Do yourself a favor and run, do not walk to make this fluffy and moist keto bread! This simple recipe will make all of your keto bread dreams come true.
Total Time:40 minutes
Yield:10 servings 1x
1– 1/2 cups almond flour
2 tablespoons coconut flour
3 tablespoons ground psyllium husk
2 teaspoons baking powder
1/4 teaspoon salt
1/2 tablespoon monk fruit
1/2 teaspoon cream of tartar
1 tablespoon apple cider vinegar
1/4 cup butter (melted)
Preheat the oven to 375°F and line an 8×4 loaf pan with parchment paper or coat with non-stick spray. Set aside.
Combine almond flour, coconut flour, psyllium husk, baking powder, salt, and optional monk fruit in a small bowl. Whisk to combine.
Separate eggs into two bowls. Place the whites in a large clean bowl or stand mixer and add the eggs to a separate bowl.
Beat egg whites with cream of tartar until stiff peaks form. This should take about 2-3 minutes.
Add apple cider vinegar and melted butter to egg yolks. Whisk to combine. Add dry ingredients and 1/2 of the egg white mixture and gently fold together for 30 seconds then add remaining egg whites and mix just until combined. Do not overmix. Dough will be a bit lumpy.
Bake for 30 minutes, turning halfway through. Edges should begin to pull away from the sides of the pan and be golden brown. To make the top brown, place under broil for 1-2 minutes, keeping your eyes on it to avoid it from burning.