Low Carb, Keto Almond Flour Bread

Preheat the oven to 350°F with the rack in the middle.

Line the bottom of an 8x4 bread loaf pan with parchment paper.

In a bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until combined.

In a large mixing bowl, crack the eggs and beat them with a hand mixer at high speed until fluffy and doubled in volume.

Add the dry ingredients to the eggs and beat with the hand mixer until mixed well.

Add the melted coconut oil and warm water to the mixture and blend with the hand mixer until combined.

Transfer the batter into the lined bread loaf pan using a spatula to ensure all batter is included and evenly spread out.

Trim the excess parchment paper hanging off the edges of the pan with kitchen shears to prevent burning.

Place the pan in the oven and bake for 60 minutes.

After 60 minutes, remove the bread from the oven and place it on a cooling rack.

Perform the toothpick test (or knife test) to ensure it comes out clean.

Let the bread cool on the rack for about 5 to 10 minutes before removing it from the pan and slicing.

Equipment Needed

Spice Level:

Dietary