Low Carb Old Tyme Potato Bread
Indulge in the comforting taste of classic potato bread—with a low-carb twist! This Low Carb Old Tyme Potato Bread delivers all the hearty, rustic charm of the traditional favorite while ditching the carb-heavy potatoes in favor of mashed cauliflower. Crafted with a blend of almond and coconut flour, this gluten-free bread is enriched with protein-packed Greek yogurt and perfectly balanced with a hint of apple cider vinegar for a light, fluffy texture. Xanthan gum and eggs create structure, while melted butter adds a rich, buttery flavor that’s hard to resist. Ready in just over an hour, this versatile loaf is ideal for keto-friendly sandwiches, wholesome toast, or as a satisfying side to soups and stews. Savor the nostalgic flavors guilt-free with this healthier alternative to a beloved classic!
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Ingredients
- 1.5 cups Almond flour
- 0.5 cup Coconut flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Xanthan gum
- 5 large Eggs
- 0.75 cup Unsweetened Greek yogurt
- 0.25 cup Unsalted butter, melted
- 1 cup Cauliflower, steamed and mashed (as a potato substitute)
- 1 teaspoon Apple cider vinegar
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray and set aside.
Step 2
In a large bowl, combine almond flour, coconut flour, baking powder, salt, and xanthan gum. Mix well to ensure even distribution of the dry ingredients.
Step 3
In a separate bowl, whisk together the eggs, Greek yogurt, melted butter, and apple cider vinegar until smoothly combined.
Step 4
Add the mashed cauliflower to the egg mixture and stir until thoroughly mixed.
Step 5
Pour the wet ingredients into the dry ingredients. Stir until a thick batter forms.
Step 6
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for about 45 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Step 8
Remove from the oven and allow the bread to cool in the pan for about 10 minutes.
Step 9
Gently remove the bread from the pan and let it cool completely on a wire rack before slicing.
Step 10
Serve slices as a low-carb alternative to traditional potato bread, perfect for sandwiches or as tasty toast.
Nutrition Facts
| Serving size | (958.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2048.7 |
| Total Fat 154.1g | 0% |
| Saturated Fat 51.8g | 0% |
| Cholesterol 1068.2mg | 0% |
| Sodium 3101.5mg | 0% |
| Total Carbohydrate 96.9g | 0% |
| Dietary Fiber 45.5g | 0% |
| Total Sugars 21.7g | |
| Protein 97.1g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 724.7mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 1710.9mg | 0% |
Source of Calories