Are you tired of bland, boring low-carb bread that crumbles at the slightest touch? Get ready to transform your keto journey with this incredible Egg-Free Bread Loaf that's so delicious, you won't believe it's low-carb! Imagine sinking your teeth into a perfectly textured, moist bread that satisfies your carb cravings without throwing you out of ketosis. This revolutionary recipe is about to become your new kitchen staple, proving that healthy eating doesn't mean sacrificing flavor or texture.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Keto
Serves: 1 loaf
Ingredients
- Coconut flour
- Almond flour
- Ground flaxseed
- Baking powder
- Olive oil
- Salt
- Water
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, combine 1/2 cup almond flour, 1/4 cup coconut flour, 1/4 cup ground flaxseed, 2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk the dry ingredients thoroughly to eliminate any lumps and ensure even distribution.
- Create a well in the center of the dry ingredients. Pour in 1/4 cup olive oil and 1/2 cup warm water. Mix with a spatula or wooden spoon until a consistent, slightly sticky dough forms.
- Allow the mixture to rest for 5 minutes. This resting period helps the flaxseed and coconut flour absorb moisture and bind together.
- Transfer the dough into the prepared loaf pan, smoothing the top with a spatula to create an even surface. Use the back of a spoon to create a slight indent down the center to help the bread rise evenly.
- Place the loaf pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with no wet batter.
- Remove from oven and let the bread cool in the pan for 10 minutes. Then, using the parchment paper, lift the loaf out and transfer to a wire rack to cool completely.
- Once cooled, slice into desired thickness. Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.
Tips
- Precision is key: Measure your ingredients carefully, especially the alternative flours, as they behave differently from traditional wheat flour.
- Resting time matters: Don't skip the 5-minute resting period. This allows the flaxseed and coconut flour to properly absorb moisture, creating a better texture.
- Moisture check: The dough should be slightly sticky. If it seems too dry, add a little more water; if too wet, sprinkle in a bit more almond flour.
- Oven temperature is crucial: Use an oven thermometer to ensure accurate temperature, as this can greatly affect the bread's rise and texture.
- Cooling is critical: Let the bread cool completely before slicing to prevent crumbling and allow the internal structure to set.
- Storage hack: Slice the bread before storing and separate layers with parchment paper for easy individual serving.
- Versatility tip: Toast slices for added crunch or use as a base for keto sandwiches and toast variations.
Nutrition Facts
Calories: 66kcal
Carbohydrates: g
Protein: g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
