This soft and fluffy keto bread recipe is made with almond flour and is great for anyone following a low-carb or gluten free diet. Each slice has only 4g of net carbs and is topped with heart healthy seeds for the most delicious keto bread you've ever had!
Next, on a 9-inch loaf mold, arrange a piece of baking paper that is the same width as the mold but 4 inches longer Then oil the surface of the baking paper for easier unmolding and set aside.
Now, in a large mixing bowl, beat the eggs.
5 large eggs
To this, add salt, baking powder, olive oil, apple cider vinegar, and cream cheese. Mix well to combine. Use an electric mixer to blend any cream cheese lumps properly.
1 tbsp baking powder, 1 tbsp apple cider vinegar, 1/4 cup olive oil, 1 tsp salt, 1/3 cup cream cheese
Then, add almond flour and mix well until combined properly.
3 cups almond flour
Now fold in chia seeds, flax seeds, and sunflower seeds until well combined.
Finally, pour the bread batter into the prepared mold, sprinkle some seeds on top, and bake for around 30 minutes, until the toothpick inserted comes out clean.
1 tbsp extra seeds for the top
Cool it down to room temperature before serving.
Notes
Ket bread keeps well in the refrigerator for up to 7 days when stored covered in an air-tight container.
This is an excellent make-ahead recipe. Just slice it up and store it in the freezer or refrigerator and toast only the amount you want to consume.