Description

A quick, no-yeast keto bread made with almond and coconut flour. It's buttery, tender, and perfect for sandwiches or toast, ready in under an hour.

Ingredients

Scale

1 1/2 cups Almond Flour
1/4 cup Coconut Flour
1 tsp Baking Powder
1/4 tsp Salt
4 large Eggs
1/4 cup Butter (melted)
1 tbsp Seeds (optional, for topping)

Instructions

Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt
Make a well in the center. Add eggs and melted butter. Stir until a thick batter forms
Pour batter into prepared pan. Smooth the top and sprinkle with seeds if desired
Bake for 30-35 minutes until golden and a toothpick comes out clea
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing

Notes

Measure almond flour correctly: spoon into cup then level off. Do not scoop directly from bag.

Let eggs come to room temperature for better mixing.

Batter will be thick; do not add extra liquid.

Cool completely before slicing to avoid crumbling.

Store in airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185 kcal
Sugar: 1 g
Sodium: 220 mg
Fat: 16 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 95 mg

Keywords: keto bread, low carb, yeast free, almond flour, coconut flour