Ingredients
Scale
- 2 cups (200 g) blanched almond flour
- 3 tbsp (30 g) psyllium husk powder
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 3 large eggs, room temperature
- 1 cup (240 g) full-fat plain yogurt or a zero-carb yogurt alternative
- 1 tbsp apple cider vinegar
- 2 tbsp melted butter or neutral oil
Instructions
- Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment and oil lightly.
- Whisk almond flour, psyllium, baking powder, and salt in a bowl.
- In another bowl, whisk eggs, yogurt, vinegar, and oil until smooth.
- Stir wet into dry until evenly combined, then rest 5–10 minutes to let psyllium thicken.
- Transfer to loaf pan, smooth the top, and bake for 45–55 minutes until a skewer comes out mostly clean and internal temp is around 205°F (96°C).
- Cool fully on a rack (at least 1 hour) before slicing.
Notes
For best results, measure almond flour by weight. Let the batter rest to allow psyllium to hydrate.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Low-Carb
- Diet: Keto