Low Carb Dutch Crunch Bread

Experience the magic of crusty perfection with this Low Carb Dutch Crunch Bread—a guilt-free twist on the classic bakery favorite! Featuring a blend of almond and coconut flours, this recipe delivers a soft, airy interior while keeping carbs to a minimum. What sets this bread apart is the signature crunchy topping, made with low-carb ingredients like rice flour and a sugar substitute, creating that irresistible crackled crust. Infused with healthy fats from olive oil and packed with fiber-rich psyllium husk powder, it’s as nourishing as it is delicious. Perfect for keto and low-carb diets, this versatile bread can be shaped into a loaf or rolls and pairs wonderfully with soups, sandwiches, or just a smear of butter. With only 20 minutes of prep time, you’ll enjoy bakery-quality bread fresh from your own oven!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 1 tablespoon Baking powder
• 4 large Eggs
• 0.5 cup Unsweetened almond milk
• 0.25 cup Olive oil
• 1 tablespoon Apple cider vinegar
• 0.5 teaspoon Salt
• 1 tablespoon Psyllium husk powder
• 0.25 cup Sunflower seeds
• 0.25 cup Rice flour (for topping)
• 1 teaspoon Instant yeast (for topping)
• 0.25 cup Warm water (for topping)
• 2 teaspoons Sugar substitute (like erythritol, for topping)
• 0.25 teaspoon Salt (for topping)
• 2 tablespoons Olive oil (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, mix together almond flour, coconut flour, baking powder, and salt.

Step 3

In another bowl, whisk together eggs, almond milk, olive oil, and apple cider vinegar until smooth.

Step 4

Slowly add the wet ingredients to the dry ingredients, stirring until a thick batter forms.

Step 5

Stir in psyllium husk powder and sunflower seeds until well incorporated.

Step 6

Form the dough into a loaf shape or individual rolls and place on the prepared baking sheet.

Step 7

In a small bowl, combine the rice flour, instant yeast, sugar substitute, salt, warm water, and olive oil to form a paste for the topping.

Step 8

Spread the topping paste evenly over the shaped dough, covering it completely.

Step 9

Allow the dough to sit for about 10 minutes. This time allows the topping to develop its distinctive cracked pattern.

Step 10

Bake in the preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped and the top is golden and crunchy.

Step 11

Remove from oven and let cool completely on a wire rack before slicing.

Nutrition Facts

Serving size	(841.0g)

Amount per serving	% Daily Value*
Calories	2770.8

Total Fat 222.2g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 17.5g
Cholesterol 744mg	0%
Sodium 3476.5mg	0%
Total Carbohydrate 146.3g	0%
Dietary Fiber 46.9g	0%
Total Sugars 11.3g
Protein 84.8g	0%

Vitamin D 207.9IU	0%
Calcium 794.9mg	0%
Iron 15.1mg	0%
Potassium 983.6mg	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: 68.4%

Protein: 11.6%

Carbs: 20.0%