What’s bread without the carbs? It’s a philosophical question that’s plagued low carb and keto dieters everywhere. But, whatever you THOUGHT you knew about dry, dense, cardboard-esque low carb breads, think again. This low carb almond flour bread is soft, perfectly moist, and does not disappoint! It holds together well and has a fluffy, bread-y bite—perfect for low carb sandwiches. And, since this is a low carb almond flour bread, it has a subtly nutty flavor that I LOVE!
2 1/2 cups almond flour
4 tsp baking powder
1/3 cup coconut oil
5 eggs, room temperature, separated
1/3 cup psyllium husk powder
1/2 tsp salt
2/3 cup warm water
Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with foil and spray with cooking spray.
To a bowl, add almond flour, psyllium husk powder, baking powder, and salt. Whisk to combine.
In a separate bowl, beat the egg yolks until fluffy. Add oil and water and beat to integrate.
Add dry mixture into the wet and mix well. Set aside.
Separately, whip up the egg whites to medium peaks.
Gently fold whipped egg whites into batter—but don’t over-mix! (This will help the bread rise and maintain its lift without yeast or gluten.)
Transfer batter to prepared loaf pan and bake until golden brown, about 50 minutes. The top should be firm and a bit crusty.
Allow to cool in the pan for 10-20 minutes. Transfer bread loaf to a wire rack and allow to cool completely before slicing and enjoying!
Per slice: 6g fiber | 1g sugars | 6g net carbs
Serving: 1 slice