Amazing Low-Carb Keto Almond Flour & Mixed Seed Bread Loaf 🍞✨🌿
Ingredients
1 1/2 cups (168g) almond flour, finely ground
1/2 cup (70g) mixed seeds (e.g., sunflower, pumpkin, chia, flax, sesame) plus extra for topping
1/4 cup (30g) psyllium husk powder (not whole husks)
2 tsp (10g) baking powder
1/2 tsp salt
5 large eggs
1/4 cup (60ml) melted coconut oil or light olive oil
1/2 cup (120ml) warm water
1 tsp (5ml) apple cider vinegar (optional, helps activate baking powder)
Directions
1. Preheat oven to 350°F (175°C). Grease a standard 8x4 inch (20x10 cm) loaf pan and line it with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the almond flour, mixed seeds, psyllium husk powder, baking powder, and salt. Ensure there are no clumps.
3. In a separate medium bowl, whisk the eggs well. Then whisk in the melted coconut oil, warm water, and apple cider vinegar (if using).
4. Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until everything is well combined and a thick dough forms. Psyllium husk will absorb liquid quickly.
5. Transfer the dough to the prepared loaf pan and smooth the top with the back of a spoon or a wet spatula.
6. Sprinkle extra mixed seeds over the top, if desired.
7. Bake for 45-55 minutes, or until the loaf is firm, golden brown, and a skewer inserted into the center comes out clean.
8. Let the bread cool in the pan for 15-20 minutes before using the parchment paper overhang to lift it out onto a wire rack.
9. Allow the bread to cool completely before slicing, as low-carb breads can be delicate when warm. Store sliced bread in an airtight container in the refrigerator.
Recipe Information:
Preparation Time: 15 min | Cooking Time: 50 min | Total Time: 1 hr 5 min (+ cooling) | Calories per Serving: ~180 per slice | Number of Servings: 12 slices
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