Description
This Low-Carb Bread Alternative is the answer for anyone cutting carbs but still craving a slice of bread. Made with wholesome almond flour and psyllium husk, it’s soft, satisfying, and completely gluten-free. Whether you toast it for breakfast or use it to build a hearty sandwich, this recipe is a reliable and delicious choice for a healthier lifestyle.
Ingredients
2 cups almond flour
– 5 tablespoons psyllium husk powder
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 4 large eggs
– 1 tablespoon apple cider vinegar
– 1 cup warm water
– Optional toppings: sesame seeds, sunflower seeds, shredded cheese
Instructions
– Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
– In a bowl, whisk together almond flour, psyllium husk, baking powder, and salt.
– Add eggs and apple cider vinegar, then slowly mix in warm water. Stir until well combined.
– Let the dough rest for 5 minutes to thicken.
– Transfer to the loaf pan and smooth the top. Add optional toppings if desired.
– Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
– Let the bread cool completely before slicing.
Notes
– For a nut-free option, substitute almond flour with sunflower seed flour.
– You can enhance the flavor with garlic powder or dried herbs.
– Bread keeps for 3 days at room temperature or up to 7 days in the fridge.
– Slice and freeze leftovers to toast later—great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 55 minutes