Keto Bread

Ramon Larue

This Keto Bread with almond flour and chia seeds bakes into a moist, slightly nutty loaf with a sturdy crumb. It avoids the typical eggy taste and is perfect for toast and sandwiches.

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Prep Time 5

Cook Time 30

Resting Time 10

Total Time 45

Course Side Dish, Snack

Cuisine American

Servings slices

Calories 148 kcal

Equipment

8 x 4 inch loaf pan
Mixing bowl
Measuring cups
Measuring spoons

Start Cooking

Ingredients

▢ 4 Eggs
▢ 1 cup Superfine Almond Flour
▢ 1/2 cup Black Chia Seeds (white if you can get them or black if you can't)
▢ 1/4 cup Unsweetened Almond Milk
▢ 1/4 cup Coconut Oil or Melted Butter
▢ 2 teaspoons Baking Soda
▢ 1/2 teaspoon Kosher Salt

Instructions

Heat the oven to 350 °F. The oven should be fully preheated before the batter goes in so the baking soda starts working right away.
Grease a 4-cup loaf pan that measures 8 x 4 inches and set it aside. Use this size pan, not a larger one, or the loaf will spread too much and bake up flat.
Add the eggs, almond flour, chia seeds, almond milk, coconut oil or melted butter, baking soda, and salt to a mixing bowl, then stir until the batter is evenly combined and smooth. The batter should look thick and scoopable rather than thin and pourable, with no dry pockets or obvious lumps.
Transfer the batter to the prepared pan and bake for 30 minutes. The loaf is ready when the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bread rest in the pan for 10 minutes, then move it to a rack and cool it completely before slicing. The crumb firms up as it cools, which helps the slices hold together instead of crumbling.

Notes

Texture tip: For a cleaner flavor and to avoid an 'eggy' taste, use room temperature eggs. Mix the batter just until smooth, as overmixing can also contribute to an eggy flavor.

Doneness cue: The loaf is ready when a toothpick inserted into the center comes out clean. Be sure to cool the loaf completely on a wire rack before slicing. Slicing while warm can cause a gummy texture and make the bread crumble.

Storage: Once completely cool, store the bread in an airtight container. If your kitchen is warm, it's best to store it in the refrigerator to maintain freshness.

Serving tip: For the best flavor and texture, toast individual slices. Toasting enhances the nutty aroma and makes the crumb feel more like traditional bread.

Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 148kcalCarbohydrates: 5gProtein: 5gFat: 12gSaturated Fat: 6gCholesterol: 67mgSodium: 100mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 75IUCalcium: 50mgIron: 1mg

Keyword Almond Flour Bread, Keto Bread, Low Carb Bread