Last updated on July 14, 2023

On my keto journey, there are times when I crave textures that break the monotony of my usual keto meals. So, in my quest to treat myself to something new, I made keto almond and coconut bread.

Before you start frowning and fretting with the usual reactions, let me clarify a few things.

It doesn’t taste eggy.
It can be toasted.
It is easy to make.

Now that I’ve calmed your nerves, I highly recommend this keto multigrain bread. It’s very filling, can be toasted like regular bread, and can be cut into decent slices.

Also Try: Easy Keto Egg Bread Recipe.

More importantly, it’s packed with nutrition and fiber. Make it today and enjoy a buttered slice with your eggs for a week or so.

Also Try: Keto Sweet Bread Recipe By Priya Dogra.

Serves: 1 loaf with 20 decent-sized slices.

Keto Almond and Coconut Bread.

Priya Dogra

I made Keto Almond and Coconut Bread. it is very filling, it can be toasted like normal bread, and you can also cut it into decent slices.

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Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Cuisine Indian

Calories 135 kcal

Equipment

Cup
Blender
Bowl
Plate

Ingredients

5 Medium Eggs
3 tbsp Olive Oil (1 tbsp for oiling the Baking Dish )
¾ Cup Full Fat Yogurt
100 gms Grounded Flax Seeds
30 gms Desiccated Coconut / Coconut Flour
200 gms Whole Almonds
½ tsp Baking Powder
1 tsp Apple Cider Vinegar
½ tsp Baking Powder
¼ Cup Stevia
¼ tsp Pink Salt
¼ tsp White Salt

Instructions

Measure out all the wet and dry ingredients and keep them ready.
Start by breaking the eggs in a cup. Please ensure that you have a cup full of eggs.
In the blender start by whisking the eggs.
Next add the 2 tbsp Olive oil and keep blending.
Add the yogurt next, followed by the apple cider vinegar.
Start adding the dry ingredients.
Start by adding the coconut flour. Followed by both the salts.
Add the grounded flax seeds and keep blending.
Now freshly grind the whole almonds, untill you get a fine flour.
Add the almond flour to the batter and blend some more.
Now add the stevia, followed by the baking powder and the baking soda.
Do not skip the stevia as it gives the bread the perfect amount of sweetness.
By now the batter will be nice and thick and will resemble a cake batter.
Keep a baking dish ready, oiled with the reamining Olive oil.
Pour the batter in the dish and even it out with a flat knife or with your hands.
I baked my bread at 180 degrees Celcius, for forty five minutes.
The bread will get a nice golden crust. Allow it to cool overnight, before you slice it in the morning.