I have worked so hard to make keto bread… and let me tell you, its not easy! This one is loosely based on the 90-second microwave bread I feature (its a fantastic recipe and I get loads of awesome feedback on it). The only issue is that that recipe needs a very specific Tupperware-size to make it and THIS one doesn’t. It requires only a bread baking tin (mine was 18 x 9cm / 7-in x 3.5-in) and I feel like I have a real winner with this one! I liken this bread to what I remember rye bread being. Its fairly dense, makes a smallish loaf – and really delivers on flavour!
I scattered over store-bought mixed seeds before baking to make the top extra cute which added to flavour and texture. Spread each slice with a thick layer of butter (or ghee, if paleo) and scatter with salt. One slice (approx. 45g /1.6oz) comes in at only 2.1g carbs, so you can have two slices and not feel a shred of guilt…
Add the almond flour, ground chia, ground flax, baking soda, baking powder and salt in a bowl. In a separate bowl, whisk together the egg, vinegar and almond milk. Have your mixed seeds ready (these can be purchased at the store). Grease and line a small bread-baking tin (mine was 18 x 9cm / 7-in x 3.5-in). This is what you should have ready:
Use a clean, dry whisk to combine the dry ingredients together,
Add the whisked egg mixture into the dry mix.
Combine well then tip the mixture into the prepared tin (18 x 9cm / 7-in x 3.5-in). Scatter over the mixed seeds. Place in the oven for 10 minutes.
After 10 minutes - without opening the oven door - reduce the temperature to 170°C / 340°F and leave to bake for another 20 minutes.
Remove from the oven and check that a cake tester or sharp knife comes out clean.
Leave to cool and slice into 12 delicious slices (10 if you don't count the ends).
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Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
Macro Details per serving (1 slice)
Nutritional Information per serving (1 slice)
Calories 176Kcal / 736kJ
Fat 15g of which saturates 1.6g Carbohydrates 2.1g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 0.9g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2.1g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Wheat (may be found in the baking powder)
Sulphites (may be found)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.