If you’ve been on a low-carb diet or the Keto diet, bread is often one of the hardest things to give up. It’s difficult to find a low-carb bread recipe that tastes close to regular bread – but don’t worry, we’ve got you covered! This is a quick and easy recipe for gluten-free Keto bread (no proofing required) that does not taste eggy. This loaf also slices beautifully without being too dense or crumbly. Low-carb bread will never taste exactly like traditional wheat bread, but we’re still certain this healthy alternative will become your staple. A key ingredient here is psyllium husk powder, which is an excellent source of fibre. You’ll find that it helps create the texture of regular bread while making your loaf taste a little like whole wheat. This bread toasts well and can easily be stored in the freezer.
75gground psyllium husk powder
1 ½tspsea salt
Preheat oven to 175 degrees Celsius.
Bring water to a boil.
Add the ground psyllium husk powder to a large bowl along with the almond flour, baking powder and sea salt. Mix the dry ingredients with a hand mixer until well combined.
Add the cider vinegar and egg whites to the bowl of dry ingredients. Mix at high speed until well combined – about 10 seconds. Do not overmix.
Add the boiled water to the bowl and mix quickly at high speed until incorporated into a dough – about 15 seconds. Do not overmix.
Wet your hands with some water or oil to handle the dough.
Shape the dough into eight separate rolls, or form your desired size.
Evenly place dough balls on a greased baking tray.
Bake for 45 - 55 mins, or until hardened on the outside and slightly firm on the inside. Leave to cool on a rack for five minutes before slicing.