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prep time
15 min
cook time
1 h 30 min
ready time
1 h 45 min
Keto Wheat Bread
This is a delicious low carb “wheat” bread recipe that is made using no gluten or wheat flour. A sturdy yet tender dough is made with almond flour, psyllium husk, eggs, and water. The rise of this bread is incredible! The Keto Wheat Bread is studded with whole flax seeds and roasted sunflower seeds; you will love this low carb bread recipe that is also Paleo-friendly.
How is this bread made without wheat flour?
The psyllium husk in this bread, along with eggs, makes the entire structure. Do not try to substitute psyllium husk powder with anything else like ground flax seeds, for example. This ingredient is crucial to the structure and outcome of this delicious and easy bread.
Why is there apple cider vinegar and baking powder in the recipe?
These two ingredients help to give a rather sturdy low carb dough quite an incredible rise in the oven. Be patient because the dough may not look like it will rise, but will begin to rise at about the 40 minutes to one hour mark.
Why the long bake time?
Due to the nature of gluten-free and Keto bread, their moisture content is quite high. Therefore, they take quite a while to bake at a low temperature. Keto bread is hard to overbake, so do not be afraid to add extra time (it is better to be on the safe side). If you remove the bread from the oven and it begins to sink, place it immediately back into the oven and allow it to puff up. It may not be perfect this round, but you can finish baking it through and avoid throwing it out.
Serving suggestions
Serve Keto Wheat Bread with any variety of compound butter that is on this site. Here are a few examples: https://www.carbmanager.com/recipe/keto-tomato-olive-and-basil-compound-butter and https://www.carbmanager.com/recipe/keto-avocado-compound-butter. A smear of salted, room temperature butter does the trick as well. Do not forget about peanut butter and almond butter!
Net Carbs
1.3 g
Fiber
3 g
Total Carbs
4.3 g
Protein
3 g
Fats
5.7 g
76 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
1-¼ cup
Psyllium Husk Powder Soluble Fiber by Now
5 tbsp
Coarse Kosher Salt by Morton
1 tsp
Baking Powder
1 teaspoon
Apple Cider Vinegar
2 teaspoon
Boiling Water
1 cup
Raw Egg
3 large
Flax Seeds
¼ cup
Sunflower Seeds
¼ cup
Recipe Steps
steps 4
1 h 45 min
Step 1
Preheat an oven to 350 F and spray a standard loaf pan with nonstick cooking spray. In the bowl of a stand mixer, combine the almond flour, psyllium husk powder, kosher salt and baking powder. Also, add the whole flax and sunflower seeds during this step. You do not need to mix these together yet.Step 2
Take one cup of boiling water and add the apple cider vinegar to it. Use a paddle attachment and turn the mixer on low, slowly add the water and vinegar mixture. Mix well until combined. The dough should be very dense at this point. Next, add the whole eggs to the mixture. You can add them all at the same time. Return the mixer to low and then bring it up to medium speed and beat the mixture until all the egg is corporates, about 1-2 minutes.Step 3
Use a plastic bowl scraper to remove the dough from the bowl. Wet your hands and then bring the dough into your hands. Form it into a loaf shape and place it into the prepared loaf pan. Bake it immediately.Step 4
Place the loaf pan with the dough into the oven and allow it to bake for at least 1 hour and 30 minutes. It is difficult to overbake Keto bread, so err on the side of caution and bake it longer if you are unsure.
Comments
Cynwar 2 years ago
By the way I love this bread, it is perfect for all my needs, I adjust the seeds and add pumpkin, flax and sunflower seeds. It makes great crackers.
Cynwar 2 years ago
I’m making cracker out of this bread, I’m wondering how to rate a slice of this dried?
AmazingCauliflower148762 3 years ago
The first time I made this it didn’t turn out too great. It didn’t rise and was a bit dense. The second time I added a teaspoon of xanthum gum and was careful to handle the dough as little as possible transferring from the bowl to the pan. This made all the difference and I was really pleased with the result. By far the best recipe for keto bread I’ve tried so far!