Description
This keto bread loaf is soft, fluffy, and low carb with simple pantry ingredients. Perfect for sandwiches or toast without the carbs.
Ingredients
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 large eggs at room temperature
- ¼ cup olive oil
- ¼ cup unsweetened almond milk
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 a separate bowl, beat the eggs until slightly frothy.
- Add olive oil and almond milk to the eggs and whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir until a thick batter forms with no dry pockets.
- Transfer the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 40 to 45 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Lift the loaf out using the parchment paper and cool completely on a wire rack before slicing.
Notes
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Slice before freezing for easy portions.
- Toast slices for best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American