Description
Bake fluffy keto sandwich bread with a soft texture and low carbs. Perfect for toast and sandwiches while staying light and satisfying.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 large eggs room temperature
- 1/4 cup unsalted butter melted
- 1/2 cup unsweetened almond milk warm
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350 degrees F and line a standard loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt until evenly combined.
- In another bowl, whisk the eggs until slightly frothy, then add melted butter, almond milk, and apple cider vinegar.
- Pour the wet mixture into the dry ingredients and stir until a smooth batter forms. Let it sit for 2 to 3 minutes to thicken.
- Transfer the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 35 to 40 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
- Slice with a serrated knife for clean, even pieces.
Notes
- Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Toast slices for the best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American