Low Carb Homemade Bread with Red Pepper Spread

Indulge in the wholesome goodness of this Low Carb Homemade Bread with Red Pepper Spread, a perfect blend of savory flavors and nutrition for those seeking a keto-friendly, gluten-free bread recipe. This almond flour-based bread boasts a tender texture and a golden crust, making it an ideal base for the vibrant roasted red pepper spread. The spread, made from oven-charred bell peppers, garlic, fresh basil, and a hint of crushed red pepper flakes, delivers a smoky, slightly spicy kick that elevates every slice. Quick and easy to prepare, this recipe is perfect for meal preppers and anyone looking to enjoy a guilt-free, flavorful snack or appetizer. Whether served as a standalone treat or alongside your favorite low-carb dishes, this bread-and-spread duo is guaranteed to impress!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Sea salt
• 4 large Eggs
• 4 tablespoons Unsalted butter
• 1 teaspoon Apple cider vinegar
• 3 large Whole red bell peppers
• 2 large Garlic cloves
• 2 tablespoons Olive oil
• 2 tablespoons Fresh basil leaves, chopped
• 0.5 teaspoon Crushed red pepper flakes
• 1 tablespoon Lemon juice
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Coconut oil (for greasing the pan)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil and set aside.

Step 2

In a large mixing bowl, combine almond flour, baking powder, and sea salt. Mix well to combine the dry ingredients.

Step 3

In a separate bowl, whisk the eggs until they are light and frothy. Gradually whisk in the melted butter and apple cider vinegar.

Step 4

Combine the wet and dry ingredients, mixing until you have a smooth batter. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 5

Bake in the preheated oven for 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.

Step 6

While the bread is baking, prepare the red pepper spread. Start by roasting the red bell peppers: Place them on a baking sheet and roast in the oven at 450°F (230°C) until the skin is charred and blistered, about 20 minutes.

Step 7

Once roasted, place the peppers in a bowl and cover with plastic wrap to steam for 10 minutes. This will make it easier to peel off the skins.

Step 8

Peel the skins off the peppers, remove the stems and seeds, and place the flesh in a food processor.

Step 9

Add the garlic cloves, olive oil, fresh basil, crushed red pepper flakes, lemon juice, salt, and black pepper to the food processor.

Step 10

Blend the mixture until smooth and well combined, then taste and adjust seasoning as needed.

Step 11

Once the bread is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 12

Slice the low-carb bread and serve with the red pepper spread on top.

Nutrition Facts

Serving size	(995.2g)

Amount per serving	% Daily Value*
Calories	2318.4

Total Fat 205.9g	0%
Saturated Fat 57.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 868mg	0%
Sodium 3413.0mg	0%
Total Carbohydrate 76.3g	0%
Dietary Fiber 28.9g	0%
Total Sugars 23.0g
Protein 71.6g	0%

Vitamin D 164IU	0%
Calcium 610.0mg	0%
Iron 12.7mg	0%
Potassium 1130.3mg	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: 75.8%

Protein: 11.7%

Carbs: 12.5%