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Healthy Keto Bread Recipe with 2g Net Carbs Easy Soft Low-Carb Loaf

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A soft, moist, and flavorful keto bread loaf with only 2g net carbs per slice, perfect for low-carb lifestyles and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (200g) almond flour, finely ground
  • 2 tablespoons (14g) psyllium husk powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 4 large eggs, room temperature
  • 1 cup (240ml) warm water
  • 2 tablespoons olive oil or melted butter (use dairy-free butter if preferred)
  • Optional: 1 tablespoon ground flaxseed
  • Optional: 1 teaspoon herbs or garlic powder

Instructions

  1. Preheat your oven to 350Β°F (175Β°C). Grease your loaf pan with olive oil or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together almond flour, psyllium husk powder, baking powder, and salt until no clumps remain.
  3. In a separate large bowl, beat the eggs until frothy, then add apple cider vinegar, olive oil or melted butter, and warm water. Whisk until smooth.
  4. Slowly add the dry mixture into the wet ingredients while stirring continuously until a thick dough forms. Let rest for 2-3 minutes to hydrate.
  5. Spoon the dough into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 45-50 minutes until the bread is golden brown on top and firm to the touch. Check at 40 minutes if your oven runs hot.
  7. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
  8. Use a serrated knife and gentle sawing motion to slice the bread cleanly.

Notes

Use fresh psyllium husk powder for best texture. Room temperature eggs help the batter rise properly. Rest the batter 2-3 minutes before baking. Avoid overmixing to prevent gummy texture. Tent with foil if top browns too fast. Use serrated knife for slicing. Store wrapped in fridge up to 5 days or freeze up to 3 months.

Nutrition

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