Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 tbsp psyllium husk powder
- 1 tsp baking powder
- 1/4 tsp sea salt
Wet Ingredients
- 1 cup plain full-fat Greek yogurt
- 2 eggs
Other
- Butter or oil for greasing the pan
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a loaf pan with butter or oil to prevent sticking.
- Mix dry ingredients: In a medium bowl, combine the almond flour, psyllium husk powder, baking powder, and sea salt, stirring until evenly mixed.
- Prepare wet ingredients: In a separate bowl, whisk together the plain full-fat Greek yogurt and eggs until the mixture is smooth and uniform.
- Combine mixtures: Fold the wet ingredients into the dry ingredients carefully until a thick, cohesive batter forms without overmixing.
- Transfer to pan: Pour the batter into the greased loaf pan and smooth the top with a spatula to ensure even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use full-fat Greek yogurt for best texture and flavor.
- Psyllium husk powder helps to bind and add fiber; do not substitute without adjusting liquid.
- Make sure to preheat the oven properly for even baking.
- Allow bread to cool fully before slicing to prevent crumbling.
- This bread is excellent toasted or used to make sandwiches.
- Store leftovers wrapped in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Bread
- Method: Baking
- Cuisine: Keto / Low Carb
- Diet: Diabetic
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
