Low carb, Gluten-Free, Vegan option

I’m always searching for a low carb bread that is gut friendly. If you can do almonds, this one is for you. You can also substitute almond for pecan nut flour. I have included a version with eggs and a vegan alternative so everyone can enjoy a scrumptious low carb bread. If you feel creative you can add a cinnamon swirl with ½ cup organic raisins (not keto, but yummy). This is a hearty bread so I kept it in a smaller loaf, but feel free to double it.

Ingredients

  • 250 g / 1 cup coconut or almond (vegan) Greek yogurt or dairy Greek yogurt
  • 3 eggs or Egg Free: add 3 more Tbsp ground chia seeds and ¼ cup grapeseed oil
  • 1 cup / 100g almond flour/meal or ground almonds
  • 2 Tbsp / 12g coconut flour
  • 3 Tbsp / 18g psyllium husks – 1 ½ Tbsp if using psyllium husk powder)
  • 3 Tbsp / 30g chia seeds
  • ½ Tbsp / 6g baking powder
  • ½ tsp / large pinch salt
  • 2 Tbsp sunflower seeds (optional)
  • Garnish top of loaf with 2 Tbsp / 15g sunflower seeds (optional)

Instructions

  1. Preheat the oven to 170 Celsius / 340 Fahrenheit.
  2. Use a stone or silicone small baking loaf or line a small loaf tin (450ml capacity) with parchment paper.
  3. In a bowl, mix the eggs and yogurt with an electric mixer until smooth.
    Vegan option: add oil and yogurt and combine until smooth.
  4. Add the almond flour/ground almonds, coconut flour, baking powder and salt. Mix until fully combined.
  5. Last, add the chia seeds and psyllium husks. If you’re using sunflower seeds, add them, save some to sprinkle on the top of the loaf.
  6. Vegan option: add ground chia seeds here.
  7. Cinnamon and raisins option: If you desire a cinnamon swirl and raisins, add here. Add ½ batter to the loaf pan, gently press to form pan. Add cinnamon to the top and then cover with the second portion of the batter so that it is combined into a single loaf and isn’t separated top and bottom. I do this by lifting the entire batch of batter out of the pan, squishing it a bit more with my hands and then reshaping it back into the loaf pan. Sprinkle a little more cinnamon on top.
  8. Fill the dough into the loaf tin and let it rest for 15 minutes so the psyllium and the chia can absorb the liquid. Sprinkle sunflower seeds on the top.
  9. Bake for around 45 minutes or until the top is lightly browned and a knife inserted comes out clean. Depending on your oven, 3/4 of the way through baking, you may need to cover the loaf with a sheet of tinfoil, so your sunflower seeds on top don’t burn.
  10. Allow to cool and remove from loaf pan.
  11. Store in a container on the counter, in a cool place for 2 days, or in the refrigerator for 5 days.
  12. Top with vegan butter or ghee and coconut butter, sunflower butter, or other nut butter.

Buen Provecho!