Description
A hearty low-carb keto bread made with almond flour and psyllium husk for a soft crumb and perfectly golden crust.
Ingrédients
Scale
- 1 ½ cups fine blanched almond flour
- 5 tbsp ground psyllium husk powder
- 2 tsp baking powder
- 1 tsp sea salt
- 3 large egg whites
- 1 whole large egg
- 1 cup boiling water
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 175°C (350°F).
- Line an 8×4-inch loaf pan with parchment paper.
- In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and sea salt until fully combined and clump-free.
- Add the egg whites, whole egg, and apple cider vinegar to the dry ingredients.
- Mix with a hand mixer for 1 minute until a thick paste forms.
- Carefully pour the boiling water into the bowl.
- Mix on high speed for another 45 seconds until the mixture thickens into a dough-like consistency.
- Shape the dough into a smooth log and press it evenly into the prepared loaf pan.
- Bake for 55 to 65 minutes until the crust is deeply golden and the loaf sounds hollow when tapped.
- Cool completely on a wire rack before slicing.
Notes
Allowing the bread to cool fully is important for the crumb to set properly. Use ground psyllium husk powder instead of whole husks for the best texture.
- Temps de préparation: 15 minutes
- Temps de cuisson: 1 hour 5 minutes
- Catégorie: Bread
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 slice
- Calories: 160
- Sucre: 1g
- Sodium: 260mg
- Graisse: 11g
- Graisse saturée: 1g
- Graisses insaturées: 9g
- Gras trans: 0g
- Glucides: 8g
- Fibres: 6g
- Protéine: 7g
- Cholestérol: 20mg