Description
Soft, golden, and perfectly fluffy — this keto bread machine recipe makes a low-carb loaf that tastes just like the real thing.
Ingredients
2 cups almond flour (super-fine)
2 tbsp coconut flour
1 ½ tbsp psyllium husk powder
2 tsp baking powder
½ tsp salt
4 large eggs
½ cup warm water
2 tbsp butter or coconut oil (melted)
1 tsp active dry yeast (optional)
Instructions
1. Prepare bread pan with light coating of butter or oil.
2. Add wet ingredients first: water, eggs, and melted butter.
3. Layer dry ingredients on top: flours, psyllium, salt, and baking powder.
4. Add yeast last to keep it dry until mixing begins.
5. Select the “Gluten-Free” or “Quick Bread” cycle.
6. Pause after mixing and rest for 10 minutes before baking.
7. Let bread machine complete the cycle and bake until golden.
8. Cool on a wire rack for 1 hour before slicing.
Notes
Store in airtight bag up to 3 days or freeze slices for 3 months.
Best toasted lightly for sandwiches or breakfast.
Let bread cool fully before slicing to avoid gumminess.
- Prep Time: 10 mins
- Cook Time: 2 hrs
- Category: Keto Baking
- Method: Bread Machine
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg