Keto Muesli Bread

Enjoy a wholesome and low-carb twist on a breakfast classic with this Keto Muesli Bread! Packed with nutrient-rich ingredients like almond flour, flaxseed meal, chia seeds, and an irresistible mix of nuts and seeds, this gluten-free bread delivers both flavor and texture without sacrificing your keto lifestyle. A combination of psyllium husk powder and apple cider vinegar gives the loaf its satisfying structure, while the olive oil ensures a soft, moist crumb. Perfectly versatile, this muesli bread is ideal for toasting, slathering with your favorite keto-friendly spreads, or serving alongside your morning coffee. With just 15 minutes of prep time and a hearty serving of 12 slices, this recipe is your go-to for a healthy, protein-packed bread alternative.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.5 cup Ground flaxseed meal
• 0.25 cup Chia seeds
• 0.25 cup Psyllium husk powder
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Mixed nuts (chopped)
• 0.25 cup Pumpkin seeds
• 0.25 cup Sunflower seeds
• 4 whole Large eggs
• 0.25 cup Olive oil
• 1 tablespoon Apple cider vinegar
• 0.75 cup Warm water

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.

Step 2

In a large mixing bowl, whisk together the almond flour, ground flaxseed, chia seeds, psyllium husk powder, baking powder, and salt.

Step 3

Add the chopped nuts, pumpkin seeds, and sunflower seeds to the dry mixture and stir until well combined.

Step 4

In a separate bowl, beat the eggs until they are frothy. Add olive oil, apple cider vinegar, and warm water to the beaten eggs and mix well.

Step 5

Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Let the batter sit for a few minutes to thicken further.

Step 6

Spoon the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Place the loaf pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 8

If the top of the bread starts to brown too quickly, cover it with foil halfway through the baking time.

Step 9

Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes.

Step 10

Carefully remove the bread from the pan and transfer it to a cooling rack to cool completely before slicing.

Step 11

Slice the bread into 12 even pieces and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.

Nutrition Facts

Serving size	(974.7g)

Amount per serving	% Daily Value*
Calories	3615.9

Total Fat 304.6g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 34.3g
Cholesterol 744mg	0%
Sodium 2873.3mg	0%
Total Carbohydrate 150.8g	0%
Dietary Fiber 96.3g	0%
Total Sugars 13.9g
Protein 123.9g	0%

Vitamin D 160IU	0%
Calcium 1262.8mg	0%
Iron 29.6mg	0%
Potassium 2626.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.4%

Protein: 12.9%

Carbs: 15.7%