Paleo Keto Bread
Discover the ultimate recipe for Paleo Keto Bread, a low-carb, gluten-free staple that's perfect for healthy lifestyles! Made with a nutrient-packed blend of almond flour and coconut flour, this bread is fluffy, moist, and as versatile as it is delicious. Enhanced with wholesome ingredients like melted coconut oil, apple cider vinegar, and unsweetened almond milk, it offers the perfect balance of flavor and texture while remaining dairy-free and grain-free. With just 10 minutes of prep time and 35 minutes of baking, you'll have a golden, hearty loaf ready to enjoy—ideal for sandwiches, toasting, or simply slathering with your favorite spread. This easy-to-make Paleo Keto Bread is a must-have for anyone on a keto or paleo diet, bringing convenience and taste to your daily routine.
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Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 tablespoon baking powder
- 0.5 teaspoon sea salt
- 5 large eggs
- 0.25 cup coconut oil, melted
- 1 tablespoon apple cider vinegar
- 0.5 cup unsweetened almond milk
Directions
Step 1
Preheat your oven to 350°F (175°C) and line an 8x4 inch loaf pan with parchment paper.
Step 2
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and sea salt. Whisk together until well blended and there are no lumps.
Step 3
In a separate bowl, beat the eggs until frothy and pale in color. This should take about 1-2 minutes.
Step 4
Add the melted coconut oil, apple cider vinegar, and unsweetened almond milk to the beaten eggs. Mix until all ingredients are fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring gently until a thick batter forms. Make sure there are no flour clumps in the mixture.
Step 6
Transfer the batter into the prepared loaf pan, using a spatula to smooth out the top.
Step 7
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8
Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Step 9
Carefully remove the bread from the pan using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Step 10
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
| Serving size | (686.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2134.9 |
| Total Fat 185.4g | 0% |
| Saturated Fat 68.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 930mg | 0% |
| Sodium 2970.3mg | 0% |
| Total Carbohydrate 69.3g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 10.4g | |
| Protein 79.0g | 0% |
| Vitamin D 248.9IU | 0% |
| Calcium 769.9mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 590.6mg | 0% |
Source of Calories