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Keto Bread With Psyllium Husk
This super easy keto bread with Psyllium Husk is the best keto bread I've ever made! It is soft in the centre and crusty on the outside, and each slice has only 3 g net carbs.
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Baking, Bread
Cuisine:
American
Servings:
16
slices
Calories:
137
kcal
Author:
Radwa
Equipment
Loaf tin
Measuring spoons
Measuring cups
Mixing bowl
Ingredients
2 ½
cups
Almond flour
½
cup
Coconut flour
½
cup
Psyllium husk powder
3
teaspoon
Baking powder
¼
teaspoon
Salt
4
tablespoon
Apple cider vinegar
6
Egg whites
1
cup
Water
Instructions
Preheat the oven to 180 C / 350 F and grease 2lb loaf pan with butter.
Start by adding the egg whites in a bowl and the apple cider vinegar, then mix well using the hand mixer.
In another bowl, add almond flour, psyllium husk powder, coconut flour and salt, stir together.
Add the dry mixture to the egg whites mixture and mix with a spatula.
Then add the water and stir slowly.
Scoop the batter into the loaf pan. Bake for 40-45 minutes, until the top becomes firm and golden brown. Allow to cool completely, then cut it.
Notes
To store:
Keep the bread covered in the fridge. It will last for 3-4 days.
To freeze
: Slice the bread and wrap the slices individually in a plastic wrap and keep in the freezer for 1-2 months.
Reheating
: Thaw a slice of the bread at room temperature, then reheat in the microwave or in the oven.
Nutrition
Serving:
1
slice
|
Calories:
137
kcal
|
Carbohydrates:
10
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
143
mg
|
Potassium:
21
mg
|
Fiber:
7
g
|
Sugar:
1
g
|
Calcium:
82
mg
|
Iron:
1
mg