Keto Almond Flour Bread
Photo by: hui_u
Bread, a staple in many cultures for thousands of years, has always been a symbol of sustenance and communal bonding. However, with the rise of the ketogenic diet and the increasing demand for low-carb alternatives, traditional wheat-based breads took a backseat. Enter almond flour bread, a modern twist on this age-old staple. Almond flour, derived from finely ground blanched almonds, offers a nutty flavor and a dense texture, making it a perfect substitute for its carb-heavy counterpart. This keto-friendly version not only aligns with the dietary needs of those on a low-carb journey but also introduces a fresh, new taste to the timeless world of bread-making. Whether you're on a keto diet or simply looking to reduce carbs, this almond flour bread is a testament to the evolving world of baking, proving that tradition and innovation can indeed coexist deliciously.
1 loaf (12 slices)
10 mins
45 mins
90 kcal
Yields:
Prep Time:
Cal/Serv:
Total Time:
Approximate Nutritional Info: 8g fat, 2g net carbs, 4g protein
Ingredients
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2 cups almond flour (224g)
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3 large eggs
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1/4 cup melted butter (60ml)
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1 tsp baking powder
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1/4 tsp salt
Directions
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Preheat oven to 350°F (175°C).
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Mix all ingredients in a bowl until smooth.
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Pour into a greased loaf pan.
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Bake for 35 minutes or until the top is golden brown.
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Let cool before slicing.
Notes
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Consistency Matters: Ensure your batter is neither too thick nor too runny. It should resemble traditional bread batter. If it's too thick, consider adding an extra egg.
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Fresh Ingredients: Always use fresh baking powder. An old one might not give the desired rise to your bread.
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Resting Time: After baking, let the bread cool completely before slicing. This ensures it sets properly and you get clean slices.
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Storage: Keto breads tend to dry out faster. Store in an airtight container to keep it fresh longer. If you've made extra, consider slicing and freezing it. Toast directly from the freezer when needed.
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Alternative Flours: If you're not strictly keto but still want a low-carb option, you can mix almond flour with coconut flour. This gives a slightly different texture and flavor.
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Dairy-Free Version: Replace butter with coconut oil for a dairy-free alternative.
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Vegan Swap: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water = 1 flax egg) as a replacement for regular eggs.
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Add-ins: Feel free to add herbs like rosemary or thyme, or seeds like sesame or sunflower for an added crunch and flavor.
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Watch the Oven: Almond flour can brown quickly. If you notice the top browning too fast, cover with aluminum foil for the remainder of the baking time.
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Nut Allergies: For those with nut allergies, sunflower seed flour can be a direct substitute for almond flour, though it might have a slightly different taste.
Remember, baking is as much an art as it is a science. Don't be disheartened if your first loaf isn't perfect. With practice, you'll get a feel for the batter consistency, baking times, and flavor combinations that work best for you. Happy baking! 🍞🌱
