Ingredients
Scale
- 2 cups blanched almond flour
- 1/4 cup psyllium husk powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large eggs, room temperature
- 1/2 cup full-fat plain Greek yogurt
- 2 tbsp melted butter or coconut oil
- 1 tsp apple cider vinegar
- 1/4 tsp stevia (optional, for slight sweetness)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on sides.
- In a large bowl, whisk together almond flour, psyllium husk powder, baking soda, and salt.
- In a separate bowl, beat eggs, then stir in Greek yogurt, melted butter, apple cider vinegar, and stevia (if using).
- Pour wet ingredients into dry and mix until combined—dough will be thick and sticky.
- Spoon into prepared pan, smooth top, and tap gently to release air bubbles.
- Bake 45–50 minutes until golden and a toothpick comes out clean.
- Cool in pan 10 minutes, then lift out using parchment to cool completely on a rack.
Notes
- For gluten-free certification, ensure all ingredients are certified GF.
- Allow loaf to cool completely before slicing—psyllium sets as it cools.
- Slice and freeze extra loaves for quick morning toast.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: American
- Diet: Keto, Low Carb, Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: Kcal
- Sugar: 0g
- Sodium: 176mg
- Fat: 9.5g
- Saturated Fat: 3.7g
- Unsaturated Fat: 5.2g
- Trans Fat: 0g
- Carbohydrates: 3.2g
- Fiber: 2.7g
- Protein: 5.1g
- Cholesterol: 72mg
