Keto Marble Rye Toast
Elevate your low-carb breakfast game with this stunning Keto Marble Rye Toast, a grain-free take on the classic deli favorite. Swirled with rich cocoa-infused dough and aromatic caraway-spiced layers, this gluten-free bread perfectly mimics traditional rye while staying completely keto-friendly. Crafted from almond flour, coconut flour, and psyllium husk, it delivers a fluffy yet hearty texture ideal for toasting. The mesmerizing marbled effect is achieved by artfully blending two doughs—one dark and one light—for a loaf that's as beautiful as it is delicious. With just 15 minutes of prep and 40 minutes in the oven, this recipe yields eight slices of guilt-free indulgence. Enjoy it slathered with butter, topped with avocado, or served alongside your favorite keto-friendly spreads for a satisfying, low-carb treat!
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Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.25 cups ground psyllium husk
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 1 teaspoon apple cider vinegar
- 0.5 cup boiling water
- 1 tablespoon cocoa powder
- 1 teaspoon caraway seeds
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a baking loaf pan with parchment paper for easy removal.
Step 2
In a large mixing bowl, combine the almond flour, coconut flour, ground psyllium husk, baking powder, and salt. Stir until well mixed.
Step 3
In a separate bowl, whisk together the eggs and apple cider vinegar.
Step 4
Pour the egg mixture into the dry ingredients and stir until combined.
Step 5
Gradually add the boiling water to the bowl and mix until the dough becomes thick and well incorporated.
Step 6
Divide the dough into two equal parts. To one part, add the cocoa powder and knead to incorporate thoroughly, creating the dark dough.
Step 7
To the other part of the dough, mix in the caraway seeds.
Step 8
To create the marble effect, take small portions of each dough and place them randomly into the loaf pan, alternating between the light dough and dark dough.
Step 9
Press the dough gently into the pan to eliminate air pockets and ensure an even rise.
Step 10
Bake in the preheated oven for approximately 40 minutes, or until the top is firm to touch and a toothpick inserted into the center comes out clean.
Step 11
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 12
Slice the bread into even pieces and enjoy your keto marble rye toast plain or with your favorite keto-friendly toppings.
Nutrition Facts
| Serving size | (586.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1491.9 |
| Total Fat 99.6g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 744mg | 0% |
| Sodium 2907.1mg | 0% |
| Total Carbohydrate 112.0g | 0% |
| Dietary Fiber 74.1g | 0% |
| Total Sugars 8.5g | |
| Protein 66.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 575.3mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 892.5mg | 0% |
Source of Calories