evenly place dough balls on a greased baking tray.

9

Bake for 45 - 55 mins, or until hardened on the outside and slightly firm on the inside. Leave to cool on a rack for five minutes before slicing.

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