Low Carb Russian Black Bread
Discover the bold, hearty flavors of this Low Carb Russian Black Bread, a keto-friendly twist on a classic Eastern European staple. Crafted with a rich blend of almond flour, coconut flour, and psyllium husk powder, this bread achieves a dense but soft texture while keeping carbs at a minimum. Infused with traditional elements like caraway seeds, unsweetened cocoa powder, and a hint of instant coffee, it delivers the signature deeply earthy, slightly tangy flavor of authentic Russian black bread—with none of the guilt. A splash of apple cider vinegar adds a subtle zing, while melted butter ensures a moist crumb. Perfect for sandwiches, slathering with butter, or pairing with soups, this low-carb bread comes together in just an hour and is an irresistible option for those following gluten-free or keto lifestyles.
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Ingredients
- 1.5 cups Almond flour
- 0.5 cup Coconut flour
- 3 tablespoons Psyllium husk powder
- 1 tablespoon Baking powder
- 2 teaspoons Caraway seeds
- 1 teaspoon Instant coffee powder
- 2 tablespoons Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 4 tablespoons Butter, melted
- 1 cup Hot water
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line it with parchment paper.
Step 2
In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, caraway seeds, instant coffee powder, cocoa powder, and salt. Mix well to ensure even distribution of the ingredients.
Step 3
In a separate bowl, beat the eggs and then add the apple cider vinegar and melted butter. Mix until thoroughly combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Mix well to make sure there are no lumps of flour.
Step 5
Gradually add the hot water into the dough while mixing. You should achieve a soft but firm batter.
Step 6
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to make sure it is evenly spread.
Step 7
Place the loaf pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 8
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Step 9
Slice the bread using a serrated knife to avoid crumbling, and enjoy!
Nutrition Facts
| Serving size | (780.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1940.6 |
| Total Fat 148.3g | 0% |
| Saturated Fat 49.8g | 0% |
| Cholesterol 868mg | 0% |
| Sodium 2907.3mg | 0% |
| Total Carbohydrate 113.7g | 0% |
| Dietary Fiber 69.5g | 0% |
| Total Sugars 11.3g | |
| Protein 71.2g | 0% |
| Vitamin D 192IU | 0% |
| Calcium 583.7mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 1277.3mg | 0% |
Source of Calories