This simple almond flour bread is my top low-carb recipe, featuring a chewy texture and a crispy crust. Made with just five ingredients, it has only 2g net carbs!
INGREDIENTS
- 2 cups blanched almond flour
- 1/4 cup psyllium husk powder
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 4 large eggs (room temperature)
- 1/4 cup coconut oil (measured solid, then melted)
- 1/2 cup warm water
INSTRUCTIONS
- Preheat the oven to 350°F (177°C) and line the bottom of a loaf pan with parchment paper.
- In a large bowl, use a hand mixer on high speed to beat the eggs until they double in volume.
- In another large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and sea salt.
- Gradually beat the dry ingredients into the eggs.
- Mix in the melted coconut oil, followed by the warm water.
- Transfer the dough to the prepared loaf pan, smoothing and shaping the top into a slight dome using your hands or a spatula.
- Bake for 55-70 minutes, until a toothpick inserted in the center comes out clean and the top is firm and crusty. (Note: The bread may pass the toothpick test before it’s fully done, so ensure the top is crisp.)
- Allow the bread to cool completely before removing it from the pan.
