Keto Bread

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar

Steps

1. 1 Preheat oven to 350°F. Line a loaf pan with parchment paper.
2. 2 In a bowl, whisk together almond flour, coconut flour, baking soda, and salt.
3. 3 In another bowl, beat eggs, then mix in olive oil and apple cider vinegar.
4. 4 Combine wet and dry ingredients until just mixed.
5. 5 Pour batter into prepared loaf pan and bake for 30 minutes.
6. 6 Let cool before slicing.

Nutrition

Tips

• Ensure your almond flour is finely ground for a smoother texture.
• For extra fluffiness, separate eggs and fold whipped egg whites into the batter.
• Store leftovers properly to maintain freshness.
• This bread freezes well for longer storage.
• Avoid overmixing the batter to prevent a dense loaf.

Storage

Store in an airtight container for up to 3 days. Freeze for up to 1 month; reheat slices in a toaster for best results.

Serving Suggestions

• Serve with avocado and a fried egg for breakfast.
• Pair with keto-friendly charcuterie.
• Use as the base for a hearty keto sandwich.
• Toast and top with cream cheese and smoked salmon.

FAQ