21, Sep 2025
Keto bread
Try this keto almond bread for a healthy bread replacement that’s made with nuts and seeds. The loaf will be slightly wet but you can dry the slices in an oven or toast them

Ingredients

  • 60g coconut oil
    melted, plus extra for the tin
  • 100g almond flour
  • 12g psyllium husk
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 100g milled seeds
    (we used 50g sunflower seeds and 50g pumpkin seeds)
  • 20g coconut flour
  • 12g milled flaxseed
  • 3g salt
  • eggs
    beaten
  • 1 medium courgette
    grated
  • 1 tbsp apple cider vinegar

Method

    • step 1

      Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.

      • step 2

        Put all the dry ingredients in a large mixing bowl, stir together and set aside.

      • step 3

        Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently – try not to overmix the dough.

      • step 4

        Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.

      Recipe tips

      Storage: Store up to 4 days in the fridge in an airtight container.
      Freezing: Freeze the bread slices in an airtight container. Thaw the day before in the fridge. Toast in a pan, oven or bread toaster for a few minutes.

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