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Tender Almond Flour Bread (Gluten-Free, Low-Carb)
Silky almond flour loaf with 4 eggs, sour cream and a touch of butter, bound with psyllium for a cloud-soft crumb. Topped with sesame and baked until golden.
10 min prep / 50 min total
283 kcal
6.4g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 4eggs
- pinchsalt
- 100 gsour cream
or yogurt
- 30 mlolive oil
- 30 gbutter
lightly melted
- 150 galmond flour
- 15 gbaking powder
- 15 gpsyllium husk
- sesame seeds
for topping
- flaxseed
for topping
Instructions
Whisk 4 eggs with a pinch of salt until frothy, then fold in 100g sour cream, 30ml olive oil and 30g lightly melted butter.
Stir in 150g almond flour, 15g baking powder and 15g psyllium husk. Let the dough rest for to thicken.
Oil a loaf tin, transfer the dough in and sprinkle sesame seeds and flaxseed over the top.
Bake at 180°C for until the crust is golden and a skewer comes out clean.
Cool completely — slices stay tender and barely crumble.
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