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Low-Carb Almond Bread (Keto, Diabetic-Friendly)
Airy flourless bread ground from 200g whole almonds with 4 eggs, olive oil and psyllium. Topped with almond petals and baked to a tender gluten-free crumb.
10 min prep / 55 min total
242 kcal
7.8g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 4eggs
- pinchsalt
- 50 mlolive oil
- 60 mlwater
- 20 gpsyllium husk
- 200 gwhole almonds
ground in a blender
- 10 gbaking powder
- almond petals
for topping
Instructions
Whisk 4 eggs with a pinch of salt and 50ml olive oil until combined.
Stir 20g psyllium husk into 60ml water and let it sit to thicken, then fold into the egg mixture.
Grind 200g whole almonds in a blender, mix with 10g baking powder and fold into the wet batter.
Transfer to an oiled tin, scatter almond petals across the top and bake at 180°C for 40-.
Cool fully before slicing — the loaf stays airy and barely crumbles.
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