Keto Bread (No yeast!)

This keto bread is made with almond flour and no yeast, it's moist and tender! Low carb and grain free, this is truly the best keto bread you will ever make!

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings Slices

Calories 177kcal

Author Arman

Ingredients

2 1/4 cups almond flour blanched almond flour
1/4 cup ground flaxseed
1/2 tsp salt
1/2 tsp baking soda
5 large eggs
1 tbsp keto maple syrup can use honey
1 tbsp apple cider vinegar
1 tbsp olive oil
2 tbsp sesame seeds optional

Instructions

Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper, reserving an inch on all sides for easy removal.
In a large mixing bowl, add your almond flour, ground flaxseed, baking soda, and salt, and mix well. In a separate bowl, whisk together your eggs, maple syrup, apple cider vinegar, and olive oil.
Combine your wet and dry ingredients and mix until combined. Transfer to the lined pan. Sprinkle with sesame seeds. Cover the pan completely in tin foil.
Bake the bread for 40 minutes, removing the foil 10 minutes before it is cooked.
Let the bread cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.

Notes

TO STORE: Keto bread should always be stored in the refrigerator, covered, at all times. The ingredients are too fragile to keep at room temperature. The bread will keep for up to 2 weeks.

TO FREEZE: Leftover slices of bread can be stored in the freezer, in a ziplock bag, for up to 6 months.

Nutrition